Easy Oreo Cheesecake Recipe (No-Bake)

Table of Contents

• Why You’ll Love This Recipe
• What Is a No-Bake Oreo Cheesecake?
• Essential Ingredients for Success
• Tips for Perfect Mini Cheesecakes Every Time
• Fun Variations to Try
• Serving and Storing Your Easy Oreo Cheesecake Recipe
• The Recipe: No-Bake Mini Oreo Cheesecakes
• Notes & Tips
• Key Takeaways

Key Takeaways

Looking for an incredible yet simple dessert? This Easy Oreo Cheesecake Recipe is your answer. These no-bake mini cheesecakes require zero oven time, just a few hours of chilling. You’ll create a decadent treat with a crunchy Oreo crust and a creamy, luscious filling packed with cookie chunks. They’re perfect for making ahead, ideal for parties, and guaranteed to satisfy any sweet tooth with minimal effort.

Why You’ll Love This Easy Oreo Cheesecake Recipe

Hi there! It’s Betty from Betty Cooks. If you’re searching for a dessert that looks impressive but is secretly simple to make, you’ve found it. This easy oreo cheesecake recipe is my go-to when I need a guaranteed crowd-pleaser without spending all day in the kitchen. There’s no fussing with a water bath or worrying about cracks—just pure, creamy, chocolatey indulgence. It’s the perfect easy dessert recipe for busy weeknights, potlucks, or when those last-minute sweet cravings hit.

What Is a No-Bake Oreo Cheesecake?

Forget everything you know about finicky baked cheesecakes! A no-bake version is all about simplicity and foolproof results. Instead of using eggs and an oven to set, this simple dessert relies on whipped cream and refrigeration to achieve a light, mousse-like texture that’s incredibly creamy. The base is a buttery Oreo crust, and the filling is loaded with chopped cookies for that classic Oreo flavor in every single bite. It’s the ultimate hassle-free dessert for anyone who loves a great sweet treat.

Essential Ingredients for Success

The beauty of this recipe lies in its short ingredient list. Using full-fat cream cheese is non-negotiable for a rich, stable filling—low-fat versions can make it runny. Letting the cream cheese soften completely at room temperature is the secret to a lump-free, silky smooth texture. For the crust, regular Oreos (not Double Stuf) work best as they provide the perfect crumb-to-butter ratio for a firm base. And don’t skip chilling the heavy cream before whipping; cold cream whips up faster and holds its shape better, giving your filling that perfect, pillowy lightness.

Tips for Perfect Mini Cheesecakes Every Time

Want your individual desserts to look as good as they taste? Here are my pro tips. When pressing the crust into the liners, really pack it down firmly using the bottom of a small glass. A solid, compact crust won’t crumble when you take a bite. When folding the whipped cream into the cream cheese, use a gentle hand and a spatula to maintain as much air as possible—this keeps the filling light. Finally, patience is key! Giving them a full 4 hours, or even overnight, to chill ensures they set perfectly and are easy to remove from the liners.

Chilling is the most critical step in this easy dessert recipe. It transforms the creamy mixture into a sliceable, decadent treat. Rushing this process is the only way this simple dessert can go wrong.

Fun Variations to Try

Once you’ve mastered this classic, the fun begins! For a Mint Oreo version, use Mint Oreos in both the crust and the filling, and add a drop of peppermint extract. You can turn this into an easy cheesecake recipe for a crowd by pressing the crust into a 9-inch springform pan and doubling the filling. Feeling extra indulgent? Swirl in some hot fudge or caramel sauce before chilling, or top each cheesecake with a spoonful of crushed Oreo pudding for a different texture. The possibilities are endless!

Serving and Storing Your Sweet Treat Masterpiece

These mini cheesecakes are the ultimate make-ahead dessert. They store beautifully in the refrigerator, covered, for up to 4 days. For longer storage, you can freeze them on a baking sheet until solid, then transfer to an airtight container for up to 2 months. Thaw in the fridge overnight before serving. When it’s time to enjoy, let your creativity shine with toppings—a swirl of whipped cream, a drizzle of chocolate ganache, fresh berries, or even more Oreo chunks. They make the perfect sweet treat for any celebration!

The Recipe: No-Bake Mini Oreo Cheesecakes

Ready to make these delicious treats? Head over to the full, printable recipe card for all the details on ingredients and step-by-step instructions to create your own batch of these irresistible mini cheesecakes.

Notes & Tips

For the smoothest filling, ensure your cream cheese is at true room temperature. If you’re in a hurry, you can place the wrapped blocks on a plate near (not on) a warm stove for 15-20 minutes. If your heavy cream isn’t whipping well, make sure both the cream and your mixing bowl are very cold. A quick 10-minute chill in the freezer for the bowl can work wonders. These individual desserts are perfect for customizing—try using Golden Oreos for a vanilla twist or adding a tablespoon of instant espresso powder to the filling for a mocha flavor.

Easy Oreo Cheesecake Recipe (No-Bake)

Try Betty’s irresistible Mini Oreo Cheesecakes! This easy dessert recipe features a crunchy Oreo crust and a creamy no-bake filling with Oreo chunks, making it a sweet treat perfect for any occasion. With a few simple steps, you can create impressive individual desserts that are sure to wow your family and friends.

Prep Time25 minutes mins

Total Time4 hours hrs 25 minutes mins

Course: Desserts

Cuisine: American

Keywords: easy cheesecake recipe, easy dessert recipes, individual desserts, no bake desserts, Oreo cheesecake, sweet treat recipes

Servings: 12 mini cheesecakes

Author: Betty

Ingredients

For the Oreo Crust

• 24 Oreo cookies (regular, not Double Stuf)
• 5 tablespoons unsalted butter, melted

For the No-Bake Cheesecake Filling

• 16 ounces full-fat cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup heavy whipping cream, cold
• 12 Oreo cookies, coarsely chopped

For Decoration (Optional)

• Whipped cream
• Additional Oreo cookies or chunks
• Chocolate sauce

Instructions

Prepare the Crust

1. Line a 12-cup muffin tin with paper liners.
2. Place 24 Oreo cookies (creme filling and all) in a food processor. Pulse until fine crumbs form.
3. Transfer crumbs to a bowl and mix with the melted butter until well combined.
4. Press about 1 1/2 tablespoons of the crumb mixture firmly into the bottom of each muffin liner. Use the bottom of a small glass or measuring cup to pack it down tightly. Place the pan in the refrigerator to chill while you make the filling.

Make the Cheesecake Filling

1. In a large bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium-high speed until completely smooth and creamy, about 2-3 minutes.
2. Add the powdered sugar and vanilla extract. Beat again on medium speed until fully combined and smooth. Scrape down the sides of the bowl as needed.
3. In a separate clean bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain. Be careful not to deflate the mixture.
5. Fold in the 12 coarsely chopped Oreo cookies.

Assemble and Chill

1. Remove the muffin tin from the refrigerator. Divide the cheesecake filling evenly among the 12 cups, smoothing the tops with a spoon or offset spatula.
2. For a festive touch, top each mini cheesecake with a dollop of whipped cream and an Oreo half or some extra cookie chunks.
3. Cover the pan loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecakes to set completely.

Serve

1. Carefully remove the cheesecakes from the muffin liners just before serving.
2. Drizzle with chocolate sauce and add any other desired toppings. Serve cold and enjoy!

Notes

For the best texture, ensure your cream cheese is truly at room temperature before beating. Cold cream cheese will result in a lumpy filling. You can use a different type of sandwich cookie for a fun variation. For a firmer set, you can freeze the cheesecakes for 1-2 hours before transferring to the fridge.