Summers belong to the easy, classic no-bake cheesecake! Or at least around here they do. They are so simple, easy, and the fact that no oven is required makes it the perfect hot weather dessert.
I threw together this no-bake cake batter cheesecake last year using golden oreos and almost forgot how divine it was. This demanded that I post a no-bake oreo cheesecake to add to the club. I mean, it’s only fair right?
Out of all the no-bake cheesecakes I’ve make, I’m gonna have to say Oreo is my fav!!! You just can’t beat this combination of cookies and cream baby! And it’s always a crowd pleaser.
I got this recipe off the back of a box of crushed Oreos (do they still sell those?) and it’s a keeper for sure! No tweaks and twerks needed.
It’s creamy, fluffy, sweet, and full of that true cookies and cream flavor. If you ever get stumped on what kind of dessert to make for a cookout, this is it! I can pretty much count on not having leftovers which is a good thing because I’d eat this whole cheesecake if I’m left alone with it long enough (and I don’t need long).
Now if you’re not a fan of the ingredients in Oreo cookies then you can always opt for another brand of chocolate sandwich cookies like Newman O’s or Back to Nature. The cool whip can be replaced with homemade whipping cream or TruWhip.
There are also organic brands of cream cheese and even a really great non-dairy cream cheese called “Better Than Cream Cheese” which is amazing! So there, now you have no reason not to make this sinfully delicious no-bake Oreo cheesecake!! Yayy we can both have matching muffin tops by the end of summer! Aren’t I a good foodie friend? You’re welcome. Love you.
Watch me make this Oreo No-bake Cheesecake from start to finish!
The Recipe
No-Bake Cookies & Cream Pie
By Divas Can Cook
Ingredients
- PIE CRUST
- 26 double stuffed oreos
- 5 tablespoons butter, melted
- FILLING
- 2 (8 0z) blocks cream cheese, room temperature
- 8 oz cool whip
- ⅔ cup powdered sugar
- 1 teaspoon vanilla extract
- 14 double stuffed Oreos, roughly chopped
- Garnish with extra Oreos, cool whip, and hot fudge
Instructions
- To make the crust, add 26 Oreos to a food processor.
- Process until fine crumbs.
- Place crushed Oreos in a bowl and add melted butter.
- Stir until butter in combined.
- Press mixture evenly into a lightly greased deep dish pie plate.
- Freeze until set. About 30 minutes.
- Meanwhile, make the filling by creaming the cream cheese with a mixer until fluffy.
- Mix in cool whip.
- Mix in powdered sugar and vanilla extract.
- Fold in the chopped Oreos
- Pour mixture into prepared pie crust.
- Freeze for 3 hours.
- When ready to serve decorate the top of the pie with Oreos and cool whip if desired.
- Drizzle serving plates with hot fudge and place a slice of cheesecake on top.
- Serve immediately.
- Store in the fridge for a soft set pie or the freezer for a hard set pie. (I prefer freezer)
Notes
For a soft set pie, store in the fridge. For a hard-set pie with the texture of ice cream store in the freezer and let soften a little at room tempt. when ready to serve.
This no bake recipe is sooooooo good! I made it for a holiday a couple years back and it was a hit. The family now expect it. They totally don’t know that I did not slave in the kitchen! Thanks Monique, girl, your recipes have never failed me! Merry Christmas everyone.
If I make this on a Wednesday, will it still be good to serve on Sunday ?
Yes, I suggest storing it in the freezer.
Hi! Whats the size of the pie plate?? Thank you!!
Can i do it without cool whip? N just the rest
Can I don’t use the cool whip?
Hi can I use sour cream instead of cool whip?
Hi Marey, I am unsure of how the results would turn out if the cool whip was substituted with sour cream. Being that cool whip is made with heavy cream which when beated to a peak expands and is light, airy and fluffy- sour cream which may appear similar in texture actually is not synonymous. My guess is that the substitution would not yield the same result causing the filling to be dense.
If you try the subsitution, please post a review to let us know how it turned out.
Happy baking!
Hey there is the cream cheese 16 oz in total or 8 oz.
Thanks
Hi Amy, are correct. The recipe calls for a total of 16 ounces of cream cheese which equals two 8 ounce block of cream cheese.
Absolutely amazing! I made this for Thanksgiving and everyone enjoyed it (based on it being one of the first Dee desserts to go) . I was pleased to sample one of the last pieces of this pie. Let’s just say that I was in paradise! I kept the last piece to myself 🙂 I enjoyed every calorie.
Made this for my birthday and loved it! I don’t have a food processor so I put my cookies in a large ziploc bag and used a rolling pin to smush them.
My only dislike was that it is very very difficult to cut through the cookie bottom with a knife or fork. Not sure how to get around this by making a softer bottom.