No Bake Oreo Cheesecake

No Bake Oreo Cheesecake Bars have a fluffy cheesecake layer and cherry pie topping. I bet you'll go back for seconds!

No Bake Oreo Cheesecake combines pretty much all your favorite things in one place. Easy, a total crowd pleaser, and hello – Oreos!

You guys know that I have a pretty serious thing for cheesecake – especially when it requires minimal prep work and zero baking time. Add in an Oreo crust and I’ll fall hook, line and sinker every single time. No Bake Oreo Cheesecake comes together in no time flat. It’s fluffy, creamy and will undoubtedly become one of your go-to desserts for summer entertaining.

I have a ridiculously long list of recipes that I want to create and share here on My Baking Addiction and this No Bake Oreo Cheesecake has been at the top of that list for months. However, I’m just getting around to sharing it with you because every single time I make it, it ends up disappearing before I get around to photographing it. Yes, it is that good.

No Bake Oreo Cherry Cheesecake Bars require no cooking at all. No need to turn on the oven!

So good that my non-dessert loving husband ate almost an entire cheesecake by himself in less than one day. Okay, okay, I may have helped just a little bit. Maybe.

If you read MBA on a regular basis, you’ve heard me whining about the state of our yard/mud pit. While I’ve come to grips with the fact that we can’t plant grass until fall, we’re most definitely going to entertain this summer. Even if entertaining means that we have to set up our patio set on the driveway.

No Bake Oreo Cheesecake Bars have a gorgeous cherry pie topping. Combined with the Oreo crust, you'll be in heaven.

I’m nothing if not adaptable, right? Well, actually, having things out of order makes my eye twitch, but I’m willing to let go of a little control if it means we’re outside enjoying the sunshine. I think. Just hand me a heaping spoonful of No Bake Oreo Cheesecake and I’ll be fine, I promise.

I love having a simple, summer desserts in my recipe arsenal that come together in under fifteen minutes and leave people beggin’ for more. It makes me feel like I’ve won some sort of dessert triathlon. Not that I’m actually running, swimming or biking anywhere, but you get what I’m saying. Let’s all win this dessert triathlon together.

No Bake Oreo Cheesecake

Yield: 9 servings

Prep Time: 15 minutes

Ingredients:

For the Oreo Crust:

  • 25 regular Oreo cookies, crushed into fine crumbs (I used a food processor)
  • 3 tablespoons melted butter

For the Cheesecake:

  • 8 ounces cream cheese, room temperature
  • 1/2 cup confectioners' sugar, sifted
  • 1 teaspoon vanilla extract
  • 8 ounces frozen whipped topping (Cool Whip or TruWhip), thawed according to package directions

For the Topping:

  • 21 ounce can of cherry pie filling

Directions:

  1. Line an 8x8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the No Bake Oreo Cheesecake from the pan.
  2. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Add crumb mixture into the bottom of prepared pan and press into an even layer.
  3. In a large bowl with an electric mixer, beat cream cheese for about 2 minutes. Gradually add in confectioners' sugar and continue beating until smooth. Beat in vanilla until combined. Use a rubber spatula to fold in the whipped topping until completely incorporated.
  4. Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours.
  5. When you are ready to serve, remove cheesecake from pan using the foil overhang and cut into squares. Before serving, top with cherry pie filling.

Notes:

  • No Bake Oreo Cheesecake can be refrigerated for up to 3 days.

66 Responses to “No Bake Oreo Cheesecake”

  1. Heather - Butter&Burlap — June 3, 2015 at 9:32 am

    WOW! How did you get those cherries to stay perfectly on the cheesecake with perfect dippings down the side?!! I’m in awe. This recipe looks amazing!

    • Jamie — June 4th, 2015 at 1:43 pm

      Heather-
      Thanks so much! I appreciate you stopping by.

      -Jamie

  2. This cheesecake is stunning! Love the oreo base!

    • Jamie — June 3rd, 2015 at 10:43 pm

      Jen-
      Thanks so much for visiting!

      -Jamie

  3. Gio — June 4, 2015 at 12:13 am

    no gelatin added?

    • Jamie — June 4th, 2015 at 1:43 pm

      Gio-
      No gelatin in this recipe. Thanks for stopping by.

      -Jamie

  4. Annette — June 4, 2015 at 12:21 am

    Jen –
    Do you crumble the Oreos with filling, or just the ends?
    -Annette

    • Jamie — June 4th, 2015 at 1:42 pm

      Annette-
      You can use the whole cookie with the filling. I hope this helps.

      -Jamie

  5. Val Moorcroft — June 4, 2015 at 2:14 am

    Hi, I live in the U.K, I wondered what I can use instead of frozen whipped topping, as we don’t have that here? Many thanks

    • Jamie — June 4th, 2015 at 1:42 pm

      Val-
      You can use sweetened whipped cream. Thanks for visiting.

      -Jamie

  6. That looks so perfect! Oreo crusts were always my favorite, think I ought to try making one sometime soon… :)

    • Jamie — June 4th, 2015 at 1:41 pm

      June-
      I hope you get the chance to try it! Thanks for visiting.

      -Jamie

  7. Cookbook Queen — June 4, 2015 at 8:29 am

    I absolutely LOVE simple desserts like these! Perfect for Summer.

    • Jamie — June 4th, 2015 at 1:40 pm

      Kristan-
      Thanks so much for stopping by!

      -Jamie

  8. Medha @ Whisk & Shout — June 4, 2015 at 10:00 am

    This is stunning and slices beautifully!

    • Jamie — June 4th, 2015 at 1:39 pm

      Medha-
      Thanks so much. I really appreciate you stopping by.

      -Jamie

  9. dianne g. — June 4, 2015 at 9:43 pm

    Do you need to spray the foil with anything? I’m afraid it will stick if I don’t, can’t wait to try this!

    • Jamie — June 27th, 2015 at 10:12 am

      Dianne-
      I didn’t spray the foil, but if you’re worried, a light spray of nonstick cooking spray will be just fine.
      -Jamie

  10. jue — June 19, 2015 at 3:19 am

    when can i add whipped cream?

    • Jamie — June 24th, 2015 at 9:32 am

      Jue-
      I would add just before serving. I hope this helps.

      -Jamie

  11. RedbirdGal — June 21, 2015 at 8:48 am

    Have you tried different toppings like strawberries or chocolate?

    • Jamie — June 24th, 2015 at 9:30 am

      RedbirdGal-
      I haven’t tried different toppings but I think you have some great ideas!

      -Jamie

  12. Hiko — July 5, 2015 at 1:47 am

    Hi Jamie, great bakes! My aunt recommended me your site :) Anyway, I have a problem and I was wondering if you can help me. I followed another recipe that needed gelatin powder and my cake turned out like a pudding. Have you tried one using gelatin powder too? Does the whip cream make the texture better?

    • Jamie — July 5th, 2015 at 11:30 am

      Hiko-
      Thanks so much for stopping by! I’ve actually never tried a recipe that called for gelatin, I usually use sweetened condensed milk or whipped topping. I’m sorry I am not much of a help with this question. Have a great day!
      -Jamie

  13. M.R — July 24, 2015 at 8:52 pm

    Absolutely LUV<3 the photos and the recipe it was delicous.  Have a great night ;)

    P.S. You did a great job with placing the pie filling!!!

    • Jamie — July 25th, 2015 at 7:20 pm

      Thanks so much for stopping by!
      -Jamie

  14. Pigeon — July 31, 2015 at 10:29 pm

    would this recipe also work with raspberries rather than cherries do you think?

    • Jamie — August 9th, 2015 at 9:17 am

      Hello!
      You can definitely top this cheesecake with any fruit that you love. Blueberries, raspberries, etc. Enjoy!
      -Jamie

  15. Vaishali — August 21, 2015 at 8:26 am

    Hi,
    The recipe sounds Simple and great…
    And pictures are super awesome…

    I have a question you said Cover and refrigerate after the cream cheese is put in……what do you cover the cream cheese filling with???
    Same foil??? Won’t it stick on foil????
    Just wondering how to cover it???

    Thanks

    • Jamie — August 21st, 2015 at 10:50 am

      It depends on the height of your pan. If the foil or cling wrap is too close to the top, simply insert a couple of toothpicks into the cheesecake to prevent the foil from touching the top of the cheesecake. I hope this helps.

      -Jamie

  16. deb — December 5, 2015 at 9:26 pm

    Not everyone likes canned fruit ( pie filling ) do you have any other suggestions for the topping maybe like a salted carmel or something 

    • Jamie — December 6th, 2015 at 12:02 pm

      You can top the cheesecake with anything you want, it’s pretty much a blank canvas! Enjoy.
      -Jamie

  17. Jenny — December 21, 2015 at 12:48 pm

    Wonder if anyone ever tried to make these into minis using a muffin pan???

  18. Linda Daviduk — December 23, 2015 at 6:00 pm

    How can this be modified for a 9×13 cake pan?

    • Jamie — January 5th, 2016 at 10:36 am

      Hi, Linda! I would add another half recipe to the one shown. Let me know how it turns out!

  19. Nancy Couch — December 25, 2015 at 5:47 am

    Do you omitt the icing in the cookie. If you don’t will the crust be to sweet?

    • Jamie — January 5th, 2016 at 10:24 am

      Hi, Nancy! I use the entire Oreo, including the icing, and the crust is just right. Let me know what you think! I hope you enjoy it.

  20. Jessica — January 21, 2016 at 8:44 pm

    I LOVE this website. I’ve been all over it tonight! I just started my recipe blog: http://www.maxandrosies.com. My husband LOVES cheesecake- this recipe is going to happen. Soon. Thanks for sharing!

  21. Vincent — March 1, 2016 at 12:51 am

    a great recipe , its hard for me to find cool whip here but i will try it with other whipped cream and see how it goes!

    • Jamie — March 1st, 2016 at 12:51 pm

      Thank you, Vincent! Let me know how it turns out!

  22. Julie — April 6, 2016 at 10:26 pm

    Is the whipped topping that’s folded in to the cream cheese just cream whipped? 

    • Jamie — April 7th, 2016 at 9:51 am

      Hi, Julie! No, the whipped topping is Cool Whip or another whipped topping. Let me know if you have any other questions!

  23. isai — April 8, 2016 at 9:43 am

    can i omit the whip cream? and how can you revise the recipe using sweetened condensed milk? nice recipe and great photos by the way.

    • Jamie — April 8th, 2016 at 11:00 am

      Hi, Isai! I’ve never made this particular recipe with sweetened condensed milk, so I can’t attest to the outcome. I think you could try omitting the whipped topping and adding some sweetened condensed milk…I would assume one cup would be good? I’d love to hear what the result is. Good luck!

  24. evans — June 2, 2016 at 5:52 am

    woow looks so delicious

    • Jamie — June 2nd, 2016 at 9:41 am

      Thank you! I hope you like it!

  25. Ronnie — June 4, 2016 at 5:09 am

    Hey, we do not have here cool whip etc, so don’t really know what’s it like, sweet, not? can I use cream I whipped myself instead? If so, do I have to put sugar in it? Does it need to be frozen, cold? TY

    • Jamie — June 6th, 2016 at 8:52 am

      Hi, Ronnie! You could give this Homemade Cool Whip recipe a try. It definitely needs to be cold for the cheesecake. I hope you enjoy it!

  26. Karen — June 5, 2016 at 3:55 am

    Hi, I’m from Australia and love this recipe and thinking of using it for one of my Christmas dishes .. just wondering when you use oreos as a base to you take the filling out before you crush them?

    • Jamie — June 6th, 2016 at 8:56 am

      Hi, Karen! Crush the Oreos first to make the crust. After you’ve pressed the crust into the pan, then move on to the filling. I hope everyone enjoys this at Christmas!

  27. Karen — June 5, 2016 at 3:58 am

    Hi again, also I don’t think we have cool whip or tru whip here in Australia is there an alternative?

    • Jamie — June 6th, 2016 at 8:51 am

      Hi, Karen! I haven’t tried this, but I think maybe this Homemade Cool Whip recipe might help. Good luck, and let me know how it goes!

  28. Toni — June 12, 2016 at 2:26 am

    I’m not sure what I did wrong, the recipe is super simple to follow. But mine still hasn’t firmed up enough yet, after being in the frig for 24 hours. It’s really soft, firmer than pudding- but not firm like cheesecake.

    • Jamie — June 12th, 2016 at 4:23 pm

      I’m sorry to hear that, Toni! Did you enjoy the taste? Let me know if there’s anything I can do to help!

  29. salie — August 2, 2016 at 5:46 am

    hi ms.jamie! ur work is so amazing, just found myself fell in love with this mouthwatering cheesecakes,.thank you for sharing, ur awesome.

    • Jamie — August 4th, 2016 at 2:43 pm

      Thanks so much for your kind words, Salie!

  30. Mora — February 23, 2017 at 9:18 pm

    Hi Ms.Jamie, I don’t have vanilla so what can I put instead of vanilla? And for the topping, can I put ice cream instead of the cream cheese? 
    Thank you so much 

    • Jamie — February 24th, 2017 at 2:38 pm

      Hi, Mora! You can omit the vanilla if you like. Regarding the topping: did you mean replace the cherry pie filling with ice cream? You could probably use whatever kind of topping you like for this cheesecake. I hope you enjoy it!

  31. louise — February 24, 2017 at 11:44 am

    love to try your recipe but I do I print recipe only?
    my pc is too big to lug around.
    thanks

    • Jamie — February 24th, 2017 at 2:39 pm

      Hi, Louise! There’s an icon right below the picture in the recipe where you can print the recipe. I hope you enjoy it!

  32. Catia — March 21, 2017 at 12:39 pm

    I made this recepie. Great!

    • Jamie — March 21st, 2017 at 2:39 pm

      I’m so glad to hear that, Catia!

  33. Jen — April 5, 2017 at 2:38 pm

    Hi! Does the confectioner’s sugar have to be sifted? Will it make a noticeable difference if it’s not?

    • Jamie — April 6th, 2017 at 7:16 am

      Hi, Jen! I think you’ll be okay without sifting. Let me know if you like it!

  34. Christine — April 9, 2017 at 11:40 am

    I’m thinking of making this with lemon Oreos and lemon extract instead of Vanilla. Any ideas for toppings?

    • Jamie — April 10th, 2017 at 1:00 pm

      Sounds wonderful, Christine! I bet crushed lemon Oreos on top would be amazing. Let me know how it turns out!

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