Festive & Easy No-Bake Oreo Dream Cheesecake!
A truly dreamy no-bake cheesecake featuring a rich Oreo crust and a velvety smooth, Oreo-studded filling, perfect for festive gatherings and easy entertaining!
Equipment
- 9-inch Springform Pan
- Food Processor
- Hand Mixer
- Mixing Bowls
- Spatula
- Drinking glass (for crust)
Ingredients
Dreamy Oreo Crust
- 24 Oreo cookies (filling gently removed and set aside)
- 6 tablespoons melted butter (85g)
Velvety Filling
- 16 ounces cream cheese (454g, softened to room temperature)
- 1/2 cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- 2 1/2 cups cold heavy whipping cream (595g)
- 1 1/2 cups confectioners' sugar (188g, powdered sugar)
- 15 additional Oreo cookies crushed (about 1 cup, divided for filling and garnish)
- Hot fudge (optional, for a festive drizzle)
Instructions
Making the Dreamy Oreo Crust:
- Prep the Cookies: Gently separate the creamy filling from 24 Oreo cookies. Set the cream aside in a small bowl for later – it's our secret ingredient! Place the chocolate cookie wafers into a food processor and pulse until they become fine crumbs, like sandy soil. This should give you about 1 ½ cups of crumbs.
- Combine & Press: Transfer your beautiful cookie crumbs to a mixing bowl. Pour in the melted butter and stir it all together until every crumb is perfectly coated. This helps our crust become wonderfully firm and hold its shape.
- Form the Base: Press this buttery crumb mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a drinking glass to get a nice, even layer. Pop it into the fridge to chill while you craft the exquisite filling.
Crafting the Velvety Filling:
- Creamy Base: In a large bowl, beat the softened cream cheese with a hand mixer until it's wonderfully smooth and fluffy. Add the granulated sugar, vanilla extract, and that reserved Oreo cream filling. Beat until everything is well combined and lump-free.
- Whip It Up: In a separate, clean bowl, pour in the cold heavy whipping cream. Using your hand mixer, beat it until it begins to thicken. Gradually add the confectioners' sugar and continue beating until lovely stiff peaks form – this means your cream will hold its shape beautifully, ready for blending.
- Fold in the Magic: Gently fold about 2 cups of your freshly whipped cream and the majority of the additional crushed Oreos (remember to save a little for a dazzling garnish!) into the cream cheese mixture. Be gentle to keep that airy, light texture!
- Assemble & Chill: Pour this delightful filling over your chilled Oreo crust in the springform pan. Smooth the top with a spatula for an elegant finish.
- The Patience Game: Now comes the easiest part: chilling! Place your cheesecake in the refrigerator for at least 3-4 hours, but for the ultimate slice-and-serve perfection, let it chill overnight. This is key for a firm, delicious cheesecake that's easy to cut.
- Festive Finish: Before serving, carefully remove the cheesecake from the pan. Garnish with the remaining whipped cream, a sprinkle of the reserved crushed Oreos, and a delightful drizzle of hot fudge if you wish. Slice and share this joyful, easy treat!
Notes
This delightful no-bake cheesecake offers an estimated nutrition profile per serving: Calories: ~450, Total Carbs: ~50g, Net Carbs: ~48g, Fats: ~35g, Protein: ~6g. Enjoy this joyful, easy treat!
