Description
A delicious and easy-to-make No-Bake Oreo Cheesecake that requires no baking and is perfect for any occasion.
Ingredients
Scale
- 16 Oreo cookies, crushed
- 4 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 8 Oreo cookies, chopped (for filling)
- 4 Oreo cookies, crushed (for topping)
Instructions
- In a medium bowl, combine the crushed Oreo cookies and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 10 minutes to set.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Fold in the chopped Oreo cookies until evenly distributed. Pour the cheesecake filling over the chilled crust and spread it evenly.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, chill overnight.
- Before serving, sprinkle the crushed Oreo cookies on top of the cheesecake. Carefully remove the sides of the springform pan and slice into wedges to serve.
Notes
- For a chocolate twist, add ¼ cup of cocoa powder to the cream cheese mixture before folding in the whipped cream.
- Substitute the heavy whipping cream with a non-dairy alternative to make a vegan version, using coconut cream for a similar texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg