Oreo Cookies and Cream Cheesecake Recipe
Introduction
This Oreo Cookies and Cream Cheesecake is a dreamy no-bake dessert that combines the classic flavors of rich cream cheese with crunchy Oreo cookies. Perfectly creamy and full of chocolatey cookie bits, it’s an irresistible treat for any occasion.
Ingredients
- 24 Oreo cookies (crushed)
- 1/2 cup unsalted butter (melted)
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream (cold)
- 1 cup crushed Oreo cookies (about 8 cookies)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the 24 crushed Oreo cookies with the melted butter. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove and allow to cool completely.
- Step 2: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until well combined.
- Step 3: In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, then fold in the 1 cup crushed Oreo cookies until fully incorporated.
- Step 4: Pour the cheesecake filling over the cooled Oreo crust, spreading it evenly. Cover and refrigerate for at least 4 hours or until set, preferably overnight.
- Step 5: Carefully remove the sides of the springform pan. Optionally, garnish with additional crushed Oreos or whipped cream before serving. Slice and enjoy chilled!
Tips & Variations
- For an extra chocolatey crust, try mixing in a tablespoon of cocoa powder with the crushed Oreos before combining with butter.
- If you prefer a firmer cheesecake, chill it overnight to allow it to set completely.
- Add a splash of coffee or espresso powder to the filling for a mocha-flavored twist.
- Use a hand mixer to whip the cream and cream cheese for a smooth, lump-free filling.
Storage
Store the cheesecake in an airtight container or cover the springform pan with plastic wrap and keep it refrigerated for up to 5 days. To serve, let it sit at room temperature for 10 minutes for easier slicing. This cheesecake is best enjoyed chilled and does not freeze well due to its creamy texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake without an oven?
The crust needs to be baked briefly to set properly, but if you prefer no-bake, you can press the Oreo crust into the pan and refrigerate for about an hour to firm up before adding the filling.
What can I use instead of a springform pan?
If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper for easy removal, though slicing might be trickier. A silicone pan can also work well for easier release.
Print
Oreo Cookies and Cream Cheesecake Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
This Oreo Cookies and Cream Cheesecake is a rich and creamy no-bake dessert featuring a crunchy Oreo crust and a luscious filling made with cream cheese, whipped heavy cream, and crushed Oreos. Perfect for Oreo lovers, this cheesecake combines classic flavors with a smooth texture that sets beautifully in the fridge.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (crushed)
- 1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 ounces cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream (cold)
- 1 cup crushed Oreo cookies (about 8 cookies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix Crust Ingredients: In a mixing bowl, combine the crushed Oreo cookies and melted butter until the mixture is well combined and can hold together.
- Press into Pan: Firmly press the Oreo and butter mixture into the bottom of a 9-inch springform pan to create an even crust layer.
- Bake Crust: Bake the crust in the preheated oven for about 10 minutes. Once done, remove from oven and let it cool completely to set.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy without lumps.
- Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
- Whip Heavy Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, indicating the cream is fully aerated and stable.
- Fold Together: Gently fold the whipped cream into the cream cheese mixture to maintain the airy texture. Then fold in the crushed Oreo cookies evenly throughout the filling.
- Pour Filling: Pour the cheesecake filling over the cooled Oreo crust, spreading it out evenly for a smooth top.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours to allow it to set properly. For best results, chill overnight.
- Remove from Pan: Carefully remove the sides of the springform pan to reveal the cheesecake without damaging the crust or filling.
- Garnish and Serve: Optionally, decorate the top with more crushed Oreos or whipped cream, then slice and serve chilled for a refreshing dessert.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the filling.
- Use cold heavy cream for better whipping results and stability.
- Allow the crust to cool completely after baking to prevent the filling from melting.
- Refrigerate the cheesecake at least 4 hours, but overnight chilling yields the best texture and flavor.
- Use a springform pan for easy removal without damaging the crust.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cheesecake, Cookies and cream cheesecake, No-bake cheesecake, Oreo dessert, Cream cheese dessert
