Oreo Cookies and Cream No-Bake Cheesecake

Oreo Cookies and Cream No-Bake Cheesecake ~ An adult dessert gets some kid lov’n with an Oreo crush.

Oreo Cookie and Cream No-Bake Cheesecake

What kid doesn’t love Oreos, right? But not every kid likes cheesecake. Please tell me I am not the only one that acquired a taste for cheesecake through the years.

In fact, I think my first bite of cheesecake was at a Cheesecake Factory when I was in high school. But maybe that had more to do with my parents being very strict, old world Asians. They convinced my siblings and me that American restaurants were for Americans, along with other weird ideas like makeup was to be worn when I was 30-something and boyfriends were had after college graduation. And by that I mean after I became a doctor.

Yeah, so much for parental influence.   I’ve entered Willy Wonka’s world and I never want to leave.

I love this latest creation to come out of my Wonka factory: Oreo Cookies and Cream No-Bake Cheesecake.  Seriously, one of my easiest desserts ever—ten minute prep, throw it in the fridge to set, and enjoy childhood bliss with every Oreo filled cheesecake bite.

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Oreo Cookies and Cream No-Bake Cheesecake

Yield: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake



  • 1 1/2 cup crushed graham cracker
  • 1/4 cup packed light brown sugar
  • 7 tablespoon unsalted butter(melted)


  • 2 ¼ cups heavy cream
  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • ½ teaspoon salt
  • 1 tablespoon lemon juice
  • 2 teaspoon vanilla powder
  • ¾ cups Oreo Cookies, crushed



  1. Combine graham cracker crumbs with sugar.
  2. Add melted butter and blend until combined.
  3. Press into pan. Set aside.


  1. Beat heavy cream until medium peaks form. Set aside.
  2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  3. Add cream cheese mixture to heavy cream and beat until incorporated.
  4. Gently fold in Oreo cookies.
  5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  6. Refrigerate for at least 6 hours to set or overnight for best results.
  7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

A few notes:

  • I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.
  • If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.
  • For best results refrigerate overnight.
  • Keep refrigerated up until 20 minutes before serving.
  • Other no-bake cheesecakes you may like  White Chocolate Tuxedo Cheesecake and SoNo's No-Bake Cheesecake.
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111 Responses to “Oreo Cookies and Cream No-Bake Cheesecake”

  1. #
    Jessica — August 6, 2013 @ 2:58 am

    Heyy they look really delicious! I’m trying to translate your recipe to Spanish in order to make it (cause I’m dying for them) and i just have a question: what is the heavy cream or how can i prepare it? This can be my first Oreo cake. Thanks for your help and for the great recipes you have!!


    • Silvia Rolon replied: — August 22nd, 2013 @ 9:44 am

      Heavy cream es crema de leche, pero que se puede batir hasta que queda con cuerpo o consistencia y dobla o triplica su volumen. Se compra liquida como la leche y tiene que estar por lo menos 8 horas en la heladera antes de batirla. En casi toda latinoamerica se conoce como crema para batir.


  2. #
    Sharon — August 12, 2013 @ 11:40 am

    These would make a great presentation on a dessert table. Just curious…what kind of pan do you use to get such perfect little desserts?


  3. #
    Stephanie — August 13, 2013 @ 6:46 am

    I love these. What kind of pan or item did you use to make them so perfectly small?


    • Bec replied: — April 28th, 2015 @ 8:28 pm

      Try just using regular household plumbing pipe … it’s what they use in bakeries. Check that it is food grade plastic, and that all of the edges are smoothed. Other than that, you can cut it to the width & height that you want!


  4. #
    Samara — August 26, 2013 @ 4:25 am

    How many days would these keep in the fridge in an airtight container?


  5. #
    Keiry — September 2, 2013 @ 11:00 am

    Can I freeze them instead of refrigerate them?


    • Naomi Robinson replied: — September 3rd, 2013 @ 11:59 am

      Keiry – Yes, you can.


      • Keiry replied: — September 3rd, 2013 @ 3:57 pm

        Yay, and I forgot to ask for how long? Because I imagine it takes a lot less time, hopefully.

  6. #
    Jennifer Taylor — October 14, 2013 @ 8:17 am

    Of all the recipes out in the very vast Internet world yours appeals to me the most! All are brilliant and beautifully presented! I am making 100 of these, hopefully for a fundraiser – my concern is, do you think they will survive sitting out for maybe 4 hours? They will work perfectly with it’s black and white color theme.


  7. #
    Sammy — December 19, 2013 @ 1:27 am

    This did not work out for me at all.i followed the recipe to the point. Don’t know what went wrong:(


  8. #
    Barbara — March 24, 2014 @ 11:12 pm

    Thank you for this recipe. I love this cheesecake. It´s easy to prepare and tastes delicious. Next time I´ll prepare it with oreo crust and use a little bit less cream. I posted the recipe on both of my blogs.


    • Immy replied: — May 18th, 2014 @ 10:17 pm

      how long does it take?


  9. #
    EMma — April 10, 2014 @ 11:37 pm

    Mine didn’t set.


  10. #
    Immy — May 18, 2014 @ 10:16 pm

    how long does it take to prep?


  11. #
    Zobia Nadeem — June 3, 2014 @ 7:59 am

    How would the taste differ if I used marscapone cheese instead of cream cheese?


  12. #
    Tayo — July 21, 2014 @ 10:10 am

    Have you tried to freeze these?


  13. #
    Courtney — July 29, 2014 @ 7:09 pm

    Does it really take a pound of cream cheese??? Or is it suppose to be one package?


  14. #
    Nikki — August 28, 2014 @ 8:02 am

    Do you have to use heavy cream?


  15. #
    Avianti — November 11, 2014 @ 1:58 pm

    I want must make these! it looks so delicious!


  16. #
    xiabbs — January 5, 2015 @ 9:49 pm

    Useful post..


  17. #
    Sni — March 5, 2015 @ 5:28 am

    I tried this and it tasted so gooooood! Thank you so much for sharing!


  18. #
    Veda Maples — March 6, 2015 @ 7:47 am

    I want to make several hundred of these for a wedding, but I am looking for answers to the questions that have been posed above, such as can you freeze these? Do you think these could set out for four hours? Could you please respond to some of the questions specifically these two. Several of the above comments said that this recipe did not work for them. I notice you do not use any gelatin and I was wondering if perhaps that is why they did not set up. Please please please respond to my questions.


  19. #
    Hannah — March 25, 2015 @ 5:15 pm

    Hey, i was wondering if they would work if i put them into deep patty pans?


  20. #
    Patricia Diaz — May 14, 2015 @ 6:11 pm

    Hey! I just wanted to tell you I made a cheescake with your recipe for my dad’s birthday and absolutely all my family loved it! We had a great time that day and everyone loved the dessert so much! Thanks for sharing!

    http://bit.ly/1IEehc9 (I’m sharing a photo of the day <3)


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