Description
A dreamy, melt-in-your-mouth cheesecake bursting with crushed Oreos and velvety vanilla cream — no oven needed!
Ingredients
Scale
- 24 Oreo cookies (crushed and whole for topping)
- 8 oz cream cheese
- 1 cup whipped topping or heavy cream
- 1/2 cup butter (for crust)
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp gelatin or cornstarch (optional for firmness)
- Mini Oreos (for garnish)
Instructions
- Crush Oreos finely and mix with melted butter; press into a springform pan to form the crust.
- Beat cream cheese, powdered sugar, and vanilla until smooth.
- Fold in whipped topping (or whipped heavy cream) until fluffy.
- Stir in chunks of crushed Oreos and pour mixture over the crust.
- Smooth the top and chill for at least 4 hours or until firm.
- Pipe whipped cream swirls around the top and place mini Oreos for decoration.
- Slice and serve cold — rich, creamy, and absolutely irresistible.
Notes
- For a firmer cheesecake, consider adding gelatin or cornstarch.
- Make sure to chill the cheesecake for at least 4 hours for best results.
- Use a springform pan for easy removal and presentation.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg