This No-Bake Oreo Cheesecake is a great make-ahead dessert recipe that anyone can whip up easily! With just 30 minutes of prep time, the fridge does most of the work for you. It’s a true crowd-pleasing recipe that is perfect for any occasion. Whether you’re attending a summer block party or cooking for your son’s birthday, this simple yet delicious dessert will not disappoint.
If you tend to have a sweet tooth, this No Bake Oreo Cheesecake is perfect for you. My son requested this for his birthday and it was a huge success. This recipe is so easy and with only containing 8 ingredients, anyone can make and enjoy this treat.
We put our own special twist on this cheesecake recipe by adding a cookie dough crust. It’s outrageous and will be loved by your family and friends. Trust us when we say, everyone will be asking for the recipe. With this being a no-bake cheesecake, it’s easy to prepare and fun for the whole family to get involved in making this dessert masterpiece.Â
It is full of flavor and the creamy richness of each bite will leave you wanting more. if you’re looking for similar simple dessert recipes you’ll love, try our Reese’s No Bake Cheesecake or our No Bake Turtle Cheesecake!Â
Just made this tonight and it’s our new favorite dessert. Fairly simple to make and SO delicious!! – Kristen
Why You’ll Love This Recipe
- 30 minute prep time. Simple and easy preparation in a short amount of time.
- 8 ingredients. Can be found at any grocery store, keeping shopping simple.
- Family favorite. Perfect dessert to satisfy you and your family’s sweet tooth.
- Great make ahead dessert. Works for any occasion and lasts a long time in the fridge.
Ingredients:
- Oreo Cookie Dough: The crust of the no-bake Oreo cheesecake.
- Cream Cheese: The key ingredient for cheesecake, be sure to buy full-fat here and a high quality brand.
- Powdered Sugar: Adds a hint of sweetness, just be sure to sift it before stirring in so there are no lumps.
- Vanilla Extract: Adds extra caramel flavor.
- Cool Whip: The other key ingredient to a no-bake cheesecake. This helps the dessert hold it’s shape.
- Oreos: The chocolate and vanilla cookie we all love so much. It’s the main flavor for this dessert, but feel free to swap out the cookies for something else.
- Heavy Cream: The base for the rich chocolate sauce that we make from scratch.
- Semi Sweet Chocolate Chips: Melt into the warm heavy cream to make the most decadent chocolate ganache you’ve ever tried.
How To Make No Bake Oreo Cheesecake
- Cut out parchment paper to fit in bottom of 9″ springform pan and place in bottom.
- Press down Oreo cookie dough in the bottom. I had 5 pieces left from the 2 packages. Next, Â line the pan with Oreos. Place in fridge while prepping filling.
3. In a large bowl add 3 blocks cream cheese and begin to beat with hand mixer. Add a 1 1/2 tsp vanilla extract and 1 1/2 cups powdered sugar and beat well until combined.
4. Crush 20 Oreos and add to filling mixture. Reserve 1 handful to sprinkle on top at the end.
5. Fold in 16oz thawed cool whip then add Oreos and continue to fold until evenly combined.
6. Pour filling into springform pan and smooth out. Add remaining Oreos to top. Place in fridge for at least 4-5 hours.
7. To make ganache, bring your heavy cream to a simmer in a small sauce pan. Then remove from heat and add semi sweet chocolate chips. Allow to sit for a minute.
8. Allow ganache to cool before drizzling on cheesecake and placing back in fridge. Enjoy!
Substitutions and Variations
- Cool Whip can be substituted for 1.5 cups whipped heavy cream, just make sure consistency is thick enough to form peaks.
- Oreo cookie dough can be swapped out for a different cookie dough of your choice if that is what you prefer.
- Use store-bought chocolate sauce if you don’t want to make homemade ganache.
- Swap the Oreo cookies for any cookie of your liking, there are so many flavor combinations.
Expert Tips
- For easier removal, place parchment paper on the sides of the pan as well as the bottom.
- Slowly add your powdered sugar while mixing with cream cheese to ensure a smooth filling texture.
- Soften cream cheese and thaw Cool Whip in advance. This is so important so the cheesecake ingredients can be mixed correctly.
- Sift the powdered sugar before stirring in. This prevents any lumps from happening in the filling, making it creamy and smooth.
- Buy the edible cookie dough. Be sure on the package the cookie dough says it’s edible! If you also can’t find Oreo cookie dough, then use whatever kind you like.
Storage and Make-Ahead Instructions
This cheesecake can be made ahead of time and stored over night in the fridge. In fact, it’s even better to make it ahead as it gives it more time to firm up! Â Make sure to keep this stored in a tightly sealed container for maximum freshness.
Frequently Asked Questions
What is the best crust for No Bake Oreo cheesecake?
Unbaked edible cookie dough is the best option for this recipe!
Can I freeze this cheesecake?
Yes! But storage in the fridge is highly recommended.
How long does the cheesecake need to set in the fridge before serving?
At least 4-5 hours so it’s set and easy to slice into.
What is the best way to soften cream cheese?
Simply leave it out on the counter for 30 minutes to an hour, allowing it to reach room temperature. Alternatively, you can place cream cheese in a bowl with lukewarm water(still in foil package) for about 10-15 min.
More Delicious Dessert Recipes
No Bake Oreo Cookie Dough Cheesecake
Ingredients
- 2 packages Oreo cookie dough
- 3 blocks cream cheese
- 1.5 cups powdered sugar
- 1.5 tsp vanilla extract
- 16 oz cool whip
- 20 oreos
- 1/2 cup heavy cream
- 1/2 cup semi sweet choc chips
Instructions
- Cut out parchment paper to fit in bottom of 9" springform pan and place in bottom.
- Press down Oreo cookie dough in the bottom and sides. I had 5 pieces left from the 2 packages. Next, line pan with Oreos. Place in fridge while prepping filling.
- In a large bowl add 3 blocks cream cheese and begin to beat with hand mixer. Add Vanilla extract and powdered sugar and beat until well combined.
- Crush 20 oreos and add to filling mixture. Reserve 1 handful to sprinkle on top at the end.
- Fold in 16 oz thawed cool whip then add Oreos and continue to fold until evenly combuned.
- Pour filling into springform pan and smooth out. Add remaining Oreos to top. Place in fridge 4-5 hours.
- To make ganache bring your heavy cream to a simmer in a small sauce pan then remove from heat and add semi sweet choc chips. Allow to sit for a min to begin melting and then whisk until smooth consistency.
- Allow Ganache to cool before drizzling on cheesecake and placing back in fridge. Enjoy!
You don’t bake the cookie dough for the crust?
No, the cookie dough is edible!
Oreo cookie dough is not available where I live, what else can be used??
Any edible cookie dough would be fine. I would prob use choc chip myself.
There’s several recipes on how to make an Oreo Cookie crust, as well as other cookie crusts. There are also pre-made Oreo crusts sold in certain areas.
Can’t wait to make this !
Where do you find Oreo cookie dough?
Kroger but someone said Target also has it.
Absolutely delish!!! Super easy to make,everyone loves it!🥰
Just made this tonight and it’s our new favorite dessert. Fairly simple to make and SO delicious!! My only complaint is that the cookie dough sticks to everything so it was difficult to get out of the spring form and was even stuck to the parchment paper on the bottom of it. Still worth it though!
Does it really need 3 blocks of cream cheese and 16 oz of cool whip? Cuz I have trouble getting 1 block and 8 ounces to fit into a 9 inch pie crust? Or is a spring pan that much taller to fit that much?
Springform pan has tall sides!