This Oreo Chocolate No Bake Cheesecake is a layered freezer dessert that looks like it came from a bakery but takes about 20 minutes of hands on work. Soft pound cake, a layer of Oreos, creamy cheesecake, silky chocolate pudding, and fluffy Cool Whip are topped with crushed Oreos and frozen until firm.
No oven, no mixer, no stress. Just layer it, freeze it, and slice it.
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Why I Love This Recipe
- No baking required. Perfect for summer, holidays, or any time you don't want to turn on the oven.
- Five distinct layers. Every bite has cake, cookie, cheesecake, chocolate, and cream.
- Simple ingredients. Everything is easy to find at the grocery store.
- Make-ahead friendly. Prep it the night before a cookout, party, or family dinner.
Ingredients
- Oreo Cookies
- Milk
- Instant Chocolate Pudding Mix
- No Bake Cheesecake
- Cool Whip
- Sara Lee Pound Cake
See recipe card for quantities.
Instructions
Step 1: Make the Chocolate Pudding
In a bowl, whisk together the milk and instant chocolate pudding mix. Set it aside for 5 minutes to firm up.
Step 2: slice the Pound Cake
Slice the pound cake into ½ inch pieces.
Step 3: Layer the Pound Cake
Arrange the slices in a single layer across the bottom of a 13x9 baking dish.
step 4: Add the Oreos
Place a layer of Oreo cookies over the pound cake, covering as much of the surface as you can.
Step 5: Spread the Cheesecake
Spread the prepared no bake cheesecake over the Oreos in an even layer.
Step 6: Add the Chocolate Pudding
Spoon the firmed chocolate pudding over the cheesecake and spread it evenly.
Step 7: Top with Cool Whip
Spread the thawed Cool Whip over the pudding layer.
Step 8: Crush and Garnish
Crush up a few more Oreos and sprinkle them over the top.
Step 9: Freeze and serve
Cover the dish with foil and freeze for 2 to 3 hours.
Once firm, slice into squares and serve.
Pro Tips
- Crush the Oreos two ways. Pulse most of them into fine crumbs for the base, and leave some chunkier pieces for the top so it has texture.
- Thaw the Cool Whip in the fridge. Cool Whip that's still partly frozen leaves lumps. Fully thawed, it folds in smoothly.
- Chill your milk. Cold milk helps the instant pudding set faster and thicker.
- Whisk the pudding for a full 2 minutes. Then let it sit for 5 minutes before folding in the Cool Whip so it holds its shape.
- Pack the base firmly. Press the crumbs down with the bottom of a measuring cup so the layers don't slide when you cut.
Frequently Asked Questions
Do I have to bake this cheesecake?
No, this is a completely no bake recipe and the freezer firms everything up.
Can I make it ahead of time?
Yes. Make it up to a day or two in advance and keep it covered in the freezer until you're ready to serve.
How long does it keep?
Covered, it keeps about 4 to 5 days in the fridge or up to 2 months in the freezer.
Final Bite.
This Oreo Chocolate No Bake Cheesecake is the kind of dessert that disappears fast at a cookout, a holiday table, or a casual weeknight. It has crunchy cookie layers, creamy chocolate pudding, tangy cheesecake, and soft pound cake, and it takes almost no effort and needs no oven.
Make it once and it'll be your go to when you need something impressive without the work. Grab a spoon, and don't be surprised when someone asks for the recipe.
Related
Looking for other recipes like this? Try these:
Oreo No Bake Cheesecake
This easy Oreo chocolate no bake cheesecake layers crunchy Oreos, creamy chocolate pudding, and soft pound cake.
- Total Time: 15 minutes
- Yield: 12
Ingredients
- 13.29 oz Oreos
- 2 cups milk
- 3.9 oz instant chocolate pudding mix
- 24.3 oz No Bake Cheesecake mix
- 8 oz Cool Whip, thawed
- 16 oz Sara Lee pound cake
Instructions
- Slice the pound cake into half inch pieces and layer it into the bottom of a 13x9 dish.
- Layer cookies on top of the pound cake slices.
- Spread the No Bake Cheesecake on top of the Oreos and pound cake.
- Whisk the chocolate pudding mix with the 2 cups of milk until it thickens.
- Spread the pudding mixture over the cheesecake.
- Finish with Cool Whip and then crush and top with remaining Oreos.
- Cover with foil and freeze for 2-3 hours, then slice and serve.
Notes
- Let slices sit 5 minutes at room temperature for easier cutting.
- Store covered in the freezer for up to 1 week.
- Prep Time: 15 minutes
- Category: Dessert
- Method: No bake
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