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Creamy No-Bake Oreo Cheesecake Delight

no-bake Oreo cheesecake - featured image
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A quick and easy no-bake Oreo cheesecake with a creamy filling and crunchy Oreo crust, perfect for any occasion and made with simple pantry ingredients.

Ingredients

Scale
  • 24 Oreo cookies (classic, with filling)
  • 5 tablespoons unsalted butter, melted
  • 16 oz (450g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (360ml) heavy whipping cream, cold
  • 10 Oreo cookies, roughly chopped (for folding into the filling)

Instructions

  1. Place 24 Oreo cookies in a food processor and pulse until finely crushed. If you don’t have a processor, put the cookies in a zip-top bag and crush with a rolling pin until you get fine crumbs. Transfer crumbs to a bowl and mix in 5 tablespoons of melted butter until well combined.
  2. Pour the Oreo crust mixture into your 9-inch springform pan or pie dish. Use the back of a spoon or the bottom of a glass to press the crumbs firmly and evenly across the bottom, pressing slightly up the sides. Chill in the fridge while preparing the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Add powdered sugar and vanilla extract; mix until combined and smooth.
  4. In a separate bowl, whip the heavy cream on high speed until stiff peaks form.
  5. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, keeping the mixture light and fluffy.
  6. Add the roughly chopped 10 Oreos to the filling and gently fold just until evenly distributed.
  7. Pour the filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let it set properly.
  8. Before serving, run a knife around the edges to loosen, remove the springform ring, and garnish with extra crushed Oreos or whipped cream if desired.

Notes

Let cream cheese soften at room temperature for at least 30 minutes to avoid lumps. Use cold heavy cream and whip to stiff peaks. Fold whipped cream gently to keep the filling light and fluffy. Chill cheesecake for at least 4 hours, preferably overnight, for best texture. Can substitute coconut cream for dairy-free version and gluten-free Oreos for gluten-free adaptation.

Nutrition

Keywords: no-bake cheesecake, Oreo cheesecake, easy dessert, quick dessert, no bake, Oreo dessert, creamy cheesecake

Find it online: https://yumbelle.com/creamy-no-bake-oreo-cheesecake-delight-recipe-easy-homemade-dessert/