Description
This rich and creamy Oreo cheesecake has a crunchy Oreo crust and a luscious filling packed with crushed cookies. It’s the ultimate easy dessert—no oven required!
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (about 2 cups crushed)
- 5 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (2 blocks) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups heavy whipping cream, cold
- 12 Oreo cookies, crushed
For Garnish (Optional):
- Whipped cream
- Extra crushed Oreos
- Chocolate drizzle
Instructions
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Make the Crust: Crush the Oreos into fine crumbs using a food processor (or place them in a ziplock bag and crush with a rolling pin). Mix with melted butter and press firmly into the bottom of a 9-inch springform pan. Chill in the fridge while making the filling.
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Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese, powdered sugar, and vanilla until smooth.
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Whip the Cream: In a separate bowl, whip the cold heavy whipping cream until stiff peaks form (about 3–4 minutes).
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Combine: Gently fold the whipped cream into the cream cheese mixture until smooth. Stir in the crushed Oreos.
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Assemble & Chill: Spread the filling over the chilled crust, smoothing the top. Cover and refrigerate for at least 4 hours (or overnight for best results).
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Serve & Garnish: Before serving, top with whipped cream, extra crushed Oreos, or a drizzle of chocolate. Slice and enjoy!
Notes
- Make It in Cups: Divide into individual serving cups for an easy party dessert.
- No Springform Pan? Use a deep pie dish or square pan.
- Storage: Keep refrigerated for up to 5 days, or freeze for up to 2 months.