A no bake cookies and cream cheesecake, with an Oreo cookie crust and creamy vanilla cheesecake filling full of crushed Oreos. This easy Oreo cheesecake comes together with minimal effort, for a sweet treat that everyone will love!
You might also love these high altitude tested recipes for black and white cheesecake, carrot cake cheesecake, and chocolate chip cheesecake.
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Why You’ll Love This Recipe
Quick and Easy. This cookies and cream cheesecake is such an easy dessert to make for Oreo lovers, and it’s a dessert you can whip up with minimal effort or planning. It comes together in just a few minutes, then only needs a couple of hours to chill before serving.
Creamy and Luscious. A no bake cheesecake has an impossibly creamy texture, thanks to the high fat content of the cream, cream cheese, and sour cream. Combined with the Oreo cookies, it’s completely irresistible.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude. Since this is a no bake Oreo cheesecake, though, today’s recipe will work at any altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Oreo Cookies. The Oreos will be the base for the crust, as well as chopped and added to the cheesecake filling. And since I only used the cookie part for the crust, I saved the cream filling to sweeten the cheesecake, so as not to waste any part of the cookies.
- Salt. Balances the sweetness and enhances flavors.
- Butter. Binds together the Oreo cookie crumbs to hold the crust together.
- Cream Cheese. Use block style cream cheese, preferably full fat, for a rich, creamy flavor.
- Powdered Sugar. In addition to the cream filling from the Oreos, a small amount of powdered sugar adds a little more sweetness to the cheesecake.
- Sour Cream. Adds a tangy flavor to offset the sweetness of the dessert.
- Vanilla Extract. Flavor.
- Heavy Whipping Cream. Creates a thick, fluffy, rich tasting cheesecake that holds its shape, with no need for gelatin or any other setting ingredient.
Instructions
Crust
- Take 30 of the Oreos, and twist them open. Scrape the cream filling out and set it aside.
- In a food processor, pulse the Oreos (without the filling) into fine crumbs.
- In a bowl, combine the crushed Oreos, salt and melted butter, until moist and crumbly.
- Line the bottom of an 8 or 9 inch springform pan with a removable bottom with parchment paper. Dump the crumbs into the pan, and press them into an even layer against the bottom of the pan, and about 1 1/2 inches up the sides.
Filling
- Take the cream filling that you removed from the Oreos and measure it – if using regular Oreos (not double stuff), you should have about 1/2 cup of filling, and you’ll be using it to sweeten the cheesecake filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, the 1/2 cup cream filling, the powdered sugar, and sour cream, for about 2 minutes, until smooth.
- Scrape the bowl down, add the vanilla and the cold heavy whipping cream, and beat for several more minutes, until thick and fluffy enough to hold its shape.
- Finely chop the remaining 6 whole Oreos, and fold them into the cheesecake filling. Spread the filling into the crust.
- Refrigerate the cheesecake for about 2 hours, until well chilled, before serving.
- To unmold the cheesecake, run a sharp knife around the edges of the pan to loosen the crust, then carefully remove the sides of the pan from the base. Slide a large cake lifter between the parchment paper and the bottom crust, to carefully transfer the cheesecake to a serving plate or cake pedestal.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Store leftover cheesecake in the refrigerator in an airtight container for up to 2 days. After that, the crust will start to soften.
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No Bake Cookies and Cream Cheesecake
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 8 or 9 inch Springform Pan with Removable Bottom
- Stand Mixer with Paddle Attachment
- Food Processor
Ingredients
- 36 Oreo cookies, divided
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- 1 ½ lbs block style full fat cream cheese, softened at room temperature for 1 hour
- ¼ cup powdered sugar
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 ¼ cups heavy whipping cream, cold
Instructions
Crust
- Take 30 of the Oreos, and twist them open. Scrape the cream filling out and set it aside.
- In a food processor, pulse the Oreos (without the filling) into fine crumbs.
- In a bowl, combine the crushed Oreos, salt and melted butter, until moist and crumbly.
- Line the bottom of an 8 or 9 inch springform pan with a removable bottom with parchment paper. Dump the crumbs into the pan, and press them into an even layer against the bottom of the pan, and about 1 1/2 inches up the sides.
Filling
- Take the cream filling that you removed from the Oreos and measure it – if using regular Oreos (not double stuff), you should have about 1/2 cup of filling, and you'll be using it to sweeten the cheesecake filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, the 1/2 cup cream filling, the powdered sugar, and sour cream, for about 2 minutes, until smooth.
- Scrape the bowl down, add the vanilla and the cold heavy whipping cream, and beat for several more minutes, until thick and fluffy enough to hold its shape.
- Finely chop the remaining 6 whole Oreos, and fold them into the cheesecake filling. Spread the filling into the crust.
- Refrigerate the cheesecake for about 2 hours, until well chilled, before serving.
- To unmold the cheesecake, run a sharp knife around the edges of the pan to loosen the crust, then carefully remove the sides of the pan from the base. Slide a large cake lifter between the parchment paper and the bottom crust, to carefully transfer the cheesecake to a serving plate or cake pedestal.
I hope you love this cheesecake as much as we do!
Looks delicious! I’m going to try to make this as bars and will let it set longer🤞.
That should work great!
I halved the recipe and used a 6” pan. The flavor was great and so quick to assemble. I’ve never made a no bake cheesecake before so that was fun. I have a question. My cake was a little softer than I’d like. Does the Oreo filling help make the cake firmer? I didn’t have 1/4 cup (halving the recipe) and used more powdered sugar for sweetness. Can you suggest another ingredient to help firm up the cheesecake just a little more? Would gelatin change the texture too much? Thank you!
Gelatin will definitely create a more “set” texture if that’s what you’re going for, and you can see how I use it in this recipe: https://curlygirlkitchen.com/no-bake-vanilla-bean-cheesecake-blueberry-recipe/
I used to always use gelatin in my no bake cheesecakes, but over the years I’ve come to prefer the texture without, so I rarely make it with gelatin anymore. But it’s honestly great either way!