If you’ve ever dreamed of a dessert that’s silky, rich, and packed with delightful cookie crunch, you’re in for a treat with this No-Bake Cookies and Cream Cheesecake Recipe. It’s the perfect balance of creamy cheesecake goodness loaded with the classic Oreo cookie flavor, all without firing up the oven. Whether you’re new to cheesecakes or a seasoned dessert lover, this is an absolute showstopper that’s surprisingly simple and absolutely irresistible.
Ingredients You’ll Need
Getting started with this No-Bake Cookies and Cream Cheesecake Recipe is a breeze thanks to a handful of straightforward and pantry-friendly ingredients. Each one plays a crucial role—from creating that buttery, crunchy crust to giving the filling its lush, velvety texture and that unmistakable cookies and cream taste.
- Oreo cookies: The star of the show, providing a flavorful base and incredible texture throughout the cheesecake.
- Unsalted butter, 1/2 cup (1 stick), melted: Helps bind the cookie crumbs tightly for a sturdy crust with a rich, buttery flavor.
- Cream cheese, 3 cups, softened: The creamy foundation that gives cheesecake its signature smoothness and tang.
- Powdered sugar, 1 cup: Adds just the right amount of sweetness without any grit for that silky finish.
- Vanilla extract, 1 teaspoon: Enhances the overall flavor, adding warmth and depth to the filling.
- Heavy whipping cream, 2 cups: Whipped to stiff peaks, it creates that light, airy texture that makes the cheesecake feel like heaven on your fork.
- Crushed Oreo cookies, 12 cookies: Mixed into the filling for bursts of chewy cookie goodness in every bite.
- Oreo cookies halved, 6 cookies: Used as an elegant garnish, adding visual appeal and a little extra crunch.
- Whipped cream (optional): For an extra touch of indulgence when serving.
How to Make No-Bake Cookies and Cream Cheesecake Recipe
Step 1: Prepare the Crust
Start by turning those Oreo cookies into fine crumbs using a food processor. This crumb base is the foundation of your cheesecake’s texture and taste. Combine the cookie crumbs with melted butter until every bit is coated and sticky—this ensures a crust that holds together firmly when pressed into your springform pan. Press this mixture evenly at the bottom and pop it in the fridge to chill while you whip up the filling. It’s a small step that guarantees a perfect crunch with every bite.
Step 2: Make the Cream Cheese Filling
Next up, the luscious filling. Beat the softened cream cheese until it’s perfectly smooth and creamy—that base is everything! Slowly mix in powdered sugar and vanilla extract to sweeten and elevate the flavor. Then, in a separate bowl, give the heavy whipping cream a good whippin’ until it stands in stiff peaks. This whipped cream folded gently into the cream cheese mixture is what makes this cheesecake light as air without sacrificing richness. Finally, fold in the crushed Oreo cookies to give delightful textural bursts throughout.
Step 3: Assemble and Chill the Cheesecake
Pour the creamy filling over the chilled crust, smoothing it out to create an even layer. Now comes the hardest part—letting it set. Refrigerate the assembled cheesecake for at least four hours, or best overnight, to allow it to fully firm up to the perfect sliceable consistency. Patience here means a final dessert that holds its shape beautifully and melts in your mouth.
Step 4: Add the Final Touches
Once your No-Bake Cookies and Cream Cheesecake has set, carefully remove it from the springform pan. Top it off with halved Oreo cookies arranged artfully around the edge, and if you want to amp up the decadence, add a dollop of whipped cream on each slice or on top. These simple garnishes not only make the cheesecake look stunning but add an extra cookie crunch that’s pure joy.
How to Serve No-Bake Cookies and Cream Cheesecake Recipe
Garnishes
Enhance the indulgence by topping the cheesecake with more Oreo halves and a swirl of whipped cream. You can also sprinkle some crushed cookies on top for added texture and visual appeal. These garnishes create an inviting look that makes it almost impossible to wait before digging in.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a drizzle of chocolate or caramel sauce. A scoop of vanilla ice cream on the side also complements the creamy texture perfectly, making your dessert experience feel extra special.
Creative Ways to Present
For an elegant presentation, serve individual cheesecake cups layered with cookie crumbs and cream. Alternatively, create mini cheesecakes in cupcake liners with a halved Oreo on top for adorable, bite-sized treats at parties. No matter how you serve it, this No-Bake Cookies and Cream Cheesecake Recipe always steals the show.
Make Ahead and Storage
Storing Leftovers
After indulging, any leftover cheesecake should be tightly covered and kept refrigerated. It holds beautifully for up to 5 days, allowing you to enjoy this sweet delight well beyond the party. Make sure to keep it chilled to maintain the creamy texture.
Freezing
This cheesecake freezes superbly. Wrap it securely in plastic wrap and foil to prevent freezer burn. When you’re ready to enjoy, thaw it overnight in the fridge to bring back its creamy richness without compromising flavor or texture.
Reheating
Since this is a no-bake cheesecake, reheating isn’t typically necessary or recommended. It’s best served chilled to showcase its fresh, creamy texture and cookies and cream flavor.
FAQs
Can I use a different type of cookie for this cheesecake?
Absolutely! While Oreo cookies are classic for this recipe, you can experiment with other sandwich cookies or chocolate cookies to give it your own twist. Just be mindful that the flavor and texture will vary slightly.
Why does the cheesecake need to chill for so long?
The chilling time allows the filling to set firmly, which ensures each slice holds together beautifully. It also helps the flavors meld, making every bite richer and more delicious.
Can I make this cheesecake dairy-free or vegan?
This version relies on cream cheese and heavy cream for its signature texture, but you can substitute with vegan cream cheese and coconut cream. Keep in mind the taste and texture might differ slightly, but many people enjoy those alternatives.
What’s the best way to crush Oreo cookies for the filling?
The easiest way is a food processor for evenly fine crumbs. If you don’t have one, placing the cookies in a sealed bag and using a rolling pin to crush them works just as well—just try for small, even pieces.
Can I use low-fat cream cheese or whipped cream?
For the best creamy texture and flavor, full-fat cream cheese and heavy whipping cream are recommended. Low-fat versions may result in a less stable or slightly less rich cheesecake.
Final Thoughts
Treating yourself and your loved ones to this No-Bake Cookies and Cream Cheesecake Recipe is like giving dessert a warm hug. It’s simple enough to whip up any day of the week yet impressive enough for special occasions. Once you try it, I’m sure it will become one of your go-to recipes for that perfect balance of creamy, crunchy, and downright delicious. Go ahead, dive in—you deserve it!
Print
No-Bake Cookies and Cream Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
Description
This No-Bake Cookies and Cream Cheesecake is a creamy, luscious dessert featuring a crunchy Oreo cookie crust and a smooth, sweetened cream cheese filling mixed with crushed Oreos. Perfect for those who want a rich, indulgent treat without turning on the oven, it sets firmly in the fridge and is garnished with halved Oreos and optional whipped cream for an elegant 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 24 Oreo cookies until they become fine crumbs, then add the melted butter and mix until well combined to form the crust mixture.
- Form the Crust: Press this mixture firmly into the bottom of a 9-inch springform pan, spreading it out evenly to create a firm base for the cheesecake. Refrigerate it while you prepare the filling to help it set.
- Make the Filling Base: In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add Sweetness and Flavor: Incorporate the powdered sugar and vanilla extract into the cream cheese, continuing to beat until fully combined and smooth.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, ensuring the mixture is light and airy.
- Combine Cream and Cheese Mixture: Gently fold the whipped cream into the cream cheese mixture to maintain the light texture without deflating the whipped cream.
- Add Oreo Pieces: Carefully fold in the 12 crushed Oreo cookies into the filling mixture, distributing them evenly without overmixing.
- Assemble the Cheesecake: Pour the filling over the chilled crust and spread it out evenly with a spatula.
- Chill to Set: Refrigerate the assembled cheesecake for at least 4 hours, or until it is fully set and firm.
- Add the Topping: Once set, remove the cheesecake from the springform pan, then garnish the top with the 6 halved Oreo cookies and optional whipped cream dollops to enhance its appearance and flavor.
- Serve and Enjoy: Slice the cheesecake into 12 servings and serve chilled for a delightful no-bake dessert experience.
Notes
- This cheesecake requires at least 4 hours to chill and set properly; for best results, refrigerate overnight.
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use a 9-inch springform pan for easy removal and neat presentation.
- If preferred, substitute the Oreos with gluten-free cookies to make the crust gluten-free.
- For a lighter version, you can use reduced-fat cream cheese and whipped topping alternative.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
