No Bake Oreo Cheesecake

"No bake cheesecake with cream cheese"
photo by Chickee photo by Chickee
photo by Chickee
photo by Chickee photo by Chickee
photo by Chickee photo by Chickee
Ready In:
5hrs 30mins
1 cake


  • 2 cups Oreo cookie crumbs (from about 20 Oreos)
  • 14 cup butter, melted
  • 24 ounces cream cheese, room temperature
  • 12 cup icing sugar
  • 1 teaspoon vanilla
  • 8 ounces Cool Whip (or 1 1/4 cups homemade whipped heavy cream with 1/2 cup icing sugar)
  • 1 12 cups Oreo cookie crumbs (from about 16 Oreos)
  • 7 -10 Oreo cookies, chopped
  • 5 -7 Oreo cookies, processed into crumbs (optional)


  • To make the crust, combine the Oreo crumbs and the melted butter.
  • Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
  • To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
  • Fold in the Cool Whip (or homemade whipped cream).
  • Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
  • Spread the filling evenly into crust and smooth the top. Top cake with optional crushed oreos, pressing down lightly. Set in the refrigerator until firm, 4-5 hours.
  • Remove the cheesecake from the pan.

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I'm 28, married, and with two furkids-a cute cat, she's an Australian Mist called Kismet, and a chocolate labrador called Indiana Jones. Live in North West Sydney, and have all my life except for a short stint in Germany just after we were married. I am an engineer by degree, but have recently left a large telecommunications company to work in a small Veterinary hospital as a vet nurse. I like camping and 4wding, fishing and horseriding, having parties and barbeques. We're ex-Scouts and still love to travel even if it's just a short break to the mountains, or to the wine regions. I love baking and experimenting with different cuisines. I wont cook things with too many ingredients, or that are too fiddly, or which take too long (or too expensive for that matter!). I'm a dab hand at modifying the 67c home brand packet cake. My husband is Swiss-Australian, so I have a bit of that European influence as well, and try to reproduce our favourite Swiss recipes as accurately as possible. I am hopefully trying for my Swiss citizenship once I've studied up for my interview! We love travelling, and after visiting Vietnam in 2008 I'm obsessed with both the country and the cuisine, it's so varied and fresh and amazing!
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