No-Bake Oreo Cheesecake That Is Always A Crowd Favorite
Servings 12
Ingredients
Crust
- 36 Oreo cookies finely crushed
- 6 tbsp unsalted butter melted
Filling
- 1 cup full-fat cream cheese softened
- 1 cup powdered sugar
- 1 tsp Vanilla extract
- 1½ cups heavy whipping cream
- 16 Oreo cookies roughly crushed
Topping
- 1/2 cup whipped cream
- 8 Oreo cookies whole or crushed
Instructions
- Mix crushed Oreos with melted butter until it resembles wet sand. Press firmly into a 9-inch springform pan. Refrigerate.
- Beat heavy cream until soft peaks form. Set aside.
- Beat cream cheese until smooth. Add powdered sugar and vanilla. Mix until fluffy.
- Fold whipped cream into cream cheese mixture in two additions. Fold in crushed Oreos.
- Pour filling over crust. Smooth the top. Refrigerate for at least 6 hours or overnight.
- Top with whipped cream and Oreo cookies before serving. Slice and enjoy cold.
Notes
For clean slices, dip your knife in hot water and wipe dry between each cut. This cheesecake keeps well in the refrigerator for up to 4 days covered. You can also freeze individual slices for up to one month — just thaw in the fridge overnight before serving.