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This No Bake Oreo Cheesecake is creamy and rich with crushed Oreo pieces for a delicious cookies and cream flavor. It doesn’t require eggs or oven time. You won’t miss the eggs or baking at all!

Whether you are trying to give your oven a rest or looking for an eggless cheesecake recipe, this is the answer. This cookies and cream flavored cheesecake is as rich and creamy as any cheesecake but doesn’t require any baking or eggs. It’s similar to my No Bake Peanut Butter Cheesecake I made a few years ago, which is another no bake dessert I love to make.

I love Oreo desserts have created countless cookies and cream treats. This no bake cake is definitely a new favorite. It’s not as fussy as a baked cheesecake but still is creamy, rich, and delicious.

Plus, the whole thing is no-bake including the graham cracker crust. Just be sure to plan ahead because you will need to chill the cheesecake overnight so it can set.

Ingredients

Finely crushed graham crackers – I crush them in my food processor or you can buy graham cracker crumbs at the store.
Light brown sugar
Melted unsalted butter
Heavy cream
Cream cheese
Granulated sugar
Salt
Lemon juice
Crushed Oreo cookies – do this in the food processor, or place them in a bag and crush them with a rolling pin.

Recipe Steps

To make the crust, combine the graham cracker crumbs with brown sugar and melted butter. Line a 6-inch springform pan with parchment paper and then pour the crust mixture into it. Press it into an even layer in the bottom of the pan.

Once the crust is made, you can make the filling:

Beat the cream in a large bowl at high speed until it holds stiff peaks.
In a separate bowl, beat the cream cheese, white sugar, salt, and lemon juice until smooth.
Add the cream cheese mixture to the whipped cream and beat until combined.
Fold in the crushed Oreos and then pour the mixture over the crust in the pan.
Rap the pan on the counter a couple of times to settle the filling and eliminate any air bubbles.
Cover the cheesecake and chill it overnight before slicing and serving.

Recipe Notes and Tips

When you make the crust, it needs to be firmly pressed and compacted to the bottom of the cake pan. Do not leave out the sugar because it helps to bind the crust.

The crust is looser in crumb than a baked crust, but it still holds. If you want a sturdier crust, you can bake the crust.

Eggs usually give the cheesecake structure. Since this recipe does not use eggs, it instead uses heavy cream to provide the structure. The heavy cream must be whipped to stiff peaks and then added into the cream cheese batter.

The cake must be refrigerated for several hours, or overnight, to firm up. The cake should be kept in the fridge until right before serving.

I like this cookies and cream cheesecake any time of year, but it’s especially nice when it’s warm because you don’t have to turn on the oven.

More No Bake Desserts