No-Bake Oreo Cheesecake

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You’ve never had a cheesecake quite like this No-Bake Oreo Cheesecake! This incredible treat is ready to eat in just hours without an overnight set in the refrigerator. Unlike other no-bake cheesecakes, this one also does well sitting at room temperature! 

Ingredient overview

There are a few ingredients you need to make this delicious no-bake Oreo cheesecake. Most of them are pretty basic and expected, so let’s review some of the key ingredients and any substitutions

  • Cream cheese – For the best results, you need to use full-fat brick style cream cheese. You cannot use reduced fat or tub style cream cheese because it will not set properly.
  • Sour cream – I recommend regular sour cream, but if you really want to cut back on calories, you can use reduced fat sour cream.
  • Gelatin – This is the secret ingredient for a faster set time every time. You can find unflavored gelatin in the baking aisle or near, but not with the flavored gelatin brands.
  • Oreos – Classic original Oreos are my favorite for this cheesecake, but you can always experiment with one of your favorite flavors!

Instruction overview

Putting together the oreo cheesecake is pretty simple and prep only takes a few minutes if you have your ingredients ready. Here’s a rough idea of how it’s done.

  1. Make the crust and press it into your springform pan.
  2. Beat your heavy cream to make whipped cream and set aside.
  3. Bloom your gelatin in hot water and set aside.
  4. Beat the cream cheese and sour cream together.
  5. Add the sweetened condensed milk, then the salt and vanilla.
  6. Beat in the gelatin, then fold in the whipped cream.
  7. Fold in the Oreos and pour the mixture into your springform pan.
  8. Set in the refrigerator, then decorate when ready to serve.

Tips for success

When using the gelatin, you have to be sure all your ingredients at at room temperature, and you use hot water. The water is what blooms the gelatin. But since we aren’t heating the cheesecake batter, the gelatin is added after a shorter blooming time while it is still mostly liquid. This ensures that it mixes completely into the batter and you don’t get bits of chewy unflavored gelatin in your finished cheesecake. No one has time for that mess when they’re trying to get down with some dessert. Unless you’re making a cheesecake jello… in that case, more power to you!

If you do find you let your gelatin bloom too much and it turns into a set jello, add a tablespoon or two of hot water and mix until it thins out again.

Recipe FAQs

Do I need to remove the cream from the Oreos?

No! Use the Oreos whole in each part of the cheesecake.

Can I freeze the finished cheesecake?

You can, and leave it to thaw in the refrigerator overnight. Keep in mind that it will alter the texture of the cheesecake and the cookies.

Can I bake the crust to make sure it doesn’t crumble?

If you’re worried, you can bake it at 350F for 15 minutes. But the combination of the butter and the filling from the cookies make a pretty good crust that holds itself well. The trick is to press the crust down very well.

If you’re looking for more Oreo desserts, you should try this Oreo donut, Oreo fudge, and Oreo brownies.

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