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No-Bake Oreo Cheesecake!

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Oreo Base, Oreo Cheesecake Filling, Oreo Decoration.. Oreo Heaven!

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!

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! My boyfriend has an obsession with cheesecake as well, so I know why we match each other so well…

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! 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!

Recipe Updated September 2017 – I use Classic and Brownie Batter Oreos in mine, but you can use any flavour you like!

4.5 from 2 votes
No-Bake Oreo Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Oreo Base, Oreo Cheesecake Filling, Oreo Decoration.. Oreo Heaven!

Course: Dessert
Cuisine: Cheesecake
Keyword: Oreo
Servings: 12 Slices
Calories: 499 kcal
Author: Jane's Patisserie
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
  • 300 g Oreos, crushed (Keep 12 whole for decoration)
Decoration
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 12 Oreos + Oreo Crumb
Instructions
For the Base
  1. 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!

  2. 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
  1. 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.

  2. 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!)

  3. 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!) 

  4. 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.

  5. Set the Cheesecake in the fridge for 5-6 hours, or preferably over night!

For the Decoration
  1. 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

  2. Then, decorate with the whole Oreos, and some oreo crumbs! Enjoy!

Recipe 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!
Nutrition Facts
No-Bake Oreo Cheesecake!
Amount Per Serving
Calories 499 Calories from Fat 414
% Daily Value*
Fat 46g71%
Saturated Fat 26g163%
Cholesterol 138mg46%
Sodium 331mg14%
Potassium 168mg5%
Carbohydrates 33g11%
Sugar 23g26%
Protein 5g10%
Vitamin A 1600IU32%
Vitamin C 0.2mg0%
Calcium 93mg9%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet. These are only estimates.

ENJOY!

Find my other Oreo Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

77 Comments

  • […] Oreo cheese cake yang menggoda via Janespatisserie.com […]

    Reply
  • Ruth
    December 28, 2019 at 7:58 pm

    4 stars
    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.

    Reply
    • Jane's Patisserie
      December 28, 2019 at 8:20 pm

      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..!

  • Aimee
    July 17, 2019 at 11:20 am

    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

    Reply
    • Jane's Patisserie
      July 17, 2019 at 11:47 am

      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?

  • Aiza
    June 1, 2019 at 9:01 pm

    Hi I wanted to ask would it still be ok if i made it in a 10 or 9 inch spring for tin instead

    Reply
    • Jane's Patisserie
      June 2, 2019 at 9:12 am

      For a 9″ you need to use 1.3x the recipe, and for a 10″ you need to use 1.6x!

  • Ella
    January 23, 2019 at 10:43 pm

    5 stars
    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 😂

    Reply
    • Jane's Patisserie
      January 24, 2019 at 9:19 am

      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!

  • Rebecca
    December 5, 2018 at 8:16 pm

    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!

    Reply
    • Jane's Patisserie
      December 6, 2018 at 9:43 am

      I’m sure you can, it might just take a while!!

  • Kathy
    November 13, 2018 at 2:56 pm

    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.

    Reply
    • Jane's Patisserie
      November 13, 2018 at 7:28 pm

      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.

  • Danielle Slater
    September 18, 2018 at 2:02 pm

    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

    Reply
    • Jane's Patisserie
      September 19, 2018 at 9:28 am

      For a 10″ tin, you need to increase the quantities by about half to two thirds more if its a deep tin x

  • Sarah
    July 14, 2018 at 10:18 pm

    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!

    Reply
    • Jane's Patisserie
      July 15, 2018 at 10:02 am

      As long as both are the full fat, and you use the same weight total, you can use whatever combination you like! x

  • Penny
    June 18, 2018 at 12:22 am

    Do you have to let the cream cheese soften first?

    Reply
  • Lizzy
    April 26, 2018 at 7:57 pm

    Hi just wondering is d base really heavy?
    Thanks

    Reply
    • Jane's Patisserie
      April 27, 2018 at 9:56 am

      I don’t find it heavy, but I do like my biscuit bases quite thick.

    • Lizzy
      April 29, 2018 at 12:20 pm

      Thanks x

  • Amy
    April 11, 2018 at 1:00 pm

    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?

    Reply
    • Jane's Patisserie
      April 11, 2018 at 10:15 pm

      You could just use the same recipe, but I would imagine it would easily make 12 mini ones x

  • Paula
    April 3, 2018 at 3:48 pm

    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!

    Reply
    • Jane's Patisserie
      April 3, 2018 at 3:50 pm

      Hiya – I’m afraid I can’t answer. Its down to so many factors that its impossible to give an answer. x

  • Lala
    March 9, 2018 at 11:17 pm

    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?

    Reply
    • Jane's Patisserie
      March 10, 2018 at 9:44 am

      How did it turn out? I imagine it might have been a little soggy but im not sure?

  • Christal Johnson
    November 18, 2017 at 7:48 am

    My filling does not have peaks like meringue its more like a think cake mix or pancake batter smooth texture will it still set?

    Reply
    • Kate
      January 26, 2018 at 9:44 am

      Eh just wondering if when ur putting the double cream in do u have to whip it first??

    • Jane's Patisserie
      January 31, 2018 at 9:51 am

      I don’t personally, but you can if you wish. In all of my cheesecakes I add it in liquid.

  • Jade Lovell
    October 24, 2017 at 1:48 pm

    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.

    Reply
    • Jane's Patisserie
      October 24, 2017 at 1:55 pm

      I believe it should still set fine – it might be slightly softer however.

  • Heather Allen
    October 18, 2017 at 9:45 pm

    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

    Reply
    • Jane's Patisserie
      October 18, 2017 at 9:46 pm

      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.

  • Ruby
    October 9, 2017 at 7:49 pm

    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?

    Reply
    • Jane's Patisserie
      October 9, 2017 at 7:52 pm

      I’m not sure really – try decreasing your butter to only 100g next time and see how it goes.

    • Ruby
      October 9, 2017 at 8:25 pm

      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!

    • Jane's Patisserie
      October 9, 2017 at 8:36 pm

      I lift it off the base with a thin metal spatula, and move it.

  • Emma
    October 2, 2017 at 7:05 pm

    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!

    Reply
    • Jane's Patisserie
      October 3, 2017 at 8:31 am

      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.

  • shini
    August 30, 2017 at 9:51 am

    what is a double cream ?

    Reply
  • Charmaine
    August 13, 2017 at 12:01 pm

    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.

    Reply
  • Holly Dunnage
    July 4, 2017 at 8:10 pm

    Hi this looks amazing ! Around how long does this cheesecake take to make ?

    Reply
  • Kirsty
    February 8, 2017 at 6:55 am

    Hi could I substitute double cream for whipped cream, when making this ? ?

    Reply
    • Jane's Patisserie
      February 8, 2017 at 7:34 am

      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!

  • Marcus
    November 5, 2015 at 4:50 am

    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?

    Reply
    • Jane's Patisserie
      November 5, 2015 at 12:04 pm

      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!

    • Marcus
      November 6, 2015 at 1:21 pm

      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 .

    • Jane's Patisserie
      November 6, 2015 at 7:03 pm

      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 🙂

  • Lynz Real Cooking
    July 28, 2015 at 6:18 am

    I have never seen this type of cheesecake looks terrific!

    Reply
  • Gina
    July 28, 2015 at 4:35 am

    Hey, do u use salted or unsalted butter?

    Reply
    • Jane's Patisserie
      July 28, 2015 at 1:39 pm

      It’s entirely up to you but I tend to use unsalted 🙂

    • Gina
      July 29, 2015 at 1:54 pm

      Making it tomorrow, very excited to see how it all plays out 🙂

  • thecynicalromantic85
    July 22, 2015 at 4:18 am

    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 🙂

    Reply
    • Jane's Patisserie
      July 22, 2015 at 9:59 am

      Hi! It depends on what cake you’re baking really but in most of my recipes I use whole milk 🙂 and thank you! x

    • thecynicalromantic85
      July 26, 2015 at 11:45 pm

      Thank you for replying. I was think about making red velvet cupcakes. Thank you again!

    • Jane's Patisserie
      July 27, 2015 at 10:08 am

      Ohh okay, well I shall be baking some of those soon so wait and see my findings! 🙂

    • thecynicalromantic85
      July 27, 2015 at 12:38 pm

      Awesome 🙂 I can’t wait to hear the results. Have a great day!

    • Jane's Patisserie
      July 27, 2015 at 2:50 pm

      Thank you! 🙂 you too!

  • Tanushree Ghosh
    July 15, 2015 at 1:31 pm

    WOW!!! Just wow! I’m loving all your recipes but this one is definitely my favorite 🙂

    Reply
    • Jane's Patisserie
      July 15, 2015 at 5:44 pm

      Hehe thank you! Its definitely a favourite of mine too!

  • Laís @thediabeticviking
    July 15, 2015 at 1:28 pm

    simply decadent!

    Reply
  • sara00aa
    July 15, 2015 at 3:32 am

    Making this on weekend is a must! Thanks for the recipe!

    Reply
  • abbiosbiston
    July 14, 2015 at 5:34 pm

    OMG that looks ridiculously good!!!

    Reply
  • giraffestyle
    July 14, 2015 at 4:26 pm

    Looks so delish!

    Reply
  • rabbitandroo
    July 14, 2015 at 1:18 pm

    Reblogged this on Rabbit & Roo and commented:
    Can’t wait to try this out in the summer holidays yum yum
    !

    Reply
  • rabbitandroo
    July 14, 2015 at 1:17 pm

    This looks like a no-brainer for something the kids would love to eat and help to make! ?

    Reply
    • Jane's Patisserie
      July 14, 2015 at 2:11 pm

      Ooooh they would definitely love it! And thank you for re-blogging 🙂

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