This no-bake Golden Oreo cheesecake is silky and indulgent, packed with Golden Oreos and ideal if you prefer vanilla over chocolate. It has a crunchy Golden Oreo crust, chunks of Oreo throughout the filling, and is finished with whipped cream and more Golden Oreos. 
Oreo cheesecake is a longtime favorite, and this Golden Oreo no-bake version is a simple, crowd-pleasing twist. Because it’s no-bake, you skip the oven and let the refrigerator do the work. The result is a lighter, creamier filling—almost mousse-like—studded with chopped Golden Oreos and supported by a firm, buttery cookie crust. Finish it with whipped cream and extra cookies for a beautiful dessert that’s easy to make ahead.
Making No-Bake Golden Cheesecake
Below are clear step-by-step instructions for the crust and filling, plus helpful notes to ensure success. The condensed recipe follows the directions.
For the Golden Oreo Crust
- Place Golden Oreos (wafers and filling) in a food processor and pulse until finely crushed, or put them in a sealed bag and crush with a rolling pin.
- Combine the crushed cookies with melted unsalted butter until the mixture resembles damp sand and holds together when pressed.
- Press the cookie mixture into the bottom of a lightly greased 9-inch (23-cm) springform pan, pressing it up the sides about one-third to one-half of the way.
- Place the crust in the freezer while you prepare the filling—this helps it set quickly.
No-Bake Filling
- Chill the whipping cream before starting. In a cold bowl, beat 1 1/4 cups (300 ml) whipping cream with 2 tablespoons powdered sugar until stiff peaks form, then set aside.
- In a large bowl, beat 24 ounces (683 g) softened full‑fat brick cream cheese with 1 1/2 cups (165 g) powdered sugar and 2 teaspoons vanilla extract until smooth and creamy—about 3–5 minutes. A stand mixer fitted with the paddle attachment works well.
- Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, preserving the airiness. Fold until the mixture is uniform and you no longer see streaks of whipped cream.
- Fold in about 12 chopped Golden Oreos, either in pieces or crushed, according to your preference.
- Spoon the filling into the prepared crust and smooth the top.
- Refrigerate the cheesecake for at least 6 hours, or overnight, to allow it to firm up completely. This chilling step is essential.
Baking Tips, Tricks & Common Questions
- Whipping Cream: Use whipping cream from a carton with 33–35% fat so it whips properly. Keep it cold for best results.
- Cream Cheese: Use full-fat, brick-style cream cheese (not low-fat, whipped, or spreadable) for the right texture and stability.
- Ingredient Temperatures: Whipping cream should be cold; the cream cheese should be at room temperature. To soften cream cheese faster, remove it from the package and cut into cubes.
- Oreos: A standard 14.3-ounce package of Golden Oreos contains about 36 cookies, so you’ll need about 34 cookies for the crust and filling. If you buy a larger family-size package, you may have extra for topping.
Rich, creamy and loaded with Golden Oreos, this no-bake cheesecake is a delightful dessert that’s easy to prepare ahead of time. Serve chilled with piped whipped cream and extra cookies for a showstopping finish.
Golden Oreo Cheesecake
A no-bake Golden Oreo cheesecake with a buttery cookie crust, airy cream cheese filling, and plenty of Golden Oreo pieces.
Prep: 30 mins
Chilling: 6 hrs
Total: 6 hrs 30 mins
Servings: 12 slices
Equipment
- 9-inch (23 cm) springform pan
Ingredients
Golden Oreo Crust
- 34 Golden Oreos
- 5 tablespoons unsalted butter (70 grams), melted
Cheesecake Filling
- 1 1/4 cup (300 ml) whipping cream, 33–35% fat
- 2 tablespoons powdered sugar
- 24 ounces (683 g) full-fat cream cheese, brick style, softened
- 1 1/2 cups (165 g) powdered sugar
- 2 teaspoons vanilla extract
- 12 Golden Oreos, chopped or crushed
To Decorate
- Whipped cream
- Golden Oreos
Instructions
- Lightly grease a 9-inch (23-cm) springform pan.
Golden Oreo Crust
- Crush the cookies (wafer and filling) in a food processor or in a sealed bag with a rolling pin.
- Mix the crushed cookies with the melted butter until combined.
- Press the mixture into the bottom and about 1/3–1/2 up the sides of the prepared pan. Freeze while making the filling.
No-Bake Cheesecake Filling
- In a chilled bowl, beat the whipping cream with 2 tablespoons powdered sugar until stiff peaks form. Set aside in the fridge.
- Beat the softened cream cheese with 1 1/2 cups powdered sugar and vanilla until smooth and creamy.
- Carefully fold the whipped cream into the cream cheese mixture until uniform and no streaks remain.
- Fold in the chopped Golden Oreos gently.
- Spoon the filling into the crust and smooth the top.
- Refrigerate for at least 6 hours or overnight to set.
To Serve
- Run a thin, sharp knife around the edge of the crust, then unclamp the springform ring.
- Optionally pipe whipped cream around the edge (use 1/2 cup whipping cream and 1 tablespoon powdered sugar) and top with Golden Oreos or sprinkle the top with crushed cookies.
- Slice with a thin, sharp knife, cutting through the crust cleanly for neat slices.
Notes
- Whipping Cream: Use whipping cream from a carton with 33–35% fat so it whips correctly.
- Whipped Topping: To substitute whipped topping like Cool Whip, skip whipping the cream and fold 2 cups of thawed whipped topping into the cream cheese mixture.
- Cream Cheese: Use full-fat, brick-style cream cheese softened to room temperature.
- Storage: Keep the cheesecake refrigerated. It will stay fresh up to 4 days stored in the pan covered tightly or in an airtight container.
- Nutrition: Nutrition information is an estimate per slice (1 of 12) without additional toppings.
Nutrition
Calories: 601 kcal, Carbohydrates: 50 g, Protein: 6 g, Fat: 42 g, Saturated Fat: 22 g