Five no-bake Oreo desserts, from a classic cheesecake to a vegan version, with the catch for each.

Oreos and cream cheese are a perfect pair, and neither needs an oven. A no bake Oreo dessert starts with a cookie crust, adds a creamy filling, and sets in the fridge. That is the whole method.

This guide picks five recipes from popular dessert blogs. Each one gets a short intro, the key amounts, and a “Watch out” line with the catch. We kept the numbers from the original recipes, so click through for the full steps.

Want more ideas? Browse our guides to no-bake cheesecake recipes, easy no-bake desserts, and no-bake chocolate desserts.

In this article

Quick Answer: What Is the Easiest No Bake Oreo Dessert?

The easiest no bake Oreo dessert is the mini cheesecake. You need three ingredients: Oreos, cream cheese, and powdered sugar. Mix, spoon into a muffin tin, and freeze for 3 hours. There is no springform pan and no whipped cream.

Larger desserts take more time but still need no oven. The classic no-bake Oreo cheesecake chills at least 4 hours. The Oreo pie chills 6 hours. The mint cheesecake needs 1 hour for the filling.

Almost every recipe here needs soft cream cheese and a long chill. Take the cream cheese out early, and check the Watch out line under each recipe before you shop.

No-Bake Oreo Cheesecake

This is the classic. A thick Oreo crust holds a smooth cream cheese filling packed with chopped cookies.

The Live Well Bake Often recipe crushes 24 Oreos with 4 tablespoons melted butter for the crust in a 9-inch springform pan. The filling beats 16 ounces of brick cream cheese with 1 cup powdered sugar and 1 teaspoon vanilla. Fold in 2 cups stiffly whipped cream, then 16 chopped Oreos. Spread over the crust and chill at least 4 hours.

Yield: 10 slices.

Storage: keep leftovers in an airtight container for up to 4 days.

Watch out: use brick-style cream cheese, not tub spread, which gives a soft filling that is hard to slice. The cream must be cold to whip, and the cream cheese must be soft. Add toppings on the day you serve. A thawed 16-ounce tub of whipped topping can replace the cream, with the sugar cut to 3/4 cup.

No Bake Oreo Pie

This pie is a showstopper for a crowd. It has a tall, cookies-and-cream filling and a piped whipped cream topping.

The First Year Blog recipe makes the crust from a 14.3-ounce package of Oreos (36 cookies) and 7 tablespoons melted butter. The filling beats 16 ounces of cream cheese with 1 cup powdered sugar and vanilla, then folds in 8 ounces of Cool Whip and 20 chopped Oreos. Chill 6 hours. The topping whips cream with 2 ounces of cream cheese for a stable finish.

Yield: 12 servings in a 9 or 10 inch pan.

Make ahead: assemble up to 2 days early. It freezes up to 3 months.

Watch out: the ingredient list shows 36 Oreos for the crust but the steps use 20 chopped in the filling. The extras go on top. One reader used 33 Oreos and said the crust did not hold. Some readers found the cream cheese flavor strong.

NO Bake Mini Oreo Cheesecakes

These minis are the quickest recipe on the list. Each one gets a whole Oreo on the bottom, and the freezer does the setting.

The Six Sisters’ Stuff recipe uses a 14.3-ounce package of Oreos and 16 ounces of cream cheese. Set aside 12 whole Oreos for the bases. Crush the rest and save 1/3 cup for topping. Beat the cream cheese with the powdered sugar, fold in the crumbs, and fill muffin liners 3/4 full. Top with crumbs and freeze 3 hours.

Yield: 12 mini cheesecakes.

Storage: keep in an airtight container in the freezer, and thaw a couple of hours before serving.

Watch out: the sugar amount is listed as “2 1/2 cup,” which may be a typo, so check it before you mix. Readers say the filling can stay soft after 3 hours, and suggested adding more powdered sugar. The 15-minute total on the page leaves out the freeze time.

No Bake Oreo Mint Cheesecake

This cheesecake adds a cool mint flavor and a green tint. The chocolate chip top gives it a St. Patrick’s Day look.

The Yummiest Food recipe presses 24 crushed Oreos with 1/4 cup melted butter into a 9-inch springform pan. The filling combines 24 ounces of cream cheese, 1/2 cup powdered sugar, 2 cups of whipped heavy cream, and 1 1/2 cups of Oreo crumbs. Add 1 teaspoon mint extract and 5 to 6 drops of green food coloring. Chill 1 hour, then spread 1 cup of melted chocolate chips on top.

Time: 35 minutes, plus the chill.

Watch out: the recipe does not say to whip the cream first, though readers did. The author said vanilla can replace mint extract, but the page does not tell you how it tastes. Melted chocolate chips may not set glossy like the photos. The author confirmed it can be frozen.

Vegan No-Bake Oreo And Caramel Cheesecake

Oreos happen to be dairy-free in the UK, which makes a vegan cheesecake possible. This version swaps in coconut cream and dairy-free cream cheese.

The Tinned Tomatoes recipe mixes 200 g dairy-free biscuits with 100 g dairy-free spread for the base. The filling whips the thick cream from a chilled 400 g tin of coconut milk with 4 tablespoons icing sugar and vanilla. Fold in two 200 g tubs of dairy-free cream cheese and spread over the base. Chill a few hours, then top with caramel, Oreos, and chocolate chips.

Yield: serves 8, with 35 minutes of active time.

Watch out: chill the tin of coconut milk overnight, and use full-fat. A reader said light coconut milk will not whip. The texture is softer than a dairy cheesecake. The page gives no pan size or storage time, and dairy-free caramel is costly. The author calls it an indulgent treat.

Conclusion

No bake Oreo desserts prove you do not need an oven to impress. Pick the minis for speed, the classic cheesecake for a crowd, or the vegan version for plant-based guests.

Start early, because chilling takes the most time. Use soft brick cream cheese and cold cream for the best texture. For more ideas, read our guide to no-bake cheesecake recipes.