Description
A delicious and easy-to-make Cookies & Cream No-Bake Cheesecake that requires no baking and is perfect for any occasion.
Ingredients
Scale
- 24 Oreo cookies (finely crushed)
- 6 tbsp (85 g) unsalted butter, melted
- 24 oz (675 g) cream cheese, softened
- 1 cup (120 g) powdered sugar
- 1 tsp vanilla extract
- 1 ½ cups (360 ml) heavy cream, cold
- 12 Oreo cookies (chopped into chunks)
- 1 cup (240 ml) heavy cream, cold
- 3 tbsp powdered sugar
- 1 tsp vanilla extract
- 8 Oreo cookies, halved (for garnish)
- Extra Oreo crumbs (for sprinkling)
Instructions
- Make the Crust: Combine Oreo crumbs with melted butter until evenly mixed. Press firmly into the bottom of a 9-inch (23 cm) springform pan. Chill in the refrigerator while you prepare the filling.
- Prepare the Filling: Beat cream cheese with powdered sugar and vanilla until smooth. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold whipped cream into the cream cheese mixture. Stir in chopped Oreos. Spread evenly over the chilled crust, smoothing the top.
- Chill: Refrigerate for at least 6 hours, or preferably overnight, until set.
- Decorate: Whip cream, powdered sugar, and vanilla until stiff peaks form. Pipe swirls of cream around the edge. Garnish with halved Oreos and sprinkle with crumbs.
Notes
- For best results, chill the cheesecake overnight.
- Feel free to adjust the amount of Oreos based on your preference.
- This cheesecake can be stored in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg