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No Bake OREO Cookie Cheesecake by Gemma Stafford, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

No-Bake OREO Cheesecake

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Hi Bold Bakers! A No-Bake OREO Cheesecake is one of the most highly-requested desserts on Bigger Bolder Baking and I know you love easy, no-bake recipes. So I’ve combined the two to bring you an easy and impressive dessert for any occasion. So let’s get baking!

Get more OREO Dessert recipes here:

4.8 from 25 reviews
No-Bake OREO Cheesecake
Prep time
Total time
Recipe type: dessert, cheesecake
Serves: 10
  • 2 ½ cup (2 sleeves (22 cookies) (71/2oz/213g) crushed oreo cookies
  • ⅓ cup (21/2oz/71g) unsalted butter, melted
  • 3 cups ( 24oz/675g) cream cheese, room temperature
  • 2 ¼ cups (18floz/507) cream (whipping/all purpose)
  • ⅔ cup (5oz/142g) sugar
  • 2 teaspoon vanilla extract
  • 1 ½ cups (41/2oz/128g) Oreo Cookies, crushed
  • ⅔ cup (4oz/115g) Chocolate
  • ½ cup (4oz115) Cream
  1. To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
  2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
  3. To Make the Cheesecake filling: Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes.
  4. Run a spatula under the mix to make sure there are no cream cheese lumps.
  5. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
  6. Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
  7. Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
  8. For the Ganache:Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk. Pour the cool ganache over the cheesecake while in the tin.
  9. To Set the Cheesecake: Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance
  10. To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!



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Cherry Reyes
Amola Darekar Sharma
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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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  1. Mariean on April 13, 2018 at 5:16 am

    I soo love all of your recipe,esp this one.oreo cheesecake ,everytime i made this for a friends birthday especially in my hubby’s birthday.its always a hit,they so love it! I only had struggle in measurement,because here(japan) they dont have US MEASUREMENT,they used grams in all recipe..thank you and more power.

    • Gemma Stafford on April 15, 2018 at 5:16 am

      Hi Mariean,
      I am really happy to hear this, thank you.
      The measurements are in grams too in this recipe:

      2 ½ cup (2 sleeves (22 cookies) (71/2oz/213g) crushed oreo cookies
      ⅓ cup (21/2oz/71g) unsalted butter, melted
      3 cups ( 24oz/675g) cream cheese, room temperature
      2 ¼ cups (18floz/507) cream (whipping/all purpose)
      ⅔ cup (5oz/142g) sugar
      2 teaspoon vanilla extract
      1 ½ cups (41/2oz/128g) Oreo Cookies, crushed
      ⅔ cup (4oz/115g) Chocolate
      ½ cup (4oz115) Cream
      This is the ‘g’ reference here, so you should manage it well.
      Gemma 🙂

      • Mariean on April 16, 2018 at 6:46 pm

        Thank you so much for sending me ur recipe in grams measurement.soooo much appreciated ,God bless you..

  2. Tracy on April 4, 2018 at 4:00 am

    Hi I don’t have a springform pan can I substitute it for a regular cake pan or do you recommend a different style pan? Also what type of chocolate do you recommend for the ganiche sauce? Thank you

    • Gemma Stafford on April 6, 2018 at 3:29 pm

      Yes use a cake tin but you will need to line it with cling wrap so you can get your cake out of the tin once set.
      Use 70% bitter sweet chocolate for your ganache. it works best.

      Gemma 🙂

  3. Jemma on March 25, 2018 at 5:40 am

    What type of sugar can you use Granulated or icing sugar?


    • Gemma Stafford on March 25, 2018 at 9:03 pm

      Hi Jaymin,

      use granulated sugar 🙂


  4. seera on March 24, 2018 at 5:56 pm

    what type of cream dear ? i don’t understand.

    • Gemma Stafford on March 25, 2018 at 3:51 am

      Hi there,
      The cream which I use for all of my recipes is fresh dairy cream from cow’s milk. This cream must be kept cold, it will spoil at room temperature. The cream which will whip up well will have a fat content of 35% – 49.4%. This is what is known as double/heavy cream. This is the only cream which will work in my ice cream recipes, and is the one which works best in my cheesecakes.
      I hope this helps,
      Gemma 🙂

  5. Jay on March 17, 2018 at 10:46 pm

    I made this for my boyfriend’s birthday yesterday.HE LOVED IT! It turned out to be soo good. Would definitely be making this very soon again!
    I left it in the freezer for a bit as I had to transport it far and it held up well.

    • Gemma Stafford on March 18, 2018 at 5:55 pm

      I’m trilled to hear that!!!

      Thanks for trying my recipe.

      • Amola Darekar Sharma on March 21, 2018 at 10:44 pm

        Hi Gemma,

        This recipe is big hit!
        Really thanks a lot! But I have made it in the 4inch spring form pan as I have never tried cheesecake before.. Next time I will try it in 9inch pan for my kitty party..
        Thanks a lot. I always look forward to your recipes..


        • Gemma Stafford on March 22, 2018 at 3:41 am

          Hi there,
          Good for you, Kitty parties sound like fun, do let us know if you win the pot!
          Gemma 🙂

  6. SofiA on March 10, 2018 at 10:22 am

    Can I use fresh cream(cream which we get after boiling and cooling the milk)in making ganache or when we use sour cream in cakes?

    • Gemma Stafford on March 11, 2018 at 6:35 am

      Hi Sofia,
      1 oz unsalted butter
      1/4 cup (2oz) full fat milk
      4 oz of dark 70%ish, cocoa solids chocolate. Proceed as per my Ganache recipe.
      Yes! You can make ganache with this type of cream. You can also make it with milk and butter as above,
      Gemma 🙂

  7. Đạtt Dươngg on March 2, 2018 at 6:47 am

    Hey, I was wondering if i can whisk the creamcheese by hand or not? What can I do if I don’t have an egg whisk machine?

    • Gemma Stafford on March 5, 2018 at 8:19 am

      Hi there,
      Yes! this was made at home by all sorts of people all over the world before there were electric whisks.Do give it a try,
      Gemma 🙂

  8. Anna Januszek on March 1, 2018 at 1:44 am

    Hello Gemma,
    I want to make your Oreo Cheesecake for a birthday on Saturday. Is it possible to make it today? Or better to make it tomorrow?

    I love to watch your videos!! 😍

    Best wishes,

    • Gemma Stafford on March 1, 2018 at 6:57 am

      Hi Anna,
      This will be fine made today, no problem, it will allow it o set up nicely. Wrap it well, in the pan, in the fridge, this will keep it fresh,and safe!
      I hope you like making and eating this cake. Check out the technique here for tempering the chocolate too, this will give it a lovely shine and snap!
      Gemma 🙂

  9. Rachel on March 1, 2018 at 1:41 am

    Hi Gemma, I tried uploading the picture of my cupcakes of your no bake oreo cheesecake but not sure why the webpage had difficulty to do so. I made 60 of them (tweaked your recipe quantity) and they were a hit! Thanks so much for your fool proof recipe. It made me shine like a pro that day LOL!!!

    • Gemma Stafford on March 1, 2018 at 6:58 am

      Hi Rachel,
      I did not check the photos yet today, they stay there until I approve them. I look forward to seeing them now, I will do it in an hour or so.
      I am delighted that they were a hit for you, a Bold Baker nideed,
      Gemma 🙂

  10. Chiara on February 15, 2018 at 11:26 pm

    Hi Gemma!
    Do you put half of the 200g of Oreo into the mixture and the other half as a secret layer, or all the 200g into the mixture and more as a secret layer? And in case, how much?
    Thank you!!!!

    • Gemma Stafford on February 16, 2018 at 3:54 am

      Hi Chiara,
      Go back to the recipe here. The cookies are pulverized, 1/2 used as a base layer, and 1/2 in the center.
      You will see this in the pics. However, you really can do this as you please, be creative, make individual servings too!
      Gemma 🙂

  11. Cherry Reyes on February 14, 2018 at 3:36 am

    I made this as a Valentine’s day gift for my mom. However, I had to freeze it as it was too soft. So it turned out as a No bake oreo ice cream cake. 😁

    How would I make this firmer without freezing, Gemma? Would gelatin help? Help please.

    Thanks, Gemma.

    • Gemma Stafford on February 15, 2018 at 5:24 am

      Hi Cherry,
      This can be a problem where the cream cheese is very soft, and the cream is not high fat enough.
      Yes, you can use gelatin, my mum does this too as she has a problem getting the right cheese at times.
      For this recipe try this: Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      I know that this works Cherry, I hope it resolves this for you,
      Gemma 🙂

      • Cherry Reyes on February 15, 2018 at 5:28 am

        Thanks, Gemma. Will try this again with your gelatin tip. 🙂

        Much appreciated!

  12. Ada on February 4, 2018 at 1:10 am

    Hi Gemma,

    As my family is quite sugar conscious, around how much sugar can I cut down on so that I will not compromise on the texture? Thx

    • Gemma Stafford on February 4, 2018 at 5:11 pm

      Hi Ada,

      great question. You can cut the sugar in half (so 1/3 cup) and it won’t alter the end result of the cake 🙂


  13. sophiawilson on January 27, 2018 at 10:50 am

    hi gemma i love the recipe but i wanted to ask if you don’t eat cheesecake can it be made otherwise i am 12 years old and wanted to make this for my mother’s birthday and she is not a fan of cheesecake so can you make it differently

    • Gemma Stafford on January 28, 2018 at 3:35 pm

      Hi Sophia,

      Unfortunately this recipe is a cheesecake. You can leave out the cream or cream cheese otherwise you don’t get the same result.


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