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No Bake Oreo Cheesecake combines pretty much all your favorite things in one sweet, no-bake dessert. Easy, a total crowd pleaser, and hello – Oreos!
I know this July 4th isn’t going to exactly look how any of us are used to.
With fewer fireworks, cookouts, and general merriment, we have to find ways to celebrate within our small groups.
And you know if I need to celebrate, I’m reaching for one of my cheesecake recipes.
You guys know that I have a pretty serious thing for cheesecake – especially when it requires minimal prep work and zero baking time.
Add in an Oreo crust and I’ll fall hook, line and sinker every single time.
NO BAKE OREO CHEESECAKE RECIPE
When I first whipped up this No Bake Oreo Cheesecake recipe, it took me months to get around to sharing it here. Not because it wasn’t amazing, but because it kept disappearing before I could photograph it.
Yes, it is that good.
So good that my non-dessert loving husband has been known to eat almost an entire cheesecake by himself in less than one day. Okay, okay, I may have helped just a little bit. Maybe.
Aside from being easy to make, one of my favorite things about No Bake Oreo Cheesecake is that it only uses 6 ingredients:
- Cream cheese,
- Powdered sugar,
- Vanilla,
- Frozen whipped topping,
- Butter,
- and Oreos! (Of course!)
Honestly, I keep most of those ingredients in my fridge or pantry pretty much all of the time. Which is pretty handy any time I feel the need to make some Oreo cheesecake.
HOW TO MAKE NO BAKE OREO CHEESECAKE
I love a classic vanilla cheesecake with graham cracker crust, but in the summer I don’t always want to turn on the oven.
No-bake recipes to the rescue!
This No Bake Oreo Cheesecake comes together in no time flat. It’s fluffy, creamy and will undoubtedly become one of your go-to desserts for summer entertaining.
Before you get started, line an 8×8-inch pan with foil. Make sure to leave at least 1 inch of foil hanging over the sides of the pan. This will give you a “handle” to lift the cheesecake from the pan later for easy slicing and serving.
To make the crust, just stir together the crushed Oreos and the melted butter and press this mixture into the pan.
Tip: Use the flat bottom of a measuring cup to press the crust into the pan evenly!
To make the filling, beat the cream cheese with an electric mixer for 2 minutes before gradually adding the powdered sugar and vanilla extract.
Then grab a spatula and fold in the whipped topping. And into the pan it goes!
Cover and refrigerate the cheesecake for at least 3 hours.
To serve, use those handy foil edges to lift the cheesecake from the pan, slice it, top with cherry pie filling, and enjoy!
CAN YOU FREEZE NO BAKE OREO CHEESECAKE?
You could totally freeze No Bake Oreo Cheesecake if you want.
Instead of pulling it out of the pan and slicing it after chilling in the fridge, cover it tightly and freeze it for up to 2 months.
I recommend letting the cheesecake thaw in the fridge overnight before serving it, but you could absolutely eat it right from the freezer, too.
If you want to slice it while it is super cold, here’s a trick:
Dip a large knife in hot water and immediately wipe it dry with a clean towel. The knife will be warm enough to easily slice through the cold cheesecake!
If you love Oreos and cheesecake, you have to try this No Bake Oreo Cheesecake. It might just become your favorite way to celebrate any occasion, from July 4th to a random Tuesday.
No Bake Oreo Cheesecake
Ingredients
For the Oreo Crust:
- 25 regular Oreo cookies crushed into fine crumbs (I used a food processor)
- 3 tablespoons melted butter
For the Cheesecake:
- 8 ounces cream cheese room temperature
- ½ cup confectioners’ sugar sifted
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping Cool Whip or TruWhip, thawed according to package directions
For the Topping:
- 21 ounce can of cherry pie filling
Instructions
- Line an 8×8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the No Bake Oreo Cheesecake from the pan.
- In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Add crumb mixture into the bottom of prepared pan and press into an even layer.
- In a large bowl with an electric mixer, beat cream cheese for about 2 minutes. Gradually add in confectioners’ sugar and continue beating until smooth. Beat in vanilla until combined. Use a rubber spatula to fold in the whipped topping until completely incorporated.
- Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours.
- When you are ready to serve, remove cheesecake from pan using the foil overhang and cut into squares. Before serving, top with cherry pie filling.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi. How do I reduce the recipe for a 6 inch round pan ?
Hello! I haven’t attempted reducing this recipe for a smaller pan, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turned out. Thanks so much for stopping by.
-Jamie
This was PERFECT. We didn’t have a crowd, so we didn’t want to make anything super extravagant, but we wanted to enjoy ourselves. This was perfect. (Well I did swap in some gluten-free versions of Oreo type cookies, but otherwise…)
Thanks so much for stopping by, Mindy! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Lovely! No-bake recipe is always my thing and the ingredient are so easy to prepare. Gotta spend some time w your recipe this weekend <3
Thanks so much for stopping by, Luna! I appreciate you taking the time to comment. Happy Baking!
-Jamie
YUMMMM!!
Thanks so much for stopping by, Jeannette! I appreciate you taking the time to comment. Happy Baking!
-Jamie
I am going makevyhis myself
Thanks so much for stopping by! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Thankyou soooooo much for this wonderful desert receipe x i made it for my kids and the whole family LOVED IT. Thankyou so much xxxxxx we have a serious oreo addiction now…. this is the perfect dessert for these summer days and nights we are currently having xxxxx
Thankyou xxxxxxxx
So happy to hear you enjoyed the cheesecake, Hilary! Thanks so much for stopping by and leaving your feedback!
-Jamie
I was looking for no bake deserts and found your site. Made me happy happy.’
Thanks so much for stopping by, Roberta! I appreciate you taking the time to comment. Happy Baking!
-Jamie
Do you take the filling out of the cookie or do mix with the filling in the cookies?
Hello! I crush the cookies whole. Hope this helps! Happy baking.
Jamie
Hi Jamie, this looks fabulous! I want to make it for my birthday celebration! I read all the comments.
I’m going to be making this at my synagogue, where the stove doesn’t work. If I use premade Oreo cookie pie crusts, how many does this recipe make? If I want to make two pies, should I buy two crusts and double the recipe? I can’t figure out why I would only increase the recipe by half for a 9×13″ pan.
Thank you very much. I need to make this next week–the week of March 17.
Hello! Does the synagogue have a microwave? You could aways use that to melt the butter for the crust if so. Otherwise, I would say this filling would fill 1 standard-size crust, so you would need to make double the filling to fill 2 crusts. Hope this helps!
Jamie
Can you freeze this as leftovers? Since it is only good for 3 days.
Hello! I haven’t attempted freezing this recipe, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
-Jamie