Make a rich, creamy cheesecake without turning on your oven. This recipe uses Oreo cookies for both the crust and the filling.
Author:Ahazzam
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:10 servings
Category:Dessert
Method:No Bake
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups Oreo cookie crumbs (about 30 cookies)
6 tablespoons unsalted butter, melted
2 (8 ounce) packages cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1 1/2 cups heavy whipping cream, cold
1 cup crushed Oreo cookies (for filling)
Optional topping: Whipped cream and extra Oreo pieces
Instructions
Prepare the crust: Mix the 1 1/2 cups of Oreo crumbs with the melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Place the pan in the freezer while you prepare the filling.
Make the filling base: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated and creamy.
Whip the cream: In a separate, clean bowl, whip the cold heavy whipping cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Add Oreos: Fold in the 1 cup of crushed Oreos.
Assemble: Pour the filling over the chilled crust in the springform pan and spread evenly.
Chill: Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the cheesecake is firm.
Serve: Before serving, carefully release the springform side. Top with whipped cream and extra Oreo pieces if desired.
Notes
For the easiest crust removal, line the bottom of the springform pan with parchment paper before adding the crumb mixture.
If you do not have a springform pan, you can use an 8×8 inch baking dish, but chilling time may increase slightly.
You can substitute half of the cream cheese with mascarpone for a slightly richer texture.