Description
A no-bake Oreo cheesecake that combines creamy richness with chocolaty crunch, perfect for warm weather.
Ingredients
Scale
- 24 Oreo cookies (plus a few extra for topping)
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages of cream cheese, softened
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Prepare the Oreo crust by crushing 24 Oreo cookies in a food processor, then adding melted butter and pulsing until combined.
- Form the crust by pressing the Oreo mixture evenly into the bottom of a 9-inch springform pan, then refrigerate to set.
- Make the filling by beating softened cream cheese until smooth, then gradually adding sugar and vanilla until combined.
- Whip heavy cream with powdered sugar until stiff peaks form.
- Combine the whipped cream into the cream cheese mixture gently.
- Add crushed Oreo cookies into the filling for added texture.
- Assemble the cheesecake by pouring the filling over the chilled crust and smoothing the top.
- Chill the cheesecake for at least 4 hours, or overnight for best results.
- Serve by removing the springform pan and topping with additional crushed Oreos or whole cookies.
Notes
Serve with fresh berries, whipped cream, or chocolate sauce to enhance the experience.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg