This Small Batch Cookies and Cream Cheesecake recipe is made with simple ingredients and is a no bake recipe making it perfect for the warmer months when you don’t want to turn on the oven. Using just 5 ingredients and making just 6 slices, this dessert is perfect for Oreo loving small families or couples.
I absolutely cannot get enough of how easy this small batch cheesecake recipe is! It comes together so quickly and requires no baking – just a little patience as the cheesecake absolutely must chill overnight in the fridge to ensure it sets.
After I made my no bake biscoff small batch cheesecake and promptly crowned it the best thing I’ve ever made, I knew that I wanted to try another one with a different flavour. The natural progression from biscoff cookies was to the classic and family favourite Oreo cookie.
I love anything with Oreos, as you’ve probably already noticed if you’ve hung around the dessert section on my website. They are the perfect cookie for cheesecake as well as they make a delicious base and also taste great within the filling.
A lot of Oreo cheesecake recipes with have chunky pieces of Oreo cookies dispersed throughout the creamy cheesecake filling. I thought about doing the same, but the texture and creaminess of this filling is the best bit so I didn’t want to sacrifice that.
Instead, we mix through A LOT of Oreo crumbs into the filling giving us that delicious taste but without sacrificing the smooth, creamy texture of the filling.
It’s a win-win situation here with the perfect balance of flavour vs creamy texture.
Ingredients for this no-bake oreo cheesecake
One of the many things that make this recipe so good is that you only need 5 ingredients to make this cheesecake! My version is lactose-free but yours doesn’t have to be if you don’t need it to be.
- Oreo biscuits – the hero of this recipe! We use oreos for the base as well as in the filling so you’ll need at least 2 packets (or more if you want a few to snack on, I mean decorate the top).
- Vegan butter – a little melted vegan butter is going to make the base deliciously buttery but also help hold it all together. If you don’t mind using dairy you can use regular butter here instead.
- Cream cheese – while I don’t usually eat dairy, I do make an exception for block cream cheese as this is essential for making this cheesecake set. I haven’t tried a spreadable non dairy alternative but I don’t think it would work the same. Instead, I buy the lactose free Philadelphia block cream cheese to make sure my tummy is able to handle it and I get a perfect cheesecake every time.
- Sweetened condensed milk – to reduce the amount of dairy in this cheesecake I like to use the new plant-based version which is made from rice and oat. I also find it’s not quite as sweet as the original which is perfect for my tastes but either plant based or original will work in this recipe.
- Vanilla – always vanilla for that little extra flavour boost.
How to make no bake cheesecake
To make this cheesecake you will need a couple of tools that are going to make this recipe so much easier. This is a food processor and a stand mixer.
If you don’t have these you can still try this recipe, but it’s going to be a bit harder to get the desired consistency which is essential for this recipe to ensure the cheesecake sets.
I’m usually pretty casual when it comes to my approach to baking and cooking, but this is one of those recipes where it matters how and when you add the ingredients therefore I recommend that you read the recipe in full all the way through before beginning to ensure best results.
You also will need to chill the cheesecake for at least 24 hours before serving so make sure you have plenty of time before you plan on serving this. If you rush this step again you may find that your cheesecake has not set. And we really don’t want that.
Start by making your base by placing 1 packet of oreos into the food processor and processing into a fine crumb. I always get asked if I remove the cream before doing this step and the answer is always no. I find that to be a complete waste of time so just throw in the whole cookie.
Once a fine crumb has formed, add in the melted butter and mix to combine.
Line a 8 x 4 inch loaf pan with baking paper, leaving a little of the paper hanging out over the top to make it easy to lift out the cheesecake, then add the biscuit crumbs to the base and press down firmly with your hands or a spoon so that the base has an even covering. Set this aside in the fridge while you prepare the filling.
Wipe out your food processor and add in the second packet of oreos. Process again until a fine crumb has formed and set aside.
For the filling you want to make sure your ingredients are at room temperature – this is another important factor to ensuring the perfect texture when set. To do this easily with the cream cheese just cut it into cubes and let sit on a plate. It will come to room temp much quicker than if you just leave it in the solid block.
Place the cream cheese into the bowl of a stand mixer with the paddle attachment fitted and begin mixing, slowly before turning up to medium. You want to whip the cream cheese for AT LEAST 5 minutes or until it’s looking really really creamy.
Stop the mixer and add in the vanilla and half of the oreo crumbs. Continue to whip for another 5 minutes, scraping down the sides and bottom of the bowl to make sure the mixture is beating evenly.
Once this mixture is combined and really soft and creamy, with the mixer running on medium low, SLOWLY drizzle in the sweetened condensed milk a little at a time. I say this with capitals because this is the most important step in the recipe.
This slow process of combining the condensed milk with the cream cheese after the cream cheese has been beaten extremely well is what is going to make the cheesecake set and ensure you don’t end up with cheesecake soup.
Continue beating until all of the condensed milk has been added and the mixture is super smooth and creamy before adding in the remaining oreo crumbs, less a couple of tablespoons. Mix until just combined and then pour the mixture into the loaf tin. Smooth out evenly with a spoon or spatula before sprinkling the final crumbs over the top and place the cheesecake into the fridge to set overnight.
Once the cheesecake has set, remove from the tin by gently lifting the edges of the overhanging baking paper and then slice in 6 pieces. Keep refrigerated for up to 4 days.
Recipe FAQs
No. While I use a dairy-free substitute for the condensed milk, I haven’t been able to find a suitable dairy-free alternative to block cream cheese (the spreadable ones are not suitable for this recipe). This version however uses lactose-free cream cheese making it still ok for those who have trouble digesting dairy.
Please share any creations on Instagram using the tag #eightforestlane as we would love to see what you’re making!
More recipes using Oreos:
Cookies and Cream Cake (Vegan)
Cookies and Cream Cupcakes (Vegan)
No-Bake Chocolate Tart (Vegan)
Small Batch Cookies and Cream Cheesecake (No-Bake)
Ingredients
For the base:
- 1 packet (133 grams) oreo biscuits
- 2 tablespoons melted vegan butter
For the filling:
- 1 x 250 gram block cream cheese
- ½ cup sweetened condensed milk
- 1 packet (133 grams) oreo biscuits
- 1 teaspoon vanilla
Instructions
- Line a 8 x 4 inch loaf pan with baking paper, leaving a little of the paper hanging out over the top to make it easy to lift out the cheesecake.
- In a food processor, add 1 packet of Oreo biscuits and crush into fine crumbs. Add the melted butter and mix again until the crumbs are coated and starting to come together.
- Tip the crumbs into the loaf pan and using a spoon or your hand, press the crumbs down until an even layer covers the base. Press it down firmly and then set aside in the fridge.
- Wipe out the bowl of the food processor and add in the second packet of Oreos and again pulse into fine crumbs. Set aside.
- Place the cream cheese into the bowl of a stand mixer with the paddle attachment fitted and begin mixing, slowly before turning up to medium. Whip the cream cheese for at least 5 minutes or until it’s looking really creamy. Stop the mixer and add in the vanilla and half of the Oreo crumbs and continue to whip for another 5 minutes scraping down the sides and bottom of the bowl to make sure the mixture is beating evenly.
- Once this mixture is combined, with the mixer running on medium low, slowly drizzle in the sweetened condensed milk a little at a time. Continue beating until all of the condensed milk has been added and the mixture is smooth.
- Finally, add in the remaining Oreo crumbs, less 2 tablespoons, to the mixture and beat again to combine.
- Pour the mixture into the loaf tin and smooth out evenly with a spoon or spatula and sprinkle over the reserved Oreo crumbs. Place the cheesecake into the fridge to set overnight.
- To remove the cheesecake from the pan, gently pull the excess paper from the long edge and the cheesecake should come out clean. Cut into 6 slices and enjoy!
Notes
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