This Oreo no bake cheese cake is made with yogurt instead of heavy cream. It’s lighter and a little healthier but still tastes great. Plus, it takes less than 30 minutes to make! The Greek yogurt cheesecake is a cool and creamy summer dessert.
I’ve been a little obsessed with the no bake desserts lately because they are so easy and perfect for summer. Recently, I made this Oreo cheesecake. It’s creamy and cold. Perfect for the warm weather we’ve been experiencing.
Recipe Highlights
- This no bake cheesecake is a little lighter than others because I added some Greek yogurt to the cream cheese mixture. It also doesn’t have any heavy cream. Because of that, it’s not as solid as my other no bake cheesecake, but it’s just as good and a little healthier.
- The crust is an Oreo cookie crust. You don’t have to prebake it – just mix and press it into the pan.
- The whole thing only takes 20 minutes to make. Then you just leave it in the refrigerator until it’s cold and set.
Since I made this for just more and Mr. K. I left the top plain, but you can decorate it with crushed cookies or whipped cream if you are making it for a party.
Ingredients
Ingredients- Oreos – you will need them for the crust and filling
- Melted butter – for the crust
- Cream cheese
- Granulated sugar
- Low fat plain Greek yogurt
Recipe Steps
Line the bottom of a 6-inch springform pan with parchment paper. This will make it easy to remove the cake when it’s done.
Place 13 Oreos in a food processor and blend them until they are finely crushed. Add the melted butter and process again until combined. Press the mixture into an even layer in the bottom of the pan.
For the filling, mix the cream cheese, yogurt, and sugar in a stand mixer at high speed. Once it’s smooth and fluffy add in the rest of the cookies. Mix on low speed until the cookies are crushed and mixed evenly into the batter.
Pour the batter over the crust and then lightly rap the bottom of the pan on the counter to get rid of any air bubbles. Refrigerate the cheesecake overnight.
We really enjoyed this Greek yogurt cheesecake – I didn’t miss the heavy cream at all. It’s definitely a good option if you want a creamy cool dessert on a hot day.
More Summer Desserts
No Bake Oreo Cheesecake
Ingredients
For the Crust
- 13 oreos
- 4 tbsp melted butter
For the Cheesecake
- 6 Oreos
- 2 (8-oz) boxes cream cheese
- 1 1/4 cup granulated sugar
- 1 1/2 cups lowfat plain Greek yogurt (see note)
Instructions
- Line the bottom of a 6 inch springform pan with parchment paper. This will make it easier to remove the cheesecake after it is done. Crush the 13 Oreos in a food processor until fine crumbs. Add in melted butter and mix again through food processor. Pour into cake pan and press down firmly so that the crust evenly lines the bottom of the cake pan.
- Mix cream cheese, yogurt, and sugar in stand mixer on high speed until smooth and fluffy. Add in Oreos and mix in at low speed until Oreos are crushed and evenly mixed in batter. Pour batter into cake pan on top of crust. Rap bottom of the cake pan on hard surface a few times until cheesecake mixture settles and top is smooth. Refrigerate overnight.
Notes
- If you want a very solid cheesecake, use heavy cream instead of low-fat yogurt and beat heavy cream separately first until stiff peaks form and then beat with sugar and cream cheese.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
Would adding 2tbsp of potato/corn starch and 1-2 egg help to firm up/thicken the cheesecake? Of coz I have to bake it if I do so. Appreciate your reply coz I intend to bake it today. I have been looking for a recipe that use Greek yogurt and cream cheese for Oero Cheesecake and glad I found yours?
Sorry for the delayed response! This is a no-bake cheesecake so we don’t recommend baking it – also, we haven’t tried those substitutes and are not sure they will work well.
Hi! Can I substitute the greek yogurt with sour cream?
I haven’t tried it, but I think that should work!
if i replace greek yogurt with chilled whipping cream, is it 1 1/2 cups as well?
yes!
Hi, I was just wondering if could I just use a blender at home since I don’t have a stand mixer? Also what do you mean by “Rap bottom of the cake pan on hard surface a few times until cheesecake mixture settles and top is smooth?” For the oreo’s in the cheesecake, does it matter if I still have the filling in the oreo since its going to get crushed anyways? Lastly by leaving it overnight, how would I know if its settled? Sorry for asking so much. I hope to hear from you soon and thank you for the lovely recipe.
I’ve never tried it in a blender so I dont know how it would turn out. Rap the bottom of the cake pan- After you pour the liquid in, to let it settle and become smooth, if you bang the bottom of the pan against a hard surface (but not too hard because you don’t want it spilling out) it should even and settle so you have a smooth surface. The oreos, you do not need to remove the filling. you use the entire oreos. you should be able to tell if the cake is settled by seeing how much it moves/jiggles. If it’s too liquidy it will move around a lot. Once it’s settled, it shouldnt move as much, indicating that it can be sliced without it falling apart
How long can the cheesecake keep for?
I’m not sure. I wouldn’t keep it for more than a few days. We finished ours within 2.
I tried the recipe n followed every step as you have said on your blog but my cheesecake is not setting even after refrigerating for 5 hours. What should I do?
If it isn’t setting, I’m not sure what you can do at this point to save it. Are you sure you used regular cream cheese and greek yogurt (as opposed to regular yogurt)? I didn’t have any issues with mine setting.
I made according to this and the result was wonderful it was my first try but family members and friends gave me a thumbs up x
great!
How much would this recipe yield?
it makes one 6 inch cheesecake
To bonnie. I would think doubling the recipe and putting it into a 9×13 pan. I think we all have those.
🙂
the only problem with a square or rectangle pan is that it will be hard to remove the cake out of the pan to slice up. I guess you can try lining extra parchment paper so that you can lift it up later to remove.
Hello! =)
I don’t have have a stand mixer so I was wondering if I could mix the mixture manually using a spatula? And how fluffy must the mixture be?
Thank you for your recipe and I would appreciate your advice 🙂
I think you will need a mixer of some sort, either stand or hand in order to properly beat the cream cheese.
What if you don’t own a spring form pan??
It would be really hard to remove the cheesecake without a spring form pan. I don’t know what else you could use.
Would adding 1-2 tbsp of flour/potato starch and an egg help to thicken the mixture and help to hold the cake tog better?
The cake holds together well as it is. We haven’t tried your suggestions, but adding more ingredients will change how the recipe will work.
Hi there,
I would love to try this! 🙂
However, this would be my first attempt making a cheesecake, how should I adjust the recipe if I have a 10 inch springfoam pan? Thank you!
I would double the recipe.
I like how this looks without the extra decoration on top! It’s simple and lovely. No bake is really the way to go for the summer. Though it’s strangely cold this morning. Huh.
Yeah this July weather is bizarre. The raindrops are really throwing me off. I don’t remember the last time it rained in the summer.
I think I just found the dessert to make for my g/f’s 50th birthday in a couple of weeks!
🙂
I hope she loves it!
I like how it looks without decoration – somehow looks like a winterwonderland 🙂 Found your blog through buzzfeed yesterday…and am loving it, so just wanted to say hi 🙂
I’m glad you found my blog! Thanks for saying hi. I guess it does have a very wintery feel to it =)
Oh this looks amazing! Even without any decorations it’s gorgeous 🙂 I’ll have to make this; S would love it – he’s a huge cookies & cream fan.
I hope you and S like it =)
I’ll have to try this with some of the flavored Oreos or even Nutter Butters. I certainly don’t like using the oven when the temperature is up. 😉
Ooh, flavored Oreos sounds good with this.