This no bake Oreo cheesecake recipe combines a chocolate Oreo cookie crust with smooth, creamy filling for the ultimate easy dessert!

The best Oreo cheesecake recipe
Short on time and don’t want to heat up the oven?
You can make this entire cheesecake in under 5 minutes, with no baking required!
It is my go-to dessert whenever I’m invited to an impromptu party or event and need to whip up something fast and simple.
Guests of all ages love the classic cookies and cream cheesecake flavor and cloud-like texture of this creamy no bake Oreo pie.
Still craving Oreos? Try Oreo Cupcakes or Oreo Fluff
Step by step recipe video
Easy no bake Oreo cheesecake ingredients
You need just five to six ingredients to make this foolproof dessert, with no eggs, gelatin, or heavy cream.
Cream cheese – For the best taste and texture, use full fat cream cheese like Philadelphia brand or a dairy free alternative, such as Tofutti.
Yogurt – The recipe works well with Greek yogurt or plant based yogurt. I have not tried substituting cottage cheese or sour cream for the yogurt.
Sugar – Go with granulated sugar or a sugar free alternative to create the fluffiest cheesecake. A pie made with liquid sweetener like honey or pure maple syrup will not be as firm or easy to slice.
Protein powder – I love using unsweetened protein powder to thicken this Oreo cheesecake recipe, because who doesn’t love getting extra protein while eating a decadent dessert? It’s a win win!
An equal amount of cornstarch can be used instead of protein powder if you prefer.
Vanilla – Pure vanilla extract imparts sweet vanilla flavor to the cheese cake, complimenting the rich chocolate and tangy cream cheese.
Oreo cookies – You can buy authentic Oreos or other chocolate sandwich cookies like Newman Os, Whole Foods, Happy Belly, or Trader Joe’s store brand.
For those desiring a keto Oreo cheesecake, I’ve included a flourless chocolate cookie recipe. Catalina Crunch also makes low carb, sugar free chocolate sandwich cookies.
Homemade Oreo cookie crust
Feel free to use any store bought or homemade graham cracker or pastry crust. I like the following chocolate cookie pie crust recipe:
- 24 Oreos or chocolate sandwich cookies
- 1/4 cup butter or coconut oil
Add the cookies, filling included, to a food processor or large Ziploc bag. Add softened butter or coconut oil, and process or crush until find crumbles form.
Press the no bake crust firmly into a greased eight or nine inch round springform pan. Then refrigerate until chilled.
Oreo crust is also great on this Vegan Cheesecake
Full recipe instructions
Step one: Start by letting the cream cheese come to room temperature. Prepare your Oreo crust or a crust of choice in a nine inch round springform pan or pie pan.
Step two: Blend the cream cheese, yogurt, sugar, protein powder or cornstarch, and vanilla extract in a food processor or with beaters just until smooth.
Step three: Finely chop two Oreo sandwich cookies and stir them in by hand. Spread the filling into the pan, and use a spatula or spoon to smooth out the top.
The trick to keeping your Oreo cheesecake white instead of grey is to only stir two cookies into the filling.
Step four: Refrigerate loosely covered in paper towels for eight hours or overnight, until chilled. The Oreo cheesecake will firm up considerably as it chills.
Step five: Top your finished Oreo dessert with sliced strawberries and fresh mint leaves, or with piped cream cheese frosting and whole chocolate sandwich cookies. Slice and enjoy.
Step six: Store leftovers covered in the refrigerator for up to five days. Or freeze individual slices for up to a month and thaw before serving.
Mini Oreo cheesecake bites
To easily turn the recipe into mini cheesecakes, layer the crust and filling into lined muffin tins.
Or prepare the recipe in an eight inch square baking pan. After firming up in the refrigerator, cut into Oreo cheesecake bars or bites.
One final variation of the recipe is to layer everything into fancy parfait glasses. With this option, there is no need to wait. You can enjoy instant Oreo cheesecake!
- 16 oz cream cheese or vegan cream cheese
- 3/4 cups Greek yogurt or dairy free alternative
- 2/3 cup sugar or granulated erythritol
- 1/3 cup cornstarch or unsweetened protein powder
- 1 tsp pure vanilla extract (omit if using vanilla yogurt)
- 2 Oreo cookies or Keto Chocolate Cookies
- 1 Oreo crust (recipe above) or crust of choice
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Let the cream cheese come to room temperature while you prepare the crust in a nine inch springform pan or pie pan. Blend all cheesecake ingredients except the Oreo cookies in a food processor or with beaters just until smooth. Finely chop the cookies and stir them in by hand. Then spread the cheesecake filling on top of the crust. Refrigerate, very loosely covered, for eight hours or overnight, until firm. Garnish as desired, and serve. Store leftovers covered in the refrigerator for up to five days, or slice and freeze for up to a month.View Nutrition Facts
More No Bake Desserts
Chocolate Truffles (3 ingredient recipe)
Buster Bars (Dairy Queen Copycat)