Description
This No-Bake Cookies and Cream Cheesecake is a luscious and easy-to-make dessert featuring a crunchy Oreo cookie crust and a creamy filling studded with chopped Oreos. Perfect for Oreo lovers, it requires no baking and sets beautifully in the fridge for a smooth, indulgent treat ideal for any occasion.
Ingredients
Scale
Crust
- 24 Oreo cookies, crushed (plus extra for topping)
- 1/4 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, chopped
Instructions
- Prepare the crust: In a medium bowl, mix the crushed Oreo cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Place the crust in the refrigerator while preparing the filling.
- Make the filling: In a large bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and beat until well incorporated.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine filling and cream: Gently fold the whipped cream into the cream cheese mixture, being careful to maintain the airiness.
- Add chopped Oreos: Fold in the chopped Oreo cookies evenly through the filling.
- Assemble cheesecake: Pour the filling over the prepared crust, smoothing the top with a spatula.
- Chill: Refrigerate for at least 6 hours or overnight until fully set.
- Garnish and serve: Before serving, garnish with extra crushed Oreos if desired, then slice and enjoy.
Notes
- Use a food processor to easily crush Oreos for a finer crust texture.
- You can substitute chocolate sandwich cookies of any brand if Oreos are unavailable.
- For a firmer set, place the cheesecake in the freezer for 1 hour before serving.
- Ensure the cream cheese is fully softened to avoid lumps in the filling.
- The springform pan makes removal easy without damaging the crust or sides.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
