This easy no-bake vanilla cheesecake is a summer favorite. A crisp golden Oreo crust holds a light, creamy filling studded with crushed golden Oreos, finished with whipped cream and rainbow sprinkles. It takes about 15–20 minutes to prepare and should chill overnight for the best texture.
About this recipe
- The filling is a simple no-bake mix of whipped cream, cream cheese, powdered sugar and vanilla, folded together with crushed golden Oreos for texture and flavor.
- The crust is made from golden Oreos and melted butter. Pressing the crumbs firmly into the pan and baking the crust briefly gives it better structure than an unbaked crust.
- Top the cheesecake with whipped cream, crushed cookies and rainbow sprinkles. A white chocolate drizzle would also be a lovely alternative.
Ingredients needed
The full printable recipe with exact measurements and instructions is in the recipe card below.
Ingredient notes
- Cream cheese: Use full-fat cream cheese and bring it to room temperature so the filling is smooth. If your cream cheese comes in a tub and seems watery, pat it with paper towel to remove excess moisture.
- Golden Oreos: For the crust, process the cookies into a fine crumb. For the filling, leave some chunks for texture.
How to make this recipe
One: Preheat the oven to 350°F (175°C). Combine finely processed golden Oreo crumbs with melted butter.
Two: Press the crumb mixture firmly into an ungreased 9″ springform pan and bake for 10 minutes. Let the crust cool completely.
Three: Whip the heavy cream in a stand mixer with the whisk attachment until stiff peaks form (about 5 minutes). Set aside.
Four: In the mixer fitted with the paddle attachment, beat room-temperature cream cheese until completely smooth.
Five: Add powdered sugar and vanilla to the cream cheese and beat on medium-high until smooth and incorporated.
Six: Fold in the whipped cream gently, then fold through the crushed golden Oreos.
Seven: Pour the filling into the cooled crust, smooth the top with an offset spatula, cover, and refrigerate overnight (12 hours recommended). Six hours will work but the cheesecake slices will be less firm.
Eight: Remove the springform sides, pipe whipped cream if desired, and finish with extra crushed Oreos and sprinkles. Serve chilled.
Recipe tips
- Weigh ingredients when possible—metric measurements give the most consistent results.
- Bring cream cheese to room temperature to avoid lumps in the filling.
- Use the bottom of a measuring cup to press the crust evenly into the pan.
- If the edges look rough after removing the pan, smooth them with a small offset spatula or cover the edge with piped whipped cream.
Frequently asked questions
Chill for at least 6 hours, but overnight (about 12 hours) gives the best, clean slices.
A deep-dish pie plate can be used, but you won’t be able to remove the cheesecake from the pan for presentation.
Keep the cheesecake covered in the refrigerator for up to 4 days.
This cheesecake does not freeze well, so freezing is not recommended.
Yes — swapping in classic chocolate Oreos would be delicious.
Other no-bake recipes
- Strawberry Crunch Cheesecake (similar no-bake filling with a fruity twist)
- Peach Pie with Graham Cracker Crust
- Chocolate Covered Rice Krispie Treats
If you try this Golden Oreo Cheesecake, tag your photos on Instagram and leave a review — it’s always lovely to see how it turns out in your kitchen.
Recipe
Golden Oreo Cheesecake
A simple no-bake vanilla cheesecake in a golden Oreo crust, studded with crushed Oreos and topped with whipped cream.
Equipment
- 9″ springform pan
Ingredients
Cheesecake crust
- 24 golden Oreos (about 266 g), processed into fine crumbs
- ¼ cup (60 g) unsalted butter, melted
Cheesecake
- 2 cups (480 ml) heavy cream
- 16 oz (455 g) cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 cup (113 g) powdered sugar
- 14 golden Oreos, crushed
Whipped cream (for topping)
- 1 cup (235 g) heavy cream
- 1 teaspoon vanilla extract
Instructions
Crust
- Preheat oven to 350°F (175°C).
- Process golden Oreos until very fine, mix with melted butter, press into an ungreased 9″ springform pan, and bake 10 minutes. Let cool completely.
Cheesecake filling
- Whisk 2 cups heavy cream in a stand mixer with the whisk attachment until stiff peaks form. Set aside.
- Beat cream cheese in a mixer with the paddle attachment until smooth.
- Sift powdered sugar into the cream cheese, add vanilla, and beat on medium-high until smooth.
- Fold the whipped cream into the cream cheese mixture, then fold in the crushed Oreos.
- Pour the filling into the cooled crust, smooth the top, cover with plastic wrap, and refrigerate overnight (12 hours recommended).
Whipped cream
- Whip 1 cup heavy cream with 1 teaspoon vanilla until stiff peaks form. Use immediately to pipe or spread over the cheesecake, then sprinkle with crushed Oreos and rainbow sprinkles.
Notes
Heavy cream: If you are in the UK, use double cream.
Cream cheese: Room-temperature cream cheese ensures a lump-free filling. If your cream cheese comes in tubs with extra moisture, pat it with paper towel to remove excess liquid.
Storage: Keep refrigerated up to 4 days. The cheesecake does not freeze well.