clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
no bake oreo cheesecake featured.

No Bake Oreo Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Michelle Minnaar
  • Total Time: 6 hours 30 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian


This No-Bake Oreo Cheesecake is a perfect dessert for anyone with a sweet tooth and is impossible to resist.


Units Scale

Biscuit Base

  • 300g (3 cups) Oreo biscuits, roughly 28 biscuits
  • 115g (1/2 cup) salted butter, melted

Oreo Cheesecake Filling

  • 790g (3 1/2 cups) cream cheese, at room temperature
  • 5g (1 tsp) vanilla paste
  • 125g (1 cup) icing sugar
  • 430ml (1 3/4 cups) heavy (double) cream
  • 300g (3 cups) Oreo biscuits, roughly 28 biscuits


  • 125ml (1/2 cup) heavy (double) cream
  • 65g (2 tbsp) icing sugar
  • 5g (1 tsp) vanilla paste
  • 12 mini Oreo biscuits


  1. For the Biscuit Base: Place the Oreo biscuits in your food processor and blitz into a crumb.
  2. While the food processor is still running add the melted butter and allow to combine which should only take about 15 seconds then turn off.
  3. Prepare your 23cm (9 inch) springform pan by putting a layer of greaseproof paper over the base and then clasping the springform pan ring around the outside as I find this easier when removing the cheesecake at the end.
  4. Pour your crumb into the springform pan and flatten evenly - I use the bottom of a large glass.
  5. Place into the fridge to cool.
  6. Oreo Cheesecake Filling: In a stand mixer with the whisk attachment, mix the cream cheese and vanilla paste for a minute or two to loosen it up and then on a low speed gradually add the icing sugar. I add a spoonful at a time and make sure each spoonful is fully incorporated before adding the next one.
  7. Crush the Oreo biscuits and mix with the cream cheese, I used a spoon to try to keep the chunkiness of the Oreos.
  8. In a separate bowl whisk the heavy (double) cream until you achieve soft peak consistency.
  9. Fold together the cream cheese mixture and the heavy (double) cream until combined.
  10. Remove the biscuit base from the fridge and pour the filling onto the biscuit base.
  11. Drop the tin onto the counter top to release any bubbles that may have been trapped, I do this 5-10 times from about 5 inches from the counter top.
  12. Transfer to the fridge and leave to set for around 6 hours or preferably overnight.
  13. To decorate, place the heavy (double) cream, icing sugar and vanilla paste into a bowl and whisk until you achieve soft peak consistency.
  14. Transfer the whipped cream to a piping bag and decorate as you so desire. Use our pictures for inspiration and top with mini Oreos. Have fun!
  15. Portion up. Enjoy!
  • Prep Time: 30 minutes
  • Chilling Time: 6 hours
  • Category: Dessert
  • Method: Chill
  • Cuisine: American