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–+ servings
A slice of cookies and cream cheesecake topped with crushed cookies, whipped cream, and a whole cookie on a white plate.
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5 from 2 votes

No Bake Oreo Cheesecake

This No Bake Oreo Cheesecake takes little effort, making it the perfect summertime treat. Start with a crust made from Oreo Cookies and a filing using cream cheese, whipping cream, and Oreo Cookies.
Prep Time20 minutes
Chill Time4 hours
Total Time4 hours 20 minutes
Course: Dessert
Cuisine: American
Servings: 8 Servings
Calories: 629kcal
Author: Keri

Equipment

  • Food Processor or Zip-loc bag and a rolling pin
  • Stand or Hand Mixer
  • 9-inch Springform pan

Ingredients

  • 13.9 ounces Oreo Cookies 1 package - divided
  • ¼ cup Butter unsalted - melted
  • 16 ounces Cream Cheese softened
  • ½ cup Granulated Sugar
  • 1 teaspoon Vanilla Extract
  • 1 cup Heavy Cream chilled

Instructions

For the Oreo Crust

  • Crush 18 Oreo cookies in a food processor. You can also crush them by placing in a plastic bag and using a rolling pin.
  • Drizzle in the melted butter.
  • Pulse until combined.
  • Press the Oreo crust mixture into a 9-inch springform pan. Place the pan in the refrigerator while preparing the filling.

For the Cheesecake Filling

  • In a medium bowl, whip the heavy cream until stiff peaks form.
  • In a large bowl, mix the softened cream cheese, vanilla, and sugar until creamy.
  • Gently fold the whipped cream into the cream cheese mixture.
  • Crush 6 Oreo cookies and gently fold into the cheesecake filling.

Assemble the Cheesecake

  • Pour the mixture into the springform pan on top of the chilled Oreo crust. Spread out evenly.
  • Crush 10 to 15 more Oreo cookies and sprinkle over the top of the cookies and cream filling.
  • Cover the springform pan with plastic wrap and refrigerate it for at least 4 hours, or until the cheesecake is set.
  • Once set, carefully remove the cheesecake from the springform pan, slice, and serve chilled.

Notes

 
I like to spray the springform pan with a little bit of nonstick spray just to make sure the cheesecake releases easily from the pan. 
Store the Oreo Cheesecake, covered with plastic wrap, in the refrigerator. 
 
 

Nutrition

Calories: 629kcal | Carbohydrates: 51g | Protein: 7g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 106mg | Sodium: 423mg | Potassium: 221mg | Fiber: 1g | Sugar: 36g | Vitamin A: 1377IU | Vitamin C: 0.2mg | Calcium: 87mg | Iron: 6mg