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Creamy No-Bake Oreo Cheesecake Recipe — Quick Chocolate Cookie Pie

“People are like oreos. The good stuff is on the inside”

My oven gave up this week — probably its final protest against my constant use. After a few dramatic phone calls to Samsung and some heavy sighing, I accepted that I would have to manage without it for three days. That temporary setback led me to make some no-bake treats, including these dessert roses and this no-bake Oreo cheesecake.

This cheesecake is straightforward and forgiving. I adapted the version slightly from a recipe I loved on Life, Love and Sugar. If you can’t find cream cheese or prefer not to buy it, you can substitute hung curd; a friend tried that and the result was lovely. You can also increase the number of Oreos for a thicker crust or adjust the sugar to taste.

It’s one of those recipes that only requires a little mixing, then some chilling while it sets. I even figured out how to whip my 25% Amul cream properly, which felt like a small victory.

This no-fuss, no-bake dessert is perfect to make ahead and will impress guests. The filling is creamy with a mild tang, contrasted by crunchy Oreo pieces and a buttery Oreo crust. A broken oven can sometimes lead to unexpectedly good things.

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No bake Oreo cheesecake

Gorgeous and creamy no-bake cheesecake, packed with Oreos.
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Prep Time
20 minutes mins
Total Time
6 hrs 20 mins

Ingredients

For the base:

  • 8 Oreos
  • 2 tbsp or 28 grams unsalted butter, melted

For the cheesecake:

  • 350 grams cream cheese (I used Britannia)
  • 1/2 cup or 100 grams sugar
  • 1 tsp vanilla
  • 1/2 cup heavy or whipping cream (I used Amul fresh cream)
  • 6 – 8 Oreos, chopped

Instructions

  • Crush 8 Oreos in a mixer or with a rolling pin until they form fine crumbs.
  • Mix the crumbs with melted butter until combined.
  • Press the mixture into a 6-inch springform pan, spreading it evenly to form the crust. Alternatively, line a round pan with cling film that extends above the sides to help lift the cheesecake out once set. Chill in the fridge while preparing the filling.
  • Whip the cream to medium-stiff peaks, then refrigerate until needed.
  • Beat together the cream cheese, vanilla, and sugar until smooth.
  • Gently fold the whipped cream into the cream cheese mixture until combined.
  • Fold in 6–8 chopped Oreos. You can pulse them to crumbs for a finer texture or chop into larger chunks for more bite; I prefer big pieces.
  • Spread the filling over the chilled crust and smooth the top. Chill for at least 6 hours or overnight. Unmold, garnish with extra chopped or crumbled Oreos, and serve.

Notes

  1. Use an equal amount of hung curd instead of cream cheese if you prefer.
  2. Adjust sugar between 1/4 to 1/2 cup depending on the sweetness of your cream cheese or curd and your taste preference.
  3. The crust here is fairly thin; it’s delicious, so consider doubling it next time for more crunch.
  4. Store the cheesecake covered in the refrigerator for up to 3 days.