No Bake Oreo Cheesecake Recipe (Easy Cookies and Cream Dessert)

Sharing is caring!

Make this rich and creamy No Bake Oreo Cheesecake with a crunchy Oreo crust and luscious cookies-and-cream filling. An easy make-ahead dessert perfect for parties and celebrations.

Oreo Cheesecake Recipe | Cookies and Cream Cheesecake | Easy No Bake Cheesecake | Oreo Dessert | Cheesecake Without Oven | Make Ahead Cheesecake | Summer Dessert Recipe

EAsy Cheesecake

This no-bake Oreo cheesecake is the dessert I reach for every time I need something that looks impressive but takes almost no effort. Creamy, rich, and packed with that classic cookies-and-cream flavor, and you don't switch the oven on once.

Whether you're making it for a birthday, family gathering, potluck, or festive celebration, this easy cookies and cream cheesecake comes together with minimal effort and can be prepared well in advance.

This Oreo cheesecake has been a family favorite for quite sometime. The combination of creamy cheesecake filling and crunchy Oreo crust is one that both children and adults love.

The best part is that it can be prepared the day before serving, making it ideal for entertaining.

Why This Recipe Works

Most no-bake cheesecakes rely on gelatin or whipped cream to hold their shape. This one uses labneh, a thick strained yogurt cheese common in Middle Eastern cooking. It's naturally dense, slightly tangy, and sets beautifully in the fridge without any extra help.

The other trick? I separate the Oreo cream filling from the cookies before crushing them for the base. That cream goes straight into the cheesecake filling, giving you a deeper cookies-and-cream flavor throughout.

And then there's the coffee. Just one teaspoon of instant coffee stirred into the crust crumbs deepens the chocolate flavor of the Oreos dramatically.

• No cream cheese needed. Labneh does the job beautifully and costs far less
• No oven, no baking, no fuss. Just chill and serve
• Individual servings look elegant and require zero effort to plate
• Ready in 3 hours when set in shot glasses (6 hours if making a full-sized tart)
• Uses the whole Oreo. The cookies become the crust; the cream goes straight into the filling. Nothing is wasted
• A reliable party dessert. Make them the night before and pull them out of the fridge when needed

What is Labneh & Why Does it Work Here?

Labneh is strained yogurt , it has had most of its whey drained out, which gives it a thick, cream cheese like texture and a gentle tang. It is easily found in Indian and international grocery stores. Some shops also sell it as "hung curd" or "chakka" in Indian contexts.

It works in this no bake Oreo cheesecake for exactly the same reasons cream cheese does: the fat content gives it body, the tang balances the sweetness of the condensed milk and Oreo filling, and the thick texture holds up in the fridge without needing gelatin. Once chilled for a few hours, the set is firm, smooth, and genuinely creamy.

If you make your own hung curd at home by straining full-fat yogurt through a muslin cloth overnight, that works just as well. I have spiced labneh here, the procedure is the same, just skip the spices for plain labneh.

Ingredient & Substitutions

• Labneh / Curd Cheese , we get it here in all grocery stores. you can also make it at home by straining full fat yogurt overnight.
  • Full-fat cream cheese - the most direct substitute; use the same quantity
  • Mascarpone - slightly richer, but works beautifully
  • One can also try Full fat Greek yogurt. The texture will be like a soft serve, should work well as shot glass dessert. Healthy too, think of the protein!!!
• Condensed milk This does double duty as both sweetener and texture builder. Don't swap it for regular milk or it won't set.
• Instant coffee Use any instant coffee you have on hand. This is optional, but I'd strongly encourage keeping it, it amplifies the chocolate and makes the crust smell absolutely incredible.

How to Make No Bake Oreo Cheesecake

• Separate the Oreo Cream, Using the flat side of a butter knife, gently twist apart each Oreo and scrape the cream filling into a small bowl. Set the cream aside for the filling.
• Make the Crust, Place the cookies in the blender. Add the melted butter and coffee powder to the blender. Pulse until you get fine, evenly mixed crumbs.
• Set the Crust in the Glasses, Spoon about 2 tablespoons of crumb into each shot glass and press it down lightly into an even layer. Place all the glasses in the fridge to firm up while you make the filling. You can also use a tart tin or muffin cups. Have give it detailed in the recipe card.

• Make the Filling, In a wide bowl, add the labneh, the reserved Oreo cream, and the condensed milk. Beat everything together with an electric hand beater for 1 to 2 minutes.
• Fill the Glasses, Take the shot glasses out of the fridge and spoon 2 to 3 tablespoons of the filling over each crust. Cover each glass with cling wrap.
• Chill and Set, Return everything to the fridge. For shot glasses, the cheesecake will be set and ready in 3 hours.
• Garnish and Serve, When ready to serve, remove the cling wrap. Place a mini Oreo or two on top of each glass and finish with a pinch of cookie crumbs. Serve immediately straight from the fridge.

No Bake Oreo Cheesecake Recipe (Easy Cookies and Cream Dessert)

Make this rich and creamy No Bake Oreo Cheesecake with a crunchy Oreo crust and luscious cookies-and-cream filling. An easy make-ahead dessert perfect for parties and celebrations.

No ratings yet

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 10 minutes minutes

Resting time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 10 people

Calories: 112kcal

Equipment

• Blender or food processor (for the crust crumbs)
• Electric hand beater or stand mixer
• 6 shot glasses and 1 muffin cup or a tart tin with a removable base
• Cling wrap

Ingredients

• 12 Oreo cookies
• 1 tablespoon butter melted
• 1 teaspoon instant coffee
• ½ cup labneh/curd cheese
• 90 grams condensed milk
• mini oreo cookies for garnish

Instructions

• Remove the cream in the oreo cookies separately using a blunt knife. Keep it aside
• . I have used 6 shot glasses and one muffin cup to set the cheesecake. If needed you can use a tart tin with removable base also.

Make the Crust

• Take the oreo cookies in a blender, add butter ,coffee powder and pulse to get a fine powder

Set the Crust in the Glasses

• Divide the cookie crumb among 6 shot glasses. I have used about 2 tablespoon of crumb for each glass. There was about 3-4 tablespoon crumb leftover, which was used in the muffin cup.
• If setting in a muffin cup, lay the cup with cling wrap, see to that some of it, hangs outside the cup, so it is easy to pull the cheesecake out after it is set.
• Let the base rest in the fridge, while we make the filling.

Make the Filling

• In a wide bowl, add labneh, the cream of the oreo cookies, and condensed milk. Using a electric beater, whisk it all together.
• Don't expect it to go fluffy, labneh doesn't aerate the way whipped cream does. What you want is a smooth, luscious cream that holds its shape. That's perfect.
• Want extra crunch? Fold in 2-3 tablespoons of roughly crushed Oreos here.

Fill the Glasses

• Add 2-3 tablespoon of this cream on top of the cookie crumb set in the shot glasses. After filling the 6 shot glasses, there was about ¼ cup of cream leftover, which i filled in the muffin cup.

Chill & Set

• Wrap the individual shot glasses with cling wrap and let this cheesecake sit in the refrigerator and set for atleast 5-6 hours minimum.
• Since it is set in shot glasses, it will ready in 3 hours itself, but if setting it in a big tart tin as one cheese cake, leave it to set for a minimum 6 hours.

Garnish and Serve

• To serve, remove the cling wrap, garnish it with little cookie crumb and mini oreos on top and serve immediately.

Nutrition

Calories: 112kcal | Carbohydrates: 16g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 7mg | Sodium: 80mg | Potassium: 85mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 60IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2mg

Disclaimer

I m not a Doctor or a Nutritionist The Nutrition information provided above comes from the plugin and is only an estimate.

Tried this recipe?Mention @Icampinmykitchen or #icampinmykitchen

For Recipe VideosSubscribe & Follow @Icampinmykitchen on Youtube

Tips for the Best Result

• Do not skip straining the labneh. If the labneh you have looks a little loose or watery, hang it in a muslin cloth in the fridge for an hour before using. A thicker labneh gives you a firmer, creamier set.
• Press the crust firmly. Use the back of a small spoon or the base of a shot glass to press the crumbs into a compact, even layer. A loosely packed crust will crumble when you eat it.
• Taste the filling before filling the glasses. Condensed milk varies in sweetness across brands. Taste the mixture and adjust if needed. A squeeze of lemon juice can also be added to brighten the flavour.
• Coffee in the crust is optional but recommended. Half a teaspoon of instant coffee is enough to add depth without any coffee flavor coming through. It just makes the crust taste more chocolatey and less one-dimensional.
• For a tart tin version: Line the base with baking paper before pressing in the crust. It makes removing the whole cheesecake much cleaner.
• Make it the night before. For shot glasses, three to four hours is the true minimum. A few extra hours in the fridge is always worth it. Overnight chilling gives it a firmer, more sliceable texture and lets the flavors settle.
• Cover properly. Cheesecake in the fridge picks up other flavors if left uncovered. Cling wrap pressed directly onto the surface of the filling works best.

Variations and Substitutions

• Add white chocolate. Melt 50g of white chocolate, let it cool slightly, and fold it into the filling. It adds richness and helps the cheesecake set a little firmer.
• Chocolate version. Mix a tablespoon of good cocoa powder into the filling or melted dark chocolate for a deeper chocolate hit.
• Strawberry topping. A spoonful of fresh strawberry compote spooned over the top just before serving makes this feel like a proper restaurant dessert.

More No Bake Desserts from My Kitchen

If you liked this recipe, these are worth trying next:

Quick No Bake Cheesecake with Banana and Nuts is a 10-minute dessert that comes together even faster and is a great option when you have almost no time at all.

The No Bake Poha and Millet Chocolate Cheesecake Tart is a more interesting spin - a wholesome, millet-based tart that looks beautiful and is quite unlike anything else on the blog.

For something completely different but equally no-fuss, the Banoffee Pie is a crowd-pleaser every single time .