Description
This No Bake Oreo Cheesecake is the perfect dessert when you want something rich, creamy, and indulgent without turning on the oven! A crunchy Oreo crust paired with a velvety cheesecake filling makes this dessert irresistible. Easy to make and even easier to enjoy!
Ingredients
-
24 Oreo cookies, crushed (for the crust)
-
1/4 cup unsalted butter, melted
-
2 cups cream cheese, softened
-
1 cup heavy whipping cream
-
1/2 cup powdered sugar
-
1 tsp vanilla extract
-
1/2 cup mini Oreo cookies (for the filling)
-
1/4 cup chocolate syrup (optional, for drizzle)
Instructions
-
Make the crust: In a bowl, mix crushed Oreos and melted butter until well combined. Press the mixture into the bottom of a 9-inch springform pan or pie dish. Refrigerate for 10-15 minutes to set.
-
Prepare the filling: In a mixing bowl, beat cream cheese with powdered sugar and vanilla extract until smooth and creamy.
-
Whip the cream: In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
-
Add mini Oreos: Stir in mini Oreo cookies for added crunch and flavor.
-
Assemble: Spoon the filling over the chilled Oreo crust and smooth the top with a spatula.
-
Chill: Refrigerate for at least 4 hours (or overnight) until firm.
-
Serve: Top with chocolate syrup or extra crushed Oreos for decoration before serving.
Notes
-
For an extra decadent touch, add a layer of chocolate ganache on top before chilling.
-
If you prefer a sweeter filling, you can adjust the powdered sugar to taste.
-
Can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 4 hours
Nutrition
- Calories: 350 kcal
- Sugar: 25g
- Sodium: 150mg
- Fat: 24g
- Carbohydrates: 35 g
- Protein: 4g