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This no-bake Oreo cheesecake slice brings together your favourite cookies and cream flavours in an indulgent dessert slice recipe. With an Oreo base and more cookies throughout, this is the ultimate cheesecake recipe to please a crowd!
No-bake Oreo cheesecake has been in our dessert recipe rotation for over a decade. Although with a slightly different version using gelatine, inspired by the Philidelphia Cream Cheese recipe book. This slice alternative is far simpler.
There is no stovetop needed, using thickened cream instead to keep your cheesecake firm.
The end result is just as good… likely better! You get a rich, creamy and extremely indulgent dessert to enjoy. It’s perfect for celebrations and special occasions.
We usually make it for my husband’s birthday, since he is the biggest cheesecake fan in the household. In fact, anything cookies and cream flavour and he’s happy!
On the other hand, I don’t often eat cheesecake. Except for this one! This cheesecake is delicious even for us non-cheesecake lovers! It’s ridiculously addictive!
No-Bake Oreo Cheesecake Slice
What makes this cheesecake slice so good is the sheer volume of Oreos involved. There is no such thing as too many Oreos, right?
The base is made from finely processed Oreo biscuits, giving it the perfect amount of crunch for a slice recipe.
The cream cheese and whipped cream filling is stuffed with Oreo pieces.
And in case that wasn’t enough, we always add extra Oreos on top as well, so no matter how small of a piece you get, you are guaranteed that cookie crunch!
Ingredients For Cheesecake Slice With Oreos
- Oreo Biscuits – It wouldn’t be an Oreo cheesecake without the Oreos! And you will need quite a few. I used the original flavour however you could experiment with the different flavours.
- Cream Cheese Blocks – This recipe uses 3 blocks of cream cheese. There are a few brands that make the blocks – Philidelphia is the most well known. You can also get them in Australia from Woolworths with their own brand label.
- Icing Sugar– Also known as powdered sugar or confectioners sugar. This is a finely ground sugar in a powder form.
- Thickened Cream – Thickened cream is often referred to as whipping cream as well. The difference is that it will thicken and stiffen once whipped.
- Other ingredients – Butter and vanilla extract.
How to Make The Oreo Base
Start by Preparing a large rectangular slice tray by lining with baking paper. Melt the butter for the base in the microwave.
Add Oreos to a food processor and grind into a fine crumb. If you have a smaller food processor as I do, you may need to do this in batches so that you do not overfill it.
Combine the melted butter and Oreo crumb in a bowl until well mixed then firmly press the mixture into the bottom of your prepared tray.
The printable recipe card with a FULL ingredients list and detailed instructions can be found at the bottom of this post.
How to make the No-Bake Cheesecake Filling
Using a bench or handheld mixer, beat soften cream cheese blocks until they are smooth. Start on a low setting. If you have a whisk attachment for your mixer, this is a good option.
Combine icing sugar and vanilla extract with cream cheese then move to a separate bowl.
Beat thickened cream until stiff peaks form (until your cream is thick enough to keep form). Then fold thickened cream and chopped Oreos through the cream cheese mixture until it is just combined.
Pour your cheesecake mixture over the Oreo crust for your base and smooth into an even layer.
Decorate with mini Oreos (as I did) or extra broken Oreo pieces on top of your cheesecake slice.
Cover your tray with cling wrap and place in the refrigerator to chill for at least 3 hours. I usually make mine the day before to give it overnight to set in the fridge.
When you are ready to serve, cut your no-bake Oreo cheesecake slice into squares or bars and serve.
How Long With Oreo Cheesecake Keep?
The cheesecake will keep fresh for approximately 2 days in the refrigerator in an airtight container.
Alternatively, we often freeze ours and it will keep for up to a month in the freezer in an airtight container or bags. Simply remove from the freezer approximately 10-15 minutes before serving.
My family enjoys the fact that it tastes like a cheesecake ice cream dessert out of the freezer so we often do freeze a portion of ours to enjoy extra chilled!
Tips & Hints
- Ensure your cream cheese blocks are softened at room temperature before you attempt to beat them, otherwise, they will cling to the mixer attachments rather than giving you a smooth texture.
- You can substitute the mini Oreos used on top of the slice for chopped full-sized Oreos. Or mix it up with grated chocolate flakes instead.
- If you would prefer to make a cake, rather than a cheesecake slice, use a round, springform cake pan with baking paper instead. This way you can cut your cheesecake into wedges instead.
For the base:
- 30 Oreos
- 4 tablespoons butter, melted (60 grams)
For the cheesecake filling:
- 3 225g blocks cream cheese, softened
- 1 cup icing sugar
- 2 cups thickened cream
- 1 teaspoon vanilla extract
- 10 Oreos, chopped
For top of slice:
- Mini Oreos for decorating
To make the base:
- Prepare a large rectangular slice tray with baking paper and set aside.
- Add Oreos for the base to a food processor and grind until you have a fine crumb mix remaining. Add to a mixing bowl and combine with melted butter until your mixture is moist.
- Firmly press mixture into the prepared tray to create an even biscuit base.
To make the cheesecake filling:
- Beat the softened cream cheese using a stand or hand-held mixture, on a low setting. Once it begins to smoothen, increase to medium-high speed.
- Mix in vanilla extract and icing sugar until well combined.
- Pour thickened cream into a separate bowl and beat until stiff peaks form.
- Add the whipped cream into the cream cheese mixture and fold through until just combined. Fold through chopped Oreos into your mixture.
- Pour the cheesecake filling over the Oreo crust in your tray and smooth until you have an even layer.
- Add mini Oreos (or chopped full-size Oreos) to the top of your cheesecake slice, pressing them slightly into the cheesecake filling.
- Cover with cling wrap and place in the refrigerator to set for at least 3 hours, if not overnight.
- Once firm, remove from refrigerator and cut cheesecake into squares or bars to serve. Enjoy!
Ensure your cream cheese blocks are softened at room temperature before you attempt to beat them, otherwise, they will cling to the mixer attachments rather than giving you a smooth texture.
You can substitute the mini Oreos used for the top for chopped full-sized Oreos.
If you would prefer to make a cake, rather than a cheesecake slice, use a round, springform cake pan with baking paper instead.
Store your cheesecake slice in the refrigerator for up to 2 days in an airtight container. Alternatively, you can freeze this slice for up to 1 month.
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Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 439Total Fat: 34gSaturated Fat: 19gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 84mgSodium: 279mgCarbohydrates: 31gFiber: 1gSugar: 21gProtein: 4g
These figures are provided as an approximate guide only.