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Oreo Cookies and Cream Cheesecake Recipe

★★★★★

5 from 73 reviews
  • Author: anna
  • 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

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
  2. 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.
  3. 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.
  4. 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.
  5. Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy without lumps.
  6. Add Sugar and Vanilla: Gradually add powdered sugar and vanilla extract to the cream cheese, mixing until fully incorporated and smooth.
  7. Whip Heavy Cream: In a separate bowl, whip the cold heavy cream until stiff peaks form, indicating the cream is fully aerated and stable.
  8. 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.
  9. Pour Filling: Pour the cheesecake filling over the cooled Oreo crust, spreading it out evenly for a smooth top.
  10. Chill: Cover the cheesecake and refrigerate for at least 4 hours to allow it to set properly. For best results, chill overnight.
  11. Remove from Pan: Carefully remove the sides of the springform pan to reveal the cheesecake without damaging the crust or filling.
  12. 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

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Find it online: https://recipiana.com/oreo-cookies-and-cream-cheesecake-recipe/