This Oreo Parfait is an easy, no-bake dessert perfect for gatherings or a simple weeknight treat. It layers a crunchy Oreo crust with a light cheesecake-style cream and a silky chocolate pudding for rich, irresistible flavor.
What I love about this Oreo Cheesecake Parfait is how quickly it comes together. Despite being simple, it feels special—great for when you want a show-stopping dessert without turning on the oven. The combination of crunchy Oreo crumbs, creamy cheesecake filling, and chocolate pudding creates contrasting textures and deep chocolate flavor.
Oreo Parfait Ingredients
Gather these ingredients to make six individual parfaits.
Oreo Crust
- 14.3 oz package Oreo cookies – Provides the crunchy chocolate base.
- ¼ cup salted butter, melted – Binds the crumbs into a firm layer.
- ¼ cup hot fudge, warmed – Adds extra chocolate richness to the crust.
Cream Cheese Layer
- 8 oz cream cheese, softened – For a creamy, slightly tangy filling.
- ½ cup powdered sugar – Sweetens the cream cheese smoothly.
- 1 teaspoon vanilla extract – Enhances the flavor.
- 2 cups heavy cream – Whipped to lighten the filling.
Chocolate Pudding Layer
- 14 oz can sweetened condensed milk – Brings creaminess and a hint of caramel sweetness.
- 5.9 oz instant chocolate fudge pudding mix – Gives a thick, chocolatey layer with minimal effort.
- 1 ½ cups milk (not skim) – Needed to set the pudding properly.
Topping
- Reserved Oreo crumbs and whole Oreos – For garnish and added texture.
Needed Equipment:
- Food processor (or zip-top bag and rolling pin)
- Mixing bowls
- Electric mixer (handheld or stand)
- Whisk
- Silicone spatula
- Measuring cups and spoons
How To Make This No-Bake Oreo Dessert
Follow these steps to build layered parfaits that are creamy, chocolatey, and satisfying.
Prepare the Oreo Crust
- Reserve 6 whole Oreos for garnish. Crush the remaining cookies in a food processor or in a zip-top bag with a rolling pin until fine crumbs form.
- Set aside about ¼ of the crumbs for topping. Mix the rest with melted butter and warmed hot fudge until evenly combined.
- Press the mixture into the bottom of six 10–12 ounce cups. Refrigerate while making the fillings.
Make the Cream Cheese Filling
- Beat the softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks. Gently fold half of the whipped cream into the cream cheese mixture to lighten it.
Prepare the Chocolate Pudding
- In a bowl, combine the pudding mix with milk and sweetened condensed milk, whisking until smooth and thickened.
Assemble the Parfaits
- Spoon or pipe a layer of the cream cheese mixture over the Oreo crust.
- Top with a layer of chocolate pudding.
- Finish with the remaining whipped cream, sprinkle the reserved Oreo crumbs on top, and garnish each parfait with a whole Oreo.
Chill and Serve
- Cover and chill for at least 2 hours so layers set. Serve cold and enjoy every creamy, layered bite.
Make It A Meal
These parfaits pair nicely with savory family favorites as an easy dessert after a cozy dinner.
More Desserts
- Heart-shaped cakes and other simple no-bake treats make great additions to any menu.
- Try easy caramel truffles or a quick tres leches made with cake mix for variety.
Oreo Parfait
Equipment
- Food processor
- Mixing bowls
- Electric mixer (handheld or stand)
- Whisk
- Silicone spatula
- Measuring cups and spoons
Ingredients
- 14.3 oz package Oreo cookies
- ¼ cup salted butter, melted
- ¼ cup hot fudge, warmed
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 14 oz sweetened condensed milk
- 5.9 oz instant chocolate fudge pudding mix
- 1 ½ cups milk (not skim)
Instructions
Prepare the Oreo Crust:
- Set aside 6 whole Oreos for garnish.
- Crush remaining Oreos in a food processor or in a zip-top bag with a rolling pin until very small.
- Reserve ¼ of the crumbs for topping and combine the rest with melted butter and warm fudge.
- Press into the bottom of six 10–12 ounce cups and chill while you prepare fillings.
Prepare the Fillings
- Beat cream cheese until smooth, then add powdered sugar and vanilla and beat until combined.
- Whip heavy cream to stiff peaks in a separate bowl. Fold half the whipped cream into the cream cheese to lighten it and set aside.
- Whisk milk, sweetened condensed milk, and pudding mix in another bowl until smooth and thickened.
Assemble the Parfaits
- Layer the cream cheese mixture over the Oreo crust.
- Spoon the chocolate pudding over the cream cheese layer.
- Top with remaining whipped cream, sprinkle reserved crumbs, and finish with a whole Oreo.
Chill and Serve
- Cover and chill in the refrigerator for at least 2 hours or until set.
- Serve cold and enjoy.
Notes
Storage & Make-Ahead Tips
- Refrigerate: Store covered in the fridge for up to 3 days.
- Freeze: Place in an airtight, freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before serving.
- Make-Ahead: Assemble up to a day in advance and keep chilled until serving.
Nutrition
Calories: 1117 kcal
Carbohydrates: 109 g
Protein: 16 g
Fat: 71 g
Nutrition information is an estimate and should be used as an approximation.
Additional Info
Oreo Parfait Recipe FAQs
Yes — you can make these parfaits up to 24 hours in advance and keep them refrigerated until ready to serve.
Absolutely. Place Oreos in a zip-top bag and crush them with a rolling pin until they reach the desired consistency.
Yes — flavored Oreos can add a fun twist. Choose a flavor that complements chocolate and cream.