No Bake Oreo Cheesecake

It depends on what you’re looking for. Baked cheesecakes tend to be smoother and creamier due to the addition of eggs.

No bake cheesecakes are still delicious though. A big plus is that no baking is required, which is particularly significant if you want to make a cheesecake in the summer.

The best thing about a no bake Oreo cheesecake – aside from the taste, obviously – is the sheer simplicity. You’re going to love this recipe… making it is a cinch!

Here’s what goes into making a no bake Oreo cheesecake from scratch.

Oreo crust

For the gloriously buttery biscuit base, we’re going with Oreos. Well, what else?!

The Oreo crust is a simple mixture of cookie crumbs and butter, which helps bind the base together. This ensures each slice of Oreo cheesecake will keep its shape. 

Another way to help the Oreo crust hold together is to bake it for about 10 minutes at 176ºC/350°F before chilling the base in the fridge. It should be fine without baking. 

Just make sure to press the Oreo crust down firmly into the pan. Flattening the Oreo crumbs mix also helps keep it nice and solid. The bottom of a large glass is ideal.

Filling

With a no bake cheesecake, getting the perfect filling is tricky. Unlike a standard run-of-the-mill cheesecake, it’s not baked and doesn’t have that set consistency. So, we have to work to get it to hold its shape.

This comes from a mix of whipped cream cheese, sugar, vanilla paste, heavy cream, and crushed Oreos. Please take a look at the instructions below for how to get the perfect creamy cheesecake filling.  

Topping

The topping is all about using your creativity. This recipe calls for mini Oreos, vanilla paste, and double cream. Use a piping bag for the cream and get inventive with the mini Oreos to add the finishing touches to your no bake Oreo cheesecake.

Go for the classic kind. Nowadays, there are a million varieties, but the best to use for this no bake Oreo cheesecake are plain chocolate Oreos.

For the topping, you’ll need mini Oreos.

For any cheesecake recipe, I’d recommend using a food processor to blitz the biscuits. If you don’t have a food processor and don’t want to invest in one, there are a couple of other options:

Use a pestle and mortar.

The old-fashioned way to create those biscuit base crumbs is to use a pestle and mortar. It’s a bit of a slow, laborious process, as you’ll need to crush up the biscuits in batches. 

Use a bag and a rolling pin.

The best way to crush your cheesecake crumbs when you don’t have a food processor is to use a food bag and a rolling pin. Place your Oreos in the bag and give them a good old bash with the rolling pin.

Quick, easy, and incredibly satisfying! Especially if you’ve had a rough day!

Yes! When making a no bake cheesecake, it’s always better to soften the cream cheese before you beat it. This is because it won't mix well when it is too solid. You’ll end up with lumps in your homemade whipped cream cheese mixture.

The easiest way to soften it is to take it out of the fridge 30 minutes beforehand. A block or tub should only need about 30 minutes (1 hour max) to soften at room temperature.

If you can’t find heavy cream or would instead use whipping topping (like Cool Whip), you can swap it in. 

For me, homemade whipped cream is the best way to go. If you do want to use a whipped topping like Cool Whip, leave out the icing sugar.

The most likely reason for your cheesecake not being firm enough is that you haven’t allowed it to cool for long enough.

No bake cheesecakes require at least 6 hours in the refrigerator to cool and set completely. If your cheesecake isn’t set yet, place it back in the fridge and give it a little more time.

If yours hasn’t been set correctly and all else fails, you can use a quick fix to stiffen the filling.

Adding a thickener like gelatin to the mix will thicken it up and allow it to set correctly. Although gelatin is a natural thickener, you should be aware that adding it to this Oreo cheesecake recipe will make it unsuitable for vegetarians. 

You’ll know when it has adequately set when it’s shiny and firm to touch. If it still hasn’t been set correctly, leave it in the refrigerator for another 30 minutes or so.

If you need to speed things up, transfer it to the freezer. Please don’t keep it in the freezer for longer than 30 minutes, though.

You’ll need around 6 hours for it to be set appropriately. For best results, refrigerate overnight for at least 8 hours.

The longer you allow for your cheesecake to set, the easier it will be to slice, and the better it will hold its shape on your plate.

Yes! There’s no gelatin in this recipe! All you need is to follow the instructions below to get a perfectly set cheesecake.

In the unlikely event that you and your loved ones don’t wholly devour your Oreo cheesecake in one go, you’ll want to know how to store it.

Leftover Oreo cheesecake will be kept in the refrigerator for up to 4 days. Good luck keeping it for that long!

No bake cheesecakes freeze perfectly well. That being said, the longer you freeze it, the more the quality of the cheesecake will suffer.

The best way to freeze a no bake cheesecake is by portion. Use a cheesecake slice container for each slice of Oreo cheesecake, then store them in a freezer-safe airtight container.

You could also use a cheesecake container to freeze the whole pie.