Oreo Cheesecake recipe
Oreo Cheesecake recipe

Prep Time: 12 hours




Do you like the cheesecake? Do you like the oreo cookies? Then you will love this no bake oreo cheesecake recipe! This dessert, it’s very easy to make, you don’t need oven and their ingredients are cheap. The perfect cake


INGREDIENTS to make a oreo cheesecake


  • 25 oreo cookies
  • 75 softened butter 2’5 oz
  • 500g cream cheese 17’5 oz
  • 500g whipping cream 17’5 oz
  • 2 tbsp neutral gelatin powder (or 12 sheets)
  • 80g sugar 3 oz




1.- With hands, divide de two oreo cookies. after this, with a knife separate the cream from the cookie

2.- Put the cream in a large saucepan. And break a little the cookies with hands and put them in a blender. Crush them. If you have not a blender, you can crush the cookies with a whisk.

3.- When cookies are as a grit, reserve and keep about 1/3 of them on a plate. Add the softened butter to the remaining 2/3 of the cookies and beat them until both ingredients are integrated.

4.- Put this mixture in a springform pan pie. This will be the cake base. With a spoon, crush evenly throughout the mold surface. There should not be free hollows. After this, place the mold in the fridge, while making the next step

5.- In the pan which the creams are, put the whipping cream, the cream cheese, the sugar and the gelatin (powder or sheets). Heat over low heat while stirring constantly

6.- When melted, put this mixture over the base of cookie and butter. After this, place again the mold in the fridge overnight

7.- At the next day, sprinkle with a sieve or a simple strainer the 1/3 kept cookie over curdled cake. Unmold and it’s made!!


The no bake oreo cheesecake is very easy to make, as yo can see. I hope you enjoy it!!


If you enjoyed this oreo chessecake please, share on your favourite social network. This will help me!



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6 thoughts on “OREO CHEESECAKE recipe

  • 27/05/2016 at 00:20


    I just wanted to know that how much water to take to mix the gelatin? Say if I take 250 ml of cream cheese and 250 ml of cream, then how much gelatin should I use and what is the ratio of gelatin to water in such a case?

  • 02/06/2016 at 23:32

    What size springform pan do you use?
    thank you 🙂

    • 03/06/2016 at 14:26

      Hi, with these amounts, 18cm diameter!

  • 20/02/2017 at 13:54

    what butter that you use? normal or unsalted?
    what brand of whipping cream that you use?
    can you reply as fast as you can
    thank you

    • 21/02/2017 at 18:11

      The butter is unsalted. And the brand is not revelant. Probably the whipping cream in your country and mine is not the same. But both should serve.

  • 20/06/2017 at 21:05

    Hi. Concerning the gelatin, is it obligatory? What can be used as replacement? I saw somewhere someone said “agar agar”. Can I use that to replace the gelatin?
    Waiting for your reply.
    Thank you.


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