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No Bake Oreo Cheesecake

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A rich and creamy dessert with a crunchy Oreo crust and a luscious cream cheese filling speckled with crushed Oreos. Optional chocolate ganache topping for added indulgence.

Ingredients

  • 28 Oreo cookies
  • 6 tablespoons salted butter, melted
  • ½ teaspoon salt (optional)
  • 16 ounces full-fat cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 16 ounces Cool Whip, thawed
  • 15 Oreo cookies, crushed
  • ⅔ cup semi-sweet chocolate chips
  • ½ cup heavy cream

Instructions

  1. Prepare the Crust: Crush the 28 Oreo cookies into fine crumbs. In a medium bowl, combine the crushed Oreos with the melted butter and salt (if using). Press the mixture into the bottom of a springform pan to form a crust. Refrigerate the crust while you prepare the filling.
  2. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and salt, and continue to beat until well combined. Fold in the thawed Cool Whip until the mixture is smooth and fluffy. Gently fold in the crushed Oreo cookies. Pour the filling over the prepared crust and spread it into an even layer. Refrigerate the cheesecake for at least 4 hours, or until set.
  3. Prepare the Ganache (Optional): In a microwave-safe bowl, heat the heavy cream in the microwave until it begins to simmer. Pour the hot cream over the chocolate chips and let it sit for a few minutes. Stir until the chocolate is completely melted and the ganache is smooth. Allow the ganache to cool slightly before drizzling it over the chilled cheesecake.
  4. Serve: Before serving, garnish the cheesecake with additional whipped cream and whole Oreo cookies, if desired. Slice and enjoy!

Notes

  • For mini cheesecakes, divide the crust and filling into muffin tins lined with cupcake liners.
  • Flavored extracts like mint or almond can be added to the filling for a unique twist.
  • Top with fresh berries or fruit compote for added freshness.
  • Add chopped nuts like walnuts or pecans to the crust for extra texture.
  • Store tightly covered in the refrigerator for up to 3 days, or freeze for up to 2 months.

Nutrition

Find it online: https://lauracooks.com/no-bake-oreo-cheesecake/