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No Bake Oreo Cheesecake combines pretty much all your favorite things in one sweet, no-bake dessert. Easy, a total crowd pleaser, and hello – Oreos!
I know this July 4th isn’t going to exactly look how any of us are used to.
With fewer fireworks, cookouts, and general merriment, we have to find ways to celebrate within our small groups.
And you know if I need to celebrate, I’m reaching for one of my cheesecake recipes.
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 RECIPE
When I first whipped up this No Bake Oreo Cheesecake recipe, it took me months to get around to sharing it here. Not because it wasn’t amazing, but because it kept disappearing before I could photograph it.
Yes, it is that good.
So good that my non-dessert loving husband has been known to eat almost an entire cheesecake by himself in less than one day. Okay, okay, I may have helped just a little bit. Maybe.
Aside from being easy to make, one of my favorite things about No Bake Oreo Cheesecake is that it only uses 6 ingredients:
- Cream cheese,
- Powdered sugar,
- Vanilla,
- Frozen whipped topping,
- Butter,
- and Oreos! (Of course!)
Honestly, I keep most of those ingredients in my fridge or pantry pretty much all of the time. Which is pretty handy any time I feel the need to make some Oreo cheesecake.
HOW TO MAKE NO BAKE OREO CHEESECAKE
I love a classic vanilla cheesecake with graham cracker crust, but in the summer I don’t always want to turn on the oven.
No-bake recipes to the rescue!
This 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.
Before you get started, line an 8×8-inch pan with foil. Make sure to leave at least 1 inch of foil hanging over the sides of the pan. This will give you a “handle” to lift the cheesecake from the pan later for easy slicing and serving.
To make the crust, just stir together the crushed Oreos and the melted butter and press this mixture into the pan.
Tip: Use the flat bottom of a measuring cup to press the crust into the pan evenly!
To make the filling, beat the cream cheese with an electric mixer for 2 minutes before gradually adding the powdered sugar and vanilla extract.
Then grab a spatula and fold in the whipped topping. And into the pan it goes!
Cover and refrigerate the cheesecake for at least 3 hours.
To serve, use those handy foil edges to lift the cheesecake from the pan, slice it, top with cherry pie filling, and enjoy!
CAN YOU FREEZE NO BAKE OREO CHEESECAKE?
You could totally freeze No Bake Oreo Cheesecake if you want.
Instead of pulling it out of the pan and slicing it after chilling in the fridge, cover it tightly and freeze it for up to 2 months.
I recommend letting the cheesecake thaw in the fridge overnight before serving it, but you could absolutely eat it right from the freezer, too.
If you want to slice it while it is super cold, here’s a trick:
Dip a large knife in hot water and immediately wipe it dry with a clean towel. The knife will be warm enough to easily slice through the cold cheesecake!
If you love Oreos and cheesecake, you have to try this No Bake Oreo Cheesecake. It might just become your favorite way to celebrate any occasion, from July 4th to a random Tuesday.
No Bake Oreo Cheesecake
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
- ½ 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
Instructions
- Line an 8×8 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.
- 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.
- 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.
- Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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
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!
hi ms.jamie! ur work is so amazing, just found myself fell in love with this mouthwatering cheesecakes,.thank you for sharing, ur awesome.
Thanks so much for your kind words, Salie!
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.
I’m sorry to hear that, Toni! Did you enjoy the taste? Let me know if there’s anything I can do to help!
Hi again, also I don’t think we have cool whip or tru whip here in Australia is there an alternative?
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!
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?
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!
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
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!
woow looks so delicious
Thank you! I hope you like it!
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.
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!
Is the whipped topping that’s folded in to the cream cheese just cream whipped?
Hi, Julie! No, the whipped topping is Cool Whip or another whipped topping. Let me know if you have any other questions!
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!
Thank you, Vincent! Let me know how it turns out!