Biscuits and Cookies · Cheesecake · No-Bake

No-Bake Oreo Cheesecake

Buttery digestive biscuit base followed by a layer of creamy vanilla cheesecake that’s speckled with a mixture of Oreo chunks and crumbs. Decorated with swirls of whipped cream and mini Oreos. This is one truly decadent dessert and is the perfect treat for any Oreo lover! 


Recipe Rundown:

  • Biscuit Base – I went for a classic digestive biscuit base, but if you want you could swap the digestives for Oreos or any other of your favourite biscuits/cookies. If using Oreos or a sandwich biscuit/cookie instead remember to reduce the amount of butter from 140g to 75g instead.
  • Easy No-Bake Cheesecake Filling – I’ve used my fail-proof no-bake cheesecake mix. It’s made using softened cream cheese, a little bit of icing sugar to sweeten and help the cheesecake set, whipped cream to lighten and give the cheesecake its gorgeous airy texture and also a touch of vanilla. And before I forget a whole load of crushed Oreos are incorporated too!
  • Decoration – For the finishing touches, I sprinkled even more crushed Oreos over the top and then decorated with whipped cream and mini Oreos. Decoration is optional, but I think it makes the dessert look extra special!



I’m the seriously the biggest fan of anything cookies and cream or Oreo related! If you’re as obsessed as I am, then you should head to your kitchen right now and make this!

The cheesecake looks super impressive, so it would be a great dessert to make if you’re entertaining because it can be made ahead of time.

Once you dig into a slice you will taste the crunchy buttery biscuit base, then the ultra creamy and fluffy vanilla Oreo cheesecake filling.


Oreos lovers, give this cheesecake a try. You’re going to love it!

(Serves 10-12)


Biscuit Base:

300g digestive biscuits or Oreos (if using Oreos reduce amount of butter to 75g)

140g unsalted butter, melted and cooled slightly

Oreo Cheesecake Filling:

500g full-fat cream cheese or mascarpone, at room temperature

300ml double cream, chilled

85g icing sugar, sifted

1 teaspoon vanilla extract

1 regular pack / 14 original Oreos, crushed and broken into small pieces (leave the creme filling in)


Crushed Oreos, mini Oreos, whipped cream


  1. To make the cheesecake base: Melt the butter in a small saucepan. Blitz the biscuits in a food processor to a fine crumb. Add the melted butter and mix until well combined. Tip the biscuit crumbs into a 23cm springform cake tin and press down until firm. Use the back of a spoon or the base of a glass to smooth over. Place in the fridge to chill whilst you make the filling.
  2. To make the cheesecake filling: In a medium mixing bowl beat together the cream cheese with the icing sugar until softened. In another mixing bowl whisk together the cream and vanilla until soft peaks form. Fold the cream into the cream cheese mix. Finally fold through the crushed Oreo cookies.
  3. Spoon over the biscuit base and smooth over with a spatula or palette knife. Cover and leave to chill for at least 6 hours, or overnight. Before serving decorate with extra crushed Oreos and whipped cream.




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46 thoughts on “No-Bake Oreo Cheesecake

  1. Whilst I adore cheesecake, I’m not really overstruck by Oreos. I think its because there is a huuuuge biscuit culture in the UK so there’s hundreds to choose from and that makes Oreos less exciting. Its a clever idea though and I like the look of the crushed biscuit top 🙂

  2. There are so many Oreo cheesecakes out there but this by far the best I’ve come across. My search for my yearly cheesecake for Christmas dinner has at last come to an end. :3

  3. This looks delicious, I can’t wait to make this later! Just a quick question though – when crushing the Oreo biscuits for the base, should you remove the cream centre or leave it in? Thanks 🙂

  4. Hi just tried this recipe yesterday and we had it after dinner…it was fabulous…I topped my cake with sweetened whipped cream…thanks for this easy and quick recipe…

  5. I actually got around to making this and it was a massive hit – everyone loved it! I added a bit more sugar for extra sweetness (massive sweet tooth) and some dark chocolate chips for extra crunch because they were lying around but it was absolutely delicious!

  6. Hi just wondering whether the oreos going soggy in the mixture? Is it best to make them quite small when you bash them up to avoid this? Or does it not matter? Thanks

      1. The cheesecake worked out beautifully, we made it into mini cupcakes instead. It turned out like massive oreos (: Thank you so much for the recipe.

  7. Can we substitute double cream for whipping cream? There’s no double cream in my town.

  8. Hi! I’ll be making this on this weekend.

    Should I let the base harden first or is it fine to just dollop the fillings over it right after I’ve done mixing it?

    1. Hi Agnes! I’m really pleased you’re going to try the recipe! 😀

      I would recommend allowing the base the harden a little in the refrigerator – this will make it easier to spread the filling over without the biscuit crumbs combining with the filling.

      Let me know whether you enjoy it!

  9. This looks awesome. Im going to make this for my husband instead of a birthday cake as he’s not a cakey person. I’m sure this will go down a treat!! Thank you for the simple and concise recipe and fabulous pictures!

  10. my son and I are going to try this recipe on sat genus a huge fan of Oreos I will let you know how it goes. This seems the easiest one to do

  11. I kind of follow this recipe for my own Oreo cheesecake, but I double up on the base and use chocolate digestives. Even been told mine is better than the ones served in the Cheesecake Factory and the Hard Rock Cafe! Deffo a family favourite.

  12. This recipe looks really handy to do so I am going to try it today. My only query is is it suitable for freezing?

  13. Your recipe looks interesting & yummy. I am going to try this cheesecake with mascarpone instead of the normal cream cheese.
    Why do we need to fold in icing sugar at the end instead of creaming it together with the cheese?

    1. Hi Jane – I used to use this technique when I first starting making no-bake cheesecakes. But now, I would recommend beating the mascarpone with icing sugar before folding before through the remaining cheesecake filling ingredients. Hope that answers your question. 🙂

  14. hey, im about to try and make it (looks amazing and probably taste the same!) i was just wondering if it has to be a 23 wide springform tin or can it be bigger or smaller depending on how thin or thick the filling is
    sorry if confusing xx

    1. Hi Alannah! Really pleased you’re going to be making the cheesecake. If you use a bigger/wider tin it will result in a slightly thinner cheesecake. However, if you use a smaller tin the cheesecake will be deeper and may need overnight chilling due to the increased depth of it. Also, you don’t have to use the 23cm tin at all – you can make 12 individual cheesecakes in a glass, if preferred. Hope that answers your question! Enjoy it and Happy New Year! 🙂

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