No Bake Oreo Cheesecake
User Reviews
5
No Bake Oreo Cheesecake
Description
This No Bake Oreo Cheesecake starts with a crust formed by mixing crushed Oreo cookie crumbs with melted butter and pressing this mixture into the bottom of a 9x13 inch pan. The filling combines softened cream cheese, sugar, and vanilla extract, beaten together and folded with whipped cream and a portion of the reserved Oreo crumbs. The filling is spooned over the crust and topped with remaining crumbs for extra texture and visual appeal.
Once assembled, the cheesecake is refrigerated for at least four hours allowing it to firm to a sliceable consistency. The contrast between the smooth, lightly sweet cream cheese filling and the crunchy, chocolate cookie crumbs creates a rich, textured dessert that is ideal when you want a decadent treat without turning on the oven.
The cheesecake can be served from the fridge as a cool, no-bake dessert for gatherings or everyday indulgence. It keeps well refrigerated and can be frozen for longer storage, though Oreo crumbs may soften over time.
Crushing 48 Oreos yields about 2 to 2.5 cups of crumbs; around 1.5 cups are used for the crust, about ¾ cup for the filling, and some reserved to sprinkle on top for decoration. Cover leftovers tightly to maintain freshness up to five days in the fridge or freeze for several months.
Ingredients
- 48 Oreo cookie use an 18.12-ounce package
- ½ cup butter melted
- 32 ounces cream cheese softened
- ¾ cup sugar
- 1 teaspoon vanilla extract
- 8 ounces Whipped Cream
Instructions
- Crush 48 Oreos in large Ziploc bag using a rolling pin or in a food processor. Set aside ⅓ of the crumbs to use later.
- Mix ⅔ of the Oreo crumbs with butter and press onto bottom of 9x13 inch pan. Set aside
- In a large bowl, add cream cheese, sugar, and vanilla and beat with a mixer until blended. Fold in whipped cream and most of the crumbs you had set aside.
- Spoon the mixture over crust. Sprinkle with the remaining cookie crumbs.
- Refrigerate 4 hours, or until firm. ENJOY!
Notes
- Crush Oreos finely to get approximately 2 to 2.5 cups of crumbs in total; use about 1.5 cups for the crust and the rest for filling and topping.
- Store the cheesecake covered in the refrigerator for up to 5 days; it can also be frozen for 4 to 6 months though cookie texture may soften.
- If freezing, consider keeping extra fresh Oreos to add on top just before serving for added crunch.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 629 kcal
% Daily Value*
| Calories | 629kcal | 31% |
| Carbohydrates | 54g | 18% |
| Protein | 7g | 14% |
| Fat | 43g | 66% |
| Saturated Fat | 23g | 115% |
| Cholesterol | 106mg | 35% |
| Sodium | 544mg | 23% |
| Potassium | 227mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1285IU | 26% |
| Calcium | 107mg | 11% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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