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You guys—I just discovered the ultimate dessert: No-Bake Oreo Cheesecake!

It’s insanely easy to make (seriously, just mix and chill!), and the result is a smooth, creamy, ice-cream-like treat that’s packed with rich Oreo flavor.

Even if you’re not a baking pro, this recipe is totally foolproof!

Why you’ll love this recipe

No oven needed—just mix, chill, and enjoy
Ultra-creamy, silky texture like cheesecake-meets-ice cream
Perfect Oreo flavor in every bite
Beginner-friendly and great for any occasion
Gorgeous layers that look impressive, but are super easy to make

Ingredients

100 g crushed Oreo cookies (for base)
40 g unsalted butter, melted
300 g cream cheese, softened
40 g sugar
120 g heavy cream
15 g lemon juice
100 g hot milk
10 g gelatin sheets (or powder equivalent)
30 g crushed Oreo cookies (for filling)
Oreo cookies, whole or halved, for layering and decoration
Tools: Mixing bowls, spoon or spatula, cake mold or glass container, refrigerator, optional strainer

Instructions

Make the base:
In a bowl, mix 100 g crushed Oreo cookies with 40 g melted butter.

Stir well until all the cookie crumbs are evenly coated.

Pour the mixture into your mold or container, then press down firmly using the back of a spoon or the bottom of a cup to form a compact, even base.

Chill in the refrigerator while you prep the filling.

Prepare the cheesecake filling:
In a large bowl, add 300 g cream cheese and 40 g sugar.

Mix with a spoon or hand mixer until smooth and creamy—no lumps!

Then add 120 g heavy cream and stir until well combined.

Squeeze in 15 g lemon juice and mix again. The lemon juice adds a subtle brightness and cuts through the richness.

Dissolve the gelatin:

Soak 10 g gelatin sheets in cold water until softened.

Squeeze out excess water and stir them into 100 g hot milk until completely dissolved. (Be careful: the milk should be hot, not boiling.)

Once the gelatin has fully melted, slowly pour the milk mixture into the cream cheese filling. Stir well until fully incorporated.

Strain (optional):
For an ultra-smooth texture, strain the mixture through a fine sieve.

Layer the cheesecake:

Take the chilled Oreo base out of the fridge. Pour half of the cheesecake mixture into the mold and smooth the surface.

Freeze for 15 minutes to help it firm up slightly.

Add Oreos & finish layering:

Mix 30 g crushed Oreos into the remaining cheesecake filling.

After the first layer is slightly set, place a few whole or halved Oreo cookies on top, then pour in the rest of the filling.

Smooth the top and gently tap to release air bubbles.

Chill to set:
Refrigerate the entire cheesecake for at least 4 hours, or until fully set and firm.

Unmold and serve:

Carefully remove the cheesecake from the mold. Slice into portions—just look at those gorgeous layers!

You’ll see the Oreo cookie base, smooth creamy filling, and the Oreo cookies in between.

Tasting Notes

The first bite is magical—cold, creamy, and melt-in-your-mouth. The rich Oreo flavor pairs perfectly with the silky cheesecake.

It’s like eating cookies-and-cream ice cream in cheesecake form!

Frequently Asked Questions

Can I use gelatin powder instead of sheets?
Yes! Replace 10 g of gelatin sheets with about 8–10 g of gelatin powder. Just bloom it in cold water first, then dissolve it in the hot milk.

Do I have to strain the filling?
Straining isn’t required, but it makes the filling extra smooth and luxurious. If you want that “professional” finish, it’s worth the extra step.

How long does it last in the fridge?
It stays fresh for about 3–4 days when stored in an airtight container in the fridge.

Can I freeze the cheesecake?
Yes, you can freeze it. Just let it sit at room temperature for 10–15 minutes before serving so it softens slightly.

What type of mold should I use?
A springform pan works best, but you can also use any glass or silicone mold. Even small dessert cups will do for individual servings!

Trust me, once you try this no-bake Oreo cheesecake, you’ll be making it again and again. Perfect for afternoon tea, birthdays, or anytime you need a sweet pick-me-up—without turning on the oven!