Description
A delicious and easy-to-make No-Bake Oreo Cheesecake that requires no baking and is perfect for any occasion.
Ingredients
- 8 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 15 Oreo cookies, crushed
- 1 cup Oreo cookie crumbs (for crust)
- 4 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- Extra Oreo cookies for garnish (optional)
Instructions
- In a medium bowl, combine the Oreo cookie crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- 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 fully incorporated.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
- Fold in the crushed Oreo cookies until evenly distributed throughout the filling.
- Pour the cheesecake filling over the chilled crust in the springform pan, smoothing the top with a spatula.
- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional Oreo cookies if desired. Carefully remove the sides of the springform pan and slice the cheesecake into wedges.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
- 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: 4g
- Cholesterol: 80mg