Description
Create a delightful No-Bake Oreo Cheesecake that’s perfect for any occasion. This recipe is easy to follow and results in a creamy, decadent dessert.
Ingredients
Scale
- 1 1/2 cups Oreo cookie crumbs (about 24 Oreos, finely crushed)
- 1/4 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 10-12 Oreo cookies, roughly chopped, for topping
Instructions
- Combine Oreo cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of a 9-inch springform pan. Chill while preparing the filling.
- In a large bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until just combined.
- Spoon the cheesecake filling over the chilled crust and spread evenly.
- Sprinkle the chopped Oreo cookies over the top of the cheesecake.
- Cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, until firm.
- Before serving, carefully release the sides of the springform pan.
Notes
- For a stronger Oreo flavor in the crust, use whole Oreo cookies, including the cream filling.
- Ensure cream cheese is fully softened for a smooth filling.
- Do not overmix the filling after adding whipped cream.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: Approximately 400-450
- Sugar: Approximately 30g
- Sodium: Approximately 250mg
- Fat: Approximately 30g
- Saturated Fat: Approximately 18g
- Unsaturated Fat: Approximately 12g
- Trans Fat: Approximately 0.5g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 1g
- Protein: Approximately 5g
- Cholesterol: Approximately 70mg