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Philadelphia Oreo Cheesecake

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Prep Time: 10 mins    Cook Time: 0 mins

5 from 4 votes

All you need to make this Philadelphia Oreo cheesecake are six ingredients! Not only is this a super-easy recipe, but you don’t even have to switch the oven on. The Oreo cookie crust is rich and tasty while the filling is creamy and sweet.

Two slices of Philadelphia Oreo cheesecake topped with an Oreo cookie.
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Philly Oreo cheesecake is perfect for just about any occasion. You can prepare it ahead of time and just keep it refrigerated, freeing up your time to work on other dishes.

This dessert is a favorite among kids, adults, and just about anyone who loves chocolate. So, if Oreos make you smile, just imagine what a whole Oreo cheesecake is going to do!

These strawberry crunch cupcakes feature golden Oreos and this white chocolate cheesecake has a delicious cookie crust too!

Main Ingredients

The ingredients used to make Philadelphia Oreo cheesecake spread out on a table.

You just need 6 ingredients for this cheesecake and you can already guess 2 of those from the name! Here are all the ingredients you are going to need to make it:

  • Oreos: The star of the show. Everyone knows and loves Oreos and there are different varieties to choose from. I use regular Oreos, but if you want to experiment with other kinds, go ahead.
  • Butter: For the crust. The butter holds the cookie crumbs together to make the cheesecake crust. Combine the two while it’s melted then it will firm up in the refrigerator. Use unsalted or salted butter. It won’t really affect the taste.
  • Cream cheese: To make the filling. You can use whichever brand you personally prefer. I love full-fat Philadelphia cream cheese. It’s tasty, rich, and creamy.
  • Sugar: For sweetness. Plain granulated white sugar is fine here and adds the perfect amount of sweetness.
  • Vanilla extract: A contrasting flavor. Vanilla adds another flavor to support the tangy cream cheese and chocolate flavors in this delicious dessert. Feel free to personalize this recipe by using another extract instead, such as hazelnut for example. Yummy!
  • Whipped topping: For creaminess. Without this ingredient, the filling would be too firm. Do you prefer to make your own whipped heavy cream? You can certainly use that instead.

Instructions Overview

If you are in the mood to make a Philadelphia Oreo cheesecake, you’ll be pleased to know how easy it is! Crush some of the cookies and combine them with the melted butter, then press the mixture into a baking dish.

Next, you need to mix the cream cheese with the sugar and vanilla then mix in the remaining cookie pieces and whipped topping. Spoon this on top of the crust. Finally, allow the cheesecake to chill for several hours.

No-bake Oreo cheesecake sliced into squares on a table.

Common Questions

Is no-bake cheesecake better than baked cheesecake?

This is a matter of choice. I love both kinds. Actually, I never met a cheesecake I didn’t love! Baked versions have a different texture. It’s smoother. No-bake cheesecake recipes are handy though because you can make them in just 10 or 15 minutes!

How long does a no-bake cheesecake take to set in the fridge?

I usually make mine 6 to 8 hours before serving (to be on the safe side!) although it might be set in as few as 4 hours. If yours doesn’t seem to be firming up you can pop it in the freezer for half an hour to help speed it up.

What is block cream cheese?

A block or brick of cream cheese doesn’t contain much moisture, making it perfect for this cheesecake. You might not find block cream cheese outside of the United States, but you can use regular cream cheese from a tub instead.

What else can you use for cheesecake crust?

I don’t usually deviate from the Oreos when making this particular recipe. Feel free to experiment with other cookies. Gingersnaps would be good or something nutty like amaretti cookies.

What is the best way to store cheesecake?

Cover any Philadelphia Oreo cheesecake leftovers with foil or plastic wrap then keep refrigerated for up to 5 days or in the freezer for up to a couple of months.

A close up of Oreo cheesecake.

Chopnotch Tips

  • Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
  • Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
  • You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
  • Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
  • Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.
Finished Philadelphia Oreo cheesecake with milk and Oreo cookies in the background.

Quick and simple to prepare, this Philadelphia Oreo cheesecake is rich, creamy, and truly delectable. You can make it from scratch in just 10 minutes.

Let us know what you think! Give this recipe a rating in the comments section below.

Recipe

How to Make

Philadelphia Oreo Cheesecake

A no-bake cheesecake with Oreo cookie crust and a sweet, rich and creamy filling for an impressive dessert.
SCALE THIS RECIPE
Prep Time: 10 mins
Cook Time: 0 mins
Chilling Time: 4 hrs
Total Time: 4 hrs 10 mins
Servings: 16 slices

Ingredients

  • 14.3 ounces Oreos, 1 package, divided
  • ¼ cup unsalted butter, melted
  • 32 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 ½ teaspoons vanilla extract
  • 8 ounces whipped topping
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Instructions

  • Take 16 cookies and chop them into small bits using a sharp knife and then set them aside.
  • Place the remaining cookies into a Ziploc bag, seal the bag, and then crush the cookies finely using a rolling pin. Add the melted butter to the bag and mix well. Then transfer the mixture into a 13x9-inch baking pan, spread it evenly across the bottom of the pan, and press it down firmly to form the crust.
  • Combine the cream cheese, sugar, and vanilla into a large mixing bowl and beat well until fully blended, and then gently stir in the whipped topping and the chopped cookies.
  • Scoop the cream cheese mixture into the baking pan evenly over the Oreo crust and then refrigerate for at least 4 hours until firm. Serve and enjoy!
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Notes

  • Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
  • Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
  • You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
  • Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
  • Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.

Nutrition Facts

Calories: 407kcal (20%), Carbohydrates: 33g (11%), Protein: 5g (10%), Fat: 29g (45%), Saturated Fat: 16g (100%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 1g, Cholesterol: 70mg (23%), Sodium: 309mg (13%), Potassium: 149mg (4%), Fiber: 1g (4%), Sugar: 25g (28%), Vitamin A: 861IU (17%), Calcium: 72mg (7%), Iron: 2mg (11%)
Print Recipe
course:
Dessert
cuisine:
American

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