Oreo Cookies and Cream Cheesecake Recipe
This Oreo Cookies and Cream Cheesecake is a luscious no-bake dessert featuring a crunchy Oreo cookie crust and a creamy, dreamy filling swirled with crushed Oreos. Perfectly chilled, it’s a crowd-pleaser for any occasion with its rich, smooth texture and classic cookies-and-cream flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the Oreo Crust:
- 24 Oreo cookies, crushed
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream, cold
- 1 cup crushed Oreo cookies (about 8 cookies)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) to prepare for baking the crust.
- Mix crust ingredients: Combine the crushed Oreo cookies and melted butter in a mixing bowl until the mixture is well combined and crumbly.
- Press into pan: Firmly press the Oreo mixture into the bottom of a 9-inch springform pan, creating an even crust layer.
- Bake the crust: Place the pan in the preheated oven and bake for about 10 minutes. Remove and allow it to cool completely.
- Beat cream cheese: In a large bowl, beat the softened cream cheese until it is smooth and creamy with no lumps.
- Add sugar and vanilla: Gradually mix in the powdered sugar and vanilla extract until fully combined and smooth.
- Whip heavy cream: In a separate chilled bowl, whip the cold heavy cream until stiff peaks form, indicating it’s firm enough to fold.
- Fold cream and Oreos: Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Then gently fold in the crushed Oreos.
- Assemble cheesecake: Pour the creamy filling over the cooled Oreo crust and spread it evenly with a spatula.
- Chill: Cover the cheesecake and refrigerate for at least 4 hours, preferably overnight, until it is fully set.
- Serve: Carefully remove the sides of the springform pan, garnish with extra crushed Oreos or whipped cream if desired, slice, and serve chilled for the best taste.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- For best results, chill the heavy cream and mixing bowl before whipping to achieve stiff peaks quickly.
- Use a springform pan for easy removal of the cheesecake without damaging the edges.
- The cheesecake tastes best after chilling overnight to allow it to fully set and flavors to meld.
- You can add extra crushed Oreos on top just before serving for a decorative touch and extra crunch.
Keywords: Oreo cheesecake, cookies and cream dessert, no-bake cheesecake, Oreo crust cheesecake, creamy cheesecake, easy dessert
