Ingredients
Scale
- For the Crust:
- 20–24 Oreo cookies (finely crushed, about 2 cups)
- 6 tbsp unsalted butter (melted)
- For the Cheesecake Filling:
- 16 oz cream cheese (softened)
- 1 cup heavy whipping cream
- 1 tsp vanilla extract
- ¾ cup powdered sugar
- 8–10 Oreo cookies (coarsely chopped, for mixing into the filling)
- Optional Toppings:
- Extra Oreo crumbs
- Whipped cream
- Chocolate drizzle
Instructions
- Making the Crust: Crush the Oreo cookies into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix the crumbs with melted butter until evenly coated. Press the mixture firmly into the bottom of a springform pan or serving dish. Chill in the refrigerator for at least 30 minutes to set.
- Preparing the Cheesecake Filling: Beat softened cream cheese until smooth. In a separate bowl, whip heavy cream, vanilla, and powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined. Stir in the coarsely chopped Oreos. Spread the filling evenly over the chilled crust and smooth the top. Return to the fridge while preparing optional toppings.
- Chilling and Serving: Chill the assembled cheesecake in the refrigerator for at least 4 hours or overnight to allow the layers to set. Before serving, garnish with extra Oreo crumbs, whipped cream, or a drizzle of chocolate sauce. Slice and serve chilled.
Notes
- For a gluten-free option, use gluten-free Oreos and ensure all other ingredients are certified gluten-free.
- Vegan alternative: Use plant-based cream cheese, coconut whipped cream, and vegan butter.
- Storage tip: Store in an airtight container in the fridge for up to 5 days or freeze slices for longer storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American-inspired
Nutrition
- Serving Size: 1 slice (1/8th of the recipe)
- Calories: 380 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 26 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg