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Looking for the perfect no-bake cheesecake recipe with an Oreo crust? This is it! You are going to love this cherry cheesecake dessert recipe featuring a decadent cream cheese filling topped with cherry pie filling. Not only is it so easy to make, it’s no-bake and SO good!
Years ago, when the Chocolate Lasagna recipe I posted went viral, I realized how much everyone loves both chocolate and layered desserts! I kept those two things in mind when I came up with this incredible no-bake cheesecake dessert. I call it Chocolate Cherry Dream or no-bake cheesecake but you can call it whatever you’d like. :) It all starts with an Oreo cookie crust, then top it with a fluffy cream cheese filling and finish it all off with Cherry Pie Filling. This is the kind of dessert the whole family will love and it’s the perfect no-bake dessert for holidays and parties. Enjoy! ❤️-Ashley
Oreo Crust for No-Bake Cheesecake
Making an Oreo crust for cheesecake is quite simple and requires just a few ingredients. Here is my basic recipe that can be used with a variety of desserts.
You’ll need:
- Oreo cookies – about 36 cookies, the amount that comes in a standard package of Oreos
- Butter – six tablespoons, melted.
To make the crust:
- Crush the Oreos – use a food processor, or place the cookies in a sealed plastic bag and use a rolling pin or other firm heavy object to crush the cookies.
- Combine with melted butter – transfer the cookie crumbs to a large bowl and combine with melted butter.
- Mix – mix the crumbs and the melted butter together until well combined. The mixture should resemble wet sand.
- Prepare the pan – spray a 9×13 inch casserole dish with non-stick spray or line it with parchment paper or foil.
- Press into pan – press the Oreo crumb mixture into the pan. Use your fingers, or the back of a spoon or measuring cup to firmly pack the crumbs onto the bottom of the pan.
- Chill – place the dish in the refrigerator so that the Oreo Cookie crust can set and firm up while you make the cheesecake filling.
I recommend using regular Oreo cookies (versus the double stuff variety) because it provides a better consistency for making an Oreo crust for desserts.
No-Bake Cheesecake Filling Ingredients
No-bake cheesecake filling pairs perfectly with an Oreo crust. I wanted something simple and easy that didn’t require baking. To make no-bake cheesecake filling, you’ll need the following ingredients:
- cream cheese – softened to room temperature. Reduced-fat cream cheese is not recommended for this recipe. I prefer my cheesecake recipes be made with Philadelphia brand cream cheese for the best result.
- powdered sugar
- cold milk
- Cool Whip – if you do not have Cool Whip available, feel free to make homemade whipped cream as a substitute.
Cool whip is a non-dairy alternative to traditional whipped cream. It has a smooth, creamy texture but is a bit thicker and holds it’s shape better than traditional cool whip. It is used out of convenience.
How to make no-bake cheesecake filling:
Here’s a brief overview of how to make the no-bake cheesecake recipe with cool whip:
- Beat the cream cheese – with your mixer, beat the cream cheese until it’s light and fluffy
- Add in powdered sugar and milk – mix on low to ensure that the powdered sugar doesn’t make a big mess (we’ve all done that before, right? Powdered sugar goes flying everywhere?)
- Combine with Cool Whip – gently stir in a 12 ounce tub of Cool Whip
Assembling no-bake cheesecake
With the crust resting in the refrigerator and the cheesecake filling prepared, it’s time to assemble this delicious cherry dream dessert!
- Remove the Oreo crust from the refrigerator
- Add the cream cheese layer – evenly spread the creamy, fluffy cheesecake layer on top of the Oreo cookie crust.
- Top with Cherry Pie Filling
- Chill – place this dessert in the refrigerator for two hours, or the freezer for one hour before serving.
Cherry Pie Filling
To keep things simple, I used a can of cherry pie filling from the grocery store. Feel free to make your own cherry pie filling if you have a recipe that you love. I have used this recipe for Cherry Pie Filling before and it’s delicious!
This Chocolate Cherry Dream dessert will set-up in the fridge for a couple of hours. When it’s done you’re left with a chocolate-y cherry treat that everybody is going to love! Promise!
Serving suggestions
No-Bake Cheesecake with Oreo Crust is made in a 9×13 inch pan which is larger than a standard pie. I cut this dessert into 3-4 pieces going across, and 4-6 pieces going down the length of the pan which provides anywhere from 12-24 servings – it’s the perfect cheesecake dessert for a crowd!
More layered desserts:
If you love layered desserts as much as I do, you’ve got to try some of my personal favorites:
Just like Chocolate Lasagna, I think you’ll come back to this no-bake cheesecake with Oreo crust recipe over and over. Enjoy! If you try this recipe, please come back to leave a star rating or tag me on social media. I love to hear from you!
No Bake Cherry Cheesecake with Oreo Crust
Ingredients
- 36 Oreo Cookies
- 6 Tablespoons butter melted
- 16 ounces cream cheese softened to room temperature
- 3/4 cup powdered sugar
- 2 Tablespoons cold milk
- 12 ounce tub Cool Whip
- 21 ounce can Cherry Pie Filling
Instructions
- Prepare a 9 x 13 inch baking dish by spraying it with non-stick cooking spray. I sometimes also line the pan with tinfoil to create handles so that I can easily lift the dessert out of the pan and cut it into pieces.
- Begin by crushing 36 Oreo cookies. I used my food processor for this but you could also place them in a large ziplock bag and crush them with a rolling pin. When the Oreos have turned into fine crumbs, you are done. You will use the whole cookie, including the filling.
- Transfer the Oreo crumbs to a large bowl. Sitr in 6 tablespoons melted butter and use a fork to incorporate the butter into the cookie crumbs. When the butter is distributed, transfer the mixture to the prepared 9 x 13 inch baking dish. Press the crumbs into the bottom of the pan. Place the pan in the refrigerator while you work on the filling.
- With your mixer, beat the cream cheese until light and fluffy. Add in 3/4 cup powdered sugar and 2 Tablespoons cold milk and mix to combine. Stir in a 12 ounce tub of Cool Whip.
- Remove the crust from the refrigerator and spread the cream filling over the cookie crust.
- Use a spatula to spread the cherry pie filling over the top.
- Place in the freezer for one hour or the refrigerator for two hours before serving.
- Enjoy!
