No-Bake Oreo Cheesecake -

Total Time

Prep: 40 min. + chilling

Table of Contents

No-Bake Oreo Cheesecake Ingredients

Oreo cookies: The stars of the show are irresistible Oreo cookies! If you can’t find any at your grocery store, pick from the best off-brand Oreos instead.
Butter: Butter adds moisture to the ground-up Oreos in the crust to make a crumb consistency.
Gelatin: Unflavored gelatin is imperative in this no-bake Oreo cheesecake recipe. It lets the filling set and stay standing when a slice is served.
Cream cheese: Our Test Kitchen found the best cream cheese brands to bake with so your cheesecakes can come out top-tier!
Ingredients
- 24 Oreo cookies, crushed
- 6 tablespoons butter, melted
- FILLING:
- 1 envelope unflavored gelatin
- 1/4 cup cold water
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sugar
- 3/4 cup 2% milk
- 1 cup whipped topping
- 10 Oreo cookies, coarsely chopped
Directions
1. In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.Whipped topping: Whipped topping fluffs up the cheesecake so the filling is airy instead of thick and dense.
  
  Directions
  
  Step 1: Make the crust
  
  In a small bowl, stir together the crushed cookies and butter.
  
  Press the mixture into the bottom of a greased 9-inch springform pan. Refrigerate the crust until ready to use.
  
  Editor’s Tip: We like to use the bottom of a measuring cup or drinking glass here to make the crust as even as possible.
  
  Step 2: Prepare the gelatin
  
  In a small saucepan, sprinkle the gelatin over the cold water, and let stand for one minute. Heat and stir the mixture over low heat until the gelatin is completely dissolved. Let stand for five minutes.
  
  Step 3: Make the filling
  
  In a large bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar until smooth. Gradually add the milk.
  
  Beat in the gelatin mixture.
  
  Step 4: Finish the filling
  
  Fold the whipped topping and chopped cookies into the filling mixture.Spoon the filling over the crust.
  
  Editor’s Tip: Use a mini offset spatula or butter knife to spread the filling evenly in the crust.
  
  Step 4: Chill and decorate
  
  Refrigerate the cheesecake, covered, overnight. When you’re ready to remove the cheesecake from the pan, first loosen the sides of the cheesecake with a knife. Then, remove the rim from the pan. Serve the cheesecake as is, or garnish with additional chopped or crushed cookies and whipped topping.
  
  Recipe Variations
  
  Make it gluten-free: Did you know there are gluten-free Oreos? They taste just like the real thing! Make this no-bake Oreo cheesecake recipe gluten-free by subbing in the gluten-free Oreos for the regular Oreos.
  
  Use a different Oreo flavor: Not every Oreo flavor makes a good substitute here, but you can’t go wrong with chocolate-hazelnut, mint creme, dark chocolate, java chip or hot cocoa Oreos. We recommend only subbing the Oreos in the filling, not in the crust, or else the added flavor may be too overpowering.
  
  Decorate with a fun topping: Pipe whipped cream or whipped topping onto this cheesecake, and decorate with whole or crushed Oreos. Take some decorating inspo from a few of our favorite Oreo recipes, like our no-bake Oreo pie or chocolate mint truffle tart.
1. In a small saucepan, sprinkle gelatin over the cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.
2. In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust.
3. Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped whipped topping and chopped cookies.
Nutrition Facts

1 slice: 499 calories, 30g fat (16g saturated fat), 53mg cholesterol, 374mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 7g protein.