Learn how to make no-bake cheesecake with a crunchy Oreo base, creamy Oreo cheesecake filling, smooth chocolate glaze, and more Oreos on top. This Oreo dessert recipe is very simple to follow. Yes, it is time-consuming with all this time in the fridge but you will not regret any spent minute on it.

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To me, no-bake dessert can be made not only in the summer. They are a perfect option for family gatherings when your stove is already overbooked with different roasts and side dishes. No-bake dessert was invented for times like these. You may consider that following this cheesecake recipe may be a tricky thing to fulfill but hear me out!

On the evening before the party, you will do the hardest part: form the base and cover it with the cream cheese feeling. You only need to spear around 40 minutes for this part. Then in the morning, you make the easiest chocolate glaze that I could come up with. You only need to combine two ingredients and pour the mixture over the Oreo cheesecake and – voila! Of course, you are free to skip “the glaze step”, but I find that this simple addition makes my Oreo dessert stand out among thousands of other similar recipes. How you can say no to more chocolate, guys?

No-bake Oreo Cheesecake with Chocolate Glaze

Here are some other of my favorite no-bake dessert recipes:

Ingredients for Oreo Cheesecake Dessert

No-Bake Oreo Cheesecake Ingredients

Oreo Cheesecake Base Ingredients:

  • 170 g Oreo cookies;
  • 70 g butter, unsalted.

Filling Ingredients:

  • 600 g cream cheese;
  • 170 g powdered sugar;
  • 1 tsp. vanilla;
  • 300 ml heavy cream;
  • 20 g gelatin powder, unflavored;
  • 100 ml water (for gelatin);
  • 100 g Oreo cookies.

I have a perfect recipe for Homemade Cream Cheese that will be perfect for this dessert recipe. You can caheck it out here.

Ganache Ingredients:

  • 75 g dark chocolate;
  • 100 ml heavy cream.

How to make Oreo Cheesecake Dessert at home:

  • Separate Oreo cookies and the filling. Save it for later. Crush all the cookies for the crust using a food processor or a rolling pin and a zip-lock bag. Make sure to get fine crumbs. Melt butter in the microwave or using a water bath. Combined it with crushed cookies and mix thoroughly.

Combine cookie crumbs with melted butter

  • Take a springform cake tin (diameter of mine was around 20 cm). Line the bottom with parchment paper. Pour the crumb mixture and nicely press Oreo cookie crust to the bottom. Leave it for 20 minutes in the freezer to set.

Press crumbs until the crust is formed

  • Let’s make the feeling. Combine cream cheese with powdered sugar; add filling from Oreo cookies from before and vanilla extract. Use a mixer to combine ingredients into a smooth mixture.

Whisk cream cheese with powdered sugar

  • Combine gelatin powder with water according to the instructions on the packaging. I added gelatin to 100 ml of hot water and stirred it until it fully dissolved.

Add gelatin powder to 100 ml of water

  • Pour gelatin into 100 ml of heavy cream and stir the liquid until smooth.

Combine gelatin liquid with 100 ml of heavy cream

  • Combine two mixtures: cream cheese with gelatin and cream one.
  • In a separate bowl, whip heavy cream until stiff peaks form. Add it to the mix. Give the mixture a nice final stir.

Mix whipped cream with cream cheese mixture and gelatin

  • Take cheesecake’s crust out of the freezer. Add half of the cream cheese filling. Take Oreo cookies that were for the filling and cut them in half. Place them inside the cream cheese filling.

Put the first layer of the filling and add Orio halves

  • Take the left filling and spread it over the cookies to cover them evenly. Refrigerate the cheesecake for 6-8 hours so that cheesecake completely sets.

Add the rest of the filling and even out the top

  • Before serving the cake melt dark chocolate using a water bath, combine with hot heavy cream. Keep stirring the mixture chocolate fully dissolves and becomes one mixture with cream.

Make the chocolate ganache

  • Take the cake out of the fridge. Take off the ring.

Take cake out of the fridge

  • Pour chocolate ganache over the top of Oreo cheesecake. As the cake is cold, you will have a little time to even out ganache over its surface. Be quick; use a spatula for more convenience! Decorate with Oreo cookies. Enjoy your dessert!

Spread ganache and decorate with cookies

If you liked No-Bake Oreo Cheesecake Dessert Recipe, I would appreciate it so much if you would share it on Pinterest or you could give the recipe a star review!

No-Bake Oreo Cheesecake Recipe

Learn how to make no-bake cheesecake with a crunchy Oreo base, creamy Oreo cheesecake filling, smooth chocolate glaze, and more Oreos on top.
Prep Time40 mins
Cook Time6 hrs
Total Time6 hrs 40 mins
Course: Dessert
Cuisine: International
Keyword: Cheesecake with Oreo Crust, homemade Oreo cheesecake, how to make Oreo cheesecake, No-Bake Oreo Cheesecake Recipe, No-Bake Oreo Dessert
Servings: 8 portions
Calories: 346kcal

Ingredients

Oreo Cheesecake Base Ingredients:

  • 170 g Oreo cookies
  • 70 g butter unsalted

Filling Ingredients:

  • 600 g cream cheese
  • 170 g powdered sugar
  • 1 tsp. vanilla
  • 300 ml heavy cream
  • 20 g gelatin powder unflavored
  • 100 ml water (for gelatin)
  • 100 g Oreo cookies

Ganache Ingredients:

  • 75 g dark chocolate
  • 100 ml heavy cream

Instructions

  • Separate Oreo cookies and the filling. Save it for later. Crush all the cookies for the crust using a food processor or a rolling pin and a zip-lock bag. Make sure to get fine crumbs. Melt butter in the microwave or using a water bath. Combined it with crushed cookies and mix thoroughly.
  • Take a springform cake tin (diameter of mine was around 20 cm). Line the bottom with parchment paper. Pour the crumb mixture and nicely press Oreo cookie crust to the bottom. Leave it for 20 minutes in the freezer to set.
  • Let’s make the feeling. Combine cream cheese with powdered sugar; add filling from Oreo cookies from before and vanilla extract. Use a mixer to combine ingredients into a smooth mixture.
  • Combine gelatin powder with water according to the instructions on the packaging. I added gelatin to 100 ml of hot water and stirred it until it fully dissolved.
  • Pour gelatin into 100 ml of heavy cream and stir the liquid until smooth.
  • Combine two mixtures: cream cheese with gelatin and cream one.
  • In a separate bowl, whip heavy cream until stiff peaks form. Add it to the mix. Give the mixture a nice final stir.
  • Take cheesecake's crust out of the freezer. Add half of the cream cheese filling. Take Oreo cookies that were for the filling and cut them in half. Place them inside the cream cheese filling.
  • Take the left filling and spread it over the cookies to cover them evenly. Refrigerate the cheesecake for 6-8 hours so that cheesecake completely sets.
  • Before serving the cake melt dark chocolate using a water bath, combine with hot heavy cream. Keep stirring the mixture chocolate fully dissolves and becomes one mixture with cream.
  • Take the cake out of the fridge. Take off the ring.
  • Pour chocolate ganache over the top of Oreo cheesecake. As the cake is cold, you will have a little time to even out ganache over its surface. Be quick; use a spatula for more convenience! Decorate with Oreo cookies. Enjoy your dessert!

Notes

*calories per 100 g

I know that this recipe is not of the original ones as there are many options to choose from, that even require less time and ingredients. But just try it and believe me that it will change your mind on how you think an Oreo dessert should taste like!

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