No-Bake Oreo Cheesecake
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies whole
- 5 tablespoons unsalted butter melted
- For the Cheesecake Filling:
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream cold
- 12 Oreo cookies crushed
- For Garnish Optional:
- Extra crushed Oreos
- Whipped cream
Instructions
- Make the crust: Crush the Oreos (filling included) into fine crumbs using a food processor. Mix with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
- Make the filling: Beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the cold heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until combined.
- Fold in the crushed Oreos.
- Spread the filling evenly over the chilled crust. Smooth the top.
- Cover and refrigerate for at least 6 hours (overnight is best).
- Before serving, garnish with whipped cream and extra crushed Oreos if desired.
Notes
Notes:
- Use full-fat cream cheese for best results.
- Make sure the heavy cream is cold before whipping.
- Chill thoroughly to ensure the cheesecake sets properly.
- Calories: 420
- Carbohydrates: 32g
- Protein: 4g
- Fat: 31g
- Cholesterol: 85mg
- Sodium: 280mg
- Potassium: 150mg
- Fiber: 1g
- Sugar: 24g