July 14, 2015
No-Bake Oreo Cheesecake!
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Oreo base, Oreo cheesecake filling, Oreo decoration.. Oreo heaven!
Oreo cheesecake
I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint! Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world.
I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat!
Cheesecakes
I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat!
I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now!
Whipping
The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time!
The rules are – don’t whip too fast, and don’t be too scared – then you’ll be fine and you will want to make them again and again! If you want to strip the basics of cheesecake making down, take a look at my back to basics recipe here – if you can nail this recipe then you are good to go on many others!
Recipe updated September 2017
I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with!
When using Oreos for the base of this cheesecake, I just blitz the Oreos to a crumb whilst intact. I dont remove the cream from the middle as theres no need, and it also helps bind the base together! Enjoy!
No-Bake Oreo Cheesecake!
Ingredients
Cheesecake Base
- 300 g Oreos
- 100 g unsalted butter (melted)
Cheesecake Filling
- 750 g full fat cream cheese/mascarpone
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 150 g Oreos, crushed
Decoration
- 150 ml double cream
- 2 tbsp icing sugar
- 12 Oreos + Oreo Crumb
Instructions
For the Base
- Blitz the Oreos in a food processor until they’re a fine crumb. I don’t remove the creme filling as I like it to bind the biscuits together!
- Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm deep springform tin and refrigerate whilst you make the filling!
For the Cheesecake Filling
- Using an electric stand mixer cream together the cream cheese, icing sugar, and vanilla until smooth. Add the double cream and whisk the two mixes together.
- I use my KitchenAid as it whisks the mixture to the perfect texture. It shouldn’t take too long to whisk, but I set mine to a medium/high setting and whisk it till it holds itself (like meringue does!)
- Be careful not to over whisk though – there is always a limit to a mix, it might curdle – so keep an eye on it, you will know when its ready (took my mix 2 minutes!)
- When whisked – fold through the finely crushed Oreos and spread on top of the biscuit base! Make sure to keep 12 of the Oreos whole for the decoration, and a spoonful or two of the crumbs.
- Set the cheesecake in the fridge for 5-6 hours, or preferably over night!
For the Decoration
- Once set, remove the cheesecake from the tin. Whip together the double cream and icing sugar and pipe onto the cheesecake using a disposable piping bag, and a 2D closed star piping tip.
- Then, decorate with the whole Oreos, and some Oreo crumbs! Enjoy!
Notes
- If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
- I recommend using a 8″/20cm Deep Springform Tin in this recipe!
- Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
- Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
- This recipe will last 3 days, covered, in the fridge!
ENJOY!
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Third time making one of your cheesecakes. How would you recommend getting the cheesecake off the base? Thank you!
Hiya! I recommend either turning the base upside down, lining the base, or using an extra base! Hope this helps! x
Hi, I’ve seen other recipes where it says to use parchment paper at the bottom of the baking tin and then to start layering ur cheesecake.
I always put baking paper on the base of the spring foam pan and then it will just slid off when you want to transfer it to a plate ☺️
Super quick cheesecake recipe! If using a hand held mixer, beat the cream and icing sugar separately. Then fold in the cream cheese and Oreo. Never splits this way.
I recently made this for my sister in laws birthday and everyone loved it!!
Hi, how would I split this recipe to make mini cheesecakes rather than a large one?
Thanks!
Hi Jane! Could I add chopped up oreo chunks to the cheesecake filling as well as crushed oreos, or will it not set properly? If it’s okay to do, approximately how much should I add? Thanks!
I love this recipe and so do my family! However I’ve made a few cheesecakes in the last week and every one when I go to open it’s splitting where the springform tin opens, have you any advice to try and prevent this ? X
Hiya! To prevent this, you can try lining the tin. Hope this helps! Team Jane x
First time making any form of cheesecake and it came out fine was a little runny but holding firm then as soon as I decorated it the whole thing just collapsed! 🙈
This was so unfortunate as it was for my daughters birthday and I decorated it just before presenting it too her with her happy birthday song 😅
But the taste was absolutely divine and hubby went in for seconds, so what I done is managed to get the spring form ring back around the edges took out the Oreos and stuck it in the freezer for cheesecake ice cream tomorrow 🤣 I just hope this won’t ruin it and I hope the cream will be OK.
But I do highly recommend this beautiful cheesecake to anyone and I will certainly be making this again.
This has happened with several of mine when following the method. I know whip the double cream separate and fold into the cream cheese. Sets so much firmer
Hi jane, second time Ive made this cheesecake. First time no issues at all, second time the filling came out a bit mousse like? Didn’t over whip it either! Any ideas?
It can be a number of things – temperature of ingredients, temperature of the room, brand of ingredients etc!
Hi Jane! Do we need to be careful about the temperatures of the ingredients? Would you recommend that the cream cheese and double cream for the main filling be at room temperature?
Hey, not for this one no I never bother xx
Hi Jane I made this and it came out wonderful! However the only issue I had was that I couldn’t get it out of the tin as the base was stuck down. Any suggestions on how to remove it from the tin without breaking it?
Thanks!
Hi this is a fab recipe. Do you line or grease the base of the tin.. I have a non stick tin but struggling to remove the base
Hello, Thank you very much, I never personally do it but you can if you want!xx
Hi – Would it be ok to leave out the vanilla extract?
Hello, you can do it just changes the flavour slightly xx
Hi Jane, can l whip the cream prior and add to mixture and then fold through Oreos. I feel l may over whip the cream. Thankyou, looks delish
Yes you can!
Hi Jane – or others!
I’m making this on a smaller scale in a 6inch tin (8″ / 6″ = 0.75) so would the recipe work if I based it on 0.75x the quantity?
Hey! So it works slightly differently as it’s based on volume! I use this website as it’s so helpful! For a 6″ it advises using 2/3 of a recipe! http://www.cakebaker1.co.uk/apps-for-bakers/baking-tin-size-conversion-calculator/ x
Hi Jane
I’m hoping to re create this recipe but with the white chocolate covered oreos. Do you have any suggestions or tips on anything that might need changing for this?
Many thanks Laura
Theoretically it would work in the same way, but if you used them for the base it may need even less butter but its hard to know.
I wasnt sold on this but my son asked for it for his birthday so obviously it had to be done! Well I’m so glad I did it was like cookies and cream it was so rich and creamy and just heavenly!! Even my sister in law who doesn’t like oreos loved it.
Hi Jane, I dont own a stand mixer and do everything with a hand whisk. Is there a particular order I should whip the double cream and cream cheese?
Thank youn
I would whip the cream separately, and whip the cream cheese/sugar/vanilla separately, and fold everything together with the crushed oreos xx
Hey Jane, just wanted to ask would I use this recipe once or twice for 6 9oz cheesecake tubs x
I’m unsure, sorry!!
Hi Jane
I’m doing 2 cheesecakes at same time my 8” is for my lemon one and the other tin for this is 26cm spring tin how much should I increase by please ? Xxx
For a 10″ tin it is roughly 1.6x the recipe, so use at least one half more of the mix! x
I used to make my cheesecake mix with a regular mixer but then I started to use my stand mixer. But I find using my stand mixer makes my cheesecake too runny. Any ideas why?
All mixers mix differently – speed levels are different, whisk shapes are different – so it just means you are over doing it!
Hi Jane! Thank you for the recipe! I am from the Czech Republic and I love your website! I tried to make this cheesecake today but the decoration with double cream was not good. How can I make good whiped double cream? I made butter from it 😬
That means you’ve over whipped the cream. You just need to whip it quite a bit less!
Could you do half of two cheesecake recipes in the same tin? Like half and half?
I don’t see why not! You could use a divider whilst you put the mixes in, and then take it out for it to set!
Quick question, could I add white chocolate to the filling. If so how much? Can’t wait to try this
Hey! I don’t see why not – I would say about 200g or so!
Hi, I’m making this for a friend tomorrow and then delivering it to them, they live around 30 minutes away. Will the cheesecake be ok out of the fridge for that long whilst it’s being delivered? Many thanks, love your recipes! X
Hey! So as long as the car is very cold, it should be fine! Make sure your friends put it back in the fridge for a bit once you’ve got there! If you have any freezer blocks use those! x
Hello I love making your cheesecakes always go down so well, I’m just wondering if they can be frozen to if we don’t eat all in The 3 days ? Xx
Hey!! Yes you can freeze them – or you can half a recipe to fit a 6″ tin if you want a smaller one! X
Hi what would the measurements be for a 20 cm tin x
This is a 20cm tin recipe!
I am new to baking and this was the first cheesecake i’ve ever made. It was delicious! Recipes are so easy to follow. Already planning my next bake… think i’ll be going for the basic chocolate cake. Keep it simple lol.
Ahh yay! So glad you liked it! x
Could you use stork for the Oreo base instead of butter?
Yes you can!
Hi Jane, do tpubremove the filling for the crushed oreos that go in the filling?
No, I don’t!
can’t wait to try this out 🙂 just wondering though, will the cheesecake melt if left out? How long can i leave it out for after cutting a piece?
Cheesecake should be stored in the fridge, not at room temperature.
It is so easy to follow this recipe. My cheesecake turned out perfect 😍
Amazing, delicious ! Will make again.
Hi jane, i love your cheesecakes, and recently been making gluten free versions which frim the advice you gave me worked well with the base in my last one 😁 but do you think gluten free oreos would work just as well in this as theyre mixed into the filling not inly the base?
Ahh yay! I’m so glad! I’m sure they would work in the exact same way as regular Oreos – and it would taste lovely!
I want to make a small one. About a 4 inch tin. Will halfing the ingredients be the correct amount needed? Thanks
Half is about a 6″ tin – as it’s based on volume, not the diameter! For a 4″ tin, you will want about 1/3 of the recipe.
Wow family and I loved this recipe! Looking through your site for the next one to try!
Hi Jane! This looks lovely and I really want to make it but can I make it in a 6 inch tin? If so how much do I need to adjust the recipe by? Thanks 😊
A 6″ tin uses about 2/3 of the ingredients! x
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Have just made the oreo no bake cheesecake and it’s currently in the fridge setting. Filling tastes delicious (well you need to try some before you serve your guests for quality control!). Only concern is there’s a huge amount of filling compared to base…I followed the recipe quantities exactly and used a 20cm tin but feel the biscuit base is too thin for the depth of filling. I’m sure it will taste wonderful but next time might only use 3/4 filling.
Oh that’s a shame, I would say it’s personal taste though – I use the same ratio for all cheesecakes. Some people complain the biscuit is too thick..!
Hi Jane,
Amazing recipe! Cannot wait to try! Would it still be ok if I were to double the ingredients for the biscuit base in order for it to be a little thicker?
Thank you in advance.
Hey! Oh yes for sure – I love a thick biscuit base!
Hi there! I always make your Kinder Bueno cheesecake for special occasions however my tin is 12x20cm and I found that the base is thin? How should I adjust the recipe? X
Hey! I always make my cheesecakes in 20cm round tins and the base is reasonably thick, so I can’t imagine your base could be that thin as 12x20cm would be smaller in volume that the 20cm round tin I recommend using?
Hi I wanted to ask would it still be ok if i made it in a 10 or 9 inch spring for tin instead
For a 9″ you need to use 1.3x the recipe, and for a 10″ you need to use 1.6x!
First ever cheesecake! It was defitinely a huge hit in our house 😊 really enjoyed making it and found the level of detail in the instructions were great. would really recommend giving it a go! I have learnt one lesson in cheesecake making though… always make sure the mix reaches the bottom of the pan – sounds simple enough but I found I had a few huge air pockets … oh well on to the next cheesecake 😂
I’m so glad you liked it! Yes, I tend to mush it into the sides as I put it in the pan to try and prevent these, but often I forget haha!
Hey, I’d like to make this for my husband (he loves Oreos!) but I don’t have a food processor – can I bash the biscuits up with a rolling pin or do you think this might be more difficult than with Digestives in a normal cheesecake? Thanks!
I’m sure you can, it might just take a while!!
Hi Jane, I have made a few of your cheesecake recipes all with success. The ones I have made have all had melted chocolate in them which I think helps to set them. I would like to make the oreo one but as it doesn’t have melted chocolate in it I am worried it won’t set. Will it still set or can I add chocolate anyway.
It’ll be fine without, they don’t always need chocolate. If you add in any to this one, it’ll cover the Oreo taste.
Just wondering I am wanting to make this but in a 10″ size.
Do you know what the rough quantities would be for this
Many thanks
For a 10″ tin, you need to increase the quantities by about half to two thirds more if its a deep tin x
Would you recommend using mascarpone or philadelphia cheese for this recipe? Can you do two thirds mascarpone and a third philadelphia so it’s not TOO sweet? Or would you recommend sticking with one? Thanks!
As long as both are the full fat, and you use the same weight total, you can use whatever combination you like! x
Do you have to let the cream cheese soften first?
I don’t, just straight in!
Hi just wondering is d base really heavy?
Thanks
I don’t find it heavy, but I do like my biscuit bases quite thick.
Thanks x
this is the second recipe for no bake cheesecake I’ve tried from you! Honestly I’ve never tasted anything better. The instructions are so clear and easy to follow, I can’t recommend this enough! And this is coming from someone who cannot bake at all
Hi, I am wanting to make this with my cooking club at school. Is there anyway it needs to be adapted to make 10 individual cheesecakes or would you use same recipe?
You could just use the same recipe, but I would imagine it would easily make 12 mini ones x
Hi Jane, Sorry if it’s inappropriate to ask here, but I’m just curious – how much would you charge for a cake like this? Thanks!
Hiya – I’m afraid I can’t answer. Its down to so many factors that its impossible to give an answer. x
I accidently only used one packet of OREOs for the base and have only just realised once I put it in the fridge. Will it still be okay?
How did it turn out? I imagine it might have been a little soggy but im not sure?
My filling does not have peaks like meringue its more like a think cake mix or pancake batter smooth texture will it still set?
Eh just wondering if when ur putting the double cream in do u have to whip it first??
I don’t personally, but you can if you wish. In all of my cheesecakes I add it in liquid.
Hi Jane would this recipe be suitable to make mini cheesecakes?
Yes absolutely, take a look at my mini chocolate orange cheesecakes for guidance! Hope this helps! x
Hi, I’ve just made this cheese cake but only after I put it in the fridge I realised I hadn’t used my other pot of soft cheese so it’s missing 150g! Will it still set? And I also didn’t add the Oreo crumbs to the filling but that was choice I just didn’t want them in.
I believe it should still set fine – it might be slightly softer however.
I have made many of your cheesecakes before all which are very tasty, just woundering why this Oreo one has a much higher quantity of cream cheese than all the others ?
Thanks
Heather
Because otherwise it’s very thin. The others have melted chocolate or chunks of something inside which bulks it up. Any without any of that I use more cream cheese.
Hi ive made the cheesecake twice it taste perfect only thing is Everytime i try to slice it i cant seem to cut the base together as its far too hard any suggestions why?
I’m not sure really – try decreasing your butter to only 100g next time and see how it goes.
Ok will do! Also how do you move the cheesecake to a plate or any other flat dish sorry im complete amateur i dont really bake but your recipes are so good and make it sound so easy!
I lift it off the base with a thin metal spatula, and move it.
Hi Jane,
How long does this take to set, and is it best in the fridge or freezer? Also, when you say “2x 154g Pack Oreos, Crushed (Keep 12 Oreos for decoration)”, does this mean 2 packs for the filling and another 12 for the decoration?
Can’t wait to try this 🙂
Thanks!
100% set in the fridge for at least 5-6 hours, but preferably over night. And No, it means two packets in total with 12 of them taken out for the decoration on top.
what is a double cream ?
Thick, high fat, liquid cream.
I am not a fan of cheese cake or cheese in general but I made this for my husband & daughter. I had a cheeky lick of the spoon while mixing to test it & because it was good I tried a slice once set. Oh wow! It was divine ? This could be a potentially dangerous discovery. Thank you for supplying the recipe, it’s so quick & easy & now we have a delicious dessert for the next couple of days.
Hi this looks amazing ! Around how long does this cheesecake take to make ?
Making 10 minutes, Setting -12 hours.
Do you blitz the Oreos for the filling in the same way as you do for the base? Thanks x
Yes!
Hi could I substitute double cream for whipped cream, when making this ? ?
Do you mean whipping cream or already whipped cream? If you’re from the UK I would still recommend double cream because the fat content is the highest, if from America then heavy cream. Already whipped cream will not work!
Hello!
I see you did not use any gelatine in your recipe. The cheesecake can actually set without it? ?
I find that no bake cheesecake dont travel well in slices. One time i gave some away to friends at work, the slices reached her home flatten. Not sure cos if it’s the summer? have you had any experience before?
If you make it correctly, you don’t need gelatine – therefore vegetarians can still eat it! And why would it need to travel in slices? keeping it whole prevents your problem!
Nothing against vegetarians, i was just curious because i have seen most recipes call for them.
Unm…Because i tend to share with a few friends who dont know each other so cutting them into slices would be a more feasible way, no?
Sorry maybe my questions sounded silly or something .
weirdly enough I’ve only ever seen one recipe that uses gelatine – I never have! 🙂 I’ve just never had a problem with it slipping and sliding in slices anyway 🙂
I have never seen this type of cheesecake looks terrific!
Definitely one of my favourite cheesecakes! Thanks! 🙂
looks so good!
Hey, do u use salted or unsalted butter?
It’s entirely up to you but I tend to use unsalted 🙂
Making it tomorrow, very excited to see how it all plays out 🙂
This looks super yummy. I have a baking question. Which makes a cake super moist whole milk or buttermilk? Thank you so much and I can’t wait for the next post 🙂
Hi! It depends on what cake you’re baking really but in most of my recipes I use whole milk 🙂 and thank you! x
Thank you for replying. I was think about making red velvet cupcakes. Thank you again!
Ohh okay, well I shall be baking some of those soon so wait and see my findings! 🙂
Awesome 🙂 I can’t wait to hear the results. Have a great day!
Thank you! 🙂 you too!
WOW!!! Just wow! I’m loving all your recipes but this one is definitely my favorite 🙂
Hehe thank you! Its definitely a favourite of mine too!
simply decadent!
Thank you so much! 🙂
Making this on weekend is a must! Thanks for the recipe!
Ohhh yay! Please do! And its okay 🙂
OMG that looks ridiculously good!!!
Thank you!!!
Looks so delish!
Thank you!! 🙂
Reblogged this on Rabbit & Roo and commented:
Can’t wait to try this out in the summer holidays yum yum
!
This looks like a no-brainer for something the kids would love to eat and help to make! ?
Ooooh they would definitely love it! And thank you for re-blogging 🙂
Is it possible to make these smaller and put them in a cupcake pan? Does it still hold? How many cupcakes would it make???
Hiya! Take a look at my Mini Chocolate Orange Cheesecakes recipe. Hope this helps! x