Description
You’ll love this No-Bake Oreo Cheesecake! The light and silky cheesecake filling tastes just like Oreo creme, stuffed with even more Oreos inside a classic Oreo cookie crust.
Ingredients
For the crust:
- 1 package (14.3 oz) Oreos
- ½ cup (113G) unsalted butter, melted
For the cheesecake filling:
- 4 ounces white chocolate
- 1 ¼ cups (354ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- 16 ounces (452g) full-fat cream cheese, softened
- ½ cup (95g) granulated sugar
- 2 teaspoons pure vanilla extract
- 20 Oreos, crushed
For the topping:
- 1 cup (236ml) heavy whipping cream
- ½ cup (65g) powdered sugar
- Additional Oreos for garnish
- Hot fudge sauce for garnish (optional)
Instructions
For the crust:
- Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Line the bottom of the pan with parchment paper.
- Grind the cookies into a fine crumb using a food processor blender. Pour the melted butter over the cookie crumbs and stir until the crumbs are well coated.
- Pour the crumbs into your springform pan and press firmly into the bottom and up on the sides to create a thick crust. Refrigerate the crust while you are preparing the filling.
For the filling:
- Melt the chocolate: In a microwave-safe bowl, microwave the white chocolate chips at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside
- Make the whipped cream: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Prepare the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric or stand mixer to beat the heavy cream on medium-high speed until soft peaks form. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form. Set the whipped cream aside.
- Beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Next, add the granulated sugar and vanilla and beat until well combined.
- Add the melted chocolate, beating until it’s completely mixed into the cream cheese.
- Fold in the whipped cream until it’s completely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly.
- Refrigerate for 3-4 hours minimum.
For the topping:
- Prior to serving, make a second batch of whipped cream as instructed above. Pipe the borders using a large open round tip. Garnish with more crushed Oreos and hot fudge sauce.
Nutrition Information:
1 slice
522
34.5g
194.9mg
39.9g
23.3g
38.2g
0
4.6g
103.2mg
- Category: Cheesecake
- Method: No-Bake
- Cuisine: American
Keywords: oreo cheesecake, no bake desserts, easy no bake cheesecake