Creamy no-bake oreo cheesecake bursting with cookie pieces and topped with rich hot fudge. This recipe is easy to make, and takes less than 20 minutes!
Cheesecake is one of my favorite desserts. I’ve made fun versions in the past like banana pudding, and Nutella. However, this no-bake oreo cheesecake might be my favorite one yet. It features a crunchy Oreo crust, creamy cheesecake, and a decadent hot fudge topping.
Best of all it is easy and no-bake. You’ll be digging in in no time.
It is perfect for potlucks, or when you have company over for dinner.
Why I Love This Recipe
- Easy and No-Bake: If you’ve ever made regular cheesecake, you know it takes time and effort. After preparing it, it has to bake for at least an hour in a tricky water bath, and then to prevent cracking you need to allow it to rest in the oven. This recipe requires no baking at all!
- Oreos x 3: This recipe doesn’t skimp on your favorite cookie. It uses them in the crust, cheesecake, and topping.
- Decadent Topping: Silky whipped cream and rich hot fudge are the literal icing on the cake.
- No Fancy Equipment: I make this recipe without a mixer or food processor. I also provide substitutions if you don’t have a springform pan below.
Ingredient Notes and Shopping Tips
- Oreos: I like using double stuff because they’re my favorite variety to eat. However, flavors like peanut butter, mint, or even birthday cake would be tasty twists. Buy 2 packages to ensure you have enough for each step of this recipe.
- Crust: Avoid storebought crusts if at all possible. They tend to get soggy, and crumbly once the filling is added. In addition, most are sized to a short 8-inch pie pan, not a 9-inch spring form pan so the filling would likely overflow. For best results make your own crust.
- Cream Cheese: Use full-fat softened cream cheese.
- Heavy Cream: You can also use an equal amount of Cool Whip.
Variations
- 9×9 or 9×13 Pan: No springform pan? No problem, I know not everyone has one. The recipe as written will work well in a 9×9 pan. You can also double it for a 9×13 pan too.
- Individual Cheesecakes: Make individual servings by making in a muffin tin. You can even use a single oreo cookie as the crust when doing this.
- Trifles: Make in small trifle dishes or glasses for a yummy single-serve treat. Pick your vessel, layer, and chill.
How To Make No Bake Oreo Cheesecake
- Prepare Pan: Lightly grease the edges of a 9-inch spring-form pan with nonstick cooking spray. Next, line the bottom of the pan with parchment paper.
- Make Crust: Crush cookies. Put the butter into a small bowl and microwave it for 3o to 45 seconds. Pour the butter into your cookie crumbs and stir it together. Press into the bottom of the pan.
- Melt Chocolate: Melt the white chocolate in the microwave. Place your mixing bowl and whisk in the freezer for ten minutes. Tip: You can do this before you melt your chocolate so you’ll be ahead of the game.
- Make Filling: Beat heavy whipping cream until thickened. Slowly add in the powdered sugar until you get stiff peaks. Add the sugar and vanilla and continue mixing until smooth.
- Next, add in the white chocolate, and the whipped cream. Finally, fold in oreos.
- Pour it into the crust, and spread evenly.
- Chill: Chill in the fridge for three to four hours before serving.
- Topping: Top with whipped cream, Oreos, and hot fudge if desired.
Leftovers and Store
Store: Store in the fridge in an air-tight container, or tightly wrapped in plastic wrap. Enjoy within 5-7 days.
Freeze: Freeze for up to 3 months. Thaw overnight in the fridge. It is great served right from the freezer too.
Tips For Success
- Press Crust: Press your crust down using a glass to help it stick to the pan, and hold together.
- Soften Cream Cheese: Cream cheese will soften at room temperature in around 30-60 minutes. If you’re short on time cut it into smaller pieces or microwave on 50% power for 30-60 seconds.
- Crush Cookies: Crush Oreos without a food processor by placing them into a baggie and hitting with a rolling pin, or a meat mallet. Fun for kids and great for getting out aggression.
- Whipping Cream: Whip your cheesecake or whipped cream without an electric mixer by using a cold bowl and whisk. I also like to use an antique rotary egg beater if you have one in your arsenal.
- Mason Jar: You can also make whipped cream by shaking in a mason jar. Super fun for kids.
- Clean Cuts: Keep a glass of water on hand and dip it into it after each slice. This leads to beautiful clean slices. Dental floss (unflavored) also makes clean cuts.
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No Bake Oreo Cheesecake
Creamy no bake oreo cheesecake bursting with oreo pieces and topped with rich hot fudge. This recipe is easy to make, and takes less than 20 minutes!
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Servings: 8 Slices
Calories: 853kcal
Ingredients
For the Crust
- 1 14.3 Ounce Package Oreo Cookies
- ½ Cup Butter Melted
For the Cheesecake
- 4 Ounces White Chocolate
- 1 ¼ Cups Heavy Whipping Cream
- ½ Cup Powdered Sugar
- 16 ounces Cream Cheese
- ½ Cup White Sugar
- 2 Teaspoons Vanilla Extract
- 20 Oreo Cookies Crushed
For the Topping
- 1 Cup Heavy Whipping Cream
- ½ Cup Powdered Sugar
- Oreos and Hot Fudge Sauce If Desired
Don't lose this recipe. Pin for later!
Instructions
For the crust
- Line a 9 inch spring form pan with parchment paper, and spray the edges with non stick cooking spray.
- Crush a package of oreo cookies using a rolling pin and a plastic baggie.
- In a large bowl, melt better in the microwave for 30 to 45 seconds. Combine with oreo crumbs until well coated.
- Then pour crumbs into your prepared pan. Press into the bottom and up the sides to form a crust. Place in the refrigerator.
For the Filling
- In a large microwave safe bowl, melt white chocolate on 50% power for 30 seconds at a time. Stir until smooth and completely melted.
- In a large bowl, beat cream cheese until light and fluffy. Stir in sugar, vanilla, and melted chocolate.
- Fold in whipped cream and crushed oreos. Evenly spread into prepared crust.
- Refrigerate for at least 3-4 hours.
For the topping
- In a large chilled bowl, whip cream until it begins to thicken. Stir in powdered sugar until stiff peaks begin to form.
- Spread or pipe onto cheesecake using a large open round tip. Garnish with crushed oreos and hot fudge if desired.
Notes
Ingredient Notes and Shopping Tips
- Oreos: Buy 2 packages to ensure you have enough for each step of this recipe.
- Crust: Avoid storebought crusts if at all possible. They tend to get soggy, and crumbly once the filling is added. In addition, most are sized to a short 8-inch pie pan, not a 9-inch springform pan so the filling would likely overflow. For best results make your own crust.
- Cream Cheese: Use full-fat softened cream cheese.
- Heavy Cream: You can also use an equal amount of Cool Whip.
- Press Crust: Press your crust down using a glass to help it stick to the pan, and hold together.
- Soften Cream Cheese: Cream cheese will soften at room temperature in around 30-60 minutes. If you're short on time cut it into smaller pieces or microwave on 50% power for 30-60 seconds.
- Crush Cookies: Crush Oreos without a food processor by placing them into a baggie and hitting with a rolling pin, or a meat mallet. Fun for kids and great for getting out aggression.
- Whipping Cream: Whip your cheesecake or whipped cream without an electric mixer by using a cold bowl and whisk. I also like to use an antique rotary egg beater if you have one in your arsenal.
- Mason Jar: You can also make whipped cream by shaking in a mason jar. Super fun for kids.
Nutrition
Calories: 853kcal | Carbohydrates: 61g | Protein: 7g | Fat: 66g | Saturated Fat: 38g | Cholesterol: 187mg | Sodium: 460mg | Potassium: 233mg | Sugar: 49g | Vitamin A: 2100IU | Vitamin C: 0.4mg | Calcium: 137mg | Iron: 2.9mg
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