No-Bake Oreo Cheesecake for the Days When You Need Sweet and Zero Effort
I made this cheesecake one summer when the heat was heavy, my thoughts were louder than usual, and turning on the oven felt like a personal attack. It’s no-bake, no-fuss, and deeply forgiving, like the kind of friend who shows up with a blanket and lets you cry without explaining.
The Oreos give it familiarity. The cream cheese gives it depth. And the whipped topping? That’s the softness we all deserve.
Author: Clara Marigold
Soft bakes. Sentimental carbs. Always served warm.
Prep Time: 15 Minutes
Chill Time: 4+ Hours
Servings: 8 Slices
Want to print this recipe? Click here to download a printable PDF.
We like to get right to the recipe:
Ingredients:
For the Crust
1 ½ cups crushed graham crackers or Oreo crumbs
6 tbsp unsalted butter, melted
For the Filling
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 ½ cups whipped topping (like Cool Whip or homemade)
10 Oreo cookies, chopped (plus a few for topping)
For Topping
Whipped cream
Crushed Oreos
Emotional stability (optional)
Instructions:
Mix graham cracker crumbs and melted butter. Press into the bottom of a springform pan. Chill while you make the filling.
In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla. Mix until creamy.
Fold in whipped topping until light and fluffy. Stir in chopped Oreos.
Pour mixture into chilled crust and smooth the top.
Chill in the fridge for at least 4 hours (or overnight if you’re the kind of person who plans ahead, I am not).
Before serving, add whipped cream and crushed Oreos. Slice like you’ve got nothing to prove.
Serving Notes:
Best served cold, straight from the fridge, ideally around 9:47 p.m.
Pairs well with:
A spoon directly from the pan (we don’t judge here)
Your favorite sad-but-soft TV show
That one playlist you only play when you’re spiraling but in a romantic way
A text that says “thinking of you” but you never send
Store covered in the fridge for up to 4 days… assuming it lasts that long.