No Bake Oreo Cheesecake

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!
photo of an Oreo Cheesecake with a piece removed

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.
close-up photo of a forkful of cheesecake

How to Make a No Bake Cheesecake

  • The graham cracker crust is made of crushed graham cracker crumbs, sugar and melted butter. 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 just 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.

overhead photo of a slice of cheesecake on a plate

No Bake Oreo Cheesecake

Prep Time: 20 minutes
Course: Dessert
Cuisine: American
Servings: 8

A no-bake creamy oreo and cookies and cream flavored cheesecake. This is the perfect dessert when you don't want to turn on your oven.

Ingredients:

CRUST

  • 1 1/2 cups finely crushed graham cracker crumbs
  • 1/4 cup packed light brown sugar
  • 7 tbsp unsalted butter melted

CHEESECAKE

  • 2 1/4 cups heavy cream
  • 1 pound cream cheese softened
  • 2/3 cup granulated white sugar
  • 1/2 tsp salt
  • 1 tbsp lemon juice
  • 7 Oreo cookies crushed

Directions:

  1. Line the bottom of a 6 inch springform pan with parchment paper. 

  2. Combine graham cracker crumbs with sugar. Add melted butter and blend until combined.

  3. Pour into cake pan and press down firmly so that the crust evenly lines the bottom of the cake pan.

  4. Add heavy cream to a stand mixer and beat on high speed until stiff peaks form. Set aside.

  5. Add cream cheese, sugar, salt, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins).

  6. Add cream cheese mixture to heavy cream and beat until incorporated.
  7. Gently fold in crushed Oreo cookies.

  8. Pour batter over crust. Rap bottom of the cake pan on hard surface a few times until cheesecake mixture settles, eliminating any air pockets, and top is smooth. Refrigerate overnight.

Notes:

  • Recipe slightly adapted from Bakers Royale
  • The crust is looser in crumb than a baked crust, but it still holds. If you want a sturdier crust, you can bake just the crust.
All images and content are © Kirbie's Cravings.

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