Oreo Cookie Cheesecake

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Jan 02, 2026

This fluffy, super-easy no bake Oreo Cookie Cheesecake Recipe is airy perfection with the airiest, creamy filling in a buttery Oreo crust.

Oreo Cheesecake Recipe Ingredients

Here’s what you need for this next level cookies and cream dessert dream.

For the Oreo Cookie Cheesecake Crust

Oreo cookies: Use classic oreos or double stuf. You need 16 whole cookies for the crust, cream filling and all. The filling adds sweetness and helps bind the crust.
Melted butter: Binds the crumbs together for a firm base.

For Creamy Cheesecake Filling

Full-fat cream cheese: You want brick-style cream cheese and the regular kind, not low-fat, spreadable or whipped. It must be at room temperature for smooth blending. Cold cream cheese creates lumps.
Sugar: Sweetens the filling without overpowering the Oreo flavor.
Heavy cream: Creates that ultra-creamy texture. Some recipes use sour cream, but I prefer heavy cream for richness.
Fresh lemon juice: Brightens the filling and balances the sweetness.
Vanilla extract
Crushed Oreos: The key ingredient is 14 Oreo cookies folded into the filling for cookies and cream texture throughout.
Greek yogurt: Helps the no-bake filling set without baking. It also makes for a lighter bite. You could swap in full-fat sour cream if you prefer.

Topping (Optional)

Whipped cream: Sweetened whipped cream for dollops on top.
Whole Oreos: For garnish.

Full recipe quantities listed in the recipe card at the bottom of the article.

If you love Oreo cookies, try my Chocolate Cupcakes with Oreo Cream Cheese Frosting and Cookies and Cream Ice Cream too!

Variations and Substitutions

Different cookie flavors: Golden Oreos create a vanilla cheesecake. Mint Oreos add a refreshing twist.
Chocolate drizzle: Top with melted dark chocolate, white chocolate or even layer on the chocolate ganache I use on my classic chocolate cheesecake recipe.

Love cheesecake recipes? Try my classic philadelphia cheesecake, Cherry cheesecake bars, lemon swirl cheesecake, and cheesecake bites too!

Grab These Tools

Here’s what you need to make this no-bake cheesecake.

9-inch springform pan: Makes removal clean and easy. Line with parchment and spray with cooking spray.
Stand mixer or electric mixer: Whips the cream and cream cheese to fluffy perfection. A hand mixer works too but takes longer.
Food processor: Crushes Oreos into fine crumbs. A zip-top bag and rolling pin works in a pinch.
Rubber spatula: For gently folding whipped cream into cream cheese without deflating.
Mixing bowls
Flat-bottomed measuring cup: Greased and used to press the crust firmly into the pan.

How to Make No-Bake Oreo Cheesecake: An Easy Guide

I love how easy this no-bake cheesecake is, without fussing with an oven, internal temperature, water bath, or cracks in the finished cake.

Prepare the Pan and Crust

Line the bottom of your 9-inch springform pan with parchment paper. Spray the bottom and sides of the pan with cooking spray. This prevents sticking.

Stir 16 crushed Oreos with 1/4 cup melted salted butter. Scrape into the prepared pan. Press firmly into the bottom using a greased, flat-bottomed measuring cup. Freeze for 10 minutes while you make the filling.

Whip the Heavy Cream

In a stand mixer on medium-high speed, whip 1 cup heavy whipping cream to stiff peaks. This takes about 3 to 4 minutes. Scrape it into a separate bowl and set aside. Don’t wash the mixer bowl.

Beat the Cream Cheese Mixture

Add 3 packages of softened cream cheese, 1/4 cup Greek yogurt, 1 cup sugar, 2 tbsp lemon juice, and 2 tsp vanilla to the same stand mixer bowl. Beat on medium-high speed until fluffy and shiny like buttercream frosting. This could take 5 minutes.
If your cream cheese is too cold to whip up airy, warm the bowl slightly. Press a hot, damp towel on the bottom for a minute.

Fold in Whipped Cream

Gently fold the reserved whipped cream into the cream cheese mixture using a large rubber spatula. Use a folding motion to keep it light and airy. Don’t overmix or you’ll deflate the whipped cream. Then gently fold in the chopped Oreo cookies.

Assemble and Chill

Scrape the cheesecake batter into the prepared crust. Smooth the top with a spatula. Chill in the fridge for 6 hours (12 hours is even better) to set to set. See the notes section in the recipe card for freezing alternative.

Top and Serve

Just before serving, top the cheesecake with spoonfuls or piped mounds of whipped cream. Add whole Oreo cookies for garnish. Run a knife around the edges before releasing the springform pan.
Slice with a sharp knife and serve!

5 Common Mistakes When Making Oreo Cheesecake

Here are the most frequent mix-ups to avoid for the best Oreo cheesecake:

Cold cream cheese: Room temperature cream cheese is essential. Cold cream cheese won’t whip up fluffy no matter how long you beat it. Let it sit out for 30 to 60 minutes.
Deflating the whipped cream: Fold gently when combining whipped cream with cream cheese. Overmixing deflates the air bubbles and makes the filling dense instead of light.
Loose crust: Press the Oreo crust firmly into the pan. A loose crust crumbles when you slice. Use a greased measuring cup to pack it tight.
Not chilling long enough: This cheesecake needs to firm up to hold its shape. 6 hours is the minimum, 12 hours is best, but a freezer can do it in 1-2 hours. Just don’t freeze it fully or ice crystals can make it grainy.
Skipping the parchment and spray: Line the pan with parchment and spray with cooking spray. This prevents sticking and makes removal clean.

Make Ahead and Storage

This cheesecake actually improves after a day or two in the fridge.

Storing Leftovers

Refrigerator storage: Wrap leftovers tightly with plastic wrap. Store in the refrigerator for up to 5 days.
Press wrap directly on surface: This prevents the top from drying out or absorbing fridge odors.
Make ahead: Make this cheesecake up to 2 days ahead. Add the whipped cream topping just before serving.

Freezing

Freeze without topping: Freeze the cheesecake before adding whipped cream topping. Wrap tightly in plastic wrap, then foil. Store in freezer up to 2 months.
Individual slices: Cut into slices and freeze individually wrapped in an airtight container for easy single servings.
Thaw in refrigerator: Thaw wrapped cheesecake in the fridge for 6 to 8 hours before serving.

Can you use Oreo cookies for cheesecake crust?

You can absolutely use Oreo cookies for cheesecake crust. Crush 16 whole Oreos with the cream filling and mix with melted butter. The cream filling adds sweetness and helps bind the crust. Press firmly into your pan for a chocolate cookie base.

What’s the best way to crush Oreo cookies?

The best way to crush Oreo cookies is in a food processor. Pulse until you get fine crumbs. You can also crush them using a blender or nutribullet.

How to crush Oreos without a food processor?

To crush Oreos without a food processor, place them in a heavy-duty zip-top bag and seal it. Use a rolling pin or the bottom of a heavy pot to crush them into fine crumbs. You can also use a blender or even smash them in a bowl with a fork.

What does Oreo cheesecake taste like?

Oreo cheesecake tastes like creamy, tangy cheesecake with sweet chocolate cookie flavor throughout. The Oreo crust adds a crunchy chocolate base, while crushed cookies in the filling create a cookies and cream flavor. It’s rich but balanced with a light, airy texture.

What kind of Oreos are best for cheesecake?

Regular Oreos are best for cheesecake, but you can use any flavor you like. Golden Oreos create a vanilla cheesecake, while mint or peanut butter Oreos add unique flavors. Use whole cookies with the cream filling for both the crust and filling for best results.