Treat yourself to a velvety smooth Oreo cheesecake that combines the classic flavors of cream cheese and Oreos. This easy no-bake dessert is perfect for any occasion.
Cheesecake Base Ingredients:
- 17-18 Oreo cookies (crushed to fine crumbs)
- 1 tbsp Granulated Sugar
- 65g Butter, melted (vegan or regular)
Method:
- Line an 8-inch springform pan with baking paper.
- Combine Oreo crumbs, sugar, and melted butter until it resembles wet sand.
- Press the mixture evenly onto the base and sides of the pan.
- Refrigerate for at least 30 minutes.
No-Bake Oreo Cheesecake Filling Ingredients:
- 225g Cream Cheese (softened; vegan or regular)
- 100g Powdered Sugar
- 1 tsp Vanilla Extract
- 240ml Whipped Cream (whipped to medium peaks with 30g Powdered Sugar mixed in; dairy-free or regular)
- 7-8 Oreo cookies (broken into small pieces)
Method:
- Using a stand mixer, beat the softened cream cheese and powdered sugar until smooth, about 3-4 minutes.
- Mix in the vanilla extract.
- Gently fold in the whipped cream until fully combined.
- Carefully fold in the Oreo cookie chunks.
- Pour the cheesecake mixture over the chilled base, spreading it evenly.
- Cover the springform pan with plastic wrap and refrigerate for at least 12 hours.
To Serve:
- Use an offset spatula to gently release the cheesecake from the sides of the springform pan. Carefully remove the ring.
- Decorate with additional whipped cream and Oreo cookies, if desired.
- Serve and enjoy! Remember, it can be stored in an airtight container in the fridge for up to 4-5 days.
