Oct 06

No-Bake Oreo Cheesecake




A couple of days ago a former schoolmate of mine contacted me with compliments for my blog (yay!). She also said she was looking for a no-bake cheesecake recipe and wondered if I could take the time to feature a few varieties in the near future. I gladly took her up on her request and have embarked on a cheesecake hunting spree ~ online of course ~ to insipre some new ideas and to help me make the best choices.



Today I am sharing a no-bake Oreo cheesecake recipe I stumbled upon, from Cooking with Karma. I picked this recipe to feature on my blog because I have never made an Oreo cheesecake in my life, and also because who doesn’t love an Oreo cheesecake? Oreo’s are everywhere so I am certain my friend back home in Malaysia won’t be too hard pressed to find these ingredients either.



I so happened to have all these ingredients on-hand myself today, which is unusual … I’m always having to run to the store in a panic coz I have forgotten a single key ingredient. Below I have the original recipe, but I have made a couple of changes (nothing major) to suit my taste. The recipe I have given also makes a whole full-sized cheesecake, although I have chosen to feature an individual version for photography purposes.







  • 1 pkt sweet plain biscuits, 250g (I used all Oreo’s)
  • 1 pkt mini oreos, for decoration
  • 80g butter
  • 2 tbsp hot water
  • 1 tbsp gelatine powder (or 4 sheets if using gelatine leaves)
  • 2 x 250g pkts cream cheese (room temperature)
  • 1 cup thickened cream
  • 3/4 cup caster sugar
  • 1/4 cup of condensed milk



1. Spray and line a springform cake tin with parchment paper on the bottom.


2. Crush the sweet biscuits for the base of the cheesecake. You can use any sweet biscuit of your choice, like a Graham cracker or Digestives … but since this is an Oreo Cookie Cheesecake I decided that the base should be an Oreo base as well.


3. Melt the butter and combine it with the crushed cookies until fully incorporated. Place in the cake tin and press to compact. Chill in the fridge for 30 mins (I just whacked it in the freezer).


4. Now for the filling … place the cream cheese, cream, condensed milk and sugar in a bowl and beat until fully incorporated.


5. Dissolve the gelatine powder in hot water and pour this into the cheese mixture and beat again. If using gelatine sheets then pre-bloom them in cold water first. Once they are soft add them to the hot water or hot cream.


6. Crush more Oreo cookies and add these to the cheese mixture. Stir in with a spatula and then pour everything into the cake tin, over the cookie base.







7. Chill in the fridge for 6 hrs or overnight until fully set. Remove from the tin the next day and decorate with whipped cream and mini Oreo cookies and cookie crumbs.




This cheesecake recipe should be a real crowd pleaser. I really like its consistancy and the flavour combination. Have never used Oreo’s as a biscuit crumb base before but I’ll tell you what … it’s AH-MAAAAZING and I think I will be using it as my default chocolate base in future! I have to say a big ‘Thank You’ to Cooking with Karma for sharing this recipe on the internet. She has some fantastic food ideas and has her own cooking channel on YouTube … I strongly suggest people check out more of her stuff; I know I will.







~ ENJOY!! ~




Permanent link to this article: http://foodflurries.com/sweet/no-bake-oreo-cheesecake


  1. angeline

    hi, may i know the exact amount of thickened cream and condensed milk? coz i dont know how big the cup should be!

    1. bubviv

      A standard measuring cup holds about 230 – 250 mls of liquid. So for the cream I used 230 mls and for the condensed milk I used 60 mls … about three tablespoons. If you don’t like your cheesecake to be so sweet then adjust the amount of sugar accordingly. Taste as you go along. 🙂

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