All too many no-bake cheesecakes can’t hold their own when it comes to being sliced and put on a plate. You know the type — their edges droop, the sides slump over, and the texture? Far from what cheesecake was meant to be. Instead, serve up a classic (yet foolproof) No-Bake Oreo Cheesecake, one that won’t succumb to gravity once out of the pie dish thanks to one imperative ingredient!
Not only does this No-Bake Oreo Cheesecake slice like a dream, but the filling actually tastes like cheesecake…not air pockets and Cool Whip. The filling is rich, creamy, and speckled with oodles of chopped Oreo cookies. Miraculously, both the filling and the Oreo crust come together with a mere 25 minutes of prep time. It’s the perfect dessert for feeding a crowd year-round!
Love Oreo desserts? Be sure to add these über chocolatey Oreo Cupcakes with a fluffy Cookies and Cream Frosting to your dessert lineup!
NO-BAKE OREO CHEESECAKE INGREDIENTS
- Oreos – This recipe uses an entire package of Oreos, so sad to say, no snacking! You’ll need Oreos for both the crust and the filling. The Oreos for the crust should be finely crushed (a food processor is a great tool for this). The filling is best if there is still a little crunch and texture left to the Oreos, so those will just require a rough chop.
- Butter – This Oreo Crust Recipe calls for unsalted butter. If you only have salted butter on hand, omit the salt from the recipe completely.
- Sugar – You’ll need granulated sugar for the Oreo Crust.
- Whipping Cream – Heavy whipping cream is not interchangeable with any other kind of dairy here. Do not attempt to sub in milk or half-and-half. It will not whip the same, nor yield the same texture.
- Gelatin – Gelatin helps your No-Bake Oreo Cheesecake to hold once sliced into. More on that below.
- Cream Cheese – This no-bake cheesecake requires 2 blocks of cream cheese. Make sure they are at room temperature. If not, your filling will be lumpy and the other ingredients will not incorporate properly.
- Condensed Milk – Sweetened condensed milk adds a ton of flavor and an extra smooth and creamy texture to your No-Bake Oreo Cheesecake. Be sure not to confuse it with evaporated milk!
NO-BAKE CHEESECAKES NEED GELATIN. PERIOD.
For a no-fail, no-bake cheesecake, you should be using gelatin. Every. Single. Time. Sure cream cheese is a thickener, but when you add in the sugar and the whipping cream, cream cheese just might not be enough. Technically, you could add more cream cheese, but this would leave your No-Bake Oreo Cheesecake tasting more like cream cheese than actual cheesecake.
For the best balance of flavors and a cheesecake that will hold its shape after being sliced, you want gelatin in the mix.
Gelatin is flavorless and very easy to work with. To activate the gelatin, it requires a quick 5-minute soak in cold liquid, followed by a brief 30-second stint in the microwave.
HOW TO MAKE NO-BAKE OREO CHEESECAKE
As far as equipment goes for No-Bake Oreo Cheesecake, you’ll want to have a 9” springform pan on hand, parchment paper, and an electric mixer. Stand mixers make for very easy work, but a handheld mixer will also do just fine.
The recipe begins with a thick, buttery Oreo Crust and ends with a smooth and creamy Oreo Cheesecake Filling. Be sure to start the recipe in plenty of time to allow for this no-bake cheesecake to set up — it needs at least 6 hours in the refrigerator if you want the edges to stand in place when sliced.
MAKE THE CRUST
- Prep the Pan – Have ready a 9″ springform pan, greased and lined with parchment paper.
- Stir Crust Ingredients Together – Add the finely crushed Oreos, butter, sugar, and salt to a medium-sized mixing bowl and stir to combine. The mixture will feel slightly wet.
- Press Crust Into Pan – Transfer the crust mixture to the springform pan and press it evenly across the bottom and about 1 inch up the sides using the bottom of a measuring cup.
MAKE THE FILLING
- Activate the Gelatin – Add 1/4 cup of heavy whipping cream and the envelope of unflavored gelatin to a microwave-safe bowl and stir to combine. Set it aside and let sit for 5 minutes. Then, microwave the mixture for 30-45 seconds, just until it is bubbling.
- Whip the Cream – Add the remaining 1 1/2 cup of heavy whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, you can also use a large bowl and a handheld mixer. Beat the cream until stiff peaks form.
- Add Cream Cheese, Condensed Milk, and Oreos – If you’re using a stand mixer, switch to the paddle attachment, and add the cream cheese, sweetened condensed milk, and vanilla extract and mix until smooth and homogenous. Slowly drizzle in the gelatin mixture and mix for a couple of minutes more. Then, add the chopped Oreos and mix until evenly distributed.
- Pour Filling Over Crust – Pour the filling over the crust and smooth over the top. Refrigerate for at least 6 hours before serving!
HOW MANY OREOS ARE IN A PACKAGE?
There are 3 rows of 13 cookies in a 14-ounce package of Oreos, making for a grand total of 39 Oreos per package.
TIPS FOR MAKING NO-BAKE OREO CHEESECAKE
- Use gelatin. Consider it insurance against drooping edges and cheesecake that won’t hold its shape after being sliced.
- Make sure your cream cheese is at room temperature. If not, your filling ingredients will not be a homogenous mixture, and your cheesecake will have a lumpy texture to it.
- Be sure to whip the cream to stiff peaks for a full-bodied No-Bake Oreo Cheesecake Filling.
- It’s important that you’re able to actually get the cheesecake out of the pan, so before you begin, butter and line the springform pan with parchment paper! Butter will help your parchment paper to stay in place when adding the ingredients to the pan.
- Allow plenty of chill time. This cheesecake takes 6 hours in the refrigerator to fully chill and set up.
- No snacking — you’ll need every single Oreo in the package for this cheesecake!
5 MORE NO-BAKE DESSERTS YOU’LL LOVE
- No-Bake Peanut Butter Pie
- Banana Pudding Trifle
- No-Bake Peanut Butter Cookies
- Cornflake Cookies
- Peanut Butter Rice Krispie Treats
An easy, foolproof No-Bake Oreo Cheesecake Recipe with a rich and creamy filling and a thick Oreo crust.
- 2 1/2 cups finely crushed Oreos (about 24 Oreos)
- 1/2 cup unsalted butter
- 1/3 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 1 3/4 cup heavy whipping cream, separated
- 1 Envelope of unflavored gelatin
- 2 (8-ounce) packages cream cheese, room temperature
- 1 cup sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 cups roughly chopped Oreo cookies (about 15 Oreos)
Have ready a 9" springform pan, greased and lined with parchment paper.
Add the finely crushed Oreos, butter, sugar, and salt to a medium-sized mixing bowl and stir to combine. The mixture will feel slightly wet.
Transfer to the springform pan and press across the bottom and about 1 inch up the sides using the bottom of a measuring cup. Set aside until ready to use.
Add 1/4 cup of heavy whipping cream and the envelope of unflavored gelatin to a microwave-safe bowl or measuring pitcher, and stir to combine. Set aside and let sit for 5 minutes. Then, microwave the mixture for 30-45 seconds, until bubbling. Carefully, remove from the microwave and set aside.
Add the remaining 1 1/2 cup of heavy whipping cream to the bowl of stand mixer fitted with a whisk attachment. If you do not have a stand mixer, use a large bowl and a handheld mixer. Beat the cream on high until stiff peaks form.
If using a stand mixer, switch to the paddle attachment. Add the cream cheese, sweetened condensed milk, and vanilla extract and mix on medium-high speed just until the mixture is smooth and homogenous. Slowly drizzle in the gelatin mixture and mix for 2 minutes more.
Add the chopped Oreos and mix once more, just until evenly distributed.
Pour the filling over the crust and smooth over the top. Refrigerate for at least 6 hours before serving.