Description
Creamy no bake oreo cheesecake promises pure indulgence with its silky texture and chocolate cookie crust. Dessert enthusiasts will savor each rich, chocolatey bite of this simple yet irresistible treat.
Ingredients
Scale
Oreo Cookies:
- 24 Oreo cookies (crushed for crust)
- 12 Oreo cookies (roughly chopped for filling)
Dairy:
- 16 ounces (454 grams) cream cheese (softened)
- 1 1/2 cups (360 milliliters) heavy whipping cream
- 4 tablespoons (57 grams) unsalted butter (melted, for crust)
Sweeteners and Flavoring:
- 1 cup (120 grams) powdered sugar
- 1 teaspoon (5 milliliters) vanilla extract
Instructions
- Crush Oreo cookies into fine crumbs, then blend thoroughly with melted butter to create a cohesive base mixture.
- Press the moistened cookie crumb mixture firmly into the bottom of a springform pan, creating an even, compact layer.
- Chill the prepared crust in the refrigerator for 15 minutes to help it set and solidify.
- Using an electric mixer, whip cream cheese until completely smooth and free of lumps.
- Incorporate powdered sugar and vanilla extract into the cream cheese, mixing until the texture becomes light and fluffy.
- In a separate chilled bowl, whip heavy cream until it develops stiff, billowy peaks that hold their shape.
- Gently fold the whipped cream into the cream cheese mixture, maintaining the airy consistency.
- Roughly chop additional Oreo cookies and fold them delicately into the creamy filling, ensuring even distribution.
- Transfer the filling onto the chilled crust, smoothing the surface with a spatula to create an even layer.
- Refrigerate the cheesecake for 4-6 hours, or preferably overnight, to allow it to set completely and develop robust flavors.
- Before serving, garnish with additional crushed Oreo cookies for extra crunch and visual appeal.
Notes
- Crush Oreos finely to create a smooth, uniform crust that holds together perfectly when sliced.
- Use room temperature cream cheese to ensure a silky, lump-free filling that blends seamlessly.
- Fold whipped cream gently to maintain its light, airy texture and prevent deflating the mixture.
- Refrigerate cheesecake overnight for the most intense flavor and firmest consistency.
- Prep Time: 25 minutes
- Cook Time: 4 hours
- Category: Desserts
- Method: Refrigerating
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 430 kcal
- Sugar: 35 g
- Sodium: 210 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 38 g
- Fiber: 1.5 g
- Protein: 6 g
- Cholesterol: 95 mg