No Bake Oreo Cheesecake
This is no bake Oreo cheesecake. It’s rich. It’s creamy. It’s got crunch in every bite. And there’s zero oven time involved.
If you’ve got a stash of Oreos sitting in your cupboard, this is exactly what to do with them.
So here’s what happened. I bought way too many Oreos. Like, an embarrassing amount. I had no real plan for them. Eating them straight from the packet got boring fast. After the fifth one, I just wanted something more. That’s when the craving hit. I wanted cheesecake. A proper one. Creamy, rich, and a little indulgent. So I put the two things together. Oreos and cheesecake. Obviously.
But I didn’t stop there. I love white chocolate. I mean, really love it. So I added a white chocolate Oreo ganache layer too. It just made sense in my head. Let’s make white chocolate Oreo cheesecake together 🙂
What is Oreo cheesecake?
No bake Oreo cheesecake is a chilled dessert made by layering a crushed Oreo base, an Oreo and white chocolate ganache, and a creamy mascarpone-cream cheese filling, then setting it in the fridge instead of baking. It’s topped with melted white chocolate and extra Oreos for a rich, indulgent finish that’s perfect for any occasion.
Why This Recipe Works
Let’s break down why this one’s a winner.
- No baking. That means no cracked tops. No water baths. No stress.
- You get two Oreo layers. There’s a crushed biscuit base. Then there’s a whipped white chocolate Oreo ganache on top of that. Double the cookie flavour in every forkful.
- The filling is silky smooth. Cream cheese and mascarpone work together here. They give you that thick, luxurious texture without feeling heavy.
- The white chocolate ganache adds something special too. It’s sweet, but not sickly. It balances out the tang from the cream cheese perfectly.
- And the texture contrast is everything. You’ve got the crunchy base. The soft ganache layer. The fluffy filling on top. Every bite feels different. That’s what makes it so moreish.
- Plus, it’s a great make-ahead dessert. You actually need the chill time anyway. So prep it the night before and forget about it.
Equipment You’ll Need
- 9-inch round springform pan
- Large mixing bowls
- Electric hand mixer or stand mixer
- Spatula Food processor or rolling pin (for crushing Oreos)
- Small saucepan
- Heatproof bowl (for the ganache)
- Plastic wrap
- Kitchen scale (for accuracy)
Ingredients You’ll Need
the Base
- 250g Oreo biscuits — use the whole biscuit, cream and all, for the most authentic Oreo flavor
- 90g unsalted butter, melted
For the Oreo White Chocolate Ganache Layer
- 120ml single cream
- Pinch of sea salt
- 1 tsp vanilla bean paste or extract
- 1 tbsp condensed milk
- 180g white chocolate, finely chopped
- 20g butter, melted
- 1 tsp milk powder
- 50g crushed Oreo crumbs
Cheesecake Filling
- 150ml cold double cream
- 40g icing sugar
- 300g Philadelphia-style cream cheese — full-fat
- 250g mascarpone
- Seeds from 1 vanilla pod (or 1 tsp vanilla extract)
- 1 tbsp condensed milk
Topping
- Melted white chocolate spread
- Extra Oreo cookies, for decoration
How To Make Oreo Cheesecake- No Bake Version
Step 1: Make the Oreo Ganache (Start the Night Before)
1. In a small saucepan, heat the single cream, sea salt, vanilla, condensed milk, and milk powder together until warm. Do not let it boil — you just want it gently heated.
2. Pour the warm cream mixture over the finely chopped white chocolate in a heatproof bowl. Leave it to sit for 1 minute, then stir until completely smooth and glossy.
3. Mix in the melted butter until fully incorporated and glossy.
4. Cover the surface of the ganache directly with plastic wrap (to prevent a skin from forming) and refrigerate overnight.
5. The next day, whip the chilled ganache to soft-medium peaks using an electric mixer. Fold in the crushed Oreo crumbs until evenly distributed.
Step 2: Prepare the Base
6. Crush the Oreo biscuits (including the cream filling) into fine crumbs using a food processor, or place in a sealed bag and crush with a rolling pin.
7. Mix the crumbs with the melted butter until evenly moistened — it should look like wet sand.
8. Press the mixture firmly into the base of a 9-inch springform pan using the bottom of a cup for an even layer. Chill in the fridge for 20 minutes to firm up.
Step 3: Make the Cheesecake Filling
9. In a large bowl, beat together the cream cheese, mascarpone, icing sugar, vanilla pod seeds, and condensed milk until completely smooth and combined.
10. In a separate bowl, whip the cold double cream to stiff peaks. Cold cream whips much faster and holds its structure better!
11. Gently fold the whipped cream into the cream cheese mixture until fully combined, light, and fluffy. Be careful not to overmix — you want to keep all that lovely air in there.
Step 4: Assemble
12. Spread the whipped Oreo ganache evenly over the chilled base in a smooth, even layer.
13. Spoon the cheesecake filling on top of the ganache layer and smooth the surface with a spatula or offset spatula for a clean finish.
14. Cover and refrigerate for at least 6 hours, or overnight, until fully set. Overnight gives the best texture and the cleanest slices.
Step 5: Decorate
15. Pour the melted white chocolate spread evenly over the chilled cheesecake. Chill for 15-30 minutes to set.
16. Decorate with extra Oreo cookies, then slice and serve. When slicing, clean the knife between each cut with hot water for beautifully neat slices.
Expert Kitchen Tips
Here’s what I learned making this one.
- Don’t rush the ganache. It needs to chill overnight before you whip it. If you skip this, it won’t whip up properly. It’ll stay runny instead of fluffy.
- Use cold cream for whipping. Pull your double cream straight from the fridge. Cold cream whips faster. It also holds its shape much better.
- Press your base down hard. Use the bottom of a glass. Really push it in. A loose base will crumble when you cut into it later.
- Don’t overmix the filling. Once you fold in the whipped cream, stop. Overmixing knocks out all the air. Your filling will turn dense instead of light.
- Chill it for the full time. I know it’s tempting to cut in early. But rushing this step gives you messy, soft slices instead of clean ones.
- Warm your knife before slicing. Run it under hot water. Wipe it dry. Then cut. Repeat this every single time. You’ll get bakery-style slices instead of a smudgy mess. You need patience for this! 🙂
- Don’t skip the salt in the ganache. It sounds small. But it cuts through the sweetness. It makes the white chocolate taste richer, not just sugary.
- This cheesecake pairs beautifully with a cold glass of milk. Coffee works too, especially something dark and a bit bitter. It balances out all that creamy sweetness.
Variations & Substitutions
- Dark chocolate version: Swap the white chocolate ganache for dark or milk chocolate for a richer, less sweet flavor
- Mini cheesecakes: Layer into small jars or cupcake liners for individual no-bake portions
- Extra crunch: Add a layer of crushed Oreos between the ganache and the filling for an extra textural surprise
- Peanut butter Oreo: Swirl 2-3 tablespoons of peanut butter into the cheesecake filling before chilling
- Gluten-free: Use gluten-free Oreo-style biscuits, widely available in most supermarkets
- No mascarpone: Substitute with extra cream cheese if mascarpone isn’t available — texture will be slightly less rich but still delicious
- Chocolate drizzle: Add a dark chocolate drizzle on top alongside the white chocolate for a striking marbled look
Storage & Make-Ahead
Storage: Store the cheesecake covered in the fridge for up to 5 days.
Make-ahead: This recipe is designed to be made ahead — the ganache needs overnight chilling, and the assembled cheesecake needs at least 6 hours (ideally overnight) to set. Perfect for prepping a day or two before your event.
Freezing: No bake Oreo cheesecake freezes well:
- Whole cheesecake: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before adding the topping and garnish.
- Individual slices: Wrap each slice and freeze on a tray. Thaw in the fridge for 4-6 hours before serving.
Do not refreeze once thawed.
Frequently Asked Questions
Why is my cheesecake not setting?
This is usually because the filling wasn’t chilled long enough, or the whipped cream wasn’t whipped to stiff peaks before folding in. Make sure to chill for the full 6+ hours.
Can I skip the overnight ganache chill?
It’s not recommended — the ganache needs time to firm up before whipping. If rushed, it won’t whip properly and may end up runny instead of fluffy.
Can I use regular cream instead of double cream?
Double cream (heavy cream) is essential here because it whips to stiff peaks, which gives the filling its light, mousse-like texture. Single cream or light cream won’t whip properly.
Can I make this in individual jars or cups?
Yes! This recipe works beautifully as individual no-bake desserts — just layer the same way in small jars or glasses and reduce the chill time slightly.
What’s the difference between mascarpone and cream cheese?
Mascarpone is richer, smoother, and slightly sweeter than cream cheese. Using both together gives this cheesecake its luxuriously silky texture.
How long can I keep this in the fridge?
Up to 5 days, covered. The texture stays beautifully creamy throughout.
Can I use a different size pan?
Yes — for an 8-inch pan, the layers will be taller. For a 10-inch pan, they’ll be slightly thinner and may set a touch faster.
No Bake Oreo Cheesecake
Ingredients
For the Base
- 250 g Oreo biscuits — use the whole biscuit cream and all, for the most authentic Oreo flavor
- 90 g unsalted butter melted
For the Oreo White Chocolate Ganache Layer
- 120 ml single cream
- Pinch of sea salt
- 1 tsp vanilla bean paste or extract
- 1 tbsp condensed milk
- 180 g white chocolate finely chopped
- 20 g butter melted
- 1 tsp milk powder
- 50 g crushed Oreo crumbs
For the Cheesecake Filling
- 150 ml cold double cream
- 40 g icing sugar
- 300 g Philadelphia-style cream cheese
- 250 g mascarpone
- Seeds from 1 vanilla pod or 1 tsp vanilla extract
- 1 tbsp condensed milk
For the Topping
- Melted white chocolate spread
- Extra Oreo cookies for decoration
Instructions
Step 1: Make the Oreo Ganache (Start the Night Before)
- In a small saucepan, heat the single cream, sea salt, vanilla, condensed milk, and milk powder together until warm. Do not let it boil — you just want it gently heated.
- Pour the warm cream mixture over the finely chopped white chocolate in a heatproof bowl. Leave it to sit for 1 minute, then stir until completely smooth and glossy.
- Mix in the melted butter until fully incorporated and glossy.
- Cover the surface of the ganache directly with plastic wrap (to prevent a skin from forming) and refrigerate overnight.
- The next day, whip the chilled ganache to soft-medium peaks using an electric mixer. Fold in the crushed Oreo crumbs until evenly distributed.
Step 2: Prepare the Base
- Crush the Oreo biscuits (including the cream filling) into fine crumbs using a food processor, or place in a sealed bag and crush with a rolling pin.
- Mix the crumbs with the melted butter until evenly moistened — it should look like wet sand.
- Press the mixture firmly into the base of a 9-inch springform pan using the bottom of a cup for an even layer. Chill in the fridge for 20 minutes to firm up.
Step 3: Make the Cheesecake Filling
- In a large bowl, beat together the cream cheese, mascarpone, icing sugar, vanilla pod seeds, and condensed milk until completely smooth and combined.
- In a separate bowl, whip the cold double cream to stiff peaks. Cold cream whips much faster and holds its structure better!
- Gently fold the whipped cream into the cream cheese mixture until fully combined, light, and fluffy. Be careful not to overmix — you want to keep all that lovely air in there.
Step 4: Assemble
- Spread the whipped Oreo ganache evenly over the chilled base in a smooth, even layer.
- Spoon the cheesecake filling on top of the ganache layer and smooth the surface with a spatula or offset spatula for a clean finish.
- Cover and refrigerate for at least 6 hours, or overnight, until fully set. Overnight gives the best texture and the cleanest slices.
Step 5: Decorate
- Pour the melted white chocolate spread evenly over the chilled cheesecake. Chill for 15-30 minutes to set.
- Decorate with extra Oreo cookies, then slice and serve. When slicing, clean the knife between each cut with hot water for beautifully neat slices. 🖤✨
- Video:
Great content! Keep up the good work!