Description
This Easy Oreo Cheesecake is a creamy, no-bake dessert packed with crushed Oreo cookies and layered into a velvety smooth cheesecake filling. Nestled in a rich chocolate cookie crust and topped with whipped cream and extra cookies, it’s an indulgent showstopper that requires no oven time—perfect for any occasion.
Ingredients
24 Oreo cookies, crushed (for the crust)
5 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 1/4 cups heavy whipping cream
8 Oreo cookies, coarsely chopped (for the filling)
Whipped cream, for topping
Extra Oreos and chocolate syrup, for garnish
Instructions
1. Crush 24 Oreo cookies using a food processor or place in a zip-top bag and crush with a rolling pin.
2. Mix the crumbs with melted butter until evenly combined.
3. Press the crust mixture firmly into the bottom of a springform pan.
4. Chill in the refrigerator for 20 minutes to set.
5. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
6. Add the vanilla extract and beat again until fully incorporated.
7. In a separate bowl, whip the heavy cream until soft peaks form.
8. Gently fold the whipped cream into the cream cheese mixture with a rubber spatula.
9. Stir in the 8 chopped Oreo cookies.
10. Pour the cheesecake filling over the chilled crust and smooth the top.
11. Refrigerate the cheesecake for at least 6 hours or overnight for best results.
12. Before serving, top with whipped cream, extra Oreos, and drizzle with chocolate syrup.
13. Slice with a hot knife for clean cuts and serve cold.
Notes
Make sure your cream cheese is fully softened before mixing to prevent lumps.
Chill overnight for the best texture and clean slices.
Use a hot, clean knife for each slice to get perfect cuts.