If you are craving a dessert that combines creamy decadence with the perfect crunch of chocolate cookies, look no further than this No-Bake Cookies and Cream Cheesecake Recipe. It’s a wonderfully simple treat that brings together the classic flavors of Oreo cookies in a luscious, no-oven-needed cheesecake form. Whether you’re new to cheesecake making or a seasoned enthusiast, this recipe will make your dessert table shine and satisfy every sweet tooth with its velvety texture and delightful cookie bits throughout. Get ready to fall in love with every bite!
Ingredients You’ll Need
Gathering the right ingredients is key to creating a creamy, dreamy cheesecake that holds its structure without baking. Each component plays a vital role, from the crumbly Oreo crust that delivers a chocolatey foundation to the rich cream cheese filling that melts in your mouth. Here’s what you’ll need to whip up this irresistible dessert.
- Oreo cookies (24): These provide the famous cookies and cream flavor and form the crust base and mix-ins.
- Unsalted butter (1/2 cup, melted): Acts as a binder for the cookie crumbs, creating that perfect crust texture.
- Cream cheese (3 cups, softened): The rich and tangy heart of the cheesecake filling.
- Powdered sugar (1 cup): Adds just the right amount of sweetness with a silky finish.
- Vanilla extract (1 teaspoon): Enhances the depth of flavor, bringing warmth to the cream cheese.
- Heavy whipping cream (2 cups): Whipped to stiff peaks, it gives the filling a light, airy texture.
- Crushed Oreo cookies (12 for folding in): Speckle the creamy filling with delicious cookie bites.
- Oreo cookies (6, halved for garnish): For that beautiful finishing touch on top of your cheesecake.
- Whipped cream (optional): Perfect for an extra dollop of creaminess on each slice.
How to Make No-Bake Cookies and Cream Cheesecake Recipe
Step 1: Prepare the Oreo Crust
Start off by pulsing 24 Oreo cookies in a food processor until you have fine crumbs that resemble coarse sand. This crumbly mixture will be the foundation of your crust, so get it nice and even. Next, pour in the melted unsalted butter and mix thoroughly until all crumbs are evenly coated and the mixture sticks together when pressed. Press this cookie-butter blend firmly and evenly into the bottom of a 9-inch springform pan. Pop it into the fridge while you prepare the creamy filling — chilling the crust ensures it firms up perfectly.
Step 2: Whip Up the Creamy Filling
In a large bowl, beat the softened cream cheese until it’s wonderfully smooth and velvety. Slowly add the powdered sugar and vanilla extract, continuing to mix until everything is beautifully combined with no lumps. In a separate bowl, whip the heavy cream until you see stiff peaks that hold their shape like magic. Gently fold this fluffy whipped cream into the cream cheese mixture, being careful not to deflate it — this keeps your cheesecake light and airy. Finally, stir in 12 crushed Oreos to beautifully pepper the filling with cookie bits for extra texture and flavor.
Step 3: Assemble and Chill Your Cheesecake
Pour the luscious filling over the chilled cookie crust, smoothing it out so it’s level and inviting. Cover the pan and place it in the refrigerator for at least 4 hours — patience here is key as this step lets the cheesecake set into its delightful, sliceable form. Once set, carefully remove the cheesecake from the springform pan and get ready for the show-stopping finishing touches.
Step 4: Garnish and Serve
For the final flourish, decorate the top of your cheesecake with halved Oreo cookies spaced evenly around the edges. If you want to add a touch of elegance and extra creaminess, dollop on some whipped cream right next to each cookie half. It makes each slice look gorgeous and adds that perfect soft texture to every bite. Now your No-Bake Cookies and Cream Cheesecake Recipe is ready to wow your family and friends!
How to Serve No-Bake Cookies and Cream Cheesecake Recipe
Garnishes
Beyond the classic halved Oreo cookie topping, you can jazz up your cheesecake with chocolate shavings or a drizzle of chocolate or caramel sauce. A sprinkle of crushed cookies right before serving also adds a lovely crunch. Fresh berries like raspberries or strawberries pair beautifully, cutting through the richness while adding a pop of color that makes the dessert irresistible to the eye.
Side Dishes
This cheesecake is a dessert star and often doesn’t need much accompaniment, but if you want to round out your meal, light fruit salads, a scoop of vanilla ice cream, or a cup of freshly brewed coffee or tea complement the richness perfectly. These options help balance the indulgence and create a delightful dining experience.
Creative Ways to Present
For a fun twist, serve individual portions in clear dessert glasses layered with crushed Oreos and whipped cream for a deconstructed look. You can also create mini cheesecakes in cupcake liners with cookie crust bottoms topped with the creamy filling, making them perfect for parties or gatherings. Personal touches like edible flowers or a dusting of cocoa powder add flair and elegance without much effort.
Make Ahead and Storage
Storing Leftovers
This No-Bake Cookies and Cream Cheesecake Recipe keeps well when stored properly. Wrap any leftovers tightly with plastic wrap or store in an airtight container in the refrigerator. It will stay fresh and creamy for up to 3-4 days, making it great for preparing ahead or enjoying as a treat over several days without losing any flavor or texture.
Freezing
If you want to save some for later, this cheesecake freezes beautifully. Wrap it tightly with plastic wrap and then with a layer of foil to avoid freezer burn. Freeze for up to 2 months. When you’re ready to indulge, thaw it overnight in the refrigerator and serve chilled. The texture remains creamy and delicious — just like freshly made.
Reheating
Because this is a no-bake, chilled dessert, reheating is generally not recommended. The cake’s magic is in its cool, smooth texture. If you prefer it slightly less cold, simply let the slice sit at room temperature for 10-15 minutes before enjoying. This softens the filling without compromising the integrity of the cookies and cream experience.
FAQs
Can I use a different type of cookie instead of Oreos?
Absolutely! While Oreos are classic and provide that iconic cookies and cream flavor, you can experiment with other chocolate sandwich cookies or even chocolate chip cookies for a twist. Just make sure the cookies are sturdy enough to hold the crust and add texture to the filling.
Do I need a springform pan for this cheesecake?
Using a 9-inch springform pan is highly recommended because it allows you to easily release the cheesecake without damaging its shape. If you don’t have one, a regular cake pan lined with parchment paper may work, but be cautious when unmolding.
How long does the cheesecake need to set in the fridge?
For the best texture and flavor, chill the cheesecake for at least 4 hours. Overnight is even better if you can wait, as it allows the flavors to meld and helps the filling firm up beautifully for clean slices.
Can I make this cheesecake dairy-free or vegan?
This recipe relies heavily on cream cheese and heavy whipping cream, which are dairy products. However, you can try plant-based cream cheese and whipped coconut cream alternatives, but keep in mind the texture and taste might differ slightly from the traditional version.
What’s the best way to crush the Oreos for the filling?
Using a food processor is the quickest and easiest method to get even, fine crumbs. If you don’t have one, place the cookies in a sealed plastic bag and crush them with a rolling pin or heavy pan until you reach the desired texture—small chunks are great for texture, while finer crumbs blend more evenly.
Final Thoughts
There’s nothing quite like the joy of preparing and sharing the No-Bake Cookies and Cream Cheesecake Recipe with loved ones. It’s an utterly delicious, hassle-free dessert that feels luxurious but is surprisingly simple to make. Whether it’s a special celebration or a sweet weeknight treat, this cheesecake brings smiles and happy tummies every time. So grab those Oreos, and dive into making this delightful dessert—you’ll be so glad you did!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Cookies and Cream Cheesecake is a creamy, luscious dessert combining a buttery Oreo cookie crust with a smooth cream cheese filling studded with crushed Oreos. Perfectly chilled and garnished with halved Oreos and whipped cream, it’s an easy-to-make treat that requires no baking and is ideal for gatherings or a sweet indulgence at home.
Ingredients
Crust
- 24 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies, crushed
Topping
- 6 Oreo cookies, halved
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a food processor, pulse the Oreo cookies until they become fine crumbs. This will form the base of your cheesecake.
- Mix with Butter: Add the melted butter to the crumbs and mix until they are well combined and resemble wet sand texture.
- Form the Crust: Press the Oreo and butter mixture evenly into the bottom of a 9-inch springform pan to create a firm crust layer.
- Chill the Crust: Place the crust in the refrigerator to set while you prepare the filling, ensuring it firms up properly.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy to avoid lumps in the filling.
- Add Sweeteners and Flavoring: Incorporate the powdered sugar and vanilla extract into the cream cheese, beating until fully combined for a sweet, flavorful base.
- Whip Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form, which will give the filling a light and fluffy texture.
- Fold Whipped Cream: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the airiness for a creamy consistency.
- Add Crushed Oreos: Fold in the crushed Oreo cookies evenly into the filling to add texture and enhance the cookies and cream flavor.
- Assemble Cheesecake: Pour the prepared filling over the chilled crust, spreading it evenly with a spatula for a smooth surface.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours, allowing it to fully set and firm up for the perfect slice.
- Remove from Pan: Once set, carefully remove the cheesecake from the springform pan to prepare for decorating.
- Decorate: Garnish the cheesecake with the halved Oreo cookies arranged evenly on top, and add dollops of whipped cream if desired for an elegant finish.
- Serve and Enjoy: Slice the cheesecake into 12 servings and serve chilled, enjoying the rich and creamy no-bake dessert.
Notes
- Use full-fat cream cheese and heavy whipping cream for the best creamy texture.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The cheesecake requires at least 4 hours of chilling; overnight chilling is recommended for best results.
- You can substitute Oreo cookies with any other chocolate sandwich cookie if preferred.
- For easier removal, run a warm knife along the sides of the pan before releasing the springform.
- Optional: Top with fresh berries or chocolate shavings for additional flair.
