Why You’ll Love No Bake Oreo Cheesecake Recipe

Ultra-simple to make with minimal ingredients
No baking required—perfect for hot days or last-minute desserts
Classic cookies-and-cream flavor everyone will enjoy
Can be customized for mini bites or bars

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cream cheese or vegan cream cheese
Greek yogurt or dairy-free alternative
sugar or granulated erythritol
cornstarch or unsweetened protein powder
pure vanilla extract
Oreo cookies
Oreo crust or crust of choice

Full Ingredient List (Recipe Card)
16 oz cream cheese or vegan cream cheese
3/4 cups Greek yogurt or dairy-free alternative
2/3 cup sugar or granulated erythritol
1/3 cup cornstarch or unsweetened protein powder
1 tsp pure vanilla extract (omit if using vanilla yogurt)
2 Oreo cookies or keto chocolate cookies
1 Oreo crust (homemade or store bought)

Directions

Let the cream cheese come to room temperature while you prepare the crust in a nine-inch springform or pie pan.
Blend the cream cheese, Greek yogurt, sugar (or alternative), cornstarch (or protein powder), and vanilla extract in a food processor or with beaters until smooth.
Finely chop the two Oreo cookies and stir them into the filling by hand.
Spread the cheesecake filling evenly over your prepared Oreo crust.
Refrigerate very loosely covered for at least eight hours or overnight until firm.
Garnish as desired — fresh strawberries, piped cream cheese frosting, or whole Oreos work great — then slice and serve.

Servings and timing

Yield: 8 slices
Prep Time: about 10 minutes
Chill Time: at least 8 hours or overnight for best firmness

Variations

Mini Cheesecake Bites: Layer crust and filling into lined muffin tins for individual portions.
Bar Version: Press into an 8-inch square pan and cut into bars after chilling.
Parfait Style: Layer filling and crushed cookies in glasses for a quick, scoop-free dessert.

Storage/Reheating

Refrigerator: Cover and store leftover cheesecake in the fridge for up to 5 days.
Freezing: Freeze individual slices for up to one month; thaw in the refrigerator before serving.

FAQs

What’s the best way to crush the Oreo cookies for the crust?

Use a food processor for fine crumbs, or place cookies in a zip-top bag and crush with a rolling pin.

Can I make this cheesecake without Greek yogurt?

Yes, you can use a dairy-free yogurt alternative, but avoid cottage cheese or sour cream as substitutes if possible.

Why do I need cornstarch or protein powder?

It helps thicken the filling so the cheesecake sets up properly in the fridge.

Can I use a store-bought crust?

Absolutely — store-bought Oreo or chocolate cookie crust works fine if you’re short on time.

Do I have to refrigerate the cheesecake overnight?

Chilling for at least 8 hours gives the best firmness and texture, though a minimum of several hours will still work.

Can I make this dairy-free?

Yes, use vegan cream cheese and dairy-free yogurt for a dairy-free version.

How should I serve this cheesecake?

Serve chilled with fresh fruit, cookie pieces, or a drizzle of chocolate or caramel sauce on top.

Can I add extra Oreos inside the filling?

Yes, you can stir in more chopped Oreos, but stirring too many may alter the texture.

What if my cheesecake doesn’t set well?

Make sure it chills long enough and that your thickening agent (cornstarch or protein powder) is correctly measured.

Can I make this ahead for a party?

Yes — make it a day ahead; it holds up well and tastes great after chilling.

Conclusion

This No Bake Oreo Cheesecake is a crowd-pleasing dessert that’s both simple to make and rich in flavor. With a creamy, cool filling and classic Oreo crunch, it’s ideal for potlucks, celebrations, or anytime you want a no-fuss treat. Enjoy the satisfaction of a perfect slice with minimal effort and no oven warmth.