No Bake Oreo Dessert
No Bake Oreo Dessert is a rich and creamy layered dessert with irresistible layers of cheesecake, pudding and whipped cream, all nestled in an Oreo crust. It’s light, fluffy and melt-in-your-mouth delicious!
This No Bake Oreo Dessert is a total crowd pleaser and has quickly become one of my family’s most requested desserts! I created this recipe as a spin off of two of my most popular desserts – chocolate delight and no-bake Oreo pie. It’s so good, we’re all obsessed!
Even though this looks impressive because of the fun layers, it’s super easy to make! It starts with a simple crushed Oreo crust, then it has a sweet and tangy cream cheese layer topped with chocolate pudding, Oreo pudding and whipped cream on top.
Reasons you’ll love this recipe
- No oven required! This Oreo pudding dessert is easy to make with no need to turn on your oven.
- The best taste and texture: The crunch of the crumbly Oreo cookie crust is the perfect contrast to the luscious, sweet filling.
- Great make-ahead dessert for any occasion: This layered Oreo dessert needs at least 4 hours to set in the fridge, so it’s perfect for making the day before potlucks, holidays or a birthday celebration. Plus, kids and adults love this treat and it makes 12 servings to feed a crowd!
Ingredients you’ll need
This no bake Oreo dessert recipe is made with just 8 simple ingredients. You can find the printable recipe with measurements in the recipe card, below. Here’s what you’ll need to make it:
- Oreo cookies: You’ll need 36 Oreos to make the crust. I recommend using a family-size package, which contains 48 cookies, so you’ll have extras for the topping. If you plan to use full Oreo cookies for more decorating than what you see in these pictures, buy a party-size package.
- Unsalted butter: Melted butter is mixed with crushed Oreo cookies to bind the crumbs together.
- Cream cheese: For rich, slightly tangy creaminess.
- Powdered sugar: Confectioners’ sugar adds sweetness to the cheesecake layer while keeping it nice and smooth.
- Cool Whip: This whipped topping is mixed with the cream cheese layer and used as a topping for more sweet fluffiness!
- Pudding: You’ll need 2 boxes of instant pudding mix for 2 pudding layers – chocolate pudding and Oreo cookies ‘n creme pudding.
- Milk: Cold milk combines with the instant pudding mix for thick pudding. In this recipe, we’re not following the amounts for instant pudding on the box. This recipe uses less milk to mix the pudding, so it’s a bit thicker.
Substitutions and variations
- Gluten-free: To easily make this gluten free, use gluten-free Oreos.
- Whipped cream: I like the convenience of using Cool Whip for this recipe, but you can use homemade whipped cream. Whip 2 cups heavy cream until stiff peaks form. Fold half of the whipped cream into the cream cheese mixture until well combined. Then, use the other half for the topping.
- Pudding mix: If you can’t find the box of Oreo cookies ‘n creme instant pudding, use a box of instant vanilla pudding instead.
How to make this recipe
Oreo delight has 6 layers – an Oreo crust, fluffy cheesecake filling, chocolate pudding, cookies and cream pudding, whipped topping and a garnish of cookie crumbs. You’ll have a delicious dessert in no time!
Step 1: To make the crust, crush your Oreos (filling and all) in a food processor until you have fine crumbs (remove 1/4 cup for decorating the top). Then, pour and pulse in the melted butter.
Step 2: Press the cookie mixture into the bottom of a 9×13-inch baking dish (I use a metal measuring cup to help press the crust down). Place the pan in the refrigerator or freezer to firm up while you make the cream cheese layer.
Step 3: Mix the cream cheese with a mixer until light and fluffy. Then, add in powdered sugar and mix well. Add in 1 (8 ounce) container Cool Whip and continue to mix until everything is well combined.
Step 4: Spread this cream cheese layer over the crust. Place dessert in the fridge while you make the first pudding layer.
Step 5: Start with the chocolate pudding layer. In a medium bowl, combine chocolate instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
Step 6: Once thickened, spread the chocolate pudding mixture over the cream cheese layer.
Step 7: Repeat with the Oreo pudding layer. In a medium bowl, combine cookies ‘n creme instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
Step 8: Once thickened, spread the cookies ‘n creme pudding over the chocolate pudding layer. Place the dessert in the fridge while you make the topping.
Step 9: To make the topping, crush 12 Oreos (filling and all) in a food processor. Transfer the Oreo crumbs to a medium mixing bowl and stir with 1 (8 ounce) container Cool Whip.
Step 10: Spread the whipped topping/cookie mixture over the top of the cookies ‘n creme pudding layer.
Step 11: Sprinkle with the reserved 1/4 cup crushed Oreo cookies and if you’d like, you can decorate with more Oreos. Place in the refrigerator to set for at least 4 hours before slicing and serving. I typically make mine the evening before I plan to serve it, so it has time to set overnight.
Helpful tips
You will absolutely love this easy Oreo dessert! Here are some simple tips, so it’s perfect!
- Crushed Oreos: If you don’t have a food processor, you can use a high-powered blender or crush the cookies by placing them in a large ziplock bag, and rolling over them with a rolling pin or wine bottle. Just make sure to get all of the cookies good and crushed!
- Tip for the crust: Use the flat bottom of a glass or measuring cup to press the crust into the pan. This helps it stay together well without sticking to your fingers.
- Softened cream cheese: The cream cheese will become silky smooth if you let it sit at room temperature for 1-2 hours before preparing the filling. Here are some tips for softening cream cheese.
- Scrape the bowl: When beating the cream cheese, make sure you scrape the sides and bottom of the bowl. If the cream cheese sticks to the bowl and isn’t scraped down, you will end up with unincorporated chunks of cream cheese throughout your cheesecake filling.
Frequently asked questions
Similar to chocolate lasagna or chocolate lush, this Oreo dessert is a no-bake recipe with layers of pudding, cheesecake filling and a crumbly, sweet Oreo cookie crust. Once everything is layered, chill in the fridge for about 4 hours. It’s cool, creamy and refreshing!
I have not tried freezing this dessert, and I don’t know how good it will be after freezing and then thawing. However, if you’d like to try it, allow the dessert to set in the refrigerator for about 6 hours before transferring it to the freezer. Before freezing, wrap in plastic wrap and then aluminum foil for extra freezer protection. Freeze for up to 3 months. Thaw in the refrigerator or on the countertop, add the Oreo garnish and enjoy!
Storage recommendations
Tightly cover the pan of leftovers with plastic wrap and store in the refrigerator for up to about 4-5 days. You can also transfer smaller amounts to an airtight container and store in the fridge.
More easy no-bake dessert recipes
If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
No Bake Oreo Dessert
Ingredients
For the crust
- 36 Oreos, use a family size package, which has 48 cookies so you’ll have extra for the topping (if you want extras for decorating, use a party size package)
- 6 tablespoons unsalted butter, melted
For the filling
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 8 ounce container Cool Whip
- 1 (3.9 oz) box instant chocolate pudding mix*
- 1 (4.2 oz) box instant Oreo cookies 'n creme pudding mix*, or instant vanilla pudding mix if you can't find Oreo
- 3 cups cold milk, divided
For the topping
- 12 Oreos
- 8 ounce container Cool Whip
Instructions
- To make the crust, crush your Oreos (filling and all) in a food processor until you have fine crumbs (remove 1/4 cup for decorating the top). Then, pulse in the melted butter.
- Press the cookie mixture into the bottom of a 9×13-inch baking dish (I use a metal measuring cup to help press the crust down). Place the pan in the refrigerator or freezer to firm up while you make the cream cheese layer.
- Mix the cream cheese with a mixer until light and fluffy. Then, add in powdered sugar and mix well. Add in 1 (8 ounce) container Cool Whip and continue to mix until everything is well combined.
- Spread this cream cheese layer over the crust. Place dessert in the fridge while you make the first pudding layer.
- Start with the chocolate pudding layer: In a medium bowl, combine chocolate instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
- Once thickened, spread the chocolate pudding over the cream cheese layer.
- Repeat with the Oreo pudding layer: In a medium bowl, combine cookies ‘n creme instant pudding with 1 1/2 cups cold milk and whisk for 2 minutes.
- Once thickened, spread the cookies 'n creme pudding over the chocolate pudding layer. Place the dessert in the fridge while you make the topping.
- To make the topping, crush 12 Oreos (filling and all) in a food processor. Transfer the Oreo crumbs to a medium mixing bowl and stir with 1 (8 ounce) container Cool Whip.
- Spread the whipped topping/cookie mixture over the top of the cookies 'n creme pudding layer and garnish with the reserved 1/4 cup crushed Oreo cookies. If you'd like, you can decorate with more Oreos.
- Place in the refrigerator to set for at least 4 hours before slicing and serving. I typically make mine the evening before I plan to serve, so it has time to set overnight.
Notes
Did you make this recipe?
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Made this for my daughter’s and everyone loved it so much!
Made this for Thanksgiving and it was a major hit!!
This was addictively delicious! My family couldn’t stop eating it!