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5 from 2 votes

No-Bake Oreo Cheesecake

Oreo is one of my favorite flavorings! Oreo can be made into a ton of desserts, and if you love Oreos too, then you will want this No-Bake Oreo Cheesecake. This is a no-bake cheesecake, which means it can be made in no time and is great for any occasion.
Prep Time30 mins
Chilling Time6 hrs
Total Time6 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: No-Bake Oreo Cheesecake
Servings: 12 people
Author: Jill



  • 28 Oreos
  • 6 tablespoons salted butter melted
  • ½ teaspoon salt option - see notes


  • 16 ounces cream cheese full fat only
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 16 ounces cool whip thawed
  • 15 Oreos crushed
  • Ganache optional
  • cup semi-sweet chocolate chips
  • ½ cup heavy cream


  • Whipped Cream
  • Oreos


  • Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.
  • Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.
  • Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.
  • Transfer the filling to the crust and spread out evenly and gently.
  • Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.
  • Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.
  • Top with whipped cream and Oreos for garnish, if desired.


Up to 5 additional Oreos can be added to the filling if you want a stronger cookie flavor in the filling.
If you prefer a crust that doesn’t go all the way up the sides of the cheesecake you can reduce the crust to 20 Oreos, 4 tablespoons butter, and ¼ teaspoon salt and just press it into the bottom of the pan.
To make it in a 9-inch pie dish, use the crust ratio just mentioned above and cut the filling ingredients in half (using 7 to 10 Oreos in the filling). Ganache measurements would stay the same.
Store in the refrigerator in an air-tight container for up to 3 days. The crust will soften quite a bit after the first 36 hours.
I like to add salt to my Oreo crusts because I really think it cuts the sweetness but also adds a lot of flavors, but it’s completely optional.