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If you want a FOOLPROOF no-bake cheesecake recipe use this one: this EASY No-Bake Cheesecake is perfect! It’s fluffy and just the right amount of sweet with an Oreo crust!

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overhead of full cheesecake with whipped cream and sprinkles

Why this is the BEST Easy No Bake Cheesecake

Have you ever tasted something no-bake and then weren’t sure if you actually baked it? No? Okay, then I’m just weird.

The thing is, this cheesecake is completely NO BAKE but when I tasted the first bite I felt like I was back in New York eating a slice of cheesecake at Katz’s Deli. That’s how amazing a no-bake cheesecake can be: THIS AMAZING.

Now, in my time on this blogging earth, I’ve made lots of no-bake cheesecakes. I’ve made them with macadamia nut crust, with lemon, Oreo no bake cheesecake and even one I proclaimed to be the BEST No Bake Cheesecake with sweetened condensed milk. But….THIS one really is. I mean that is delicious but THIS recipe tastes more like an authentic cheesecake than any other no-bake one I’ve ever had.

If that’s not a resounding endorsement for you to make cheesecake ASAP then I don’t know what is.

This EASY No Bake Cheesecake is completely foolproof. If you’ve had problems with other no bake cheesecake recipes, fear not: this one is perfect.

Ingredients in no bake cheesecake

What’s In This 4 ingredient No Bake Cheesecake

I always thought that no-bake cheesecakes needed ingredients like cool whip or sweetened condensed milk but they don’t. This no-bake cheesecake has just a 4 simple ingredients for the filling and they’re all ingredients you already have:

Cream Cheese: Make sure it’s room temperature/softened. This is MANDATORY!

Powdered Sugar: For sweetness, you can also use granulated but I prefer powdered.

Vanilla: Flavor

Heavy Whipping Cream: Required! This helps make the body of the cheesecake.

That’s it! Just a few simple ingredients actually make a fluffy and flavorful cheesecake. It has that telltale bite that a baked cheesecake has without turning on your oven, and because it only has 3/4 cup of sugar in it it’s not too sweet.

overhead shot of easy no bake cheesecake

Really, I couldn’t believe how much I loved this recipe. I promise you it’s totally foolproof: it’ll set up without you thinking twice. All that cream cheese sets to make a thick cheesecake, but there are a few tips to make sure you’ll have success.

how to make cheesecake collage photo

How to make an EASY No Bake Cheesecake

  1. Make the crust by stirring together Oreo cookie crumbs and melted butter.
  2. Press the crust into a springform pan.
  3. Mix together cream cheese, sugar and vanilla.
  4. Mix while pouring in heavy whipping cream.
  5. The cream will puff it up and make it like extra thick whipped cream.
  6. Add to the crust and chill until set.
slice of cheesecake on white plate

What kind of crust does a cheesecake have?

Honestly? Whatever kind you like! there are tons of no bake cheesecake recipes out there with a graham cracker crust, so I decided to make a chocolate Oreo crust. It’s easy to make an Oreo crust: just process the cookies in a food processor.

If you want another type of crust, you can use graham cracker crust, shortbread crust, or even peanut butter cookie crust.

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

It depends on the recipe, but this one will set pretty fast. With three blocks of cream cheese it has a good base and shouldn’t be runny at all.

The filling for this cheesecake is reminiscent of the frosting on my Strawberry Shortcake Cake Roll. That frosting is a cream cheese whipped cream and this is made similarly, but with more cream cheese and less cream.

Expert Cheesecake Tips

You don’t need to use gelatin to set your cheesecake but you DO need to pay attention to the recipe.

  • Don’t use low-fat or fat-free cream cheese.
  • Use HEAVY whipping cream. Not whipping cream, not milk, not half and half. You MUST use heavy whipping cream. Check the fat content to make sure it has at least 35% fat. That’s what makes it set up.
  • Decorate the cheesecake with my perfect whipped cream recipe!
slice of cheesecake on white plate

I love topping my cheesecakes with a simple whipped cream. It’s easy and doesn’t take away from the flavor of the filling.

How long does no bake cheesecake last?

I mean is that really a question? I went to town with a fork! But you could definitely make this a day ahead. It’ll last 2-3 days just fine. (Just don’t add the whipped cream on top until before serving.)

Do you need any special tools for making no bake cheesecake?

slice of cheesecake with bite missing on white plate

This easy no-bake cheesecake is the fluffiest and most flavorful no-bake cheesecake I’ve ever had. It’s a no bake version of a New York Style Cheesecake!

Foolproof Cheesecake FAQ

Why didn’t my cheesecake set?

You must use heavy whipping cream or it won’t set properly. You also need to beat it long enough, until stiff peaks form.

How to store no bake cheesecake?

Store loosely covered in the refrigerator for up to 3 days.

Can you freeze no bake cheesecake?

I don’t recommend freezing this version of no bake cheesecake.

Can I use graham cracker crust?

Yes you switch it up and use graham cracker crust if you prefer!

Other Favorite No Bake and Cheesecake Recipes

Have you made this recipe?

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easy no bake cheesecake slice on plate

Easy No Bake Cheesecake Recipe

4.63 from 8 votes
This is the most perfect Easy No Bake Cheesecake Recipe! It’s a foolproof recipe full of cream cheese with an Oreo crust. Everyone loved this cheesecake!
Prep Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 30 minutes
Yield 10 servings
Serving Size 1 slice


For the crust:

  • 30 Oreos leave the cream inside
  • 6 tablespoons unsalted butter melted

For the cheesecake:

  • 3 8-ounce blocks (678g) cream cheese, room temperature
  • ¾ cup (85g) powdered sugar
  • 1 cup (237ml) heavy whipping cream see note
  • 1 teaspoon vanilla extract
  • Whipped Cream for garnish
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  • Crush Oreos in a food processor. You want a fine crumb.
  • Stir melted butter into Oreo crumbs with a fork until all are moistened. Press into the bottom and halfway up the sides of a 9-inch springform pan. Chill until filling is done.
  • Beat room temperature cream cheese with a hand or a stand mixer until smooth. Mix in the powdered sugar until creamy and smooth.
  • Add the vanilla and then slowly add the whipping cream while mixing. Continue mixing until stiff peaks form (the cheesecake will stand up when you move the mixer).
  • Spread cheesecake into prepared pan. Chill at least one hour before slicing and serving.
  • Garnish with whipped cream before serving, optional.

Recipe Video

Recipe Notes

  • Do not remove the cream from the Oreos.
  • The cream cheese MUST be room temperature. It’s best if you let it sit on the counter for about an hour before making the cheesecake.
  • You MUST use heavy whipping cream for success. Check the fat content; it must be at least 35%. Do NOT use regular whipping cream.

Recipe Nutrition

Serving: 1slice | Calories: 348kcal | Carbohydrates: 35g | Protein: 2g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 50mg | Sodium: 176mg | Potassium: 95mg | Fiber: 1g | Sugar: 23g | Vitamin A: 560IU | Vitamin C: 0.2mg | Calcium: 25mg | Iron: 3.1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

**Did you make this recipe? Don’t forget to give it a star rating below!**

slice of cheesecake on plate with words on photo

FOOLPROOF Easy No Bake Cheesecake – this is the BEST one you’ll ever try! It sets up every time and is super creamy and PERFECT with that Oreo crust!

Last Updated on April 25, 2022

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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  1. Hello, I’ve made this cheesecake twice so far and its YUMMY! However, its a bit softer than I thought it would be. Roughly how long should we be whipping it at the end to get to the stiff peaks? I whipped for several minutes but was worried I’d over whip and ruin it somehow and would rather have it too soft than ruined. I’m not looking for an exact number just an idea–about 5 minutes, about 10 minutes, about 15, etc Thank you

    1. It’s less of a time than a feel. The whipped cream shouldn’t have any runny parts left in it and should be “stiff” (stands up on it’s own, or if you hold the mixer upside down it stays put)