No-Bake Cookies and Cream Cheesecake: The Ultimate Easy Dessert
An indulgent, oven-free treat featuring Oreo crumbs and a silky, mousse-like filling.
No-Bake Cookies and Cream Cheesecake
This cool, creamy, crowd-pleasing no-bake cookies and cream cheesecake is made for spring and summer celebrations—or anytime you want an easy, indulgent dessert. With a chocolate sandwich cookie crust, lush cheesecake filling, and extra cookie crumbles on top, this cake is impossibly simple and always irresistible. Best of all, there’s zero oven time required.
Why You’ll Love This Recipe
- No oven needed: Made entirely without baking, making it perfect for warm-weather celebrations.
- Classic cookies and cream flavor: Loads of chocolate sandwich cookies (like Oreos) in the crust, filling, and topping create a nostalgic, crowd-pleasing taste.
- Easy to make ahead: Needs a few hours of chill time—ideal for prepping in advance for parties or potlucks.
- Creamy, luxurious texture: Whipped cream and soft cream cheese blend to deliver a plush, mousse-like cheesecake experience.
Ingredients
For the Oreo Cookie Crust:
- 24 chocolate sandwich cookies (such as Oreos)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1/2 cup sour cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 1/4 cups heavy whipping cream, cold
- 20 chocolate sandwich cookies, coarsely chopped or lightly crushed (plus more for garnish)
Step-by-Step Directions
1. Prepare the Cookie Crust
- Place 24 cookies in a food processor. Pulse until you have fine crumbs (or crush them in a zip-top bag with a rolling pin).
- Add melted butter and pulse (or mix) until the texture resembles wet sand.
- Press the crumb mixture into the bottom and halfway up the sides of a 9-inch springform pan. Use the bottom of a measuring cup to flatten and pack firmly.
- Chill the crust in the refrigerator or freezer while you prepare the filling. This helps it hold together when the filling is added.
2. Make the Cheesecake Filling
- Using a stand mixer or hand mixer, beat the cream cheese on medium speed until creamy and smooth, about 2 minutes.
- Add sugar, sour cream, vanilla, and salt. Beat again until well blended, creamy, and lump-free.
- In a separate bowl, beat the cold heavy cream until stiff peaks form—this is key for thickening the cheesecake and creating a light texture.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream.
- Add the chopped cookies and gently fold until evenly distributed. The filling will look marbled and speckled with cookie pieces.
3. Assemble and Chill
- Spoon the filling into the chilled cookie crust. Spread into an even layer, smoothing the top with a spatula.
- Decorate with additional cookie pieces or crumbles, pressing lightly into the top.
- Cover with plastic wrap and refrigerate for at least 5 hours, or overnight, until fully set. The cheesecake should be firm and sliceable.
Tips for Success
- Room temperature ingredients: Start with softened cream cheese for a silky, lump-free filling.
- Stiff peaks matter: Whip the cream just until it holds its shape. Under-whipping can yield a runny filling; over-whipping risks a grainy texture.
- Gentle folding: Carefully fold the whipped cream and cookie pieces to maintain the airy, mousse-like consistency.
- Sufficient chill time: Give the cheesecake plenty of time to set in the refrigerator; this lets the filling firm up and flavors meld.
- Clean slices: For neat slices, use a sharp knife dipped in hot water and wiped clean between cuts.
Variations & Add-Ons
- Mini Cheesecakes: Prepare in muffin tins lined with paper liners for individual no-bake cheesecakes. Each liner gets a whole cookie as the base.
- Chocolate Drizzle: Top with a drizzle of melted chocolate or chocolate ganache for extra decadence.
- Flavored cookies: Swap classic chocolate sandwich cookies for peanut butter or golden varieties for a flavor twist.
- Gluten-free: Use gluten-free sandwich cookies for a glutenless treat.
What others are reading
Serving and Storage
- Serving: This cheesecake is ultra-refreshing served cold right from the fridge. It’s ideal for summer parties, birthdays, or just because.
- Storage: Keep leftovers in the refrigerator, tightly covered, for up to 4 days. The texture may soften slightly after a couple of days, but the cake will still taste delicious.
- Make-ahead: The entire cheesecake can be prepared a day in advance and allowed to chill in the fridge until ready to serve.
- Freezing: For longer storage, freeze the set (uncut) cheesecake, wrapped well. Thaw overnight in the fridge before serving. Note that the texture may become slightly denser after freezing.
Nutritional Information
| Nutrient | Per Slice (1/12th) |
|---|---|
| Calories | ~425 |
| Fat | 30g |
| Carbohydrates | 34g |
| Sugar | 22g |
| Protein | 4g |
| Sodium | 320mg |
Note: Nutritional values are approximate and will vary based on brand of cookie and ingredient substitutions.
Common Questions About No-Bake Cookies and Cream Cheesecake
How do I keep a no-bake cheesecake from being runny?
Properly whipped cream is the secret to a thick, sliceable filling. Beat the cream until stiff peaks form, and gently fold it into the cream cheese mixture. Also, make sure to give the cheesecake enough time to chill—at least 5 hours is ideal.
Can I use store-bought whipped topping instead of whipped cream?
Yes, you can substitute with a whipped topping like Cool Whip for extra convenience. The texture will be a bit lighter and sweeter.
Is it possible to make this cheesecake in advance?
Absolutely! Prepare the cheesecake up to 2 days ahead and refrigerate until serving. Add extra cookie toppings just before serving for maximum crunch.
What’s the best way to crush cookies for the crust?
A food processor creates fine, even crumbs. If you don’t have one, a sturdy zip-top bag and rolling pin work just as well. Make sure crumbs are uniform for the sturdiest crust.
Can I freeze no-bake cheesecake?
Yes. Freeze the fully set, unsliced cheesecake for up to a month. Thaw in the refrigerator before serving. Freezing after slicing may cause the crust to soften and filling to weep.
Serving Ideas & Occasions
- Birthday parties: The easy serve-and-slice style makes it a hit for celebrations of all kinds.
- Summer get-togethers: No-bake treats stay cool and creamy even in warm weather.
- Dessert buffets: Make ahead, chill, and slice just before guests arrive.
- Kid-friendly events: Cookies and cream flavor is universally loved by little ones and easy for them to help prepare.
Frequently Asked Questions (FAQs)
Q: Can I use other brands of sandwich cookies?
A: Yes, generic or flavored chocolate sandwich cookies work well. Choose your favorite for fun variations.
Q: My cheesecake isn’t setting. What went wrong?
A: Most likely, the whipped cream wasn’t beaten enough or was overmixed. Also, ensure the cheesecake chills for a full 5 hours or longer.
Q: Can I add chocolate chips or other mix-ins?
A: Yes, fold in minichips or swirl in a spoonful of peanut butter for added flavor and texture.
Q: How should leftovers be stored?
A: Cover and store slices in the refrigerator for up to 4 days. The crust may become a bit softer but the taste remains delicious.
Final Tips for Perfect No-Bake Cheesecake
- Decorate with style: Top with swirls of whipped cream and extra cookies for a bakery-style finish.
- Slice smart: Chill the cake well and run a sharp, hot knife under water between each cut for clean presentation.
- Customize for the crowd: Mini, individual cheesecakes or a classic pie shape both work beautifully.
- Embrace creativity: Don’t be afraid to experiment with cookie flavors or added toppings like caramel, fudge, or berries.
The no-bake cookies and cream cheesecake is a dessert lover’s dream: easy, cool, and bursting with nostalgia. With just a few simple ingredients and minimal hands-on time, it delivers maximum impact for gatherings of all kinds. Try it once, and it’ll become your new go-to treat!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a62532998/oreo-cheesecake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36980701/oreo-cheesecake-bites-recipe/
- https://www.youtube.com/watch?v=bpPy3dGCV6E
- https://www.thepioneerwoman.com/food-cooking/recipes/a87570/no-bake-cookies-and-cream-cheesecake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g40923568/oreo-desserts/
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