I love making this no-bake Oreo cheesecake because it feels so effortless yet rewarding. With just a few simple steps, I can create a creamy, ice-cream-like dessert that melts in the mouth and delights everyone at the table.

No-Bake Oreo Cheesecake

I adore this recipe because it doesn’t require an oven, yet the result is heavenly. The smooth cheesecake mousse paired with crunchy Oreos makes every bite rich, creamy, and texturally satisfying. It’s my go-to treat for tea time or special gatherings.

Why you‘ll love this recipe

No oven required, making it super beginner-friendly.
Creamy texture like ice cream, yet light and refreshing.
Packed with Oreo crunch for layers of flavor.
Perfect for afternoon tea, birthdays, or any occasion.
High success rate—just mix, chill, and enjoy!

Ingredients

Biscuit Base

90 g Oreo cookie crumbs (remove filling and crush, or use ready-made crumbs)
40 g unsalted butter (melted)

Cheesecake Mousse

280 g cream cheese (softened at room temperature)
50 g fine sugar
100 g hot milk (just hot enough to dissolve gelatin, not boiling)
10 g gelatin sheets (soaked in ice water until soft)
150 g whipping cream
Oreo cookies, as needed (whole, for layering and decoration)
35 g Oreo cookie crumbs (for mixing into mousse)

Note: Cream cheese must be softened before mixing for smooth texture. Gelatin sheets must be soaked in ice water, not hot water, or they won’t set properly.

Instructions

Step 1: Make the Biscuit Base

In a bowl, combine 90 g Oreo crumbs with 40 g melted butter and mix until coated.

Pour into a mold (springform pan preferred) and press firmly into an even layer.

Chill in the refrigerator for 10 minutes to set.

Step 2: Make the Cheesecake Batter

In a large bowl, beat 280 g softened cream cheese with 50 g sugar until smooth.

Dissolve softened gelatin sheets in 100 g hot milk, stirring until fully melted.

Slowly pour gelatin milk into the cream cheese mixture, stirring constantly.

Add 150 g whipping cream and mix until smooth.

Step 3: Layer the Cheesecake

Pour half of the batter over the biscuit base. Shake gently to level. Chill for 20 minutes.

Stir 35 g Oreo crumbs into the remaining batter.

Place whole Oreos evenly on the first cheesecake layer, then pour Oreo-crumb batter on top.

Tap the mold gently to remove air bubbles and smooth the surface.

Step 4: Chill and Decorate

Refrigerate at least 4 hours (overnight preferred) until firm.

Run a knife around the mold edge to release, then unmold.

Slice and decorate with whole Oreos on top!

Frequently Asked Questions

Q: Can I use powdered gelatin instead of gelatin sheets?
Yes, you can substitute with powdered gelatin. Use the same weight, bloom it in cold water, then dissolve in hot milk as directed.

Q: Can I make this in advance?
Definitely! This cheesecake is best when chilled overnight, so it’s perfect to prepare the day before serving.

Q: Can I skip the gelatin?
Gelatin helps the cheesecake set properly. Without it, the texture will be softer and may not hold shape well.

Q: Can I add cocoa powder for more chocolate flavor?
Yes! Adding 1–2 tablespoons of cocoa powder into the cheesecake batter will give it a richer chocolate taste.