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Oreo Cookies and Cream No-Bake Cheesecake


This no-bake Oreo cheesecake is seriously, one of the easiest desserts ever—ten minute prep, throw it in the fridge to set, and enjoy childhood bliss with every bite.

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Rate this recipe 4.3/5 (116 Votes)


  • CRUST:
  • 1 1/2 cups crushed graham cracker
  • 1/4 cup packed light brown sugar
  • 7 tablespoons unsalted butter, melted
  • 2 1/4 cups heavy cream
  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 1 tablespoon lemon juice
  • 2 teaspoons vanilla powder
  • 3/4 cup Oreo cookies, crushed


Servings 16
Preparation time 15mins
Cooking time 375mins
Adapted from


Step 1

Combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into desired pan (a 9-inch springform or regular muffin tins work fine). Set aside.

Beat heavy cream until medium peaks form. Set aside.

Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3 to 5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies.

Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

Refrigerate for at least 6 hours to set or overnight for best results.

Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Cook's Notes:
I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.

If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.

For best results refrigerate overnight. Keep refrigerated up until 20 minutes before serving.

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