No Bake Oreo Cheesecake (Print Version)
# Ingredients:
→ For the Crust
01 -
36 Oreo cookies
02 -
1/2 cup unsalted butter, melted
→ For the Filling
03 -
24 oz cream cheese, room temperature
04 -
1/2 cup sugar
05 -
2 teaspoons vanilla extract
06 -
1 1/3 cups heavy whipping cream
07 -
3/4 cup powdered sugar
08 -
18 Oreos, crushed into crumbs
09 -
10 Oreos, chopped
→ For Decoration
10 -
3/4 cup heavy whipping cream
11 -
1/3 cup powdered sugar
12 -
1/2 teaspoon vanilla extract
13 -
6 Oreos, halved
# Instructions:
01 -
Line a 9-inch springform pan with parchment paper and grease the sides. Set aside.
02 -
Process Oreos in a food processor until finely ground. Mix with melted butter until evenly moistened. Press mixture into the bottom and 1 inch up the sides of the pan. Refrigerate to firm.
03 -
Beat heavy whipping cream until soft peaks form. Add powdered sugar and continue beating until stiff peaks form. Set aside.
04 -
Beat cream cheese, sugar, and vanilla extract until smooth and well combined.
05 -
Fold whipped cream into cream cheese mixture. Then fold in Oreo crumbs and chopped Oreos until evenly distributed.
06 -
Spread filling over crust and refrigerate for at least 5-6 hours or overnight until firm.
07 -
Prepare decoration whipped cream and pipe around the rim. Place Oreo halves between swirls and sprinkle with remaining Oreo crumbs.
# Notes:
01 -
Can be stored in refrigerator for 5-6 days
02 -
Can be frozen for longer storage
03 -
No baking required