Description
This No-Bake Cookies and Cream Cheesecake is a delightful, creamy dessert combining a crunchy Oreo cookie crust with a rich, fluffy cream cheese filling loaded with crushed Oreos. Perfect for any occasion, it requires no baking and sets in the refrigerator, making it an easy yet impressive treat to enjoy.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies, crushed
Topping
- 6 Oreo cookies, halved
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a food processor, pulse the Oreo cookies until they become fine crumbs. This will form the base texture for your crust.
- Combine with Butter: Add the melted unsalted butter to the cookie crumbs and mix until the mixture is well combined and holds together when pressed.
- Form the Crust: Press the cookie and butter mixture evenly into the bottom of a 9-inch springform pan, making sure it’s compact and flat to create a sturdy crust.
- Chill the Crust: Place the crust in the refrigerator to chill while you prepare the cheesecake filling. This helps it set firmly.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy without lumps.
- Add Sweeteners and Flavor: Add powdered sugar and vanilla extract to the cream cheese, continuing to beat until the mixture is fully combined and smooth.
- Whip Heavy Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form, which will add lightness and volume to the filling.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture to keep the texture fluffy and light, mixing until just incorporated.
- Add Crushed Oreos: Carefully fold in the crushed Oreo cookies, distributing them evenly throughout the filling.
- Assemble Cheesecake: Pour the Oreo cream cheese filling over the chilled crust and spread it evenly using a spatula.
- Refrigerate to Set: Place the assembled cheesecake in the refrigerator for at least 4 hours, or until it is fully set and firm.
- Remove from Pan: Once set, carefully remove the cheesecake from the springform pan to prepare for decoration.
- Garnish: Decorate the top with halved Oreo cookies arranged beautifully, and optionally add dollops of whipped cream for extra flair.
- Serve: Slice the cheesecake into 12 servings and enjoy this creamy, crunchy no-bake dessert with friends and family.
Notes
- Make sure the cream cheese is fully softened to ensure a smooth filling without lumps.
- You can substitute regular Oreos with gluten-free Oreo-style cookies if desired.
- For best results, chill the cheesecake overnight to allow full setting and flavor development.
- Use a springform pan for easy removal without damaging the cake shape.
- Optional: Add a teaspoon of instant coffee granules to the cream cheese mixture for a mocha twist.
