If you’re searching for a showstopping dessert that’s as easy as it is irresistible, look no further than this No-Bake Cookies and Cream Cheesecake. This creamy, dreamy cheesecake brings together a buttery Oreo crust, a silky smooth cream cheese filling studded with even more cookies, and a cloud-like whipped cream for a treat that’s pure nostalgia in every bite. The best part? There’s absolutely no oven required, making it perfect for any season or celebration!
Ingredients You’ll Need
Each ingredient in this recipe plays a starring role, coming together to create the ultimate cookies and cream experience. You’ll love how simple, yet essential, every component is for building the perfect texture and flavor in your No-Bake Cookies and Cream Cheesecake.
- Oreo cookies, crushed (24 plus extra for topping): These chocolate sandwich cookies form the foundation of the crust and add delightful crunch and rich cocoa flavor throughout the cheesecake.
- Unsalted butter, melted (1/4 cup): Melted butter binds the crushed Oreos, creating a sturdy and buttery base for the filling.
- Cream cheese, softened (16 oz): The heart of any cheesecake, cream cheese brings tangy richness and a luxuriously smooth texture.
- Powdered sugar (1 cup): This gently sweetens the filling while keeping it perfectly creamy and lump-free.
- Vanilla extract (1 tsp): Just a splash elevates the flavor and enhances the classic cookies and cream vibe.
- Heavy whipping cream (1 1/2 cups): Whipped to stiff peaks, it lightens the cheesecake and gives it a melt-in-your-mouth finish.
- Oreo cookies, chopped (12): Folding these into the filling creates pockets of cookie goodness in every slice.
How to Make No-Bake Cookies and Cream Cheesecake
Step 1: Prepare the Oreo Crust
Start by crushing 24 Oreo cookies. You can use a food processor for the fastest results, or place the cookies in a zip-top bag and smash them with a rolling pin for some therapeutic fun. In a medium bowl, combine the crushed Oreos with the melted butter and mix until all the crumbs are coated and look like wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, using the bottom of a measuring cup to pack it tightly. Pop the crust in the refrigerator while you move on to the filling.
Step 2: Make the Cream Cheese Filling
In a large mixing bowl, beat the softened cream cheese until it’s completely smooth and free of lumps. Add the powdered sugar and vanilla extract, continuing to beat until everything is well incorporated and the mixture is silky. This creamy base is what gives the No-Bake Cookies and Cream Cheesecake its signature tang and velvety texture.
Step 3: Whip and Fold in the Cream
In a separate, clean bowl, whip the heavy cream until stiff peaks form. This step is key for a light, airy cheesecake that holds its shape. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate it. Next, fold in the chopped Oreo cookies, making sure they’re evenly distributed for maximum cookie joy in every bite.
Step 4: Assemble and Chill
Spoon the luscious filling over the chilled Oreo crust, smoothing the top with a spatula. Cover the pan with plastic wrap and refrigerate your cheesecake for at least 6 hours, or ideally overnight. This chilling time allows the flavors to meld and the cheesecake to set up perfectly. For an even firmer slice, place it in the freezer for an hour before serving.
Step 5: Garnish and Serve
Right before serving, take your No-Bake Cookies and Cream Cheesecake out of the fridge and run a knife around the edge before releasing the springform pan. Sprinkle extra crushed Oreos on top for a stunning finish and a little extra crunch. Now, slice and enjoy the fruits of your (minimal) labor!
How to Serve No-Bake Cookies and Cream Cheesecake
Garnishes
For a truly eye-catching presentation, top your cheesecake with an extra flurry of crushed or halved Oreo cookies. A few dollops of whipped cream piped around the edges also add a touch of elegance and creaminess that pairs beautifully with the cookie crunch.
Side Dishes
This cheesecake is rich and satisfying on its own, but if you want to round out dessert time, serve it alongside a bowl of fresh strawberries or raspberries. Their tartness perfectly balances the sweetness of the No-Bake Cookies and Cream Cheesecake, making every bite feel lighter and brighter.
Creative Ways to Present
Get playful with mini servings! Spoon the cheesecake filling into individual glasses layered with cookie crumbs for personal parfaits, or use a muffin tin lined with cupcake wrappers to make adorable, grab-and-go cheesecakes. This is a great way to make the No-Bake Cookies and Cream Cheesecake a party-friendly treat.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cheesecake tightly with plastic wrap or store slices in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it a fantastic make-ahead dessert for gatherings or a weeknight treat.
Freezing
The No-Bake Cookies and Cream Cheesecake freezes beautifully! Wrap the whole cheesecake or individual slices well in plastic wrap and then foil. Freeze for up to one month. Thaw in the refrigerator overnight before serving for best texture and flavor.
Reheating
There’s no need to reheat this cool and creamy dessert. If you’ve frozen it, simply let it thaw in the fridge until it’s set and ready to slice. For a firmer, almost ice cream-like treat, enjoy it slightly frozen on a hot day!
FAQs
Can I use a different type Dessert
Absolutely! While classic Oreos are the go-to, you can use any chocolate sandwich cookie or even experiment with vanilla or golden Oreos for a different twist on the No-Bake Cookies and Cream Cheesecake.
How long does the cheesecake need to chill before serving?
For the best texture and flavor, allow the cheesecake to chill for at least 6 hours, but overnight is even better. This ensures the filling is fully set and slices beautifully.
Can I make this cheesecake ahead of time?
Yes, this is a perfect make-ahead dessert. Prepare the No-Bake Cookies and Cream Cheesecake the day before your event and keep it refrigerated until ready to serve. It only gets better as it sits!
What’s the best way to crush Oreos for the crust?
A food processor will give you fine, even crumbs in seconds, but you can also place the cookies in a sturdy zip-top bag and crush them with a rolling pin for a chunkier texture and a little stress relief!
Can I use low-fat cream cheese or whipped topping instead of heavy cream?
For the creamiest, richest results, stick with full-fat cream cheese and real heavy whipping cream. Substitutions may work, but the texture and flavor of the No-Bake Cookies and Cream Cheesecake will change and may not set as firmly.
Final Thoughts
If you’re craving a dessert that’s quick, crowd-pleasing, and absolutely packed with comforting cookies and cream flavor, this No-Bake Cookies and Cream Cheesecake is your new go-to. It’s easy enough for weeknights but impressive enough for any celebration, so don’t wait—gather your ingredients and treat yourself to a slice of creamy bliss!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Description
This No-Bake Cookies and Cream Cheesecake is a luscious and easy-to-make dessert featuring a crunchy Oreo cookie crust and a creamy filling studded with chopped Oreos. Perfect for Oreo lovers, it requires no baking and sets beautifully in the fridge for a smooth, indulgent treat ideal for any occasion.
Ingredients
Crust
- 24 Oreo cookies, crushed (plus extra for topping)
- 1/4 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, chopped
Instructions
- Prepare the crust: In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well incorporated.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the airiness.
- Add chopped Oreos: Fold in the chopped Oreo cookies evenly through the filling.
- Assemble cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Refrigerate for at least 6 hours or overnight until fully set.
- Garnish and serve: Before serving, garnish with extra crushed Oreos if desired, then slice and enjoy.
Notes
- Use a food processor to easily crush Oreos for a finer crust texture.
- You can substitute chocolate sandwich cookies of any brand if Oreos are unavailable.
- For a firmer set, place the cheesecake in the freezer for 1 hour before serving.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The springform pan makes removal easy without damaging the crust or sides.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
