So good it’s scary: No-Bake Oreo Cheesecake everyone will be talking about long after Halloween

This easy no-bake Oreo cheesecake recipe is a must for Halloween!

Crunchy Oreo cookie crust filled with a silky, smooth, and rich cream cheese mousse loaded with Oreo pieces. It's super light and smooth with just the right amount of tang and sweetness.

Best No-Bake Oreo Cheesecake Recipe

I love everything about this cheesecake. The texture, the flavor, how it looks, and most importantly, that it comes together in literally no time with zero effort!

You don't need any special equipment, and you don’t even have to turn the oven on, which is handy during warm summer months or at other times when your kitchen is busy (e.g., Thanksgiving!).

It's honestly the perfect dessert for so many occasions. Some recipes out there are far too sweet, but I add just the right amount of sugar to keep the flavors balanced. Kids and grown-ups adore it, it looks fancy but is actually very easy, and I've tested it multiple ways to give you all the best tips for perfect results every time.

Katalin’s key take on a no-bake cheesecake that's runny and not setting?

The most common problem home bakers encounter with no-bake cheesecakes is that they don't set properly. Baked cheesecakes, like New York cheesecake, contain egg and flour for structure and stability, but we use neither. Yet you can still achieve a perfectly formed slice! Here's how to avoid the common issues:

Firstly, your cream and your cream cheese both need to be high in fat. A high fat content is what allows it to set into a more solid consistency, so don't use low-fat versions. I use heavy cream with 36% fat, and full-fat Philadelphia. Low-quality cream cheeses often contain a high amount of water, which we want to avoid, as a watery consistency results in a runny cheesecake.

Secondly, the heavy cream needs to be very cold and whipped to the right consistency so that it retains its air and structure. If it's underwhipped, it's too slack, and if it's overwhipped, it will be too stiff and won't fold together properly with the cream cheese. We are aiming for early stiff peaks.

And finally, a no-bake cheesecake requires a significant amount of chilling time in the fridge to set. If you rush this step, your cheesecake will be runny. They really need 4–6 hours, or ideally overnight.

In addition to these points, many no-bake cheesecake recipes don’t use gelatin. However, if you prefer a taller cheesecake with clean slices (like this recipe, which is made in an 8-inch pan), I recommend adding gelatin. It also gives you extra insurance if you need to travel with the cheesecake (e.g., for a potluck), or it might be out of the fridge at an event. However, I'll provide you with some tips below if you'd like to make this no-bake Oreo cheesecake without gelatin.

Start with the Oreo cheesecake crust

For a printable recipe card, visit the original No-Bake Oreo Cheesecake recipe.

What Oreos to use?

I use original Oreos in this recipe. You can experiment with different Oreo flavors if you like, but avoid the ones with double layers of cream filling.

Do I need to remove the cream filling?

No, do not remove the filling from Oreos to make a cheesecake crust. This recipe is formulated to include it, with the correct quantity of butter and salt to create the perfect flavor and texture.

How to make an Oreo cheesecake crust?

Melt the butter in the microwave on the low setting until runny, or use a saucepan on the stove.

Blend whole Oreos into a cookie crumb in a food processor or by placing them in a ziplock bag and hitting with a rolling pin. They need to be fine, even crumb, but not blended into a paste.

Stir the melted but not hot butter and a pinch of salt into the Oreo crumbs until you have an even consistency.

Now make your Oreo cheesecake crust by pouring the buttery Oreo crumbs into your springform cake pan and pressing them into the base and sides. I find it helps to start with the sides and then work on the base. Press firmly, and pay special attention to the corners. This can take up to 10-15 minutes to get a really smooth and even crust, and you can use a flat-bottomed mug or glass to help you. But I actually use a spoon with a bent handle!

Place your Oreo cheesecake crust in the freezer and let it set while you prepare the filling. Don't skip this part, as it needs to set before you fill it.

Make sure you read my in-depth tutorial on making the best cheesecake crust for even more tips and tricks, and I have another guide on making Oreo crust in particular.

Prepare the cheesecake filling

For a printable recipe card, visit the original No-Bake Oreo Cheesecake recipe.

Soak the gelatin sheets in a bowl of cold water until they become soft (this takes approximately 5 minutes). Read my guide on gelatin to learn more about how to swap gelatin sheets with powder.

Place the smaller amount of cream into a saucepan with the sugar and lemon juice and warm over medium heat until it just starts to simmer. Stir to make sure the sugar dissolves, and then turn off the heat.

Squeeze the gelatin to remove excess water and then whisk it into the hot cream until it is fully dissolved and no lumpy or gloopy bits remain. If some of it doesn't melt, place the saucepan back over gentle heat briefly while whisking until it does, but do not boil it. Now, let the mixture cool to room temperature while you prepare the rest of the ingredients.

Whip the cream cheese just until smooth and fluffy in a large mixing bowl. Gently fold the cooled gelatin mixture into the whipped cream cheese, and then fold in chopped Oreo pieces. You don't want them in huge chunks, I find breaking each Oreo into at least 4-6 pieces best.

In a separate bowl, whip the remaining heavy cream (ensure it is very cold) with the vanilla extract until it just begins to form stiff peaks. Cream goes through the following stages when whipped: runny, soft peak, stiff peak, and then it will break. We don't want to go that far! You need to stop when you have early stiff peaks so it is stable enough to hold shape without losing volume.

Fold the whipped heavy cream into the cream cheese and Oreo mixture. Do this gently and slowly, using big scooping motions to maintain the airiness and avoid deflating it.

Pour the mixture into the chilled crust and smooth the top with an offset spatula. Refrigerate for at least 6 hours, or preferably overnight.

Now, decorate your cheesecake

I love adding easy decorations on top of the no-bake Oreo cheesecake to make it look even better.

Here is my easy cream cheese frosting recipe without butter: sift the powdered sugar to avoid lumps, and whip it with cold heavy cream and cream cheese. The mixture will become light, fluffy, and pipeable in just 1-2 minutes. Stop once it reaches the right consistency.

Move the cream cheese frosting into a piping bag fitted with a Wilton 1M piping nozzle tip and prepare a few extra Oreos and Oreo crumbs.

Release the cheesecake from the springform (run a thin knife around the edge if needed) and place on a serving plate.

Pipe frosting on top of the set cheesecake, and add a few Oreo pieces and crumbs scattered on top before serving.

Storing and freezing

Store the Oreo no-bake cheesecake covered and in the refrigerator for up to 2-3 days. I prefer to store it in the springform pan covered with plastic wrap or foil and only release it when needed to serve. Store leftover slices in an airtight container. Fat will absorb flavor, so be mindful of other items you have in the fridge with strong smells (e.g., onions) that might leak into your delicous creamy cheesecake.

You can also make it ahead and freeze the whole cheesecake or individual slices, although the Oreo texture does not stay as crisp. Double wrap tightly in plastic wrap, and then foil, and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

Can I make this recipe without gelatin?

Gelatin is an odorless, flavorless setting agent, but some people prefer not to use it. You can make this recipe without it, but 1. you'll need to use a 9-inch springform instead, and 2. you'll have to nail the technique perfectly so it will set. Pay special attention to the quantities and whipping/mixing instructions so it sets in a light and airy but stable texture.

To alter this recipe in that respect, skip the stage where you heat the heavy cream, and just include this portion of cream with the rest. You will also need to compensate for the sugar in this part of the recipe. So add an equal amount of extra powdered sugar and whip it into the cream cheese, along with the lemon juice.

Read my guide on gelatin to learn more about it, as well as common substitutes.

Flavor variations

Try adding a few twists to this easy recipe to change it up! Use mint Oreos for a bit of added freshness, brownie Oreos for a bigger chocolate hit, or peanut butter Oreos for a nuttier kick.

You could add a splash of Baileys, Kahlúa, or Amaretto to the gelatin cream mixture for a grown-up twist. This variation will only work if you are using gelatin or another setting agent.

Add other candy toppings, such as Reese’s cups, M&M’s, for more color and flavor. Or a really decadent twist would be to add a whipped chocolate ganache frosting. Or some fresh berries!

Expert tips

Use unsalted butter in the crust to maintain control over the quantity and quality of the salt. However, don't skip the salt specified in the recipe! It is essential to enhance the flavor and balance the sweetness.
If the crust mixture seems too loose to form into the springpan, place it in the fridge for 5 minutes. It will harden slightly, making it easier for you. Do not be tempted to add more cookie crumbs.
Use block cream cheese, and not spreadable versions, which contain too much water.
Don't add the cream and gelatin mixture to the other ingredients until it has cooled to room temperature, as this can cause the cream cheese to melt and form lumps.
It can help to place the heavy cream into the freezer for 10 minutes before whipping, so that it is very cold.

You will need only a few pieces of equipment

Precision is key when you want a fully set no-bake cheesecake! So weigh all of your ingredients using a digital scale for accuracy.

I make the cheesecake in an 8-inch / 20 cm Springform. You can use a 9-inch, but the cheesecake won't be as tall.

Whip ingredients using an electric hand mixer rather than a stand mixer, as that makes it easier to overwhip. Switch to a rubber spatula to gently fold mixtures together without knocking the air out. Smooth the top of your cheesecake with an offset spatula.

I decorate the cheesecake with a piping bag and a Wilton 1M piping nozzle tip.

Try some of my other cheesecakes

And if you still can't get enough, check out my round-up of all the best cheesecake recipes!