Introduction:
This No-Bake Oreo Cheesecake is a rich and creamy dessert that’s as indulgent as it is simple to make. With an Oreo cookie crust and a luscious cream cheese filling loaded with even more Oreo chunks, this cheesecake is the ultimate treat for Oreo lovers. No oven required, just a few simple steps, and you’ll have a delicious dessert perfect for any occasion!
Ingredients:
- 24 Oreo cookies, finely crushed (for crust)
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 10 Oreo cookies, coarsely chopped (for filling)
- Whipped cream and additional Oreo cookies (for garnish)
Instructions:
Step 1: Prepare the Oreo Crust
In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using an electric mixer. Beat until the mixture is smooth, creamy, and free of lumps.
Step 3: Whip the Heavy Cream
In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This will add lightness and volume to the cheesecake.
Step 4: Fold Ingredients Together
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, fold in the coarsely chopped Oreo cookies.
Step 5: Assemble the Cheesecake
Pour the cheesecake mixture over the prepared Oreo crust. Smooth the top with a spatula to ensure an even layer.
Step 6: Refrigerate
Cover the springform pan with plastic wrap or aluminum foil and refrigerate the cheesecake for at least 4 hours, or until the cheesecake is firm and set.
Step 7: Garnish and Serve
Before serving, garnish the cheesecake with whipped cream and additional Oreo cookies for a decorative and delicious finishing touch.
Cooking Note:
- For extra Oreo flavor, you can add more coarsely chopped Oreos into the filling or sprinkle crushed Oreos on top before serving.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
Serving Suggestions:
- Serve chilled with extra whipped cream or a drizzle of chocolate syrup for an even more decadent treat.
- Pair with a glass of cold milk or a cup of coffee for the perfect dessert pairing.
Tips:
- To easily crush the Oreos for the crust, place them in a resealable plastic bag and use a rolling pin to crush them into fine crumbs.
- For clean slices, dip a knife in warm water and wipe it dry before cutting into the cheesecake.
Prep Time:
20 minutes
Total Time:
4 hours 20 minutes (including chilling time)
Servings:
12 servings
Nutritional Information (per serving):
- Calories: 430 kcal
- Protein: 6g per serving
- Sodium: 350 mg per serving
Conclusion:
This No-Bake Oreo Cheesecake is the perfect creamy, sweet, and decadent dessert for Oreo lovers everywhere. With a buttery Oreo crust and a rich, creamy filling loaded with chunks of Oreo cookies, this cheesecake is guaranteed to satisfy your sweet tooth. The best part? It’s quick and easy to make, no oven needed! Try it for your next family gathering or special occasion, and watch it disappear in no time.
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No-Bake Oreo Cheesecake
- Total Time: 4 hours 20 minutes
Description
This No-Bake Oreo Cheesecake is a rich and creamy dessert that’s as indulgent as it is simple to make. With an Oreo cookie crust and a luscious cream cheese filling loaded with even more Oreo chunks, this cheesecake is the ultimate treat for Oreo lovers. No oven required, just a few simple steps, and you’ll have a delicious dessert perfect for any occasion!
Ingredients
- 24 Oreo cookies, finely crushed (for crust)
- 1/4 cup unsalted butter, melted
- 3 (8-ounce) packages cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 10 Oreo cookies, coarsely chopped (for filling)
- Whipped cream and additional Oreo cookies (for garnish)
Instructions
Step 1: Prepare the Oreo Crust
In a medium bowl, combine the finely crushed Oreo cookies with the melted butter. Stir until the mixture is well combined and resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set aside.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract together using an electric mixer. Beat until the mixture is smooth, creamy, and free of lumps.
Step 3: Whip the Heavy Cream
In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This will add lightness and volume to the cheesecake.
Step 4: Fold Ingredients Together
Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. Once combined, fold in the coarsely chopped Oreo cookies.
Step 5: Assemble the Cheesecake
Pour the cheesecake mixture over the prepared Oreo crust. Smooth the top with a spatula to ensure an even layer.
Step 6: Refrigerate
Cover the springform pan with plastic wrap or aluminum foil and refrigerate the cheesecake for at least 4 hours, or until the cheesecake is firm and set.
Step 7: Garnish and Serve
Before serving, garnish the cheesecake with whipped cream and additional Oreo cookies for a decorative and delicious finishing touch.
Notes
Cooking Note:
- For extra Oreo flavor, you can add more coarsely chopped Oreos into the filling or sprinkle crushed Oreos on top before serving.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
Serving Suggestions:
- Serve chilled with extra whipped cream or a drizzle of chocolate syrup for an even more decadent treat.
- Pair with a glass of cold milk or a cup of coffee for the perfect dessert pairing.
Tips:
- To easily crush the Oreos for the crust, place them in a resealable plastic bag and use a rolling pin to crush them into fine crumbs.
- For clean slices, dip a knife in warm water and wipe it dry before cutting into the cheesecake.
- Prep Time: 20 minutes
Nutrition
- Serving Size: 12
- Calories: 430 kcal
- Sodium: 350 mg per serving
- Protein: 6g per serving