No-Bake Cookies and Cream Cheesecake
Indulge in this No-Bake Cookies and Cream Cheesecake, a creamy and rich dessert loaded with Oreo cookies and a luscious cream cheese filling. Perfect for any occasion, this easy-to-make treat requires no baking, making it a hassle-free way to impress your guests. Ideal keywords: no-bake cheesecake, cookies and cream, Oreo cheesecake, easy cheesecake recipe.
Ingredients
- For the Crust:
- 24 Oreo cookies
- 1/2 cup 1 stick unsalted butter, melted
- For the Filling:
- 3 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy whipping cream
- 12 Oreo cookies crushed
- For the Topping:
- 6 Oreo cookies halved
- Whipped cream optional
Instructions
Prepare the Crust:
- In a food processor, pulse the Oreo cookies until they become fine crumbs.
- Add the melted butter and mix until well combined.
- Press the mixture into the bottom of a 9-inch springform pan, spreading it out evenly to form a crust.
- Refrigerate the crust while preparing the filling.
Make the Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add the powdered sugar and vanilla extract, and continue to beat until fully combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well incorporated.
- Fold in the crushed Oreo cookies.
Assemble the Cheesecake:
- Pour the filling over the prepared crust and spread it out evenly.
- Refrigerate the cheesecake for at least 4 hours, or until set.
Add the Topping:
- Once the cheesecake is set, remove it from the springform pan.
- Garnish with halved Oreo cookies and, if desired, add a dollop of whipped cream on top.
Serve and Enjoy:
- Slice and serve this delicious No-Bake Cookies and Cream Cheesecake. Enjoy!
Notes
- Ensure the cheesecake is well-chilled before serving for the best texture and flavor.
- For cleaner slices, wipe the knife with a warm, damp cloth between cuts.
- This cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.