Description
This No-Bake Cookies and Cream Cheesecake is a creamy, delightful dessert featuring a crunchy Oreo cookie crust and a luscious cream cheese filling mixed with crushed Oreo cookies. Perfect for any occasion, it requires no baking and is chilled to set, making it a quick and easy treat that satisfies any sweet tooth.
Ingredients
Scale
Crust
- 24 Oreo cookies
- 1/2 cup (1 stick) unsalted butter, melted
Filling
- 3 cups cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies, crushed
Topping
- 6 Oreo cookies, halved
- Whipped cream (optional)
Instructions
- Prepare the Crust: In a food processor, pulse the 24 Oreo cookies until they become fine crumbs. Add the melted butter and mix until well combined. Press the mixture into the bottom of a 9-inch springform pan, spreading it out evenly to form a crust. Refrigerate the crust while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, and continue to beat until fully combined. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated. Fold in the crushed 12 Oreo cookies evenly throughout the filling.
- Assemble the Cheesecake: Pour the filling over the prepared crust in the springform pan and spread it out evenly. Refrigerate the cheesecake for at least 4 hours, or until it is fully set and firm to the touch.
- Add the Topping: Once the cheesecake is set, carefully remove it from the springform pan. Garnish the top with halved Oreo cookies arranged decoratively. Optionally, add dollops of whipped cream on top for extra richness and presentation.
- Serve and Enjoy: Slice the No-Bake Cookies and Cream Cheesecake into 12 servings. Serve chilled and enjoy this creamy, crunchy, and indulgently sweet dessert perfect for any celebration or treat.
Notes
- For best results, use full-fat cream cheese and heavy cream to achieve a rich and creamy texture.
- If you prefer a firmer crust, bake the Oreo crust at 350°F (175°C) for about 5 minutes before adding the filling, though this is optional.
- The cheesecake must chill for at least 4 hours to fully set; overnight chilling is recommended for the best texture.
- Whipped cream topping is optional but adds an elegant touch to the presentation.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
