No-Bake Oreo Cheesecake (Firm, Creamy, and Packed With Cookies and Cream Flavor)

A clean slice that holds its shape. A creamy filling packed with Oreos. And not a single minute of baking. This No-Bake Oreo Cheesecake delivers bakery-style firmness without turning on the oven.

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No-Bake Oreo Cheesecake (Firm, Creamy, and Packed With Cookies and Cream Flavor)

Recipe by Elle RiversCourse: DessertsCuisine: AmericanDifficulty: Easy

Servings

12

slices

Prep time

25

minutes

Cooking timeminutes

Calories

520

kcal

Total time

5

hours 

A firm, creamy No-Bake Oreo Cheesecake with real whipped cream, a tightly packed Oreo crust, and a rich cookies-and-cream filling. No gelatin, no baking, and perfect clean slices after chilling.

Ingredients

• 24 Oreo cookies (260g)

• 4 tablespoons Unsalted Butter, melted (56g)

• 24 ounces Cream Cheese, softened (680g)

• 1 3/4 cups Powdered Sugar (210g)

• 2 teaspoons Vanilla Extract (10ml)

• 1 teaspoon Lemon Juice, optional (5ml)

• 1 1/2 cups Heavy Cream, very cold (360ml)

• 16 Oreo cookies, chopped (175g)

Directions

• Line a 9-inch springform pan with parchment paper.
• Crush 24 Oreo cookies into fine crumbs.
• Mix crumbs with melted butter until evenly moistened.
• Press firmly into the pan to form an even crust.
• Freeze the crust for 10–20 minutes.
• Beat softened cream cheese until smooth.
• Add powdered sugar, vanilla, and lemon juice. Mix until creamy.
• Whip cold heavy cream to stiff peaks.
• Fold whipped cream into the cream cheese mixture.
• Fold in the chopped Oreos gently.
• Spread filling over the chilled crust.
• Smooth the top and tap the pan to remove air pockets.
• Cover and refrigerate for at least 5 hours or overnight.
• Release the cheesecake from the pan, slice, and serve cold.

Notes

• Crucial tip: The heavy cream must reach stiff peaks; this is what sets the cheesecake without gelatin. The crust must be tightly packed and frozen before filling to prevent crumbling.
• Storage: Refrigerate for up to 4 days. For longer storage, freeze slices for up to 2 months and thaw in the fridge.
• International Substitutions:
  UK: Use full-fat soft cheese blocks; avoid spreadable tubs. Double cream works for whipping.
  Australia: Use block-style cream cheese; thickened cream whips well.
  EU: If only tub cream cheese is available, drain excess moisture before use.

Why This Recipe Works

This cheesecake sets without gelatin because full-fat cream cheese firms up naturally in the refrigerator, creating a stable base with a classic cookies and cream cheesecake texture. Whipping cold heavy cream to stiff peaks adds lift and structure, helping the cake hold its shape with clean slices.

Powdered sugar dissolves smoothly into the mixture, keeping the filling light while avoiding grainy pockets. The low moisture content in the batter also helps it achieve a firm, bakery-style cheesecake consistency.

Freezing the crust briefly before adding the filling prevents it from crumbling when sliced, allowing it to hold underneath the rich filling without cracking or breaking apart.

Ingredients & Substitutions

Cream cheese: Full-fat brick-style cream cheese provides firmness and tang. Avoid tubs; they contain stabilizers that keep the filling too soft.

Heavy cream: Whipping the cream to stiff peaks gives the cheesecake structure and replaces the need for gelatin.

Oreos: Used for both the crust and filling. Regular Oreos provide the most balanced moisture level.

Butter: Melted butter binds the Oreo crumbs into a crust that stays intact once frozen.

Powdered sugar: Dissolves completely and keeps the filling smooth.

Vanilla extract: Adds depth and balances the chocolate cookie flavor.

Lemon juice (optional): Brightens the overall flavor without adding noticeable tartness.

Essential Equipment

• 9-inch springform pan
• Hand mixer or stand mixer
• Food processor or rolling pin
• Offset spatula

How To Make No-Bake Oreo Cheesecake

The Oreo Crust

1. Crush 24 Oreos into fine crumbs using a food processor or bag-and-rolling-pin method.
2. Mix crumbs with melted butter until fully moistened.
3. Press the mixture firmly into a parchment-lined springform pan.
4. Freeze the crust for 10–20 minutes to help it set and prevent crumbling.

Whip the Cream

1. Pour very cold heavy cream into a mixing bowl.
2. Whip until stiff peaks form; the peaks should stand upright when lifted.
3. Keep the whipped cream chilled while preparing the base.

Mix the Cream Cheese Base

1. Beat softened cream cheese until smooth.
2. Add powdered sugar, vanilla, and lemon juice; mix until creamy and lump-free.
3. Scrape down the bowl to ensure even texture.

Fold and Build

1. Fold the whipped cream gently into the cream cheese mixture to avoid deflating it.
2. Add chopped Oreos and fold until evenly dispersed.
3. Spread the filling over the chilled crust and smooth the top.
4. Tap the pan lightly to remove any air pockets.
5. Chill for at least 5 hours (overnight is ideal for the firmest slice).

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Expert Tips

• Let the cream cheese fully soften for a smooth filling.
• Chill the bowl and whisk if the cream struggles to whip.
• Pack the crust tightly so it doesn’t crack.
• Wipe the knife between slices for clean edges.
• If the mixture feels loose, refrigerate it for 15 minutes before adding it to the crust.

Storage & Freezing

To Store:
Keep the cheesecake covered in the refrigerator for up to 4 days. The texture remains firm and the crust stays crisp.

To Freeze:
Freeze whole or sliced cheesecake wrapped tightly for up to 2 months. Thaw slowly in the refrigerator.

To Make Ahead:
Prepare 1 day ahead and chill overnight. Add decorative toppings just before serving.

FAQ

1. Can I use Cool Whip instead of heavy cream?
   Yes, but this recipe is designed for real whipped cream for better flavor and stability. Cool Whip produces a softer texture.
2. Why didn’t my cheesecake set?
   The cream may not have been whipped to stiff peaks, or the filling didn’t chill long enough. Warm cream cheese can also soften the structure.
3. Do I need gelatin?
   No. The combination of full-fat cream cheese and whipped cream provides enough structure without gelatin.
4. Can I freeze no-bake Oreo cheesecake?
   Yes. Wrap tightly and thaw in the refrigerator.
5. How long does it need to chill?
   At least 5 hours, but overnight produces the cleanest slices.