Description
Creamy, dreamy, and loaded with chunks of cookies, this no-bake Oreo cheesecake sits on a chocolate cookie crust and is topped with whipped cream and whole Oreos — a guaranteed crowd-pleaser.
Ingredients
Units
Scale
- 24 Oreo cookies (for crust)
- 1/4 cup melted butter
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 12 Oreo cookies, roughly chopped (for filling)
- Extra Oreos and whipped cream for garnish
Instructions
- Crush 24 Oreos into fine crumbs using a food processor. Combine with melted butter and press into the bottom of a springform pan. Chill in the fridge for 15 minutes.
- In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until well combined.
- Fold in the chopped Oreos.
- Spread the mixture evenly over the chilled crust. Smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight for best results.
- Before serving, pipe or spoon whipped cream on top and garnish with whole Oreos.
Notes
- Use full-fat cream cheese for best texture.
- Chilling overnight ensures the cheesecake sets firmly.
- Line the springform pan with parchment paper for easy removal.
- You can substitute the crust with chocolate graham crackers if preferred.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 260mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg
