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No-Bake Oreo Cheesecake

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A rich and creamy no-bake cheesecake made with Oreo cookies, perfect for any occasion.

Ingredients

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  • 24 Oreo cookies
  • 1/2 cup unsalted butter, melted
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream
  • 8–10 Oreo cookies, crushed (for topping)

Instructions

  1. Create the Cookie Crust: Crush 24 Oreo cookies in a food processor until you have a nice fine crumb. Combine this with melted butter and press it firmly into the bottom of a 9-inch springform pan to create your crust.
  2. Prepare the Cream Cheese Filling: In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and free of lumps.
  3. Whip the Heavy Cream: In a separate clean bowl, whip the heavy cream until stiff peaks form. This step is crucial for achieving that light and airy texture in your cheesecake.
  4. Incorporate the Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until everything is well combined. Take your time, as you want to maintain the airiness of the whipped cream.
  5. Pour and Smooth: Pour the creamy filling over your cookie crust, using a spatula to smooth out the top, ensuring it looks as beautiful as it tastes.
  6. Chill: Cover the cheesecake and chill it in the refrigerator for at least 4 hours, or until it’s set and firm. Patience is key here!
  7. Garnish with Crushed Oreos: Once set, before serving, sprinkle the top with crushed Oreos for that delightful finishing touch.

Notes

Store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. This cheesecake is best enjoyed fresh but can be frozen for up to 2 months.

Nutrition

Find it online: https://recypez.com/no-bake-oreo-cheesecake/

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