This rich and indulgent cheesecake combines a crunchy Oreo crust with a smooth, creamy filling loaded with Oreo pieces. Simple to make and no baking required, it’s a dessert that’s sure to impress at parties or as a special treat at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Cream cheese, softened | 8 ounces |
| Powdered sugar | 1 cup |
| Vanilla extract | 1 teaspoon |
| Heavy whipping cream | 1 cup |
| Oreo cookies, crushed | 15 |
| Oreo cookie crumbs (for crust) | 1 cup |
| Unsalted butter, melted | 4 tablespoons |
| Granulated sugar | 2 tablespoons |
| Extra Oreo cookies (optional) | For garnish |
Instructions
- In a medium bowl, mix Oreo cookie crumbs, melted butter, and granulated sugar until it resembles wet sand. Press firmly into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the cream cheese mixture until smooth and streak-free.
- Fold in the crushed Oreo cookies evenly throughout the filling.
- Pour the filling over the chilled crust and smooth the top with a spatula.
- Cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Before serving, garnish with extra Oreo cookies if desired. Carefully remove the sides of the springform pan and slice into wedges.
Notes
- For a chocolate twist, add 2 tablespoons of cocoa powder to the cream cheese mixture.
- For a lighter version, substitute half of the cream cheese with Greek yogurt.
Nutrition
Serving Size: 1 slice
Calories: 350
Sugar: 20g
Sodium: 200mg
Fat: 28g (Saturated: 17g, Unsaturated: 8g, Trans: 0g)
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 80mg
