{No-Bake} Oreo Cheesecake

Based on my rave reviews for the no-bake Lemon Cheesecake, you probably know by now that we enjoy cheesecake in my house. I love a good, classic, baked cheesecake, but my husband is much more partial to the no-baked variety. He loved this spider web version, loved the lemon version and he wants me to announce publicly that he really, really loved this Oreo version. (Remember, he’s not a man of many words, so “really, really” is huge. Huge.)

This cheesecake is creamy, rich, and brimming with large delectable pieces of Oreo cookies. The brilliancy behind this recipe is that the cheesecake filling is layered with the broken Oreo cookies so you don’t get the “gray-hued” phenomenon that happens when Oreos are blended into ice cream or cheesecake. Gray cheesecakes just aren’t appealing. Can I get an aye, aye, anyone?

Although this recipe has multiple steps, they can all be made in advance and the end result will have you wishing this cheesecake could pop out of your fridge every day of the week.

{No-Bake} Oreo Cheesecake

One Year Ago: Cheesy Ham and Broccoli Crescent Braid
Two Years Ago: Pumpkin Bars

{No-Bake} Oreo Cheesecake

Yield: Serves 12

{No-Bake} Oreo Cheesecake

Note: this recipe has several steps but the good news is that they can be done in stages. The crust can be made up to 2 days in advance, as well as the cheesecake filling. The entire cheesecake can be wrapped in plastic and refrigerated for up to 3 days.

Ingredients

    Cookie Crust:
  • 30 Oreo cookies, broken into rough pieces
  • 7 tablespoons butter, softened
  • Cheesecake Filling:
  • 1 cup whole milk
  • 4 large egg yolks
  • 1/4 cup all-purpose flour
  • 8 ounces white chocolate, chopped, or 1 1/2 cups white chocolate chips
  • 2 pounds (4 bars) cream cheese, softened to room temperature
  • 1/2 cup powdered sugar
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 12 Oreo cookies, broken into rough pieces

Directions

  1. For the cookie crust, place the cookies and the butter in a food processor and process until finely ground (alternately, you could use an electric mixer to combine the butter and cookies). Press the crumb mixture evenly over the bottom and partway up the sides of a 9-inch springform pan. Refrigerate until the crust has hardened and is set, at least 1 hour or up to 2 days.
  2. For the cheesecake filling, heat 3/4 cup of the whole milk in a medium saucepan over medium heat until the milk comes to a simmer. Meanwhile, whisk the egg yolks, flour and remaining 1/4 cup milk in a large bowl until the mixture is smooth. Slowly whisk the hot milk into the yolk mixture, whisking constantly to avoid scrambling the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until the mixture is very thick and glossy, about 1 to 2 minutes. Take the pan off the heat and whisk in the white chocolate until it is completely melted.
  3. Transfer the pudding to a bowl and press plastic wrap directly on the surface. Refrigerate the pudding until it is cold and set, at least 1 hour or up to 2 days.
  4. After the pudding has chilled, with an electric mixer on medium-high, beat the cream cheese, sugar, vanilla and salt until light and fluffy, about 2 minutes. Reduce the speed to medium-low and mix in the chilled pudding just until it is combined, about 30 seconds. Pour 1/3 of the cream cheese mixture evenly over the chilled crust. Sprinkle 1/2 of the cookies over the surface. Again, pour 1/3 of the cream cheese mixture over the crust and sprinkle the remaining cookies over the top. Top with the remaining filling and smooth the cream cheese mixture evenly over the top of the cheesecake. Refrigerate until set, at least 6 hours. Remove the sides of the pan, cut into slices and serve. The cheesecake can be covered in plastic wrap and refrigerated for up to 3 days.
http://www.melskitchencafe.com/no-bake-oreo-cheesecake/

Recipe Source: adapted from Cook’s country June/July 2008

54 Responses to {No-Bake} Oreo Cheesecake

  1. My husband LOVES anything cookies and cream. This looks perfect!

  2. Kim in MD says:

    Oh my…this looks amazing, Melanie! My family loves anything cookies and cream, so I’m sure this will be a huge hit in our house. It will also be the perfect dessert to include in the meal for my friend who is having a baby at the end of this month. I love that the different components can be made ahead, and that the cheesecake (assembled) can be made ahead, too! If your husband says it is “really, really” good, it must be incredible! :-)

  3. Wow.. that looks so creamy and delicious! It’s only 6am here and I want a slice!!!

  4. Emily Marie says:

    Wow, this looks absolutely fantastic! I’ve never made a no-bake cheesecake before, I think this is going to be my first!

  5. Your Fave Sis-in-law EVER says:

    We miss your cheesecakes here!!! I guess that just means I need to step up to the plate huh? (no pun intended)

  6. Krista says:

    This might be a dumb question, but when recipes like this one calls for oreo’s, do you use the whole thing or scrape out the filling and just use the chocolate cookie?

  7. Julie M. says:

    You had me at Oreos. This looks delicious! I love cheesecake as well.

  8. Sarah says:

    I’ve also never made a no-bake cheesecake before…and this is seriously tempting me to give it a shot. It looks delicious :) I love your blog!

  9. Tori says:

    AND I THOUGHT JEREMY LOVED CHEESECAKE BEFORE……HE IS GOING TO LOVE THIS!!

  10. Veronica M. says:

    Gray hued food=not appealing: aye aye! :) I make an oreo cake that is soooo yummy but it does have gray-ish icing because crushed oreos are mixed into it. Phooey. Nothing like this amazing cheesecake! You’re killing me, here!

  11. Memoria says:

    This cheesecake looks fantastic. I just got through making a strawberry cheesecake, so I will have to wait a bit before I can make this. YUM!

  12. Lisa says:

    Do you use regular or double stuff?

  13. Simply Life says:

    wow, that sounds and looks amazing!

  14. Sherstine says:

    BRILLIANT!!!

  15. grace says:

    oreo cookies? meh, i can take ‘em or leave ‘em. cheesecake? it’s okay. however, that said, there’s something about combining the two that i find irresistible. gorgeous post, mel!

  16. Janet says:

    This looks like a dessert to make for company. Awesome!! Thank you!!!

  17. Stacie D. says:

    I made the no bake lemon cheesecake last week and we LOVED it! I didn’t know you had an OREO cheesecake up your sleeve!! I am all about the cookies and cream, but my husband could care less, and would choose the lemon all day long. We certainly cannot have TWO cheesecakes! But, this is a dilemma I am willing to take on, knowing that coming from you, they will both be fabulous!

  18. Nancy says:

    Just finished making this — it’s in the fridge. Can’t wait to serve it for dessert with friends tonight. Thanks for always being so inspiring!!! (I’ll let you know how it turns out!)

    PS: I started a binder and sheet protector “cookbook” of all your delicious recipes. DELICIOUS. We love it all in our house.

    • Mel says:

      Nancy – thanks for the sweet comment! I’m glad you have liked the recipes you’ve tried and I can’t wait to find out how this cheesecake goes over.

  19. Abby says:

    Yay for the Foodie Blogroll! So glad when it highlights a blog with such amazing recipes as this!

  20. Yum! Love to have some no-bake recipes around during the hot months. Oreos & cheesecake are pretty much my favorite things :)

  21. Barbara says:

    Super combination, Mel. White chocolate cheesecake teamed with oreos makes such a pretty photo! And I am drooling just thinking about how it tastes!

  22. jenny lunsford says:

    Can it get better than oreos and cheesecake? I think not! Thanks for sharing. I’m excited to try!

    Also, I HAD to share this! Too cute not to Mel! You may give it a whirl for fathers day. http://www.bakerella.com/fast-food-fun/

  23. Alyse says:

    Made this and loved it! I made it for my husbands birthday. Took it to my parents house and no one believed that I made it. I did calculate the calories, and only had a sliver… but loved every second of it!

    • Mel says:

      Alyse – yes, this is not the most low-cal dessert to ever grace the earth, but it certainly is delicious and I’m proud of you for exerting self-control and only eating a sliver. I’m glad it was a hit!

  24. Mary Karlee says:

    I made this for an early father’s day treat. My husband said it was his dream dessert. Cheesecake and oreo — stupendous!

    • Mel says:

      Mary Karlee – well, that sounds like a great compliment from your husband! I’m glad it was such a great early Father’s Day dessert.

  25. With temperatures so crazy high lately, I’m always on the hunt for no bake desserts. This is PERFECT!

  26. Katie says:

    I just finished making this cheesecake and your lemon cheesecake for my son’s baptism lunch tomorrow. I didn’t have a springform pan so I used my 9″ cake pans and lined them with foil. After cooling in the fridge a good 8 hours, they both lifted out perfectly and transferred to a plate! I licked both bowls clean so I know the fillings are both sooo good! I can’t wait till tomorrow when I can actually have a whole slice of each kind. Calories don’t count when your nursing right? haha. Thanks for some more yummy treats!

    • Mel says:

      Katie – thanks for including your variations, especially the tips if you don’t have a springform pan. I’m thrilled the cakes came out of the pan well and I hope they are a hit for your son’s celebration!

  27. Melanie says:

    I made this last week and was really looking forward to digging into it, but everyone who tasted it thought it had an “off” taste. Without the oreos it would have been a train wreck. I wonder if it was because I used store brand cream cheese. O’well, I am still going to try your lemon cheesecake because it just sounds so good!!

    • Mel says:

      Melanie – I’m sorry this cheesecake didn’t taste quite right. The cream cheese or white chocolate (off-brand white chocolate or if the cream cheese has gone bad) could have been the culprit. I hope the lemon cheesecake fares better!

  28. AJ says:

    I just made this last night and my hubby and I couldn’t wait for it to set all the way before sharing a slice. I just ate a little more and it is to die for.
    I actually had to change a few things since I forgot to double check the recipe before going to the store. I used mint oreos (per my husband’s request) and it is delicious, but not as pretty since the green frosting makes the crust a little greenish-grey. Since I am not serving it for anything but just our own pleasure, no biggie. Also, I forgot to get real white chocolate, so I had to use the few artificial ones that I already had with a combination of some milk chocolate ones. It obviously didn’t come out as white and pretty, but I kind of liked the little bit of extra chocolatey-ness it added.
    I definitely want to try it the “right” way next time, but even with the changes it is divine. That is the sign of a really good recipe to me! Thanks again for the wonderful recipe!

  29. chanel says:

    I made a no-bake cheesecake and it didn’t have as much ingredients as yours & i wanna try this one so: what exact brand of white chocolate did you use? Did the “pudding” make the cheesecake taste more like candy or what flavor did it provide? In the other one this step was not in there so i’m just inquisitive? If you use the whole egg will it mess up the cheesecake? Did you use the powdered sugar just for decoration because i don’t see it in the recipe where you used it? Thanks and sorry i asked so many questions.. I’m new to this cooking/baking thing.. Looks great though!!

    • Mel says:

      chanel – I usually use the Baker’s brand of white chocolate (in the baking squares not in chip form). The pudding provides an extra dimension of creaminess. It definitely doesn’t have a candy flavor – it’s just very silky and creamy. If you want to use the whole egg then only use 2 eggs instead of four but I would recommend using the egg yolks. Using egg yolks provides a richer custard base and the pudding will thicken up better using egg yolks versus the entire egg. The powdered sugar is listed in the last paragraph of the instructions where the cream cheese is whipped with the sugar, vanilla and salt to make the cream cheese layer. I hope that helps! Let me know if you have other questions.

  30. Diana says:

    It looks great. I especially like because it is no bake.

  31. Stephanie says:

    I have a silly question. I want to make cheesecake pops or truffles. I was thinking I would use this as my base (minus the crust and oreos and maybe a little rum?) Would that work? I want an easy no-bake solution to get the cheesecake and you are mygo-to for recipes!!!! Or… does it sooo not matter and I could make any no-bake cheesecake or even, gasp, the Jello one at the store? Do you (or anyone) have any thoughts/experiences with the cheesecake truffles?

  32. Mel says:

    Stephanie – I’m afraid this cheesecake would be way too soft for a cheesecake truffle or cheesecake pop. I’ve only ever made cheesecake pops with baked cheesecake and would be hesitant to try it with a less set-up no-bake cheesecake.

  33. Luke says:

    Hey this recipe looks great! I’m giving it a shot :) I just have a question to ask though. May I know how much is “one cup”. It seems that the definition differs in every country. I’m a little confused regarding how much milk should be added.

  34. Mel says:

    Luke – it is 8 ounces of milk. Does that help?

  35. Greena says:

    Hi!

    Just wanna check, when I was making the pudding, and I tried heating up the flour-yolk-hot milk mixture in the saucepan like u mentioned but once I put the mixture in the saucepan, the mixture started to harden and form clumps! Any reason for that like maybe I should have whisked it more thoroughly or what? Or can I skip reheating the mixture ?

    Thank u!

  36. Mel says:

    Hi Greena – I would recommend reheating the yolk/flour mixture because cooking it again is what really creates the silky-pudding like texture, as well as cooking the eggs to a safe temperature. Do you think the temperature on the stove was too hot when you added the tempered mixture back in? That could definitely cause it to harden and form clumps quickly. Also, vigorous whisking is really important – so maybe try whisking it even more and cooking it over lower heat. Good luck!

  37. [...] had performs miracles to lay out¬†ridiculous¬†amounts of food. Me and Ian had also whipped up an Oreo Cheesecake¬†(from Mel’s Kitchen Cafe) which I had attempted to make the previous week – whilst [...]

  38. Blessy says:

    Hey Mel,
    I want to take a leap of faith in making this cheesecake, but i have one doubt: you’ve mentioned earlier that you’d used Baker’s white chocolate for baking. What if I’d used Lindt’s white chocolate? would it change the taste/process of the cheesecake?

  39. Mel says:

    Blessy – Is it in the baking aisle or are you talking about the Lindt white chocolate candy bar (for snacking)? If it is baking chocolate, it should sub fine. If not, I’m really not sure since I haven’t tried it.

  40. Cheyenne Allison says:

    I absolutely LOOOVE <3 This recipe

  41. erika says:

    this look so nice.. im about to do this. im just wondering.. does the cookies in the filling is just crushed cookies or is it the leftover cookies from the crust.. thanks.

    • Mel says:

      Erika – there are 30 cookies in the crust and a separate 12 cookies for the filling (they are both listed in the ingredients). Hope that helps!

  42. becca says:

    Hey Mel
    While layering the cheesecake ,do the oreo cookies have to be broken up in a blender ? Can’t wait to make this :D

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

Notify me of followup comments via e-mail. You can also subscribe without commenting.