5 Ingredient No Bake Oreo Cheesecake

This Oreo cheesecake is easy to make since no baking is required! Simply mix the ingredients, chill it in the fridge, and you are done. It is rich, creamy, and airy, with a crunchy Oreo crust. If you are craving something sweet and indulgent, this 5-ingredient no bake Oreo cheesecake is the perfect treat.

Why You’ll Love This 5-Ingredient Oreo Cheesecake

Super easy to make: Just a few simple steps and no complicated baking techniques

Only 5 ingredients: Minimal pantry staples needed, no fancy ingredients

Creamy & rich texture: Smooth cheesecake filling

No water bath required: Beginner-friendly

Perfect make-ahead dessert: Needs time to set and tastes even better chilled

Oreo Cheesecake Origin

Oreo cheesecake is a modern American interpretation of the classic New York–style cheesecake, which dates back to the early 1900s immigrant bakeries. As Oreos were introduced in 1912 and became a popular American cookie, home bakers began adding them as a crust or mixing them into the filling.

5 Ingredient No Bake Oreo Cheesecake Ingredients

Crust Ingredients:

• 10 Oreo cookies
  • Forms the rich cookie base
• 3 tbsp unsalted butter, melted
  • Helps bind the crust

Filling Ingredients:

• 8 oz cream cheese, softened
  • The creamy base
• 1/2 cup powdered sugar
  • Adds sweetness and maintains smooth texture
• 1 tsp vanilla extract
  • Adds warm vanilla notes
• 3/4 cup cold heavy whipping cream
  • Creates an airy filling
• 6 Oreo cookies, chopped
  • The main flavor and adds texture throughout the filling

Click on the images for the direct link to the ingredients/tools I used:

In a blender or food processor, grind 10 Oreo cookies. You can also place the Oreos in a ziplock bag and crush them using the bottom of a cup or a rolling pin.

Transfer the crushed Oreos to a bowl, add melted butter, and mix until it reaches a dough-like texture.

Line a 6 x 6-inch container with parchment paper. Press the Oreo mixture firmly and evenly into the bottom of the pan using a spoon. Place it in the fridge while you prepare the filling.

In a bowl, add the cream cheese and whisk until smooth. Add powdered sugar and vanilla extract, then whisk until well combined.

In a separate bowl, add heavy whipping cream and whisk until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Chop a few Oreo cookies and add it to the filling. Save some chopped Oreos for the topping.

Pour the filling over the Oreo crust and spread it evenly. Sprinkle the chopped Oreos on top.

Refrigerate for at least four hours before serving.

@asipoftexas

This no-bake oreo cheesecake is easy to make and even easier to finish. Who’s grabbing a slice? Crust Ingredients: 10 Oreo cookies 3 tbsp unsalted butter, melted Filling: 8 oz cream cheese, softened 1/2 cup powdered sugar 1 tsp vanilla extract 3/4 cup cold heavy whipping cream 6 Oreo cookies, chopped #oreo #oreocheesecake #easyrecipes #asmrfood #dessert #dessertrecipes #nobakedessert

♬ the bakery – Ophelia Wilde

Storage Tips

• You can store this Oreo cheesecake in the fridge in an airtight container or covered with plastic wrap for up to five days.
• To freeze, place it in an airtight container or wrap it tightly with plastic wrap and freeze for up to one month.
• If serving from frozen, thaw the cheesecake in the fridge overnight for the best texture.

Oreo Cheesecake Tips

• Use softened cream cheese, or the filling will turn out lumpy.
• Let the cheesecake chill in the fridge for at least four hours so it can firm up enough for a clean cut.
• Be sure to whip the heavy cream until stiff peaks form to achieve an airy texture.

Substitute

• You can substitute powdered sugar with granulated sugar. Just be sure to beat it well to avoid graininess.
• You can also use a zero-calorie sweetener in place of powdered sugar.
• If you don’t have vanilla extract, substitute it with almond extract (use less, as it’s stronger).
• You can use Cool Whip instead of heavy cream for a quicker option.

Common Mistakes

Not softening the cream cheese properly: Cold cream cheese will cause a lumpy texture

Overmixing. Overmixing will introduce air and potentially crack the cheesecake as it sets.

Not chilling long enough. Cutting it early will cause a mess since it is too soft. You want the cheesecake to firm up for cleaner slices.

Not pressing the crust firmly enough. You need a firm crust so it does not break apart easily.

Cutting before it sets. You need long enough chill time for clean slices.

Frequently Asked Questions

Why is my Oreo cheesecake not firm?

It may need more chilling time, or the filling may not have been mixed properly.

Can I make Oreo cheesecake ahead of time?

Yes, it’s actually better when made ahead. You can prepare it 1–2 days in advance and keep it refrigerated until serving.

Can I use different Oreo flavors?

Yes, absolutely. The instructions will be the same.

How do I get clean slices?

Use a sharp knife, wipe it clean between cuts, and slice the cheesecake when it is fully chilled.

What to Serve with?

A glass of milk, of course! =)

If you enjoyed my 5 Ingredient No Bake Oreo Cheesecake recipe, you might also want to check out my 3 ingredient oreo truffle ball recipe, my mini oreo cheesecake recipe, or my 3 ingredient oreo ice cream recipe.

3 Ingredient Oreo Truffle Balls

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