No-bake Oreo Cheesecake Recipe

No-bake oreo cheesecake is one of the recipes I always wanted to try. However, the brand of cream cheese available in my area is often limited to expensive ones so I felt like there is no room for mistake. LOL! Thankfully, there’s a branch of Chefs and Bakers in the city and they are selling cream cheese that is a bit cheaper compared to the ones sold in malls so it can be less frustrating when something goes wrong.

You can make Oreo crumbs by using a rolling pin, blender or food processor. In my case, since I do not own a food processor and was too lazy to wash the blender after use, I opted to use a rolling pin. First, I removed the filling and break the cookies into pieces. Then placed them inside a clean plastic and roll the pin over the plastic.

I used a spoon to flatten the Oreo crumbs and butter mixture. You can also use the bottom of a glass to press the mixture into the pan.

Aside from chopped and Oreo crumbs, I also added the filling I removed from the cookies when I made the crust.

I have a pack of mini kisses left after the holiday feast so I decided to line the edges with it. Whole or sliced Oreo cookies can also be used as topping.

I love how this recipe turned out. Now I can move on to other recipes such as plain cheesecake, mango cheesecake and other fruit-based fillings.

No-bake Oreo Cheesecake Recipe


Oreo crumbs (from about 20 - 25 Oreos)

1/4 cup butter, melted


2 8-oz packages cream cheese, room temperature

1/2 cup sugar *

1 pack Nestle All Purpose Cream

Oreos, chopped and crumbs

1. Combine Oreo crumbs and melted butter.

2. Press into the bottom and halfway up the sides (if preferred) of a pan.

3. Set in refrigerator to firm.


1. Mix cream cheese and sugar together in a large bowl until smooth.

2. Add Nestle All Purpose Cream and mix well.

3. Add Oreo crumbs and chopped Oreos and mix until well combined.

4. Pour filling into prepared crust and smooth the top.

5. Top with additional Oreo crumbs, if desired. I used mini kisses as I have a pack left.

6. Refrigerate for about four hours, or until firm.


* I used 1/4 cup sugar only as we are trying to lessen our sugar consumption.

1 comment

  1. Wow I'll have to try this one. When talking about 'refrigerated cakes', my default is always the Graham cracker cakes. -___- This a totally new recipe! Thanks for sharing!