No-Bake Oreo Cheesecake

Oreo no-bake cheesecake recipe - Lilie Bakery

A very gourmet dessert to share: the No-Bake Oreo Cheesecake ! Inside: a crunchy base of Oreo cookies, a very creamy filling with pieces of cookies, a chocolate coating and whipped cream (optional) for decoration.

Lovers of these little black and white biscuits will love it: the others will too! It's so creamy, it's a pleasure to dip your spoon into this Oreo cheesecake… Plus, it can easily be prepared in advance.

No-Bake Oreo Cheesecake - Lilie Bakery

What You'll Love With This Oreo Cheesecake

flavors : we find the good taste of the Oreo biscuit, that is to say cocoa and vanilla cream, in a fresh and gourmet cheesecake.

Texture : the base of the Oreo cheesecake is crunchy, the filling is creamy, the chocolate coating too. I slipped biscuit pieces into the filling for even more crunch.

Difficulty level : It is not complicated to make as you will see in my recipe, I advise you to prepare it in advance to make your task even easier.

Ingredient details

  • Oreo cookies : I use the standard size (not the minis). They must be used whole (black biscuits with their cream).
  • sucre : I took classic powdered sugar, I didn't put a lot because the cookies are already sweet.
  • liquid cream : keep it very cold so that your whipped cream rises well, and is very firm.
Oreo Cheesecake - Lilie Bakery

How to make an Oreo cheesecake without baking?

  1. we start by realizing the biscuit base : we mix the biscuits and mix them with melted butter. Then pour this mixture into the bottom of the mould.
  2. we prepare the cheesecake topping : whip the fresh cheeses then add the whipped cream. Add the melted gelatin to the milk, then the crushed biscuits.
  3. All that remains is to do the chocolate topping : melt the chocolate and the cream then add hot water to obtain a very fluid mixture.
  4. If we want, we add like me chantilly and biscuits for the decoration of the Oreo cheesecake, and that's it, it's ready!

NB: the detailed recipe is given to you at the bottom of the page.

My tips for success

  • for clean release Oreo cheesecake, I advise you to use a rhodoid film (like pastry chefs). It's simple and very effective!
  • to avoid having too many black crumbs in your filling (and keep a very white effect in the cheesecake), cut your cookies with a large knife and use a spatula to incorporate them without breaking them.
  • to have an ideal consistency, this Oreo cheesecake must pass at least one night in the refrigerator before being served. It will be very creamy and easy to cut at the same time.

How to properly store this Oreo cheesecake?

He is better Fresh : then keep it in the refrigerator until it is time to serve it to your guests. Generally it keeps for up to 4-5 days in the refrigerator under glass or in an airtight container.

Chocolate Vanilla Oreo Cheesecake - Lilie Bakery

Other recipes to try

If you like this kind of gourmet desserts, then take a look at these others from the blog:

If you make this Oreo cheesecake, feel free to rate the recipe and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!

No-bake oreo cheesecake recipe - Lilie Bakery
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4.9 on 30 votes

No-Bake Oreo Cheesecake

A very creamy no-bake Oreo cheesecake with an Oreo cookie base, a chocolate topping and a touch of whipped cream for fun!
Prep time30 minutes
Total30 minutes
Recipe type: Dessert, Snack
Cuisine: American, French
Keyword: cheesecake
Yield: 8 people


Biscuit base

  • 285 g whole Oreo cookies
  • 60 g soft butter, melted

Cheesecake filling

  • 150 g Philadelphia cream cheese
  • 300 g mascarpone
  • 1 cc natural vanilla extract
  • 90 g granulated sugar
  • 320 g heavy whipping cream 30%
  • 2 gelatin sheets Vahine
  • 2 cs milk
  • 10 Oreo cookies broken in 4

Chocolate topping

  • 120 g dark pastry chocolate (52% cocoa)
  • 2,5 cs heavy whipping cream 30%
  • 4 cs Hot water

whipped cream decor

  • 100 g heavy whipping cream 30%
  • 2 cc icing sugar
  • 5 Oreo cookies cut in half


Biscuit base

  • In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
  • Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.

Cheesecake filling

  • Soften the gelatin in cold water.
  • In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
  • Separately, whip the whipping cream very firm too.
  • In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
  • Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
  • Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
  • Add the biscuits cut in 4 with a spatula. Place this filling in the mold, on the layer of packed biscuits. Smooth the top with a small spatula. Refrigerate overnight.

Chocolate topping

  • Heat the chocolate and cream in a bain-marie. Off the heat, add hot water: the chocolate becomes smooth and shiny. Let cool slightly (it must remain fluid).
  • Pour part of the topping into a small pastry bag and pipe drops of batter all around the cheesecake. For the top of the cheesecake, pour the topping in the center and smooth with a spatula over the entire surface. Refrigerate 10 minutes.

whipped cream decor

  • Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Decorate with Oreo cookies cut in half. Add cookie crumbs (optional)
  • Keep refrigerated until tasting.


This no-bake cheesecake will keep for about 4-5 days in the refrigerator in a bell jar or airtight container.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
17th June 2022



  1. Reply


    26th June 2022

    5 stars
    He looks so good!!
    So to do it again I need a little precision, for the base you have to mix the whole oreos (with the cream) because in the photo the base is very black so I have a doubt…

    • Reply

      Lilie bakery

      27th June 2022

      Hello Lexa, I confirm you have to mix them whole (no need to remove the cream), it creates a binder so it's perfect for the base. Goodbye :)

  2. Reply


    July 24, 2022

    5 stars
    Thank you for this recipe which seems perfect to me because it is rather "light" and to be prepared the day before. Do you think that with speculoos it can work too! The cookies inside may be more soft than Oreos?
    Have a good day

  3. Reply


    August 2, 2022

    5 stars
    Thank you for this delicious recipe which delighted the whole table. What a compliment!!

    • Reply

      Lilie bakery

      August 4, 2022

      Oh great, thank you Sylvie for your feedback :)

  4. Reply


    August 14, 2022

    5 stars
    What a great recipe!!!!
    Very good, very fresh, and really successful with these Oreos……
    I loved it and I think this recipe will be part of our end-of-year desserts!!!

    • Reply

      Lilie bakery

      August 17, 2022

      Thank you Michele! It's true that it's a light and fresh dessert that goes well at the end of a meal... See you soon :)

  5. Reply


    31th October, 2022

    I made this recipe but was disappointed by the cookies which turned out to be soggy, too bad.

  6. Reply


    13th November 2022

    Very nice recipe with a super light mousse! On the other hand for the topping, it freezes almost immediately on the cold cheese base and I had trouble spreading it correctly. Tips?

    • Reply

      Lilie bakery

      15th November 2022

      Hello Flo, a trick that I use for my toppings: pour everything in the center at once then with a small flat spatula, slide the material quickly on the sides, avoiding too many round trips. This allows for a uniform result. Goodbye !

  7. Reply


    21th November 2022

    Hello, your recipe really makes me want to start!! She has it simple! I'm going to make this for my daughter's birthday this weekend!
    I will give you the opinion of the guests!

  8. Reply


    December 11, 2022

    Hello, what is the quantity of gelatin in grammage please thank you

    • Reply

      Lilie bakery

      December 13, 2022

      Hello Lili it's Vahine gelatin so 1,89 grams each sheet. Goodbye :)

  9. Reply


    March 4, 2023

    5 stars
    I made this cake for my daughter's birthday. A delight!

    • Reply

      Lilie bakery

      March 6, 2023

      Thank you Anne for your feedback! See you soon :)

  10. Reply


    March 21, 2023

    Hello, I'm going to try your recipe which looks great, but I have a question: once the entremet is finished, can it be frozen? Thanks in advance

    • Reply

      Lilie bakery

      March 30, 2023

      Hello Dalila, yes absolutely, you can freeze the cheesecake once finished. You wrap the mold well in cling film then in aluminum to seal it well against the humidity of the freezer. See you soon :)

  11. Reply


    March 30, 2023

    5 stars
    A pleasure to make, and to taste! I replaced the gelatin with agar agar and it works very well. The recipe was unanimous in my family. Thank you so much!

    • Reply

      Lilie bakery

      March 31, 2023

      Thank you very much for your return! See you soon :)

  12. Reply


    10th June 2023

    5 stars
    I'm testing tomorrow, the recipe is very well detailed with the photos! Great idea !

    • Reply

      Lilie bakery

      11th June 2023

      Hello Louise, glad that this cheesecake inspires you! See you soon :)

  13. Reply


    March 10, 2024

    I really want to try this marvel! Does the decorative whipped cream hold up well for several days in the fridge? Doesn't it fall?

    • Reply

      Lilie bakery

      March 19, 2024

      Hello Chris, so a well-made whipped cream does not fall :) The cold of the fridge also helps it to hold together well, and in small domes there is no problem for up to 4 days. See you soon :)


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