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Creamy No-Bake Oreo Cheesecake Recipe Easy 5-Ingredient Dessert

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A quick and easy no-bake Oreo cheesecake with a creamy filling and crunchy Oreo crust, perfect for any occasion and ready in under 20 minutes.

Ingredients

Scale
  • 24 Oreo cookies (crushed for crust and chopped for filling)
  • 5 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 cup heavy whipping cream, cold

Instructions

  1. Prepare the crust: Crush 18 Oreo cookies finely using a food processor or a zip-top bag and rolling pin until fine crumbs form. Mix crumbs with 5 tablespoons melted unsalted butter until texture resembles wet sand.
  2. Press the crust: Transfer crust mixture into the bottom of an 8-inch springform pan. Press down firmly and evenly. Refrigerate while preparing filling.
  3. Make the filling: Beat 16 ounces softened cream cheese with 3/4 cup powdered sugar until smooth and creamy. In a separate bowl, whip 1 cup cold heavy cream until stiff peaks form.
  4. Combine filling ingredients: Gently fold whipped cream into cream cheese mixture until just combined, keeping it fluffy.
  5. Add Oreo chunks: Roughly chop remaining 6 Oreo cookies and fold into filling, reserving some for garnish.
  6. Assemble and chill: Pour filling over chilled crust and smooth the top. Cover with plastic wrap and refrigerate at least 4 hours or overnight to set.
  7. Serve: Garnish with reserved Oreo pieces or drizzle with chocolate sauce before serving.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Use cold heavy cream and chilled bowls for best whipping results. Fold whipped cream gently to keep filling airy. Chill cheesecake at least 4 hours or overnight for best texture. A sharp, warm knife helps with clean slicing. Variations include gluten-free, vegan, mint Oreo, and chocolate versions.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, 5-ingredient dessert, creamy cheesecake, Oreo dessert

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