Prepare to be transported to dessert heaven with the most decadent, creamy, and irresistible no-bake cheesecake that will make your taste buds dance with joy! Imagine a velvety smooth cheesecake packed with crunchy Oreo cookies, requiring zero baking time and delivering maximum flavor. Whether you're a baking novice or a dessert enthusiast, this recipe is your ticket to becoming an instant dessert hero that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: -
Total Time: 20 mins
Cuisine: American
Serves: 8 servings
Ingredients
- 1 1/2 cups Oreo cookie crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 1 cup crushed Oreo cookies for topping
Instructions
- Prepare a 9-inch springform pan by lightly greasing the sides with butter or cooking spray.
- In a medium mixing bowl, combine Oreo cookie crumbs with melted butter. Mix thoroughly until the crumbs are completely moistened and resemble wet sand.
- Press the Oreo crumb mixture firmly into the bottom of the prepared springform pan, creating an even and compact crust. Use the back of a spoon or a flat-bottomed glass to ensure a smooth surface.
- Place the crust in the refrigerator to set while preparing the cheesecake filling.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy, with no visible lumps.
- Gradually add powdered sugar to the cream cheese, mixing on low speed until fully incorporated and smooth.
- Add vanilla extract to the cream cheese mixture and blend until evenly distributed.
- In a separate bowl, whip the heavy cream using an electric mixer until stiff peaks form. This will take approximately 3-4 minutes.
- Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the cream. Mix until just combined.
- Fold in 3/4 cup of the crushed Oreo cookies into the cheesecake filling, distributing them evenly.
- Remove the crust from the refrigerator and pour the cheesecake filling over the Oreo crust, smoothing the top with a spatula.
- Sprinkle the remaining crushed Oreo cookies over the top of the cheesecake for decoration.
- Cover the springform pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, to allow the cheesecake to set completely.
- Before serving, run a knife around the edges of the pan to loosen the cheesecake, then release the springform pan's sides.
- Slice into 8 equal portions and serve chilled. For clean cuts, use a knife dipped in hot water and wiped dry between each slice.
Tips
- Ensure cream cheese is completely softened at room temperature to avoid lumps in your filling.
- When whipping heavy cream, use cold cream and a chilled mixing bowl for the best volume.
- Fold the whipped cream gently to maintain its airiness and create a light, fluffy texture.
- For clean, perfect slices, always use a knife dipped in hot water and wiped dry between cuts.
- Allow the cheesecake to set completely by refrigerating for at least 4-6 hours, preferably overnight.
- Use fresh, crisp Oreo cookies for the best crunch and flavor in your crust and topping.
- If the crust seems too crumbly, add a bit more melted butter to help it bind together.
- For a more intense Oreo flavor, use Double Stuf Oreos in your recipe.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 6g
Fat: 32g
Saturated Fat: 18g
Cholesterol: 85mg
