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Leave the oven off for this no bake Oreo cheesecake recipe! It's still rich, creamy and satisfying, with Oreo crumbs in the cookie crust and lots of crushed Oreos in the filling.

Slice of no bake Oreo cheesecake on small gray plate
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my take

Nicole's Recipe Notes

  • 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 greatโ€”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, which calls for eggs and special treatment so it doesn't crack in the oven.
    Oreo cheesecake filling ingredients in bowls

    Key ingredients

    • 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

    Expert tips

    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

    Ingredient substitutions

    Gluten free

    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.

    Dairy free

    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

    No Bake Oreo Cheesecake Recipe

    5 from 1 vote
    Prep Time: 20 minutes
    Cook Time: 1 minute
    Chilling time: 2 hours
    Yield: 8 slices cheesecake
    This creamy, rich no bake Oreo cheesecake has chocolate Oreo cookies in the crust and filling, and it sets perfectly and slices cleanly!

    Equipment

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    Ingredients 

    For the crust.

    • 70 (300 g) Oreo chocolate cookie wafers, wafers from 35 cookies, filling removed & discarded (gluten free, if necessary) (See Recipe Notes)
    • 7 tablespoons (98 g) unsalted butter, melted

    For the filling.

    • ยผ cup (2 fluid ounces) lukewarm water
    • 1 packet (7 g) unflavored powdered gelatin, (or 2 teaspoons if not using a packet)
    • 2 8-ounce (16 ounces) packages cream cheese, at room temperature
    • 1 cup (227 g) sour cream, at room temperature
    • โ…› teaspoon kosher salt
    • 1 ยฝ cups (173 g) confectionersโ€™ 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

    Instructions 

    Make the crust.

    • 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
    • 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 by the butter.
      Chocolate 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 springform pan.
      Chocolate 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
    • 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.

    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 the gelatin swells.
      Gelatin 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 isnโ€™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
    • 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
    • Add the salt and the (sifted) confectionersโ€™ sugar and beat until smooth.
      Powdered 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
    • Add the Oreo pieces to the bowl of filling.
      Oreo cookie crumbs in metal mixing bowl
    • Fold the cookie pieces into the batter with a spatula so theyโ€™re evenly distributed.
      Hand 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 springform pan

    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 by running a butter knife or offset spatula carefully all around the inside of the perimeter.

    Serve.

    • Remove the sides of the pan, slice, and serve with more crushed or cut Oreos on top and some dollops of fresh whipped cream. Donโ€™t add whipped cream to any slices that you think wonโ€™t be eaten the same day.
      No bake oreo cheesecake with whipped cream and cookie decoration on white serving platter with one slice cut

    Notes

    For the Oreos.
    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 tablespoons, from 7.
    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.

    Nutrition

    Serving: 1slice | Calories: 761kcal | Carbohydrates: 119g | Protein: 8g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 0.5g | Cholesterol: 44mg | Sodium: 562mg | Potassium: 348mg | Fiber: 4g | Sugar: 55g | Vitamin A: 491IU | Vitamin C: 0.3mg | Calcium: 61mg | Iron: 16mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    FAQs

    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 by wrapping them tightly in freezer-safe 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.

    make ahead/leftovers

    Storage instructions

    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.

    Freezing

    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.

    About Nicole Hunn

    Hi, Iโ€™m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that arenโ€™t good enough to justify the price. At Gluten Free on a Shoestring, โ€œgood, for gluten freeโ€ just isnโ€™t good enough!

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    2 Comments

    1. Marcia Crary says:

      5 stars
      Where do I get gluten-free Oreos?
      Thanks
      Marcia

      1. Nicole Hunn says:

        I find them in all larger grocery stores these days, Marcia. Sometimes they’re located in the “gluten free aisle,” but more often they’re mixed in with the regular Oreos in the cookie aisle. You can also use Kinnikinnick K-Toos or gluten free Joe-Joes from Trader Joes. Or make your own gluten free Oreos!