No bake Oreo cheesecake!

It would be mental to believe that the Oreo biscuit taste anything short of scrummy. Cheesecake is pretty damn good too.

So imagine the party of awesomeness that happens when you combine both cheesecake and Oreos together!!

This cake was made for my dad’s birthday! Yay! I’m happy to say that he really enjoyed his birthday cake. As the title of the cake suggests, get ready to buy/use plenty of Oreos! This cake doesn’t require any time in the oven, nor does it require gelatine, so you put your working-with-gelatine-panic cards away!  There is plenty of dairy in this cake though (no duh), and you will have to leave this yummy creation in the fridge for a few hours to set. Unless you like your cakes to be really runny and paste- like.

You know how some really yummy cakes can be unexpectedly complicated to make? This is not one of those cakes. This cake is hardly a pain to make but it is important that every step to making this cake is done properly.

Like Lindsay, (from I made a 9 inch (23cm) cake. From previous experience though, if you’re working with a smaller pan e.g. 8inches/ 20cm) then 2 blocks of Philadelphia Cream Cheese (225g /8oz) for the filling should be plenty.

Rather than buying whipped cream I decided to make my own, following Lindsay’s directions on how to do so (it will also be copied out below) but store bought whipped cream should be just as good.

An important thing to remember before you start making your cake is to take your cream cheese blocks out from the fridge and let them get down to room temperature. This will make whisking the cream cheese much easier. For this cake to work really well, you want to whisk your cream cheese  at a consistent low/medium speed on an electric mixer until it is really smooth and free of lumps. That way when you incorporate your cream into the mix, everything will combine together really well.

If you’re an Oreo fiend, then by all means, all in more Oreos into your cream cheese mix! Rather than making my cream cheese too Oreo-whelmed though, I just opted to go kind of crazy when it came to decorating the top of the cake.

In general, in order to make my life easier when the time comes to extricate my cakes from springform pans, I like to line the sides of the tin with baking paper. That way there’s less of a chance I’ll see half my cake on the table and half still ferociously attached to the side of the pan. If you’re planning to go up the sides with the crust however, you won’t be able to put down baking paper. In that case, rub some butter onto the sides of the pan and make sure to tightly pack the Oreo crumbs against each other (press down firmly) when making your crust, and everything will be great!

Well, now I will leave you to it! If you have any questions you’d like to ask me, then please feel free to leave a comment and I’ll definitely get back to you and hopefully with a helpful reply! : )



Adapted from life love and sugar and kraft recipes

Yields: one 9 inch/23cm cheesecake


For the crust
-2 cups Oreo crumbs (about 20 Oreos)
-1/4 cup butter, melted
For the Filling
-3 packets of cream cheese (225g/8oz each) at room temperature
-1/2 cup sugar
-1 tsp vanilla essence/extract
-225g/8 oz cool whip (or 1 cup homemade whipped cream)
-1 1/2 cups Oreos, chopped and crumbled (from about 16 Oreos)
additional Oreo crumbs for the top, optional


1. Combine Oreo crumbs with melted butter.
2. Firmly pack crumbs into the bottom and/or side of the pan.* Put into the refrigerator to allow for setting.
*If you’re not planning to go halfway up the sides of your springform pan, then line the sides with baking paper. It will help when getting the cake out of the pan.
If you plan to create a side crust, then rub butter onto the side of the pan and firmly press the crumbs into the side of the pan.
3. Using an electric mixer on low/ medium speed, break down the cream cheese blocks in a large bowl until you have a smooth, lump-free mixture. Gradually add in the sugar and vanilla. Depending on how soft your cream cheese blocks are when you begin the mixing, this may take up to 10-15 minutes.
4. Gently fold the cream into your mixture.
5. Add in crumbled and chopped Oreos and gently mix until well combined.
6. Pour filling into springform pan and smooth the top.
7. Top and decorate with additional Oreo crumbs, if desired (you know you want to).
8. Refrigerate for at least 4 hours or overnight.


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