No-Bake Oreo Cheesecake – A crunchy Oreo base, smooth Oreo cheesecake filling and even more Oreos on top – The ultimate dessert for Oreo lovers!
Over the past year (since posting my first cheesecake recipe on here), I’ve discovered that you all seem to love your cheesecakes. So today I thought I’d share another new cheesecake recipe – my No-Bake Oreo Cheesecake.
It’s jam packed full of Oreos (in the base, in the cheesecake mixture and if that wasn’t enough, there’s some on top too!).
But all this Oreo yumminess isn’t the best thing about this cheesecake. The BEST thing is that it’s incredibly simple to make, so its’s perfect if you’re a cheesecake making novice or fancy making a no-fuss dessert for your friends and family.
There’s no baking and no fancy skills needed – just whisking the cheesecake mixture and crushing a lot of Oreos.
Oreo Cheesecake Q&A
With all my recipes I like to try and anticipate all of the questions you might have. If it’s your first time making this Oreo cheesecake, then make sure you have a good read through as there’s lots of extra tips here…
How long does this cheesecake last for and how should it be stored?
This cheesecake will be fine stored in the fridge for about three days after making.
If you’re making the cheesecake in advance, then I’d recommend waiting to add the cream and Oreo decoration until just before serving.
❄️ Suitable for freezing
If you want to make the cheesecake further in advance, then it can be frozen (without the decoration).
To freeze the cheesecake, either:
- Keep it in the tin (if the tin is freezer-safe) – cover the top with clingfilm to protect it.
- Store it in an airtight container
- Wrap it in clingfilm – pop it into the freezer for a couple of hours on a freezer-safe plate (either uncovered or loosely covered with clingfilm. Once it is firm, you can remove it from the plate and wrap it with clingfilm. It’ll hold its shape well despite not being in a container (as long as you don’t pack it in too tightly!). When you remove it from the freezer, take off the clingfilm immediately (otherwise it will stick to the cheesecake mixture). If you find there are some clingfilm marks on the surface of your cheesecake, simply run a palette knife around the edge to smooth it.
Make sure you defrost it thoroughly in the fridge before serving.
What the best way to crush the biscuits for the cheesecake?
For this cheesecake I’d recommend using a food processor if you have one. This is the easiest way to get the Oreos crushed finely and evenly. However, don’t panic if you don’t have one as there are other options:
- Food Processor – place your Oreos in a food processor and pulse them until the Oreos are finely ground (I prefer to pulse as it ensure that I don’t over-grind the biscuits as I still like them to have a little bit of texture).
- Pestle and Mortar – Pop your Oreos into a pestle and mortar and grind. I do them in batches of about 5 biscuits to ensure that the mortar isn’t too full. If I add more then I find the biscuit crumbs tend to escape as I grind 🙂
- Bag and a Rolling Pin – If you don’t have a food processor or pestle and mortar, simply pop your Oreos into a food bag and give them a bash.
Do I need to use original Oreos or can I use a different flavour?
If you fancy getting creative with your Oreo flavours then go for it! This recipe works equally well with any of the different Oreo flavours. In fact if you want you can even mix-and-match with a different flavour in the base, filling and decoration (although think carefully about which go together as not all will 😀).
You don’t even have to stick to Oreos. This cheesecake should work well with any similar filled biscuits such as bourbons or custard creams.
What is this recipe free from? Who is it suitable for?
The ingredients I used to make this recipe are all free from the following allergens. However, please check any labels carefully for allergens you need to avoid as brands can vary, and product recipes can change over time.
- Suitable for Vegetarians
- Egg-Free
- Tree Nut-Free
- Peanut-Free
- Sesame-Free
- Sulphite-Free
- Lupin-Free
Love Oreos?
The why not give my Peanut Butter Oreo Brownies a try.
Or if cheesecake is your thing, then make sure you take a look at all of my cheesecake recipes.
Oreo Cheesecake (No-Bake)
INGREDIENTS
For the base
- 150 g Oreos – c. 13 biscuits
- 40 g butter
For the cheesecake mixture
- 235 ml double cream
- 235 g cream cheese
- 75 g caster sugar
- 115 g Oreos – c. 10 biscuits
To decorate
- 75 ml double cream
- 8 Oreos or Oreo Thins
INSTRUCTIONS
Make the biscuit base
- Line the base of an 18cm round loose-bottomed tin with greaseproof paper or a reusable baking liner.
- Melt the butter (40g).Crush the Oreo biscuits (150g/13 biscuits).Mix together the crushed biscuits and melted butter. Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat. Put the tin into the fridge to chill while you make the cheesecake filling.
Make the cheesecake filling
- Finely crush your Oreo biscuits (115g/10 biscuits)
- Whip the double cream (235ml) until it forms stiff peaks.Add the cream cheese (235g) and caster sugar (75g) and whisk again until the mixture forms stiff peaks.Finally add the crushed Oreo biscuits and whisk onto the mixture.
- Remove the cheesecake base from the fridge. Add the cheesecake mixture to the tin. Use the back of a spoon to push the mixture down, ensuring there are no air holes. Smooth the top with a palette knife or the back of a spoon.Return the cheesecake to the fridge for a minimum of 2 hours to chill.
Decorate the cheesecake
- When you're ready to serve your cheesecake, remove it from the fridge and remove the tin – If you find the edges of the cheesecake are smudged by the action of removing it from the tin, run a palette knife around the edge to smooth it.
- Whip the double cream (75ml) until it form stiff peaks. Put it into a piping bag fitted with a star nozzle (I use a JEM 1B nozzle). Pipe 8 stars of cream around the edge of the cheesecake.
- Finally add an Oreo to each star of cream and serve.
NOTES
NUTRITIONAL INFORMATION
Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.
NS says
Hi Charlotte
I have a 15cm tin. Please can you tell me what quantity ingredients i should use?
Many thanks
Charlotte Oates says
Use 2/3 of the ingredients listed for the smaller tin.
Lisa Hughes says
Hi,
I tried making this, however when I added the cream cheese and caster sugar I could not get the consistency to thicken up at all. Where have I gone wrong ?
Charlotte Oates says
I’m sorry to hear it didn’t thicken up. There are a few things that could have caused it:
* Was your cream whipped to a stiff peak before you added the cream cheese and sugar? I find it’s easier to the the cheesecake toe thicken if it is.
* How much did you beat the mixture after adding the cream cheese? Sometimes overbeating the cream cheese can cause it to creak down rather than thicken. You should find that as the cream is already whipped when it is added it needed very little beating to thicken up with the cream cheese.
* What brand of cream cheese did you use? I find some brands work better in cheesecakes that others (I always use full-fat Philadelphia). I wouldn’t recommend using a lower fat cream cheese as the lower fat content means it doesn’t thicken as well.
Vanessa says
Absolutely excellent!! 100% recommend! I’m actually going to make another one!
Za says
I want to try this! I have a 22cm round springform tin? What should me ingredients be?
Charlotte Oates says
Increase the ingredient quantities by 50% and you’ll have what you need.
Toni says
Hi
I just wanted to ask why the quantities of double cream and cream
Cheese are different to your biscoff cheesecake (made several times and is amazing!) but the sugar is the same…
Only curious as I know if I double the biscoff quantities I can make a perfect cheesecake to the height and size I like so was wondering could I just use the same quantities of cream cheese and double cream as I normally would but instead of biscoff use the Oreos or if there was a difference for Oreos that the double cream/ cream cheese amount was different!
Thanks
Charlotte Oates says
There isn’t a particularly scientific answer to your query. It’s simply that when I develop my recipes I make small tweaks until I’m happy with the flavour and texture. This resulted in the Biscoff cheesecake needing less cream cheese and cream and more biscuits than the Oreo cheesecake (I find that Biscoff biscuits have a subtler flavour than Oreos so more biscuit is needed to really pack the cheesecake full of flavour). The overall volume of cheesecake mixture should be similar across the two (as they’re designed for exactly the same tin).
If you want to make a deep Oreo cheesecake then double the Oreo cheesecake mixture and it’ll be the pretty much the same size as a cheesecake with double the Biscoff mixture.
Sam says
I had to increase my measurements by 25% I left it over night on the fridge but it hasn’t held the shape. It is possible that I over whisked it
Charlotte Oates says
It’s unlikely that you over whisked it as that would have made it firmer. It is possible that you under whisked it. It’s quite a firm cheesecake mixture before chilling (wouldn’t quite hold its shape, but very close). If you still have it, try popping it into the freezer for about an hour, that should help to firm it up.
John says
Delicious, best cheesecake I’ve ever had
Hannah says
Do I need to remove the middle out of the Oreos? For the base? For the filling?
Charlotte Oates says
No, crush them with the filling included.
Bijal Datta says
I followed your receipe, my tin was 20cm so I increased my ingredients abit more. Left the oreo cheesecake overnight in tge fridgr and omg it turned out amazing and tasted really good. This is my first ever cheesecake & dessert I have made, which is not an asian dessert. Thank you for the simple and detailed receipe. Love it. Will be trying your other receipe.
Sarah says
I too have a 20cm pan. May I ask by how much you increased everything by?
Charlotte Oates says
Increase all of your ingredients by 25% and that will give you the quantities you need.
Karen McGavin says
Can you advise quantity increases for 24cm tin please??
Charlotte Oates says
You’ll need to increase the ingredients by 75% for that size of tin.
Suhayla says
Can I use granulated sugar instead of caster sugar?
Charlotte Oates says
You can, although you may find that your sponge is a little heavier than if you use caster sugar. If you have a good processor, give your sugar a quick blitz in there to grind it a little and it will work better.
Ade says
Will it be just as good if I use fine granulated sugar rather than caster sugar?
Hope to make this tomorrow
Charlotte Oates says
You may find that it is a little grainy if you use granulated rather than caster. If you have a blender you could blitz the granulated sugar in there to make it finer which would work well. Alternatively, you could switch to icing sugar if you have that.
July says
I only have a 20cm tin. Would this still be ok to use or would I need to increase the quantities?
Charlotte Oates says
You need to increase the quantities or it will be very thin. I’d suggest increasing each ingredient by 25%
mohan kumar says
This sounds gorgeous.
Thank you for sharing.
Kate - Gluten Free Alchemist says
Cheesecakes definitely seem to be the dessert of decade. This one does look particularly delicious though…. Not sure GF ‘Oreos’ would produce quite the same result though…x
Charlotte Oates says
I’ve not tried them so I’m not sure, but as long as they’re crunchy and have an Oreo flavour they should work OK.
Mandy Mazliah says
This sounds really incredible. I made an Oreo birthday cake for one of my kids over a year ago and they are still talking about it! Will have to try this.
Charlotte Oates says
An Oreo cake is on my list to work on soon. I suspect my kids would love it too 🙂