No-Bake Oreo Cheesecake
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An easy No-Bake Oreo Cheesecake with a crunchy Oreo base, silky smooth Oreo cheesecake filling, and even more Oreos on the top. This is the ultimate dessert for Oreo lovers!
This No-Bake Oreo Cheesecake is jam-packed with Oreos. Crunchy Oreo base on the bottom, Oreo chunks in the cheesecake filling. If those are not enough, there are some more on top too! I guarantee you will get the Oreo yumminess in every bite!
The best thing about this recipe is that it is incredibly simple to make. You don’t even have to turn on the oven. In addition, there are no fancy skills needed. Therefore, it is the perfect recipe if you need to make a fancy but no-fuss dessert for your friends and family.
How Much Oreos Do You Need for the Cheesecake?
An Oreo pack of 137 gr contains 14 Oreos. For making the 6-inch/15 cm Oreo Cheesecake like the picture, you will need 36 Oreos, so you will need 3 packs of 137 gr Oreo. However, if you only make the crust and cheesecake filling without decorating the outside, you will only need 2 packs of 137 gr Oreo.
- Crust: 14 Oreos
- Cheesecake filling: 10 Oreos
- Crumbs coating: 8-9 Oreos
- Topping: 3 Oreos
The Best Way to Crush the Oreos
Here are the options to get the Oreos crushed finely:
- Food Processor. Place your Oreos in a food processor and pulse them until they are finely ground.
- Pestle and Mortar. Put Oreos into a pestle and mortar to grind. Do them in batches to ensure the mortar is not too full.
- Plastic Bag and Rolling Pin. Simply pop your Oreos into a plastic bag and give them a bash.
How to Adjust the Recipe for Other Pan Sizes
This recipe will make a 6-inch/15 cm diameter cake with 5 cm height. I personally love making small cakes because it is the perfect size for a small family like mine.
This recipe also works well for bigger pan sizes. You will only need to double the recipe for 8-inch/20 cm or 9-inch/22 cm pans with the same cake height.
More Cheesecake Recipes
While you are here, check out also these cheesecake recipes!
- Blueberry Crumble Cheesecake
- No-Bake Matcha White Chocolate Cheesecake
- New York Cheesecake
- Basque Burnt Cheesecake
- No-Bake Avocado Lime Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- No-Bake Thai Tea Cheesecake
Ingredients
- 14 Oreos
- 3 tbsp (42 gr) unsalted butter, melted
Cheesecake
- 8.8 oz (250 gr) cream cheese, room temperature
- 1/4 cup (33 gr) confectioners’ sugar
- 1/2 tsp vanilla extract
- 1 1/2 tsp gelatin powder, optional
- 1 1/2 tbsp water, optional
- 1 cup (240 ml) heavy whipping cream
- 10 Oreos, roughly chopped
Toppings
- Fine Oreo crumbs, from 8-9 Oreos
- 3 Oreos, halved
Instructions
Crust
- Separate the cream filling from the 14 Oreos into 2 different bowls.
- Place the cookies into a plastic bag and crush the cookies into fine crumbs with a rolling pin.
- In a medium bowl, mix the crumbs and melted butter until the crumbs are moistened.
- Pour the crumbs into a 6-inch/15 cm cake ring or springform pan (If using a cake ring, line the bottom with a cake board or other flat surface). Firmly press it down into one even layer.
- Refrigerate the crust for at least 30 minutes while you make the cheesecake filling.
Cheesecake
- In a small bowl, bloom gelatin powder with water for 5 minutes. Heat in a microwave or over a water bath until the gelatin is dissolved.
- Using a hand mixer or stand mixer fitted with the whisk attachment, beat the cream cheese, confectioners' sugar, vanilla extract, and the Oreos' cream filling (if desired) until smooth and well combined.
- While the mixer is running, pour the dissolved gelatin into the cream cheese mixture and beat until well combined.
- In a separate bowl, whisk the heavy whipping cream until soft peaks form. Add the whipped cream to the cream cheese mixture. Mix on low speed with your mixer just until well combined. Fold the batter with a spatula until the mixture is smooth and loose, not too stiff. Then, fold in the chopped Oreos.
Assemble
- Pour the cheesecake batter onto the chilled crust. Carefully spread it around into one even layer. Use a spatula to smooth the top.
- Cover tightly and transfer back to the refrigerator to chill for at least 4 hours or overnight.
- Soak a kitchen towel with warm water and squeeze out the water. Wrap the towel around the cake ring/springform pan and hold for 30-60 seconds. Carefully remove the mold from the cheesecake.
Decorate
- Using your hand, press the Ore crumbs on the side of the cake. Pour the remaining crumbs over the top of the cake and gently spread and press them into one thin layer. Use a cake spatula to finish smoothing the crumbs (*see Video for visual guide)
- Decorate the top of the cheesecake with halved Oreos.
Had lovely comments about this cheesecake, however, mine was very sticky and a little softer than would have liked. I used the gelatin but didn’t put the Oreo filling in the cheesecake. So just wondering what your advice would be?
Hi Liz, I think you can put the cake back into the pan and scoop out the cream cheese mixture into a large bowl carefully. In a small bowl, bloom some more gelatin powder with water and dissolve it. Beat the cream cheese mixture with a mixer to soften it. While the mixer is still running, slowly add the dissolved gelatin until well incorporated. Put the mixture back over the crust and chill.