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+ servings

No Bake Cookies and Cream Cheesecake

Yield: 12 slices
Prep Time:
20 mins
Chill time:
4 hrs
Total Time:
4 hrs 20 mins
No bake cookies and cream cheesecake is an easy dessert to make from scratch. The cheesecake filling and crust is packed with chocolate cookie crumbs!
One slice of oreo cheesecake on a white plate.
4.75 from 4 votes


For the crust

  • 24  chocolate sandwich cookies
  • tablespoons  unsalted butter, melted (57 grams)

For the cheesecake

  • 15  chocolate sandwich cookies
  • 2 cups cream cheese, room temperature¹ (16 ounces)
  • cup  powdered sugar (120 grams)
  • teaspoon  vanilla extract
  • cups  heavy whipping cream (480 ml)

Garnish (optional)

  • Whipped cream
  • 2 chocolate sandwich cookies cut into quarters


  1. To make the cookie crust, line the bottom of a 9-inch springform pan² with parchment paper. Set aside.

  2. Add 24 chocolate cookie sandwiches to a food processor and process until you have fine crumbs, about 45 seconds.³ Add the melted butter and process for 10 more seconds until are of the crumbs are moistened.
  3. Transfer the mixture into the prepared pan, and firmly press it down into one even layer. Place pan in the refrigerator to chill and make the cheesecake filling.
  4. To make the cheesecake filling, process 15 more chocolate cookie sandwiches and set aside.

  5. Using a stand mixer fitted with the whisk attachment, beat the cream cheese until smooth, about 1 minute. Add in the powdered sugar and vanilla extract and mix until well combined, about 1 more minute.
  6. Turn the mixer to low speed and slowly pour in the heavy whipping cream. Increase to medium speed and continue beating until the mixture is thick and hold soft peaks on the beaters when they are lifted (about 3 to 5 minutes).
  7. Using a rubber spatula, gently fold the cookie crumbs into the mixture until just combined.
  8. Remove the springform pan from the refrigerator and transfer the cheesecake filling onto the crust. Using an offset spatula (or knife) spread the filling around into one even layer.
  9. Cover the top of the pan with plastic wrap and transfer back to the refrigerator to chill for at least 4 hours or ideally overnight.
  10. Remove the no-bake cheesecake from the pan, garnish with whipped cream and cookies if desired and serve cold.


  1. It’s important to use room temperature cream cheese as this will create a smoother cheesecake without any lumps.
  2. I highly recommend a springform pan as it makes the cake easier to slice and serve. However, if you don’t have a springform pan, use a pie plate and cut the filling ingredients in half. The crust recipe will remain the same as you will press some of the crust up the sides of the pan.
  3. If you have a small food processor, process the cookies in batches and transfer the crumbs to a bowl. Stir in the butter by hand.

Nutrition Information

Calories: 571, Fat: 40g, Saturated Fat: 22g, Cholesterol: 106mg, Sodium: 326mg, Potassium: 170mg, Carbohydrates: 51g, Fiber: 1g, Sugar: 37g, Protein: 5g, Vitamin A: 1210%, Vitamin C: 0.2%, Calcium: 72%, Iron: 3.7%

*Nutritional information is an estimate. Please consult a doctor or nutritionist for the most accurate nutritional info.

Course: Dessert
Cuisine: American
Keyword: cookies and cream cheesecake, oreo cheesecake
All images and text ©Spoonful of Flavor

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