There’s nothing better than a no-bake dessert that looks impressive but takes minimal effort. This No Bake Sour Cream "Cheesecake" (with Oreos) may remind you of a classic cheesecake, but there’s no cream cheese at all—just rich, tangy sour cream for a unique and creamy texture.
Just like these snickers bars, it's sweetened without refined sugar, making it a healthier choice for kids' birthdays and family celebrations.
No Bake Sour Cream Cheesecake
I love making this dessert for special occasions when I want something lighter than traditional cheesecake but still indulgent enough to satisfy a sweet tooth.
The crunchy Oreo crust, smooth sour cream filling, and luscious chocolate topping create the perfect balance of flavors and textures.
Plus, with just 20 minutes of prep and no oven required, it’s an effortless homemade treat for busy families who love from-scratch desserts!
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Why It's Yummy
💖 No-bake & stress-free – Just mix, chill, and enjoy!
💖 Healthier twist – No refined sugar, yet still creamy and decadent.
💖 Perfect for kids – A fun, delicious treat without the sugar overload.
💖 Rich chocolate topping – Because chocolate makes everything better!
Ingredients
- Oreo cookies – The classic chocolatey crunch!
- Butter – Helps hold the crust together while adding richness.
- Sour cream – The star ingredient! Instead of heavy cream cheese, sour cream gives this cheesecake a lighter, tangier, and ultra-creamy texture.
- Vanilla extract – A must for balancing the tanginess with a hint of warmth.
- Dark chocolate – Because everything is better with chocolate! It adds a rich, slightly bitter contrast to the creamy filling.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make No Bake Cheesecake
- Prepare the crust: Crush the Oreos until you get a fine, sand-like texture. I like using a food processor for a quick and even consistency, but if you don’t have one, place the cookies in a sealed bag and crush them with a rolling pin.
- Mix and press: In a bowl, combine the crushed Oreos with 2 tablespoons of melted butter. Stir until everything is well incorporated. Transfer this mixture to an 8-inch cake pan, pressing it down firmly to create a smooth, even crust.
- Add the jam layer: Spread a generous layer of your favorite jam on top of the crust.
- Prepare the biscuit layer: Crush the biscuit cookies into roughly ½-inch pieces. Unlike the Oreos, these should remain slightly chunky to give the ‘’cheesecake’’ layer a nice texture.
- Mix the creamy filling: In a large bowl, combine sour cream, vanilla extract, and the crushed biscuit cookies. Stir everything together until well mixed. No need for a super smooth texture—I like to keep it rustic, just the way I’ve been making it for years.
- Layer it up: Gently spread the sour cream mixture over the jam layer. Even it out, but don’t worry about making it look perfect!
- Make the chocolate topping: In a small saucepan, heat the half-and-half until it reaches a gentle simmer. Remove from heat, then add the chocolate and stir until fully melted and smooth—almost like making a rich hot chocolate.
- Finish and chill: Pour the melted chocolate mixture over the sour cream layer, spreading it evenly. Sprinkle sliced almonds on top for a little crunch.
- Chill and serve: Transfer the cheesecake to the fridge and let it set for at least 6 hours (or overnight for best results). Once firm, slice and enjoy!
Tips
- Make it nutty – Add crushed nuts to the crust for extra crunch.
- Go dairy-free – Swap sour cream for coconut yogurt for a dairy-free version.
- Try different toppings – Fresh berries or a drizzle of caramel are delicious alternatives to chocolate.
- Speed up setting – If you're short on time, pop it in the freezer for an hour before serving.
What can I use instead of Oreos?
Try graham crackers, chocolate wafer cookies, or even a nut-based crust.
Storing Leftovers
- To Store. Store in an airtight container for up to 5 days.
- To Freeze. Freeze individual slices for a quick treat; just thaw in the fridge before serving.
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Recipe Card
No Bake Sour Cream ‘’Cheesecake’’ (with Oreos)
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INGREDIENTS
For the Crust
- 2 tablespoons unsalted butter, melted, or use salted
- 19 Oreo cookies
For Sour Cream Layer
- ¾ cup tart jam, I used cherry
- 2 ½ cup sour cream, 18% fat
- 1 teaspoon pure vanilla extract
- 1 pound simple butter biscuit cookies or digestive biscuits, e.g. Leibniz
For Toppings
- 2 tablespoons coffee creamer or half and half
- ⅓ cup semi-sweet or dark chocolate chips or melting chocolate wafers
- 2 tablespoons blanched sliced almonds
INSTRUCTIONS
- Prepare the crust: Crush the Oreos until you get a fine, sand-like texture. I like using a food processor for a quick and even consistency, but if you don’t have one, place the cookies in a sealed bag and crush them with a rolling pin.19 Oreo cookies
- Mix and press: In a bowl, combine the crushed Oreos with 2 tablespoons of melted butter. Stir until everything is well incorporated. Transfer this mixture to an 8-inch cake pan, pressing it down firmly to create a smooth, even crust.2 tablespoons unsalted butter
- Add the jam layer: Spread a generous layer of your favorite jam on top of the crust.¾ cup tart jam
- Prepare the biscuit layer: Crush the biscuit cookies into roughly ½-inch pieces. Unlike the Oreos, these should remain slightly chunky to give the ‘’cheesecake’’ layer a nice texture.1 pound simple butter biscuit cookies or digestive biscuits
- Mix the creamy filling: In a large bowl, combine sour cream, vanilla extract, and the crushed biscuit cookies. Stir everything together until well mixed. No need for a super smooth texture—I like to keep it rustic, just the way I’ve been making it for years.2 ½ cup sour cream, 1 teaspoon pure vanilla extract
- Layer it up: Gently spread the sour cream mixture over the jam layer. Even it out, but don’t worry about making it look perfect!
- Make the chocolate topping: In a small saucepan, heat the half-and-half until it reaches a gentle simmer. Remove from heat, then add the chocolate and stir until fully melted and smooth—almost like making a rich hot chocolate.2 tablespoons coffee creamer or half and half, ⅓ cup semi-sweet or dark chocolate chips or melting chocolate wafers
- Finish and chill: Pour the melted chocolate mixture over the sour cream layer, spreading it evenly. Sprinkle sliced almonds on top for a little crunch.2 tablespoons blanched sliced almonds
- Chill and serve: Transfer the cheesecake to the fridge and let it set for at least 6 hours (or overnight for best results). Once firm, slice and enjoy!
NOTES
- This cake makes about 8-10 slices.
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze individual slices for a quick treat; just thaw in the fridge before serving.
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
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