Description
A rich and creamy No-Bake Oreo Cheesecake made with a chocolate cookie crust and a smooth cookies and cream filling. This easy chilled dessert requires no oven and delivers the perfect balance of crunchy cookie texture and silky cheesecake in every bite.
Ingredients
Units
Scale
- 30 chocolate sandwich cookies, divided
- 6 tablespoons unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Instructions
- Lightly grease a 9 inch springform pan and set aside.
- Crush 20 chocolate sandwich cookies into fine crumbs using a food processor.
- Mix the crushed cookies with melted butter until fully combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Refrigerate for 20 minutes to set.
- In a large mixing bowl, beat softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- Crush the remaining 10 cookies into small chunks.
- In a separate bowl, whip heavy whipping cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Fold in the crushed cookie chunks.
- Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Refrigerate for at least 6 hours or overnight until fully set.
- Remove from the springform pan, slice, and serve chilled.
Notes
- Ensure cream cheese is at room temperature to prevent lumps.
- Chill overnight for the cleanest slices and best texture.
- Use a warm knife and wipe between cuts for neat servings.
- Store covered in the refrigerator for up to four days.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 26g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg