If you’re looking for a simple, no-bake cheesecake with a silky, creamy filling and a crunchy biscuit base, this recipe is for you. It features a chocolate biscuit crust made from crushed Oreos, a light white chocolate cheesecake filling, and a finish of freshly whipped cream and extra Oreo biscuits. Below you’ll find the ingredients and a clear, easy-to-follow method.
INGREDIENTS USED IN NO-BAKE CHEESECAKE
OREO BISCUITS
For the crumbly base I used Oreo biscuits, but you can substitute any chocolate biscuit or a plain digestive or glucose biscuit. Digestive, Parle-G, or Marie Gold all work well. I removed the sandwich cream before crushing, but you can leave it in if you prefer a sweeter base.
BUTTER
Salted butter was used here, but unsalted is fine—just add a pinch of salt if you choose unsalted. Melt the butter before combining it with the crushed biscuits so the crumbs bind evenly.
HEAVY CREAM
Heavy cream adds richness and volume to the filling. Use a good-quality whipping cream and whip it to soft peaks before folding into the cheese mixture.
WHITE CHOCOLATE
I used couverture white chocolate for a smooth, glossy finish. You can substitute milk or dark chocolate for a different flavour profile, but be sure to cool the melted chocolate to room temperature before incorporating it into the batter to avoid splitting.
CREAM CHEESE
Cream cheese is the base of the filling—brands like Dlecta, Philadelphia, or Britannia work well. Soften the cream cheese beforehand so it blends smoothly without lumps.
ICING SUGAR
Icing sugar sweetens the filling. If you don’t have it, combine powdered sugar with a small amount of cornflour as a substitute—use one cup of powdered sugar plus 1½ tablespoons of cornflour to replace one cup of icing sugar.
VANILLA EXTRACT
Use real vanilla extract or vanilla bean for best flavour. Avoid synthetic vanilla essence. A good quality extract makes a noticeable difference in the final dessert.
PROCEDURE FOR NO-BAKE CHEESECAKE
Begin by removing the cream from the Oreo biscuits if you prefer, then crush the cookies to fine crumbs. Mix the crumbs with melted butter until well combined, then press the mixture into the base of a 6-inch springform pan. Chill the base in the refrigerator for 10–15 minutes to set.
For the filling, soften the cream cheese in a bowl and whip until smooth. Add sifted icing sugar and continue to mix until fully incorporated. In a separate bowl, whip the heavy cream to soft peaks, then fold the cream into the sweetened cream cheese.
Melt the white chocolate and allow it to cool to room temperature before adding it to the mixture—this prevents the filling from splitting. Add the cooled chocolate and vanilla extract, and fold gently until the filling is smooth and lump-free. Pour the filling over the chilled biscuit base and level the top. Refrigerate for at least eight hours or overnight until fully set.
When the cheesecake is set, decorate with freshly whipped cream and broken Oreo cookies, or top with a white or dark chocolate ganache if you prefer. You can also make a plain biscuit base and finish with fresh seasonal berries for a fruitier variation.
This no-bake cheesecake is versatile and straightforward—adapt the base and toppings to suit your taste. If you try this recipe and enjoy it, explore other cheesecake variations for more inspiration.
OTHER CHEESECAKE RECIPES FROM THE BLOG
- NO BAKE NUTELLA CHEESECAKE: WITHOUT GELATINE
- EGGLESS BLUEBERRY CHEESECAKE
- EGGLESS BLUEBERRY CHEESECAKE CUPS
- For Base
- ½ cup butter
- 26 Oreo biscuits
- For Filling
- 1 + ½ cup whipping cream
- 1 cup white chocolate
- 2 cups cream cheese
- ½ cup icing sugar
- 1 tsp vanilla extract
- In a food processor, crush the Oreo biscuits until fully powdered. Transfer to a large bowl and mix with melted butter until combined.
- Press the biscuit crumbs into a 6-inch springform pan and chill in the fridge for 10–15 minutes.
- For the filling, start with softened cream cheese in a medium bowl and whip until smooth and lump-free.
- Add sifted icing sugar and mix thoroughly.
- In a large bowl, whip the heavy cream to soft peaks, then fold in the cream cheese mixture.
- Add cooled, melted white chocolate and vanilla extract to the mixture and fold until smooth.
- Pour the filling over the chilled base and refrigerate for at least 8 hours or overnight.
- Once set, finish with freshly whipped cream and additional Oreo biscuits.
If you make this no-bake cheesecake, feel free to tag me on Instagram and share your photos. Happy baking!