Cooking and Serving: 21 minutes | 8 slices cheesecake
Ingredients
Ingredient substitutions
Description
Prep Time: 20 minutes | Cook Time: 1 minute | Total Time: 21 minutes | Servings: 8 slices cheesecake
Ingredients
Expert tips
Ingredient substitutions
Notes
* Ingredient substitutions
* No Bake Oreo Cheesecake Recipe
* Storage instructions
* No fancy ingredients: The main ingredients in no bake cheesecake are cream
cheese, sour cream, gelatin, and confectioners’ sugar. This filling just adds
chopped Oreos to round out the flavors.
* Quick and easy: As long as your filling ingredients are at room temperature,
to make an Oreo cheesecake without baking, all you really have to do is mix
the gelatin with water, heat it in the microwave, then mix the rest of the
filling ingredients together and let it set. Unlike a traditional cheesecake,
it doesn’t have to cool, then set for so long in the refrigerator.
* It doesn’t deflate: No bake cheesecakes that are made of just cream cheese
and whipped cream taste great—until they lose their shape as they sit. This
cheesecake holds it shape for days and even weeks.
* No oven: There’s no need to bake this like a traditional cheesecake
calls for eggs and special treatment so it doesn’t crack in the oven.
Oreo cheesecake filling ingredients in bowls
cheesecake filling ingredients in bowls
* Cream cheese: Make sure you use the full fat cream cheese in the block style.
I’m partial to Philadelphia brand because it always tastes great. It should
be room temperature or it won’t blend smoothly.
* Sour cream: Adds a pleasant tang and makes for a smooth textured cheesecake.
* Gelatin: Unflavored powdered gelatin, bloomed in water and melted, makes the
cheesecake set so it slices cleanly.
* Salt: A touch of kosher salt is easy to avoid overmeasuring, balances the
sweetness, and brings out the other flavors.
* Confectioners’ sugar: Powdered sugar with some added starch adds sweetness
and some structure to the cheesecake.
* Oreos: The star of the show, we break a whole bunch of Oreo chocolate
sandwich cookies into irregular pieces and mix them into the cheesecake for
flavor and texture. We also remove the fillings from more Oreo cookies and
crush them into crumbs for the no bake cookie crust, and decorate with them
on top. If you can have mini Oreos for the topping, use those!
* Butter: Melted butter (not pictured here) added to the crushed chocolate
wafer cookies from Oreos holds the cookie crumbs together and helps the crust
set up in the refrigerator.
* Fresh whipped cream: Unlike some other recipes for no bake cheesecake, this
recipe doesn’t call for heavy cream beaten into the cream cheese mixture.
Instead, we just whip cold heavy whipping cream into stiff peaks with some
powdered or confectioners’ sugar for a whipped topping.
No bake oreo cheesecake with whipped cream and cookie decoration on white
serving platter with one slice cut
bake oreo cheesecake with whipped cream and cookie decoration on white serving
platter with one slice cut
USE ROOM TEMPERATURE CREAM CHEESE & SOUR CREAM
If your cream cheese is cold, it will be lumpy. If your sour cream is cold, it
will make the cream cheese clump.
DON’T USE DOUBLE STUF OREOS
There’s no reason to use Double Stuf Oreos for the crust, since we’re removing
the creamy centers. And the extra cream cookie filling for the crushed cookies
in the filling kind of disappears into the cheesecake filling. We want that rich
chocolate Oreo cookie flavor and crunch.
Closeup view of slice of no bake Oreo cheesecake on small gray plate
view of slice of no bake Oreo cheesecake on small gray plate
INGREDIENT SUBSTITUTIONS
The only potential ingredient that could contain gluten is the Oreos, and I used
gluten free Oreos, which are delicious and taste just like the “real” thing.
You need a dairy free substitute for both the cream cheese and the sour cream.
There are some good sour cream alternatives, like Tofutti “Better Than Sour
Cream.” Dairy free cream cheese is a bit more difficult, since it can be hard to
find one with a really authentic taste, but Miyoko’s Kitchen has the best flavor
of any I’ve tried. If your dairy free alternatives don’t have enough flavor, try
adding 1 teaspoon of fresh lemon juice and 1/2 teaspoon vanilla extract, too.
No bake Oreo cheesecake on white paper in tart pan with slice in background on
small gray plate with fork
bake Oreo cheesecake on white paper in tart pan with slice in background on
small gray plate with fork
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NO BAKE OREO CHEESECAKE RECIPE
Prep Time: 20 minutes mins
Cook Time: 1 minute min
Chilling time: 2 hours hrs
Yield: 8 slices cheesecake
Gluten free no bake Oreo cheesecake
free no bake Oreo cheesecake
This creamy, rich no bake Oreo cheesecake has chocolate Oreo cookies in the
crust and filling, and it sets perfectly and slices cleanly!
* Handheld mixer or stand mixer with paddle attachment
* 9-inch springform pan
* 70 (300 g) Oreo chocolate cookie wafers, wafers from 35 cookies, filling
* 7 tablespoons (98 g) unsalted butter, melted
* ¼ cup (2 fluid ounces) lukewarm water
* 1 packet (7 g) unflavored powdered gelatin, (or 2 teaspoons if not using a
* 2 8-ounce (16 ounces) packages cream cheese, at room temperature
* 1 cup (227 g) sour cream, at room temperature
* ⅛ teaspoon kosher salt
* 1 ½ cups (173 g) confectioners’ sugar, sifted
* 18 (200 g) Oreo cookies, (gluten free if necessary)
FOR DECORATING (OPTIONAL)
* 5 Oreo cookies, broken or cut into quarters (gluten free if necessary)
* Fresh whipped cream
* In the bowl of a food processor fitted with the steel blade, place the Oreo
cookies without the filling. Pulse until the Oreos are fine crumbs.
Oreo chocolate cookies ground in food processor
chocolate cookies ground in food processor
* Place the cookie crumbs in a separate, medium-size bowl. Add the melted
butter, and mix to combine, making sure all the cookie crumbs are moistened
Chocolate cookie crumbs and melted butter in small round metal bowl
cookie crumbs and melted butter in small round metal bowl
* Press the mixture into the bottom and up the sides of a nonstick 9-inch
Chocolate cookie crumb crust in springform pan
cookie crumb crust in springform pan
* It can be useful to use a tart tamper or the bottom of a small glass to press
the mixture firmly into the pan.
Hand pressing down chocolate cookie crumb crust in springform pan
pressing down chocolate cookie crumb crust in springform pan
* If you don’t have a springform pan, you can use a deep dish 9- or 10-inch pie
plate, but grease it well.
* Place the pan in the refrigerator to chill while you make the filling.
* In a small, heat-safe bowl, place the water and sprinkle the gelatin evenly
on top. Mix to combine well, allow the mixture to sit for a few minutes until
Gelatin blooming in water in small glass bowl
blooming in water in small glass bowl
* Heat the mixture in the microwave at low power (about 50%) for about 30
seconds or until the mixture has just liquefied, but isn’t hot. Set the
gelatin aside briefly.
* In a large bowl with a handheld mixer or the bowl of a stand mixer with the
paddle attachment, place the cream cheese and sour cream, and beat on
medium-high speed until smooth and well-combined (about 2 minutes).
Beaten cream cheese and sour cream in stand mixer with paddle attachment
cream cheese and sour cream in stand mixer with paddle attachment
* While still mixing on low speed, slowly pour in the gelatin mixture, and
continue to mix until smooth. The mixture will seem relatively thin.
Hand pouring melted gelatin from glass bowl into stand mixer
pouring melted gelatin from glass bowl into stand mixer
* Add the salt and the (sifted) confectioners’ sugar and beat until smooth.
Powdered sugar in stand mixer bowl
sugar in stand mixer bowl
* Place the Oreo cookies for the filling in a large ziptop bag. Hit the bag
with a rolling pin or other blunt object to break the cookies into irregular
pieces. Stop short of making the cookies into crumbs like for the crust.
Rolling pin breaking Oreo cookies in ziptop bag
pin breaking Oreo cookies in ziptop bag
* Add the Oreo pieces to the bowl of filling.
Oreo cookie crumbs in metal mixing bowl
cookie crumbs in metal mixing bowl
* Fold the cookie pieces into the batter with a spatula so they’re evenly
Hand stirring spatula mixing in Oreo cookie crumbs to cheesecake filling
stirring spatula mixing in Oreo cookie crumbs to cheesecake filling
* Pour the mixture into the prepared crust. Using an offset spatula, spread the
filling into an even layer.
Hand holding small offset spatula smoothing top of no bake Oreo cheesecake in
holding small offset spatula smoothing top of no bake Oreo cheesecake in
CHILL THE CHEESECAKE.
* Cover the pan tightly with plastic wrap, making sure the plastic doesn’t
touch the top of the cheesecake.
* Place the covered pan in the refrigerator for at least 2 hours or until fully
set. When the cheesecake is set, it will move only slightly when the pan is
shaken from side to side.
* Remove the pan from the refrigerator, remove the plastic, and free the
filling from the sides of the pan carefully all around the inside of the perimeter.
* Remove the sides of the pan, slice, and serve with more crushed or cut Oreos
on top and some dollops of fresh whipped cream. Don’t add whipped cream to
any slices that you think won’t be eaten the same day.
No bake oreo cheesecake with whipped cream and cookie decoration on white
serving platter with one slice cut
bake oreo cheesecake with whipped cream and cookie decoration on white
serving platter with one slice cut
The crust calls for 300 grams total of Oreo wafers, without the filling, which
requires 70 individual wafer cookies (from 35 cookie sandwiches). I twist open
each cookie, remove the filling using a butter knife or offset spatula, and
discard the filling. If you’d like to use the cookies for the crust without
removing the center cream of each cookie, just reduce the melted butter to 5
For the Oreos in the filling, I don’t remove the filling. Those are crushed
using a rolling pin without removing the creamy center.
Nutritional information.
Nutrition information is per slice, assuming the whole cake, without optional
decorations, is sliced into 8 equal portions. It is an estimate made using
online calculators, provided as a courtesy, and is inherently unreliable.
Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 562mg | Potassium: 348mg | Fiber:
4g | Sugar: 55g | Vitamin A: 491IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron:
Nutrition information is automatically calculated, so should only be used as an
Why won’t my cheesecake set?
Did you omit the gelatin in your filling? Maybe you didn’t bloom the gelatin in
water and then heat it to liquefy it before adding it to the rest of the
filling. There is enough gelatin in this cheesecake that it should be at least
soft set even without refrigerating it.
Can I freeze this Oreo cheesecake?
Yes! You can freeze leftover slices plastic wrap and placing them in the freezer. They should stay relatively fresh
for about 2 months. Defrost at room temperature or in the refrigerator
overnight. Avoid freezing fresh whipped cream, though, if you can avoid it.
Can I leave the cheesecake out at room temperature?
Yes, this cheesecake will keep its shape at room temperature because of the
gelatin in the filling. Since there is a lot of dairy in the cheesecake, though,
it’s best to store it in the refrigerator to avoid spoiling.
Do I have to remove the filling from the Oreos for the cookie crust?
No, you can leave the filling in the Oreos to make the crust, but you’ll need
about 5 tablespoons of melted butter instead of 7 tablespoons to hold it
together. The cream filling in the Oreos will behave a bit like the butter.
Can I use Double Stuf Oreos in this recipe?
Yes, you can use Double Stuf Oreos in the filling, but I wouldn’t use them in
for the crust if you plan to leave the filling in the cookies. If you do crumble
Double Stuf Oreos to mix into the filling, you will need fewer cookies to equal
a total of 200 grams of cookies.
Do I have to use gelatin in the filling?
If you don’t want to use gelatin in the filling, you can try reducing the sour
cream from 1 cup to 1/3 cup or 76 grams, increasing the confectioners’ sugar to
2 cups (230 grams), and adding 1 1/2 cups (12 fluid ounces) chilled heavy
whipping cream. Make the filling as directed, beating the cream cheese and sour
cream, then adding the sifted confectioners’ sugar. In a separate, medium-size
bowl, beat the cream on medium speed with a handheld mixer or a stand mixer
fitted with the whisk attachment until stiff (but not dry) peaks form. Add the
whipped cream to the rest of the filling, and fold it in gently until the
whipped cream is no longer easily visible. Add the crushed Oreo cookies,
transfer the filling to the prepared crust, and chill for at least 6 hours and
ideally overnight. You can even freeze the cheesecake for 2 hours first, then
refrigerate for 6 hours for cleaner slices.
Your cheesecake will keep in the refrigerator, covered, for at least a week. If
you want to decorate with fresh whipped cream, only decorate the part of the
cheesecake that you plan to serve that day.
For longer storage, place the cheesecake in a tightly sealed, freezer-safe
container for up to 2 months. Defrost at room temperature or in the refrigerator
overnight. Decorate, if you’d like, before serving.