If you’re a lover of that classic cookies and cream flavour, then you need to try this no bake oreo cheesecake. Not only does it only take 20 minutes of your time, it uses minimal ingredients and you don’t even need to turn on the oven.
- This oreo no-bake cheesecake recipe is incredibly easy to make.
- The filling is rich, creamy with a smooth texture and has a taste of classic cookies and cream.
- The buttery oreo crust tastes amazing.
- This is a softer set cheesecake but holds it’s shape and melts on your tongue.
- No baking – so no turning on the oven in the middle of summer.
- Take the opportunity to make it ahead of time.
The creamy cheesecake filling is adapted from this white chocolate dulce de leche cheesecake.
This recipe was first published here on 26th September 2019 and has been updated with new information and images.
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No bake desserts are a favourite come summer time, and this one is no different, however it definitely works all year round.
Ingredients in oreo cheesecake
Just 7 ingredients are all you need.
Detailed quantities and instructions in the recipe card below.
The creamy filling is made up of full-fat cream cheese, sour cream, vanilla, white chocolate and cream.
- Oreos: Of course, you need oreos however you can use any flavour you like. Stick to the oreos that are not coated in chocolate. You can also change this recipe up to use other cream filled cookies.
- Butter: I use unsalted but salted will work just fine.
- Cream cheese: You must use full-fat cream cheese or the cheesecake won’t hold it’s shape so well.
- Sour cream: Same for the sour cream, use full fat for it’s thicker consistency that will help the cheesecake keep it’s shape.
- White chocolate: White chocolate is our setting agent in this cheesecake. There’s no gelatine at all. It also helps to give that wonderful cookies and cream flavour.
- Vanilla: Make sure to use pure vanilla extract as vanilla essence is synthetic.
- Cream: The cream you’ll need is thickened cream, heavy cream or heavy whipping cream. It also must be full fat or it won’t whip.
The top of these cheesecake is loaded with more cut and crushed oreos and I added some homemade chocolate curls. If you can’t get or make chocolate curls, just run a vegetable peeler down the side of a block of chocolate to “peel” off shavings.
How to make oreo cheesecake (step-by-step)
Detailed quantities and instructions in the recipe card below.
- Make the crust: If there is one thing better than oreos, it’s oreos crushed up and mixed with butter. I could seriously (aka, may) have eaten it just like that in the making of this easy oreo cheesecake, hence requiring the purchase of more oreos. Simply use a food processor to blend some oreos to crumbs. Add melted butter and give it a good stir to combine. Press this into the base of a lined springform pan in an even layer (photo 1). Use a glass to help pack it down well.
- Beat the cream: In a large mixing bowl, use an electric mixer (or a balloon whisk and some arm muscle) to beat the cream until it reaches stiff peaks (photo 2). The peaks should just hold when done but take care not to overbeat or it will become grainy. Set it aside.
- Make the cream cheese mixture: Now beat together the softened cream cheese, sour cream, vanilla and melted white chocolate in a separate bowl (photo 3). Add the whipped cream ⅓ at a time taking care to just fold it through gently (photo 4). You don’t want to stir it too vigorously or you’ll lose all the air you whipped into it. Just fold. Now fold in some chopped up oreos (photo 5).
- Assemble: Tip the filling into the baking tin on top of the oreo crust and level it out so it’s nice and smooth (photo 6). Cover the top with plastic wrap, foil or a plate and let it chill for an absolute minimum of 4 hours, however, it’s even better made a day ahead so that it sets up nice and firm overnight in the fridge.
Tips and tricks
- Don’t overwhip the cream: If you overbeat the cream it will become grainy so make sure, as the consistency starts getting thicker, to check often and stop as soon as the peaks stand upright.
- Prep ingredients first: Once you start, everything just gets added one at a time and is done very quickly.
- Room temperature cream cheese and sour cream: These will be easier to mix and keep the mixture smooth. Make sure the melted chocolate is not hot before adding it.
- Use full fat cream cheese: The light versions are too soft. I use Philadelphia cream cheese for it’s flavour. Although I’ve noticed it seems to be softer these days, it still sets well in a cheesecake. Full fat sour cream will also help the cheesecake set firmer.
- Fold the cream and filling together: Don’t overmix after adding the cream or you’ll deflate it entirely. The best way is to add a big spoonful to the cream cheese first to loosen it up, then fold in the rest.
- Make ahead: This cheesecake can be made and is actually better made the day before saving you time on the day you’re serving it.
How Do You Make No Bake Cheesecake Set?
There are a few ways to make a no bake cheesecake set. You can use gelatine (see my no bake strawberry cheesecake) but another option is to use white chocolate. The thing I love about using white chocolate to set a cheesecake is that it not only intensifies the creaminess but it also means you don’t need to add any additional sugar.
That’s right, there is no other type of sugar added to this white chocolate oreo cheesecake recipe, aside from the chocolate. Just like in my Caramilk cheesecake.
Yield and storage
As with all cheesecakes, this one is rich and decadent, so I suggest cutting this into 16 pieces for serving.
Let it set a minimum of 4 hours at the back of the fridge (8 hours or even overnight are better) to get it to set nice and firmly. This is a very creamy soft-set cheesecake. It slices well and holds it’s shape but is still soft and luxurious so that setting time is very important.
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Did you try this no bake Oreo cheesecake recipe?
Leaving a rating and comment below the recipe is so helpful!
For best results, always weigh ingredients where a weight is provided
- Grease then line an 8 inch round springform pan with baking paper.
- In a small microwave-safe bowl, melt the white chocolate in 20 second increments in the microwave, stirring well between each until just melted.
- In a medium, high-sided bowl, using and electric beater, whip the cream to stiff peaks and place back in the fridge. Be very careful not to overwhip the cream or it will become grainy.
- Use a food processor to process 1 ½ packs of Oreos (21 cookies) to fine crumbs. Add the melted butter and press into the base of the prepared tin until firm. Place in the fridge.
- With the remaining oreos, roughly chop 1 packet (14 cookies) into small pieces (about 8 pieces per oreo). Cut 8 oreos in half and chop up the rest to rough crumbs.
- In a large bowl, using an electric beater, beat the cream cheese until smooth. Add the melted chocolate, sour cream and vanilla and beat through.
- Fold through the whipped cream until just combined ⅓ at a time, then gently fold through the 1 packet of chopped oreos. (The remaining halved and crushed oreos are for the topping).
- Spread the cheesecake mixture over the base and level out as much as possible.
- Place in the fridge to set for at least 4 hours or overnight (best).
- Decorate the top with the halved oreos and crushed oreos. If you like, top it with shaved chocolate like this one.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
- For best results, you should always weigh ingredients like flour and sugar. Kitchen scales are relatively cheap but if you can’t weigh the ingredients, use the spoon and level method (don’t scoop).
- The cream cheese must be full fat (not light). The sour cream is best if full fat, but can work with light.
- Cream cheese and sour cream should be a room temperature before using.
- Don’t overwhip the cream or your cheesecake will be grainy.
- Let the melted chocolate cool a little before using it.
- Don’t overmix after adding the cream – just gently fold.
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