If you are looking for a dessert that is as fun to make as it is to eat, the No-Bake Cookies and Cream Cheesecake Recipe is definitely a must-try. This cheesecake combines the beloved crunch and chocolaty goodness of Oreo cookies with a luscious, creamy filling that sets without needing an oven. Perfect for warm days or last-minute celebrations, this recipe is all about simplicity, indulgence, and that nostalgic cookies and cream flavor everyone adores. Trust me, once you taste this dreamy dessert, it will become your go-to crowd-pleaser.
Ingredients You’ll Need
The magic of this No-Bake Cookies and Cream Cheesecake Recipe lies in the simplicity and quality of a few well-chosen ingredients. Each one plays a vital role, whether it’s creating a crisp crust, a fluffy filling, or that classic cookies and cream texture that makes this cheesecake unforgettable.
- Oreo cookies (24): The star of the show, providing both the crust base and the signature cookie bits throughout the cheesecake.
- Unsalted butter (1/2 cup / 1 stick), melted: Binds the cookie crumbs together for a firm, buttery crust.
- Cream cheese (3 cups), softened: Gives the filling its rich, creamy texture and tangy flavor.
- Powdered sugar (1 cup): Sweetens the cheesecake smoothly without any grit.
- Vanilla extract (1 teaspoon): Adds depth and warmth to the cheesecake filling.
- Heavy whipping cream (2 cups): Whipped to stiff peaks, it lightens the mixture and adds a delicate, airy feel.
- Crushed Oreo cookies (12, crushed): Folded into the filling for that satisfying crunch in every bite.
- Halved Oreo cookies (6): The perfect decorative touch that also hints at the delicious layers inside.
- Whipped cream (optional): For an extra touch of creaminess and elegance on top when serving.
How to Make No-Bake Cookies and Cream Cheesecake Recipe
Step 1: Prepare the Crust
Grab your food processor and pulse 24 Oreo cookies until they become fine, even crumbs. Combining the cookies with melted butter creates the base that holds everything together. Next, press this mixture firmly into the bottom of a 9-inch springform pan, making sure the layer is even and packed tight. Pop the crust into the refrigerator to chill while you prepare the creamy filling.
Step 2: Make the Filling
In a large bowl, beat the softened cream cheese until it’s smooth and creamy — no lumps allowed! Then, add powdered sugar and vanilla extract, and blend until perfectly combined. In a separate bowl, whip the heavy cream until you see stiff peaks forming, which means the cream will hold its shape well. Gently fold the whipped cream into the cream cheese mixture to create a light, fluffy texture that feels heavenly on your palate.
Step 3: Add the Crunch
Now, sprinkle in those 12 crushed Oreo cookies and fold them carefully into the filling. The cookie bits will distribute evenly, giving your cheesecake that signature texture and surprise crunch in every bite.
Step 4: Assemble and Chill
Pour the creamy, cookies-and-cream-packed filling right over the chilled crust, spreading it out evenly with a spatula. Cover your springform pan and refrigerate the cheesecake for at least 4 hours. This chilling time is critical as it allows the cheesecake to set perfectly without baking.
Step 5: Add the Topping and Serve
Once set, carefully remove the cheesecake from the springform pan and garnish with the 6 halved Oreo cookies arranged beautifully on top. If you’re feeling fancy, add a generous dollop of whipped cream too. Slice it up, serve, and watch your friends and family savor every bite of this delightful No-Bake Cookies and Cream Cheesecake Recipe.
How to Serve No-Bake Cookies and Cream Cheesecake Recipe
Garnishes
The garnish can turn a simple dessert into a showstopper. The halved Oreo cookies on top create an inviting look, hinting at the flavors inside. A swirl of fresh whipped cream or a light dusting of cocoa powder adds that little extra flair that guests appreciate.
Side Dishes
This cheesecake pairs wonderfully with fresh berries such as strawberries or raspberries, which add a pop of color and a tart contrast to the creamy sweetness. For an unexpected twist, a drizzle of caramel or chocolate sauce on the plate can elevate the entire dessert experience.
Creative Ways to Present
If you want to impress, try serving individual portions in clear glasses or mini jars with layers of crust, filling, and cookie bits visible. This creates a playful and elegant visual effect that’s perfect for parties or gatherings. Another fun idea is to crumble extra Oreos on top just before serving, giving a fresh crunch with every spoonful.
Make Ahead and Storage
Storing Leftovers
One of the best perks of this No-Bake Cookies and Cream Cheesecake Recipe is that it keeps beautifully in the refrigerator. Store leftovers tightly covered with plastic wrap or in an airtight container for up to 4 days, and the cheesecake will stay creamy and flavorful every time you reheat it.
Freezing
If you want to make this cheesecake way ahead, freezing is a great option. Wrap the whole cheesecake or individual slices tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge to maintain the perfect texture.
Reheating
This cheesecake is best enjoyed chilled and should not be heated in the microwave or oven as it can melt the cream cheese filling and damage the texture. If it feels too cold straight from the fridge, simply let slices sit for 10 to 15 minutes at room temperature to soften slightly before serving.
FAQs
Can I use a different cookie instead of Oreos?
Absolutely! While Oreos provide that classic cookies and cream flavor, you can experiment with chocolate wafers or any sandwich cookies you love. Just make sure the cookies are sturdy enough to create a solid crust and hold their flavor in the filling.
Do I need a springform pan for this cheesecake?
Using a springform pan is highly recommended because it allows you to easily release the delicate cheesecake without damaging its edges. If you don’t have one, a regular pan lined with parchment paper can work, but be extra careful when removing the cheesecake.
How long will the cheesecake keep in the fridge?
When stored properly in an airtight container or wrapped well, this cheesecake will stay fresh and delicious for up to 4 days. Beyond that, the texture might start to change, so it’s best enjoyed sooner.
Can I make this cheesecake vegan?
To make a vegan version, substitute the cream cheese and heavy cream with plant-based alternatives like cashew cream or coconut cream, and use vegan sandwich cookies. The texture will be slightly different, but still creamy and delightful.
Is this recipe suitable for kids to help with?
This No-Bake Cookies and Cream Cheesecake Recipe is perfect for getting kids involved since there’s no oven involved and many fun mixing and pressing tasks. Just be sure to supervise when using the food processor for crushing cookies.
Final Thoughts
This No-Bake Cookies and Cream Cheesecake Recipe is a joyful celebration of simple ingredients coming together to create something truly special. Whether you’re new to cheesecake-making or a seasoned dessert lover, this recipe offers a foolproof way to impress without the oven heat. So, gather your Oreos, let your creativity shine with toppings, and get ready for some seriously delicious moments. Your taste buds will thank you!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Description
This No-Bake Cookies and Cream Cheesecake is a creamy, indulgent dessert featuring a crunchy Oreo cookie crust, a smooth cream cheese filling studded with crushed Oreos, and topped with halved Oreo cookies and optional whipped cream. Perfect for when you want a rich, chocolatey treat without turning on the oven, this cheesecake sets in the fridge for a cool and satisfying finish.
Ingredients
Crust
- 24 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies, crushed
Topping
- 6 Oreo cookies, halved
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a food processor, pulse the Oreo cookies until they become fine crumbs. Add the melted butter and mix until well combined.
- Form the Crust: Press the cookie and butter mixture into the bottom of a 9-inch springform pan, spreading it out evenly to create a firm crust.
- Chill the Crust: Refrigerate the crust while preparing the filling to allow it to set and hold together.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, then continue beating until fully combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form, which will give the filling its light and fluffy texture.
- Combine Filling Ingredients: Gently fold the whipped cream into the cream cheese mixture until well incorporated, then fold in the crushed Oreo cookies for added texture and flavor.
- Assemble the Cheesecake: Pour the filling over the prepared crust, spreading it out evenly with a spatula to create a smooth top layer.
- Refrigerate: Place the cheesecake in the refrigerator for at least 4 hours to allow it to set fully before serving.
- Add the Topping: Once set, remove the cheesecake from the springform pan and garnish with halved Oreo cookies and a dollop of whipped cream if desired.
- Serve and Enjoy: Slice into 12 portions and serve chilled for a delicious no-bake dessert experience.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Use a food processor to get finely crushed Oreos for a better crust texture.
- Refrigerate the cheesecake for at least 4 hours or overnight for best results.
- For a firmer crust, you can chill it longer before adding the filling.
- If desired, substitute whipped cream topping with chocolate shavings or drizzle for added flair.
