These No Bake Oreo Cheesecake Bites start with a no-bake Oreo crust and are filled with creamy cookies and cream cheesecake filling loaded with Oreo cookie crumbs. They are super easy to make, require just 6 ingredients and only 15 minutes of active prep time!
Get ready for summer with another no-bake Oreo recipe. Today, we are making no-bake Oreo cheesecake bites that are set in the freezer, and served cold. They are the perfect treats for those warm days.
Why you’ll love this recipe:
- You’ll need just 6 simple ingredients
- It takes only 15 minutes to prepare
- The cheesecake sets in the freezer, so no oven, no stove and no gelatin needed
- You can easily change the cheesecake flavor by using different Oreo flavors
These little mini cheesecakes are so easy to make, you can get the kids to help you make it as a fun family activity. Plus everyone will enjoy eating them!
Ingredients and Substitutions
This Oreo cheesecake bites recipe requires just 6 simple ingredients. As always, the recipe card at the bottom of the post includes the full list of ingredients with quantities. Here are some notes and substitution tips.
- Oreos – I use classic Oreos for the crust and the cheesecake filling. There is no need to remove the cream filling between the cookies, just make sure to get the classic version and not double stuffed. This recipe will also work with golden Oreos or any other flavor Oreos like peanut butter or mint to add subtle flavor to your cheesecake.
- Butter – I use unsalted butter to bind the Oreo cookie crumbs together to make the pie crust. In a pinch you could use salted butter.
- Cream cheese – I use regular full fat cream cheese for the no bake cheesecake filling. I don’t recommend light cream cheese since the cheesecake won’t turn out as rich. You can try using mascarpone cheese in this recipe.
- Heavy whipping cream – heavy cream is also used in the cheesecake filling. Light whipping cream will work but the cheesecake won’t be as rich.
- Sugar – granulated sugar is used only to sweeten the cheesecake filling.
- Vanilla – I add just a hint of vanilla in the cheesecake filing. Make sure to always use pure vanilla extract for the best flavor.
How to make easy no bake Oreo cheesecake bites
Make the Oreo crust
First, ground a whole pack of Oreo cookies in a food processor until they become fine crumbs. Transfer to a mixing bowl and measure out 1 cup of Oreo crumbs, set aside for the filling.
Add melted butter to the Oreo crumbs in the mixing bowl, mix with a fork until the butter is evenly distributed and the Oreo crumbs start to clump together.
Turn the mixture out into your prepared baking pan. Press into an even layer on the bottom of your pan to form a crust. Let it set up in the refrigerator or freezer while you prepare the cheesecake filling.
Note: it doesn’t really matter at this point whether you let the crust set in the refrigerator or freezer and for how long because we’ll freeze the entire cheesecake once finished to let the whole thing set anyways.
For more details and tips on how to make Oreo crust, check out my post for 2-Ingredient Oreo Pie Crust.
Prepare Oreo cheesecake filling
In a stand mixer bowl, beat heavy whipping cream with vanilla extract and half the sugar until stiff peaks form. Transfer whipped cream to a small bowl and store in the refrigerator.
In the same stand mixer bowl, without washing, add the cream cheese along with the remaining sugar and beat until creamy.
Fold the whipped cream into the cream cheese mixture. Add the reserved Oreo crumbs and fold to incorporate. You can just use “stir” mode on your stand mixer.
Transfer the Oreo cheesecake filling to the baking pan with the Oreo crust prepared earlier. Use a spatula to spread the filling into an even layer. Freeze the cheesecake until the filling sets completely, 6 – 8 hours or overnight.
Before serving, allow the cheesecake to thaw for 10-15 minutes until soft enough to slice into mini cheesecake bites with a sharp knife. You can serve these with extra whipped cream and crushed Oreos on top.
- Make sure the cream cheese is softened before beating it with sugar. Room temperature cream cheese is easier to cream and incorporate with the whipped cream.
- Make sure to line the baking pan with parchment paper such that you can lift the frozen cheesecake out of the pan. See the process photo above.
- You could also use an 8” or 9” springform pan for this recipe. This will allow you to remove the cheesecake from the pan easily.
- You could even use a muffin tin to make individual mini Oreo cheesecakes.
- To get clean slices, put your knife under hot running water or dip it in a cup filled with hot water for a few seconds, wipe dry before slicing into the cheesecake.
- You can either serve the cheesecake bites frozen or refrigerated. They are best served cold.
What do these no bake Oreo cheesecake cubes taste like?
If you keep these cheesecake bites frozen, they will taste like a cross between cheesecake and ice cream.
If you let them thaw in the refrigerator before serving, they will be creamy but lighter than regular cheesecake that’s made with eggs. They will also be a lot softer because they aren’t set with eggs or gelatin.
Do I need to remove the cream filling from the Oreos?
You don’t need to remove the Oreo cream filling before crushing them to make the crust. The filling adds more sweetness and moisture to the crust and actually helps bind it together along with the butter.
Can I make this recipe ahead of time?
Absolutely, you can make this recipe well in advance. Simply store the cheesecake in the freezer until ready to serve. Allow the cheesecake to thaw slightly before slicing into bite size pieces or the crust will be too hard to cut through.
How do I store these cheesecake bites?
Since these Oreo cheesecake bites are made without eggs or gelatin, they won’t be able to keep their shape at room temperature or in the refrigerator for a long time, so it is best to store leftovers in the freezer in an airtight container.
They will last up to 1 months. Longer than that, their quality will degrade.
When storing leftovers, make sure you store them as individual bites so you can thaw just a few pieces to enjoy at a time.
Other Oreo Desserts
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No Bake Oreo Cheesecake Bites
- 3 oz unsalted butter (85 g, melted)
- 1 package of Oreo (405 g)
- 1 cup heavy whipping cream (240 g)
- 1 lb cream cheese (454 g)
- ½ cup granulated sugar (90 g, divided)
- 1 teaspoon pure vanilla extract (4 g)
Make Oreo crust
- Ground the Oreo finely in a food processor. Transfer to a mixing bowl and measure 1 cup to reserve for the filling.
- Melt butter in the microwave for 30-45 seconds. Brush an 8”x8” square baking pan with some melted butter, line the pan with parchment paper such that the ends drape over the side. Brush with some more butter and line with another piece of parchment paper crosswise.
- Add the rest of the melted butter to the ground Oreo in the mixing bowl, use a fork to mix together.
- Pour the crumbs into the prepared baking pan and press tightly and evenly using the bottom of a measuring cup. Refrigerate to firm up while you prepare the filling.
Make Oreo cheesecake filling
- In the stand mixer fitted with the balloon whip or in a mixing bowl using a hand mixer, beat heavy cream with ¼ cup of sugar and the vanilla extract until stiff peaks form, set aside or transfer to another bowl if using a stand mixer..
- In the same stand mixer bowl (no need to clean) or another mixing bowl, beat the cream cheese with the remaining ¼ cup of sugar until creamy.
- Fold the whipped cream back into the cream cheese, add the reserved cup of Oreo crumbs and fold until evenly distributed.
- Pour the filling into the baking pan over the Oreo crust, use a spatula to even out the top.
- Cover with plastic and freeze overnight or until completely set before serving.
- You do not need to remove the Oreo filling.
- Allow the cheesecake to defrost slightly on the countertop before slicing into it.
- Warm your knife under hot running water for a few seconds, wipe dry before making a slice and repeat. This will give you clean slices.
- Best to store in the freezer before serving as well as any leftovers.
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They tasted great, but I’d say use less butter for the crust. It was really mushy when it thawed didn’t really keep the form of a crust.
Hi Tiela, thanks for the feedback. You could also try to bake the crust to keep it together and crispier if you’d like.
When I first found the Hersheys Cookies and Cream Chocolate Bars, I fell head over heels with the flavour combo and now I can’t get enough of it. Your cookies and cream cheesecake bites look so creamy and perfect
These look fantastic! Thanks for sharing!