Oreo Cheesecake No Bake

I made this no-bake Oreo Cheesecake for my son’s 13th Birthday. I will say, my son has never had cheesecake before. He’s a pretty picky eater, so I know if I added Oreos to a cheesecake he would at LEAST try it! And it was a HIT! He and his friends ate it up quickly.

My friend over at Sugar Yums has a very fun and cute lunchbox cake, so your kiddos cake take their birthday cake on the go!

How to make an Oreo Cheesecake

Gathering your ingredients

Butter – unsalted and melted, 30 sec in the microwave to melt the butter.

Oreos – 50 large Oreos in total, or 2 300g packages.

Mini Oreos – Small to-go pack of minis

White chocolate chips – Flavor enhancer, your favorite brand works best. I use a store brand, still tastes fabulous!

Cream cheese – Philadelphia cream cheese is our Go-To, but any full-fat cream cheese will be perfect

Room temperature works best. Taking your cream cheese out of the fridge the night before will be perfect and allow for easy mixing. Makes for a creamier filling, colder cream cheese can leave lumps in the filling.

Find tips HERE on how to reach room temperature cream cheese.

Powdered sugar – I prefer to use the Domino brand. I’ve tried other brands that end up leaving a chemical/floral aftertaste. If you find this is so with yous, try another brand.

Heavy cream – Keep chilled until ready to use.

*see recipe card for detailed measurements

Kitchen supplies you’ll need

• Mixing bowls
• Electric mixer
• Springform pan

Mix it, Layer it, & Chill it!

Preparing the Oreo Cheesecake crust

-Add melted butter and 25 Oreo cookies to a food processor. Process until combined and the mixture starts to come together. You’ll want the cookies broken down pretty well into fine crumbled oreos.

-Pour into a pie pan or 9″ springform pan. Using your hand or a glass, press the oreo crust mixture into the bottom and 1/2 up the side. Make sure to compress the cookies firmly so the cheesecake mixture doesn’t want to mix into your crust.

Preparing the Oreo Cheesecake filling

-In a medium microwave-safe bowl, add white chocolate chips and 1/4 cup heavy cream.

-Microwave, stirring every 20 seconds until melted. This might take 2 or 3 20-second increments, depending on the power of your microwave.

-In a large bowl use a hand mixer to beat cream cheese until soft and smooth. If your cream cheese has been sitting out for an hour, the cream cheese will cream and soften much faster than if you are just taking the cream cheese out of the fridge.

If your cream cheese is still too cold, find some helpful tips over here: How to soften Cream Cheese

-Add to the softened cream cheese the powdered sugar, and the melted white chocolate. I would add the powdered sugar slowly just so you don’t end up covered in sugar dust. Beat until combined.

-Add the remaining heavy cream to your cream cheese mixture. Use a hand mixer on low to combine. Once combined, mix on high for 3-4 minutes until the cream cheese mixture is thickened. Taste it, I dare ya!

-Place your remaining 25 Oreos in a large Ziploc bag. Squeeze out the air, I always have to say this… it’s a habit, blame my kiddos Ha!

-Crush these cookies in the bag with a rolling pin. Leave some good-sized chunks for texture.

-Fold the crushed Oreo cookies into the cheesecake filling.

Putting the Oreo Cheesecake together

-Pour the filling into your prepared pie crust. Spread out evenly then top with mini Oreo cookies in any fun design you’d like.

-Cover with foil and chill for at least 4 hours, best if overnight.

-When you’re ready to serve, remove the springform pan. Slice and serve. Serving with a nice cold glass of milk is recommended, as this Oreo Cheesecake is very rich.

How to remove Oreo Cheesecake from a springform pan

Before attempting to remove from the springform pan, be sure the cheesecake has been chilled in the fridge at least overnight.

Undo the lock on the pan, and remove the sides. Using sharp knife or metal spatula, gently place between the oreo crust and the pan to loosten. Then use a couple large spatulas under the oreo crust to place the cheesecake onto a serving platter.

-The key here is to make sure the no bake cheesecake filling has been in the fridge long enough to set completly.

Why is my no-bake Oreo Cheesecake soft?

With most no bake cheesecake recipes, adequate chilling time is the most important thing when making one.

Chilling for a minimum of 4 hours is okay, overnight is best if you want to have perfectly sliced pieces.

Under chilled cheesecake filling will essentially be the consistency of a mousse. I bet any oreo lover could over look this, but this recipe calls for chilling so make sure not to skip it.

Tips for Mixing, Serving, & Storing

Making

Did you know: If you don’t have heavy cream, you can swap that out with Sour Cream.

Serving

Serve immediately after removing it from the fridge. Cream cheese softens quickly at room temperature.

Serve with a swirl of fresh whipped cream on top

Storing

Don’t leave the Oreo Cheesecake out, unrefrigerated, for more than two hours.

Store covered or in an airtight container in the fridge for 3 to 4 days.
Store wrapped in an airtight container in the freezer for up to 1 month for the freshest taste.

Storage tips about Cream Cheese

Tools I use

Food processor

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Hand mixer

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Try these other similar recipes!

My friend Hanelore has a wonderful no-bake strawberry cheesecake cone dessert you’d love if you enjoyed this one!

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• The Best Pumpkin Bread with Streusel Topping
• Easy Nutella No-Bake Cookies