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Oh my… this simple Oreo Cheesecake is a MUST make! No baking involved, it’s quick and delicious. It has a creamy filling with crunchy crushed Oreos, on a buttery Oreo biscuit base. Add a little topping and it looks as impressive as it tastes. And you can make it in advance of serving too!
You know I’m all about easy, no bake, show stopping cheesecake recipes.
Whatever the flavour or theme, I am always going to impart the ultimate foolproof method, with detailed tips and tricks, to make sure your homemade version goes exactly to plan, without too much exertion or effort.
This particular recipe, made with our favourite American sandwich cookies, is a perfect balance of creaminess and sweetness, an immense flavour and right amount of crunch.
Make this for your guests or just to enjoy yourself – I promise this Oreo Cheesecake will be up there with your favourite desserts!
(And if you love Oreos, you could also try my Oreo Cake recipe too)!
Why you’ll love this Easy Oreo Cheesecake recipe
⭐️ Easy no-bake method that you can make ahead
⭐️ Show stopping dessert for special occasion
⭐️ Super easy and foolproof recipe
How I came up with this recipe
I like to experiment with flavours for my cheesecakes a lot, and I made this Oreo Cheesecake recipe without much of a plan, to take to a friend’s party.
It appeared in my Instagram Stories that day and SO many people asked for the recipe. I selflessly made it again to photograph it for you (and eat it – it’s a hard job!)
I find, like with my other cheesecake recipes, that making this kind of dessert is ideal for when you want something a bit special and impressive. But shhh… you don’t have to tell everyone how easy it is!
More favourite no bake cheesecake recipes
⭐️ Biscoff Cheesecake ⭐️
⭐️ White Chocolate Cheesecake ⭐️
⭐️ Chocolate Orange Cheesecake ⭐️
⭐️ Mini Egg Cheesecake ⭐️
⭐️ Rocky Road Cheesecake ⭐️
⭐️ Nutella Cheesecake ⭐️
⭐️ Strawberry Cheesecake ⭐️
⭐️ Vanilla Cheesecake ⭐️
Oreo Cheesecake Ingredients
For the base:
- Butter – Unsalted is best if you have it. You can melt it quickly in a mug in the microwave
- Oreo cookies – These crush up well
Oreo Cheesecake filling:
- Oreos – You’ll need to crush these up finely
- Double cream – See tips below on the required whipping consistency
- Cream cheese – I like to use Philadelphia. You can use other brands but I find they are slightly more difficult to combine. Always use full fat and drain before use
To decorate:
- Dark chocolate – Melted
- Mini Oreos – You’ll need about 3 mini bags
How to make an Oreo Cheesecake
1. Crush the biscuits with a rolling pin or food processor. Mix with the melted butter.
2. Press the biscuit mixture into your tin to make a base. Chill in the fridge.
3. Combine the cream and cream cheese, and whisk until thick.
4. Carefully fold in the crushed Oreos.
5. Remove the base from the fridge and add the cheesecake mixture, smoothing the top. Chill in the fridge for at least 3 hours (or overnight).
6. Melt the dark chocolate, drizzle over the cheesecake and pop the mini Oreos on to decorate. Store in the fridge until serving.
Hint: See below for tips on removing the cheesecake from the tin.
Substitutions
- Gluten free – If you can get hold of gluten free Oreos, you can make this a gluten free dessert.
STORING
Chilling the biscuit base while you’re making the cheesecake filling will allow it to set and firm up a bit, making it a bit less crumbly when you add the topping.
You can store the cheesecake in the fridge (without the topping) for a MINIMUM of 3 hours and up to 3 days from preparation. The results will be much better if it’s had time to chill overnight.
Leave it in the tin in the fridge and cover with a dinner plate of cling film (but make sure it doesn’t touch the surface of your beautiful cheesecake!)
Can Oreo Cheesecake be frozen? You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Just make sure you defrost it properly in the fridge (again, in the tin) for 24 hours or until completely thawed, then decorate.
Top tips
Homemade whipped cream
Whip your cream up until there are stiff peaks, BUT not too stiff. So they hold their shape but are also still a bit floppy. Keep a close eye on it as this part is key – if they’re too soft the cheesecake will end up being sloppy. Too stiff and it will be too dense.
You’re aiming for the cheesecake to have a consistency that is sliceable but not totally solid, gives a little quiver but not an all-out wobble. Get all that?!
How to decorate the cheesecake
The trick is to add your topping after it’s had time to set, so not long before you serve is ideal.
Melt your chocolate and allow it to cool a bit, as this will stop it from melting the cheesecake and you’ll get cleaner lines without spreading. Then pipe on your remaining whipped cream and pop your mini Oreos on top.
For this job, I use these disposable piping bags. (I know these are not great for the environment, but using reusable bags takes so much detergent to get them clean, I’m honestly not sure of the best option. You can make a simple little bag from baking paper but they are a little more tricky to handle.)
How to crush the oreos
I use a food processor because it helps get that nice, fine consistency. If you’d prefer to do it by hand, just put the biscuits in a food bag, seal the top, then bash with a rolling pin or something fairly heavy to get the fine crumble.
Palette knife
An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife.
Type of tin to use
The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it is a great size and very easy to use.
FAQs
There are about 530 calories in this cheesecake (per slice).
Obviously we’re not making health food as a dessert here, but I like to think that homemade treats, without mountains of chemicals, enjoyed in moderation as an occasional treat, are better than mass produced desserts.
Yes! This recipe for no bake Oreo Cheesecake does not use gelatine to set it. Just firmly whipped double cream and plenty of chilling in the fridge time, meaning that it is suitable for vegetarians.
There are lots of different Oreo products on the market these days. For this, we’re using the traditional, regular flavour and size, with the mini ones for the topping.
Go ahead and try what you like though!
I use full fat Philadelphia for my cheesecakes as it combines the best. I use different brands, especially supermarket own, for lots of my cooking, but for cheesecakes, it’s best to stick to Philadelphia.
If it’s too runny it’s probably because your cream wasn’t whipped quite enough. No problem – pop it into the freezer for a few hours before serving.
Use a tin with either a springform (clippable sides) or removable base.
Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the cake, inside the tin, before removing it. Remove the knife and wipe as you work your way around the cake.
If you have a removable base, sit the tin on a tall glass and carefully press down so the sides of the tin can slip down lower than the cheesecake and you can easily remove it.
Once it’s out of the tin, it will start to lose its shape a little, so I like to do this no more than 3 hours before serving it. Keep it uncovered in the fridge on a plate or serving platter. You can decorate then or just before serving.
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Oreo Cheesecake {EASIEST EVER No Bake Recipe!}
Ingredients
For the base:
- 75 g Butter, Unsalted, melted
- 150 g Oreos, Crushed
For the cheesecake filling:
- 300 ml Double cream
- 400 g Full fat cream cheese
- 250 g Oreos, Crushed very finely
For the decoration:
- 150 g Dark chocolate, Melted and cooled
- 12 Mini Oreos, About x3 bags
Instructions
- Combine the crushed Oreo biscuits with the melted butter and press into a tin. Chill in the fridge while you make the topping.
- Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick – almost the consistency of ice cream. Use an electric whisk if you have one.
- Carefully fold in the crushed Oreos.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- When you ready to serve the cheesecake, melt the dark chocolate. You can do this a bowl over a pan of boiling water, or in the microwave. To microwave heat in 30 second blasts, stirring carefully in between until the chocolate is melted.
- Remove the cheesecake from the tin, drizzle over (or use a piping bag if you prefer) the melted dark chocolate and evenly space 12 mini oreos around the edge.
- Store the cheesecake in the fridge until ready to serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this yesterday and everyone loves it. Thank you for your recipe
Made this when we had friends over and their 11 year old son couldn’t believe I’d made it! He’s quite picky so I was pleased he liked it. Everyone else loved it too. I didn’t bother with the chocolate and cream topping, I just stuck the mini Oreos on top.
Hi there, just made this it’s in the fridge 👏🏼 I took the cream out of the cookies….. reading it back there I don’t think I was supposed to…. Was I….? 🙈
Worked so well and simple to make.
today i made a lovely cheesecake for the hubby and kiddywinks. total smasher! beats the store bought cake LOL! XXXXXX
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
I made this recipe for one of our Halloween desserts this year, piping a chocolate spidersweb over the top and it went down a total hit with both the boyfriend and the kids! I might have had a generous slice or two of it myself too!
Can you make this in individual small pots?