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Oreo Cheesecake

Indulge in a creamy Oreo Cheesecake that combines rich flavors with a crunchy cookie crust, making it the perfect no-bake dessert for any occasion.
Print Recipe
Prep Time 30 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

For the Oreo Crust
  • 24 cookies 24 Oreo cookies
  • 5 tablespoons unsalted butter, melted
For the Cheesecake Filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
For Topping
  • 6 cookies Oreo cookies, crushed Plus extra for garnish.
  • to taste Whipped cream Optional for drizzling.

Method
 

Preparation of the Crust
  1. Crush all 24 Oreo cookies into fine crumbs. You can use a food processor or a zip-top bag with a rolling pin.
  2. Mix the cookie crumbs with melted butter until it resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Cheesecake Filling
  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add powdered sugar and vanilla extract, mixing until well combined.
  3. In a separate bowl, whip the heavy cream to stiff peaks and gently fold it into the cream cheese mixture.
  4. Fold in 6 crushed Oreos into the cheesecake filling.
Combine and Chill
  1. Pour the cheesecake filling over the prepared crust and spread it evenly.
  2. Top with extra crushed Oreos.
  3. Cover with plastic wrap and refrigerate for at least 4 hours (or overnight if preferred).
Serve
  1. Carefully release the cheesecake from the springform pan.
  2. Add whipped cream on top if desired, slice, and serve.

Notes

This cheesecake can be made ahead of time and stored in an airtight container for up to 5 days. It can also be frozen for up to 2 months, just thaw in the fridge before serving.