No Bake Oreo Cheesecake with an Oreo cookie pie crust is the ultimate easy summer dessert. This is a creamy, flavorful, delicious pie made with simple ingredients, like Oreos, whipped cream, and cream cheese. With less than 20 minutes to prepare, your refrigerator ends up doing most of the work!
No Bake Oreo Cheesecake
Since the filling needs to be refrigerated for at least 4 hours in advance, it’s also a perfect make-ahead dessert. 5 hours of chill time is the sweet spot for this cheesecake. It allows the cheesecake to set enough to be firm, but still smooth when you take a bite.
Ingredients
- Butter
- Crushed Oreos
- Cream cheese, room temperature
- Heavy whipping cream
- Whole milk
- Powdered sugar
- Vanilla extract
Oreo Crust Instructions
Add the crushed Oreo cookies into a 10-inch springform pan (or pie dish). Next, melt the butter in a microwave safe dish. Pour the melted butter over the crushed cookies and use a fork to stir the mixture. Use a glass or the back of a spoon to press the cookie mixture into the pan to form a firm crust.
In a large mixing bowl, whip the cream cheese until it is smooth (about 1 minute) with an electric mixer. Add the heavy cream, milk, powdered sugar, and vanilla to the mixing bowl. Combine the cream cheese mixture on a medium-high speed for about 2 minutes, until stiff peaks form.
Oreo Cheesecake Filling
Use a spatula to fold in the remaining cup of crushed Oreo crumbs until they are evenly distributed throughout the cheesecake mixture.
Pour the cheesecake whipped topping mix into the springform pan to create an even layer. Finally, cover with plastic wrap, and chill in the freezer. No oven required!
Storage:
- You can leave this cheesecake on the counter for up to 30 minutes before it should be put back in the freezer.
- You can store your cheesecake in the freezer covered with plastic wrap for about 3 weeks
I like to run my knife under hot water for a few seconds to help get nice, smooth cuts. This is a great no bake dessert recipe the kids can help you make. They can help crush the Oreos into fine crumbs and make the filling.
No-bake cheesecake is a winner all year long, but especially in the summer. This Oreo cheesecake is one of my favorites because it combines two of my favorite things: Oreos and cheesecake!
More Dessert Recipes by The Blogette to Try Next
- Oreo Truffles
- Buckeye Brownies
- Bakery-Style Chocolate Chip Cookies
- Pecan Pie Brownies
- Strawberry Cheesecake Bars
- Peanut Butter Brownie Trifle
Easy No Bake Oreo Cheesecake Recipe
No Bake Oreo Cheesecake
Equipment
- 10 inch springform pan or pie dish
- mixing bowls
- electric hand mixer
- spatula
- Plastic wrap
- Knife
Ingredients
- ½ cup butter
- 4 cups crushed Oreos
- 16 ounce cream cheese at room temperature
- 1 cup heavy whipping cream
- ½ cup whole milk
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Add 3 cups of the crushed Oreos into a 10-inch springform pan
- Mivrowave the butter in a microwave safe dish
- Pour the melted butter over the crushed cookies and use a fork to stir the mixture until fully combined
- Use a glass to press the cookie mixture into the pan to form a firm crust and set aside.
- In a large mixing bowl, whip the cream cheese until it is smooth (about 1 minute) with an electric hand mixer
- Add the heavy cream, milk, powdered sugar, and vanilla to the mixing bowl and mix on a medium-high speed for about 2 minutes
- Use a spatula to fold in the remaining cup of crushed Oreos until they are evenly distributed throughout the cheesecake mixture
- Pour the cheesecake mix into the springform pan, cover with plastic wrap, and chill in the freezer for 4-5 hours
- Remove the pan from the freezer, slice with a sharp knife, serve, and enjoy!
Notes
- I like to run my knife under hot water for a few seconds to help get nice, smooth cuts.
- 4 cups of crushed Oreos is equivalent to about 2 ½ sleeves of Oreos from a family size container.
- Powdered sugar will incorporate into the cheesecake much smoother than granulated sugar and will help keep the cheesecake from looking a little grainy.
- You can store your cheesecake in the freezer covered with plastic wrap for about 3 weeks before it begins to develop freezer burn.
- You can leave this cheesecake on the counter for up to 30 minutes before it should be put back in the freezer.
- 5 hours of chill time is the sweet spot for this cheesecake. It allows the cheesecake to set enough to be firm, but still smooth when you take a bite.
- If you do not have heavy cream, you can use 1 cup of sweetened condensed milk instead. If you do this, you can omit the powdered sugar because of the amount of sweetness you’ll get from the condensed milk.
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