Name: Oreo Lemon Dessert No Bake
Prep time: 30 min
Total time: 6 h
Cuisine: American
Ingredients: 36 Oreo cookies, finely crushed; 6 tablespoons unsalted butter, melted; 2 (8 ounce) packages cream cheese, softened; 1 (14 ounce) can sweetened condensed milk; 1 cup heavy cream; 1/2 cup freshly squeezed lemon juice (about 3–4 lemons); 2 tablespoons lemon zest (about 2–3 lemons); 1 teaspoon vanilla extract; Whipped cream, for garnish; Lemon slices, for garnish; Oreo cookie crumbs, for garnish; Lemon zest, for garnish

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Oreo Lemon Dessert No Bake: Quick & Easy Recipe

Bright, creamy, and impossibly simple, this Oreo Lemon no-bake dessert balances zesty lemon with the chocolate crunch of classic Oreos for a treat that feels both decadent and effortless. It’s a great last-minute showstopper for warm evenings, potlucks, or whenever you want something refreshingly sweet without turning on the oven. If you enjoy quick no-bake desserts, you might also like this easy saucy vegan ramen noodles recipe for contrasting meal inspiration.

Why make this recipe
If you’re tired of desserts that require hours in the oven, finicky temperature control, or complicated techniques, this Oreo Lemon dessert is perfect because it delivers showy results with minimal fuss — no baking, simple mixing, and flavors that please a crowd. The lemon keeps the filling light and bright, while the Oreo crust adds familiar crunch and chocolate notes. It’s also versatile: make it in a springform pan for a clean slice or a pie dish for casual serving.

Ingredients

36 Oreo cookies (regular, not Double Stuf), finely crushed
6 tablespoons (3 ounces) unsalted butter, melted
2 (8 ounce) packages cream cheese, softened to room temperature
1 (14 ounce) can sweetened condensed milk
1 cup heavy cream
1/2 cup lemon juice, freshly squeezed (from about 3–4 lemons)
2 tablespoons lemon zest (from about 2–3 lemons)
1 teaspoon vanilla extract
Whipped cream, for garnish
Lemon slices, for garnish
Oreo cookie crumbs, for garnish
Lemon zest, for garnish

Step-by-Step Guide to Making Oreo Lemon Dessert No Bake: Quick & Easy Recipe

Prepare the Oreo crumbs
- Use a food processor to finely crush the Oreos. If you don’t have one, place the cookies in a zip-top bag and crush with a rolling pin until finely ground and mostly uniform. Aim for a texture that will compact well into a crust.
Melt the butter
- Melt 6 tablespoons (3 ounces) of unsalted butter in the microwave in 10–15 second bursts, stirring between bursts, or melt gently in a small saucepan over low heat.
Make the crust
- In a medium bowl, combine the crushed Oreo crumbs and melted butter. Mix until the crumbs are evenly moistened and resemble damp sand.
- Press the Oreo crumb mixture into the bottom of a 9-inch springform pan or pie dish. Use the bottom of a measuring cup or your fingers to press firmly into an even layer, compacting well so the crust holds when sliced.
Chill the crust
- Place the crust in the refrigerator for at least 30 minutes, or freeze for 15 minutes, to set while you prepare the filling.
Beat the cream cheese
- Ensure your cream cheese is softened to room temperature before starting. In a large bowl, beat the two 8-ounce packages of cream cheese with an electric mixer until smooth and creamy, scraping down the bowl as needed.
Add sweetened condensed milk
- Gradually add the entire 14-ounce can of sweetened condensed milk to the cream cheese, beating on low speed until well combined and smooth.
Add lemon and vanilla
- Slowly add the 1/2 cup freshly squeezed lemon juice and the 2 tablespoons lemon zest to the cream cheese mixture. Mix just until incorporated. Stir in 1 teaspoon vanilla extract. Taste and adjust lemon zest if you prefer a brighter lemon punch.
Whip the cream
- In a separate clean bowl, whip 1 cup heavy cream with an electric mixer until you reach stiff peaks. Be careful not to overwhip; stop when peaks hold their shape but remain smooth.
Fold in whipped cream
- Gently fold the whipped cream into the lemon cream cheese mixture in batches, using a spatula. Fold until just combined to keep the filling light and airy.
Assemble the dessert
- Remove the chilled Oreo crust from the refrigerator. Pour the lemon cream filling evenly over the crust and use a spatula to smooth the top.
Chill to set
- Cover with plastic wrap and refrigerate for at least 4–6 hours, or preferably overnight, to allow the filling to firm up and flavors to meld.
Unmold and garnish
- If you used a springform pan, carefully remove the sides before serving. Garnish with dollops of whipped cream, lemon slices, additional Oreo cookie crumbs, and a sprinkle of lemon zest.
Slice and serve
- Slice into wedges with a warm, clean knife (wipe the blade between cuts for cleaner slices) and serve chilled.

Keeping Oreo Lemon Dessert No Bake: Quick & Easy Recipe Fresh

Refrigerate: Store in an airtight container or covered tightly with plastic wrap in the refrigerator for 3–4 days at 35–40°F (2–4°C).
Freeze: For longer storage, freeze slices individually wrapped in plastic and placed in a sealed container for up to 1 month at 0°F (-18°C). Thaw overnight in the refrigerator before serving; note texture may soften slightly.
Room temperature (brief): Let sit at room temperature for up to 2 hours before serving; beyond that, bacteria risk increases because of the dairy ingredients.

Serving Suggestions for Oreo Lemon Dessert No Bake: Quick & Easy Recipe

Classic slice: Serve chilled slices on dessert plates with a small spoonful of whipped cream and a lemon slice on the side.
Mini servings: Pour filling into a lined muffin tin or mini tartlet shells for individual portions — garnish each with an Oreo crumb and small lemon curl for parties.
Parfait style: Layer broken crust, lemon filling, and whipped cream in clear glasses for a pretty parfait presentation. Top with a few crushed Oreos and extra lemon zest.
Beverage pairings: Pair with hot coffee or a simple green tea to balance sweetness, or serve alongside a sparkling lemonade for a citrus-forward combo.

Tips to make Oreo Lemon Dessert No Bake: Quick & Easy Recipe

Use room-temperature cream cheese: This prevents lumps and yields a silky filling.
Don’t overwhip the cream: Stop whipping when you reach stiff peaks; overbeating can make the texture grainy once folded in.
Press crust firmly: A well-compacted crust prevents the filling from sliding and gives cleaner slices.
Taste and adjust lemon: If you prefer a tangier dessert, add an extra teaspoon of zest or a tablespoon more lemon juice — but add juice gradually so the filling doesn’t become too loose.
Chill fully: For the best texture and clean slices, refrigerate at least overnight if you have time.

Variation(s)

Fruit twist (bulleted): Swap half of the lemon juice for puree from fresh raspberries or blueberries and swirl into the filling before chilling for a marbled berry-lemon dessert. Replace some lemon zest with finely grated orange zest for a citrus medley.
Crust swap (paragraph): If Oreos aren’t your thing or you want a lighter crust, use graham cracker crumbs (about 1 1/4 cups) mixed with 6 tablespoons melted butter and 2 tablespoons sugar, pressed and chilled the same way. This produces a more traditional cheesecake flavor while keeping the lemon-forward filling intact.

FAQs
Q: How can I make this dessert ahead for a party?
A: Make the crust and filling the day before, assemble and chill overnight. Unmold, garnish, and serve the next day for the best texture and convenience.

Q: Can I use low-fat cream cheese or whipped cream?
A: Using low-fat versions may affect texture and stability; the dessert might be softer and less rich. Full-fat cream cheese and heavy cream give the best flavor and structure.

Q: My filling is runny after adding lemon juice — what went wrong?
A: Too much lemon juice or adding it too quickly can loosen the mixture. If it’s only slightly loose, fold in a bit more whipped cream (whipped to soft peaks) and chill longer. If severely runny, refrigerate to see if it firms up; otherwise, consider adding a small amount of softened plain cream cheese to thicken, blending carefully.

Q: Can I freeze the whole dessert?
A: You can freeze it, but texture changes may occur (slightly waterier filling). For best results, freeze individual slices wrapped well and thaw in the refrigerator before serving.

Q: How do I get clean slices?
A: Use a very sharp, warm knife. Dip the knife in hot water, dry it quickly, and slice; wipe the blade clean between cuts for neat wedges.

Q: Are there nut-free or gluten-free options?
A: For gluten-free, use certified gluten-free chocolate sandwich cookies for the crust. For nut-free, ensure all ingredients (especially cookies) are processed in a nut-free facility if allergy-sensitive.

Recipe origin notes and troubleshooting pointers
This style of no-bake lemon dessert combines elements of a classic no-bake cheesecake with an Oreo crust for a playful contrast of flavors and textures. Common hiccups are usually temperature or ingredient-related: too-cold cream cheese resists smooth blending; too-warm filling can be loose; and under-chilling will produce soft slices. Room temperature dairy, slow incorporation of citrus, and adequate chilling are the three keys to success.

A few extra assembly and presentation ideas

For a glossy finish, spread a thin layer of lemon curd over the chilled filling before adding whipped cream dollops — it adds shine and extra lemon flavor.
Add a light drizzle of melted dark chocolate over each slice for a dramatic presentation and chocolate-lemon harmony.
For a kid-friendly version, top with whole mini Oreos or candy decorations and skip the fresh lemon slices.

Nutritional and serving considerations
This dessert is rich due to cream cheese, sweetened condensed milk, and heavy cream. Serve smaller slices with refreshing accompaniments like fresh berries or mint leaves to balance indulgence. For calorie-conscious gatherings, make mini portions in dessert cups so guests can sample without overeating.

Final notes on timing and prep
Active hands-on time is roughly 20–30 minutes (crust + filling), but chilling time is essential — plan for at least 4–6 hours, preferably overnight. The recipe scales well: double ingredients for a larger crowd or halve for a smaller pan. If you’re transporting it, keep it well chilled in a cooler or insulated container until ready to serve.

Conclusion

For more lemony Oreo-inspired ideas and variations, see this delightful take on a Lemon Oreo dessert from Crazy for Crust that offers creative twists and visuals. If you want another similarly luscious lemon-Oreo recipe with step-by-step photos and serving ideas, check out this Heavenly Lemon Oreo dessert on Life In The Lofthouse for inspiration.