If you’re searching for the ultimate Oreo cookies and cream cheesecake, this ultra-creamy dessert is exactly what you need. With a buttery Oreo crust, a light yet rich cheesecake filling, and chunks of chocolate sandwich cookies in every bite, this no-bake cheesecake is a guaranteed crowd-pleaser for parties, holidays, or easy family desserts.
Why You’ll Love This Oreo Cookies and Cream Cheesecake
This cheesecake checks all the right boxes. It’s smooth, fluffy, and indulgent without feeling overly heavy. Because it’s a no-bake recipe, there’s no oven stress or cracking to worry about—just simple steps and dependable results. The combination of whipped cream and cream cheese creates a mousse-like texture, while crushed Oreos add that classic cookies-and-cream flavor everyone loves. Best of all, it’s made with easy-to-find ingredients and can be prepared ahead of time.
Ingredients You’ll Need
Here’s everything required to make this ultra creamy dessert:
For the Oreo Crust
- 24 Oreo cookies
- ½ cup unsalted butter, melted
For the Cheesecake Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 cup Oreo cookies, crushed
These simple ingredients come together to create a rich, bakery-style cheesecake without complicated techniques.
How to Make Oreo Cookies and Cream Cheesecake
Step 1: Prepare the Crust
Crush the Oreo cookies into fine crumbs using a food processor or rolling pin. Mix the crumbs with melted butter until evenly combined. Press the mixture firmly into the bottom of a springform pan or pie dish, creating an even layer. Chill the crust in the refrigerator while you prepare the filling.
Step 2: Mix the Cheesecake Base
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla extract, then mix again until fully incorporated and lump-free.
Step 3: Whip the Cream
In a separate bowl, whip the cold heavy cream until stiff peaks form. This step is key to achieving that ultra-light, creamy texture.
Step 4: Combine and Fold
Gently fold the whipped cream into the cream cheese mixture using a spatula. Take your time to keep the filling airy. Once combined, fold in the crushed Oreo cookies evenly.
Step 5: Assemble and Chill
Spread the cheesecake filling over the chilled Oreo crust. Smooth the top, cover, and refrigerate for at least 4–6 hours, or overnight for best results. Once set, slice and serve chilled.
Tips & Variations
- Extra Oreo flavor: Add chopped Oreos on top before chilling.
- Cleaner slices: Wipe your knife clean between cuts.
- Mini cheesecakes: Use cupcake liners for individual portions.
- Lighter option: Use reduced-fat cream cheese (texture will be slightly softer).
- Chocolate drizzle: Finish with melted chocolate for a bakery-style look.
Serving Ideas & Storage
Serve this Oreo cookies and cream cheesecake chilled for the best texture. It pairs perfectly with fresh berries or a simple whipped topping. Store leftovers covered in the refrigerator for up to 4 days. You can also freeze slices for up to 1 month—just thaw in the fridge before serving.
Print
Ultra Creamy Oreo Cookies and Cream Cheesecake
- Total Time: 6 hours 20 minutes
- Yield: 10 slices
- Diet: Vegetarian
Description
An ultra-creamy no-bake Oreo cookies and cream cheesecake with a buttery Oreo crust, fluffy vanilla cheesecake filling, and crushed cookies in every bite. Perfect for parties, holidays, or an easy make-ahead family dessert.
Ingredients
FOR THE OREO CRUST
– 24 Oreo cookies (crushed into fine crumbs)
– 1/2 cup (113 g) unsalted butter (melted)
FOR THE CHEESECAKE FILLING
– 16 oz (454 g) cream cheese (softened)
– 1 cup (120 g) powdered sugar
– 1 tsp vanilla extract
– 2 cups (480 ml) heavy cream (cold)
– 1 cup Oreo cookies (crushed, plus more for topping if desired)
Instructions
1. Crush 24 Oreo cookies into fine crumbs (food processor or rolling pin).
2. Mix cookie crumbs with melted butter until evenly moistened.
3. Press mixture firmly into the bottom of a springform pan (8–9 inch) or deep pie dish to form an even crust. Chill while making the filling.
4. Beat softened cream cheese until smooth and creamy.
5. Add powdered sugar and vanilla extract; beat until fully combined and lump-free.
6. In a separate bowl, whip cold heavy cream to stiff peaks.
7. Gently fold whipped cream into the cream cheese mixture until light and fluffy.
8. Fold in 1 cup crushed Oreos just until evenly distributed.
9. Spread filling over the chilled crust and smooth the top.
10. Cover and refrigerate 4–6 hours (or overnight) until firm.
11. Slice and serve chilled. Optional: top with extra crushed Oreos before serving.
Notes
For clean slices, use a sharp knife and wipe it clean between cuts.
Chill time matters: overnight chilling gives the firmest, creamiest set.
Storage: refrigerate covered up to 4 days.
Freezing: freeze individual slices up to 1 month; thaw in the fridge before serving.
Variations: drizzle melted chocolate on top, or make mini cheesecakes in cupcake liners.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 260mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | 5g |
| Carbohydrates | 32g |
| Fat | 30g |
| Fiber | 1g |
| Sodium | 260mg |
Values are estimates and may vary.
Final Thoughts
This ultra creamy Oreo cookies and cream cheesecake is proof that impressive desserts don’t have to be complicated. With its smooth texture, classic flavor, and no-bake simplicity, it’s a recipe you’ll come back to again and again. Whether you’re serving guests or treating your family, this cheesecake never disappoints.