Description
A delicious no-bake Oreo cheesecake with a crunchy Oreo crust, creamy filling, and whipped cream topping.
Ingredients
Scale
- Vegetable shortening, for greasing the pan
- 2 cups Oreo crumbs (about 32 cookies; reserve filling)
- ¼ cup granulated sugar
- 8 tablespoons unsalted butter, melted
- Reserved Oreo filling from 32 cookies
- 1 cup white chocolate chips
- 12 ounces cream cheese, room temperature
- 1½ cups whipping cream
- 16 Oreo cookies, chopped
- ½ cup whipping cream
- 2 tablespoons sugar
- 8 Oreo cookies
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan with vegetable shortening.
- Remove Oreo filling and set aside. Process cookies into fine crumbs.
- Mix crumbs with sugar and melted butter, then press into the pan.
- Bake crust for 10 minutes, then cool completely.
- Melt reserved Oreo filling and white chocolate chips in microwave, stirring until smooth.
- Whip 1½ cups cream to medium peaks and set aside.
- Beat cream cheese with melted chocolate mixture until smooth.
- Fold in whipped cream gently, then mix in chopped Oreos.
- Pour filling into cooled crust and refrigerate for 4 hours or overnight.
- Whip remaining cream with sugar, pipe onto cheesecake, and decorate with Oreos.
Notes
- Store in the refrigerator for up to 5 days.
- For best texture, chill overnight.
- Use a food processor for fine crumbs.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg