Ann Reardon

Giant Oreo Cheesecake Recipe

giant oreo no bake cheesecake recipe how to cook that

This oreo no bake cheesecake tastes so good you have to try it. Decorating it like an oreo is optional but makes it a fun dessert to serve to your guests.


Cookie Dough for details 

(this will make more dough than you need so make extra into some cookies).
1 cup or 225g (7.94 ounces) sugar
230g (8.11 ounces) or 1 cup plus 1tbsp butter
1 egg
2 1/2 cups or 375g (13.23 ounces) plain flour
1/2 cup or 55g (1.94 ounces) cocoa powder
70g (2.47 ounces) dark chocolate
Beat together the butter and sugar until smooth. Mix in the egg and then the plain flour. Melt the chocolate and work quickly to mix it into the dough. Knead to form a ball and then roll out onto baking paper.  Cut out the letters for OREO using letter shaped cookie or playdoh cutters. Cut two triangles, use a straw to cut some mini circles and then cut lots of strips and chop them into rectangles to go around the edge of the cheesecake. Cut out an oval big enough to fit around your letters and then the other shapes as shown in the video. Bake them in the oven at 180 C (356 degrees Fahrenheit) . They will not take long because they are so thin.

Fudgy Brownie Base and Top Recipe

The cookie part of 6 oreos (reserve filling for next step)
100g (3.53 ounces) or 1/3 cup plus 2 tbsp butter
2 eggs
1 cup or 218g (7.69 ounces) sugar
3/4 cup or 120g (4.23 ounces) self raising flour
1/4 cup or 30g (1.06 ounces) cocoa powder
200g (7.05 ounces) dark chocolate, roughly chopped
Preheat your oven to 180C (356 degrees Fahrenheit). Grease and line two round 18 cm (7.09 inches) cake tins with baking paper. Place the cookie part of the oreos into a plastic bag and crush with a rolling pin until you have fine crumbs.  Put the butter into a bowl and melt it in the microwave. Add the eggs and whisk in. Pour in the sugar and mix well.  Add the cocoa powder and self raising flour and whisk through until no lumps remain.  Stir through the dark chocolate and the crushed oreos until just combined. Split the mixture evenly between the two tins.  Bake in the oven for approximately 15 minutes or until a knife inserted into the centre comes out clean. 

Oreo Cheesecake Filling Recipe

2 tablespoons gelatine dissolved in 1/3 cup water
750g (26.46 ounces) cream cheese – leave out of the fridge to soften while you make the base
1 cup or 218g (7.69 ounces) sugar
filling from 6 oreos
3/4 cup or 190mL (6.42 fluid ounces) milk
3/4 cup or 190mL (6.42 fluid ounces) cream
Additional 5 oreos chopped roughly

Line the base and sides of a 17 cm (6.69 inches) round container with baking paper. The container should be slightly smaller than the size of the base and top.  Sprinkle the gelatin over cold water, stir and leave to stand.  Beat cream cheese until smooth, add in the sugar and oreo filling.  Pour in the milk and cream and mix well.  Slowly heat the softened gelatine in the microwave until it is a smooth liquid (if you overheat  it will overflow so do 20secs at a time or use a large bowl).easy oreo cheesecake recipe recette receta cheesecake
While the beaters are running pour the gelatin into the mixture.
Roughly chop 5 oreos. Pour some mixture into the container and add some chopped oreos to the centre section, add more mixture and continue this until you have used it all. Try to keep the edges completely white by putting the chopped oreo towards the centre.  This recipe will serve approximately 15 people.
oreo no bake cheesecake recipe how to cook that

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All recipe quantities in the book are in grams, ounces and cups.

112 Comments View Comments

  1. 3abolitionist

  2. To half this recipe would it work to cut the proportions down? Do you have a recipe for a cookie base instead of a brownie one? Thanks!

  3. Hi Ann,
    I really enjoy watching your videos every week and I was wondering if I could use whipping cream instead of cream for the filling part. Also, it’s just for me and my family, so how can I cut down the recipe to just for 5 people?

    Many thanks,

    • Hi Amy, Whipping cream means different things in different countries. As long as you use a cream with around 30% fat or higher, it should be fine.

  4. Hi, Ann. I`m a big fan of your work. You are so talented! I made this Oreo Cheesecake and it came out delicious. The cheesecake part is fine, however the Fudgey Brownie part is very hard, since I need to keep it on the fridge. Any advices on what I could do? Cheers!

    • Hi Leonardo, It is odd that it is very hard. If it is just firm from being in the friidge, just take it out 30mins prior to serving to let it soften a little.

  5. Hi Ann, I was wondering if the whipping cream was neccessary as in your video of how to make this for the cheesecake you didn’t mention the cream and only mentioned the milk? THanks

    • Hi Jun, Yes the cream is added with the milk even though it didn’t get a clear mention in the video. It makes for a much better result. Thanks for checking.

  6. Hi Ann,

    This looks delicious. I wanted to ask if I could move to an 8″ for the base and a 7″ for the creamcheese filling? If not how deep of a pan would I need for the filling?

    • Hi James, Yes you could adjust the size of the pan as you have in mind. The layers would be a little less deep but still in proportion. You may need to adjust the cooking time of the brownie layers.

  7. Hi Ann, I have got a question: for how many people does de cake reach? 30 people are coming, so, is one cheesecake enough?

  8. Hi Ann. I made this. Delicious!!! Here’s a picture of it (R = P in greek)

    • Hi Andreas, This looks great!

  9. Hi Ann. I made this oreo Cheesecake following your instructions. It turned out very nice thank u.☺

  10. Hi Ann….
    Can I use chocolate powder in place of the dark chocolate?

  11. Hello Ann
    I’m thinking of making this for my children school GALA and would refrigerate it before taking it to school. But because it may not be inside the fridge as they put up cake stall, would the filling melt if not in fridge for quite some time?

    • Hi again Ann.
      Don’t know if you saw my 《《 previous comment but I have made my oreo cheese cake following your quidelines and this is how it turned out. Thank you for the tips and it taste yummy too. My son would love it for his school Gala tomorrow.

    • Hi Ann.
      I made this for my children school gala like I said before. Here’s a picture

  12. IMPORTANT may you redo the chocolate balloon bowls, the camera angel is a little to close an hard for me to get a good view. please

  13. Can I use spreadable cream cheese ?

    • Hi Cherly the spreadable cream cheese is much softer so you may need to increase the gelatine.

  14. Hi Ann,

    I’m making this cake for a friend’s birthday who is severely allergic to gluten and sulphates (which means I have made the oreo cookies myself – using vanilla icing cream as the middle – and using agar flakes as a gelatin substitute).

    I made the cheesecake filling yesterday and just took it out of the freezer and it seems to resemble more of an ice-cream and I fear that it would lose its structure and melt. (Please note: for this filling I did use gelatin as it was a trial cake)

    Is there any chance that, using your same recipe for the cheesecake filling, it could instead be refrigerated rather than frozen?

    Also I used quark cheese as in the UK they don’t sell block Philadelphia cheese only the spreadable which according to Nigella is a no no. Would that effect the taste?

    Moreover, if I used an alternative recipe and make regular refrigerated cheesecake would the structure be firm enough to hold the oreo top layer and details on top?

    I would really appreciate it if you could respond as soon as possible since her birthday is in a few day and I can only bake at night due to my work hours. Sorry for all the questions, incorporating the gluten-free aspect has been a very stressful challenge.

    Many Thanks,

    • I am pretty sure that as long as the filling is sturdy and is up to your standards it is fine to use. I am in the Uk as well and if you use more gelatine to the spreadable cheese, it will be sturdy enough. Using a normal cheesecake and applying the cookie would be fine as long as you are about to serve it there and then otherwise, it will lose it’s structure.
      Hope this helps

  15. hi ann is there any alternatives for gelatin?

    • You could use agar flakes and you could get these from Asian shops. I am unsure on the quantity though.
      Hoped it helped

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