Name: No-Bake Cookies and Cream Cheesecake Recipe
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: American
Ingredients: 24 Oreo cookies, finely crushed (divided); 5 tablespoons unsalted butter, melted; 16 ounces cream cheese, softened; ½ cup granulated sugar; 1 teaspoon vanilla extract; 1 ½ cups heavy whipping cream, cold; 12 additional Oreo cookies, roughly chopped

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If you’re craving something indulgent, impossibly creamy, and downright easy to make, this No-Bake Cookies and Cream Cheesecake is truly the answer to your dessert dreams. With a crunchy Oreo base and a silky, rich cheesecake layer flecked with more cookies, each slice is pure bliss that’s sure to please everyone at the table. There’s no oven required, just simple steps and plenty of Oreo goodness. It’s one of those treats that looks like you went all out, tastes like a bakery masterpiece, but basically makes itself while you relax. Whether you need a showstopper for a party or just an everyday sweet fix, this cheesecake invites you to dive into cookies and cream heaven—no baking skills needed!

No-Bake Cookies and Cream Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this cheesecake is in its simplicity—each ingredient has a special role to play, combining for a decadent, cloud-like treat with just the right amount of crunch and sweetness. Here’s everything you’ll need, plus a few tips to make your dessert turn out perfectly every single time.

Oreo cookies (24, finely crushed, divided): Your chocolatey base and the star of the show—crushed Oreos make a delicious crust and a delightfully crunchy topping.
Unsalted butter (5 tablespoons, melted): Butter helps those cookie crumbs bind together like magic, ensuring your crust holds up beautifully.
Cream cheese (16 ounces, softened): Smooth, tangy cream cheese creates that luscious, signature cheesecake filling.
Granulated sugar (½ cup): Adds just the right amount of sweetness without overpowering the Oreo flavor.
Vanilla extract (1 teaspoon): For a warm, aromatic boost that rounds out all the flavors.
Heavy whipping cream (1 ½ cups, cold): Whipped to stiff peaks, it gives the filling a dreamy, cloud-like texture.
Additional Oreo cookies (12, roughly chopped): These chunky bits add that classic cookies and cream texture in every bite.

How to Make No-Bake Cookies and Cream Cheesecake

Step 1: Prepare the Oreo Crust

Start by combining 16 finely crushed Oreo cookies with 5 tablespoons of melted butter in a mixing bowl. Stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan—use the bottom of a measuring cup to get the crust smooth and compact. Pop it in the refrigerator while you work on the filling. For extra nonstick insurance, line the pan with parchment paper before adding the crust.

Step 2: Make the Luscious Cheesecake Filling

In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until completely smooth and creamy. You’re looking for a cloudlike, lump-free mixture that will blend beautifully with the whipped cream in the next step.

Step 3: Whip the Cream and Fold

Grab a separate bowl and whip your cold heavy whipping cream until it forms stiff peaks (this is what gives the cheesecake its airy, mousse-like texture). Once you’ve reached stiff peaks, gently fold the whipped cream into the cream cheese mixture. Take your time—gentle folding keeps things light and fluffy.

Step 4: Add the Cookie Chunks

Sprinkle the roughly chopped Oreos into the filling and gently fold them through. These cookie chunks give the No-Bake Cookies and Cream Cheesecake its irresistible cookies-and-cream flavor and a delightful little crunch in every bite.

Step 5: Assemble and Chill

Spread the cheesecake filling evenly over the chilled crust, smoothing the top with a spatula. Finish by sprinkling the remaining 8 crushed Oreos all over the surface. Cover the pan and refrigerate the cheesecake for at least 6 hours, or overnight, until beautifully set—the longer the better for those perfect slices.

How to Serve No-Bake Cookies and Cream Cheesecake

Garnishes

Dress up your cheesecake with a generous sprinkle of extra crushed or halved Oreos on top, a swirl of sweetened whipped cream, or even some chocolate shavings if you’re feeling fancy. A drizzle of chocolate syrup or a dusting of cocoa powder also adds an elegant, decadent finish that always gets oohs and ahhs.

Side Dishes

This rich dessert pairs well with a simple bowl of juicy berries like sliced strawberries or raspberries to cut through the sweetness and add a pop of color. If you want to get extra cozy, serve with a cold glass of milk or hot coffee to balance those creamy, chocolate flavors.

Creative Ways to Present

Try making mini No-Bake Cookies and Cream Cheesecakes in individual jars for a fun, portable treat. Or use cookie cutters to shape slices into hearts or stars for special occasions. For parties, cut the cheesecake into tiny squares and serve as bite-size nibbles on a dessert platter.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover cheesecake tightly in plastic wrap or aluminum foil and keep it in the refrigerator. It’ll stay delicious and fresh for up to 4 days—if it sticks around that long! Store individual slices in airtight containers to keep the crust from softening.

Freezing

No-Bake Cookies and Cream Cheesecake freezes beautifully. Wrap the whole cheesecake (or individual slices) in a double layer of plastic wrap followed by a layer of foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, and let it sit at room temperature for 20–30 minutes for the creamiest texture.

Reheating

Since this cheesecake is best served chilled, there’s no reheating required. If frozen, just allow it to thaw in the fridge or on the counter until it softens slightly—never warm it in the oven or microwave, or you’ll lose that perfect velvety texture.

FAQs

Can I use low-fat cream cheese or whipping cream?

While you can substitute low-fat cream cheese or light whipping cream, the cheesecake may not set as firmly or taste quite as creamy. For the dreamiest texture and richest flavor, stick with full-fat versions if you can.

Can I make No-Bake Cookies and Cream Cheesecake in advance?

Absolutely! In fact, this dessert is even better when made a day ahead. Chilling overnight allows all the lovely flavors to meld and the cheesecake to set perfectly, so your slices come out neat and gorgeous.

What’s the best way to crush Oreos for this recipe?

For fine crumbs, a food processor works best, but you can also place the cookies in a zip-top bag and crush them with a rolling pin. For the roughly chopped Oreos in the filling, break them into chunks with a sharp knife or just use your hands for a fun, rustic look.

Can I use a different pan if I don’t have a springform?

If you don’t have a springform pan, you can use a deep-dish pie pan or an 8×8-inch baking dish. Just be sure to line it with parchment so you can lift out and slice the cheesecake more easily.

How do I get clean slices when serving?

For professional-looking slices, dip a sharp knife in hot water, wipe it dry, and slice—cleaning the blade between cuts. This helps you cut through the creamy cheesecake without dragging crumbs, giving you gorgeous, bakery-style servings every time.

Final Thoughts

Once you try this No-Bake Cookies and Cream Cheesecake, it’s bound to become your new dessert go-to. It’s outrageously creamy, loaded with Oreos, and couldn’t be easier. Treat yourself (and your favorite people) to a slice—you’ll be amazed at how simple but spectacular homemade cheesecake can be!

No-Bake Cookies and Cream Cheesecake Recipe

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4.9 from 28 reviews

Author: admin
Total Time: 6 hours 20 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in a decadent No-Bake Cookies and Cream Cheesecake that’s creamy, rich, and loaded with Oreo goodness. This easy-to-make dessert is perfect for any occasion and will have everyone asking for seconds!

Ingredients

Scale

For the Crust:

24 Oreo cookies, finely crushed (divided)
5 tablespoons unsalted butter, melted

For the Filling:

16 ounces cream cheese, softened
½ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cups heavy whipping cream, cold
12 additional Oreo cookies, roughly chopped

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Instructions

Prepare the Crust: Combine 16 crushed Oreo cookies with melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator.
Make the Filling: Beat cream cheese, sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form and fold into the cream cheese mixture. Fold in the chopped Oreos.
Assemble: Spread the filling over the crust and sprinkle remaining crushed Oreos on top. Refrigerate for at least 6 hours or overnight.