Oreo Cheesecake Recipe
Oreo Cheesecake Recipe
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Oreo Cheesecake Recipe
This Oreo Cheesecake Recipe is a deliciously creamy dessert with a crunchy Oreo crust and rich cheesecake filling. Perfect for any occasion, this no bake treat requires minimal ingredients and effort, making it a favorite among dessert lovers. Whether you’re hosting a party, celebrating a special event, or simply indulging in a sweet craving, this Oreo Cheesecake will surely impress your guests and satisfy your taste buds.
Description
Looking for an easy yet indulgent dessert that will wow your guests? This Oreo Cheesecake Recipe is the perfect treat.Combining the rich flavors of cream cheese and heavy cream with the crunchy, chocolatey goodness of Oreos, it’s a dessert that’s sure to impress.
This no bake Oreo cheesecake is perfect for any level of baker. It’s super simple to prepare and doesn’t require any baking, making it ideal for busy days or last minute desserts. The thick Oreo crust provides a solid foundation for the smooth, creamy cheesecake filling. With crushed Oreos blended into the cream cheese mixture, every bite delivers a satisfying combination of flavors and textures.
One of the key elements of this Oreo Cheesecake is the no bake approach. Unlike traditional cheesecakes that require baking, this recipe uses a chilled method to set the cheesecake. The refrigerator does all the work, so all you have to do is blend the ingredients, assemble the cheesecake, and let it chill for a few hours.
This Oreo Cheesecake recipe is incredibly versatile. You can top it with whipped cream, more crushed Oreos, or even drizzle chocolate sauce for extra indulgence. The Oreo crust and cheesecake filling are a perfect match, with the cookie’s sweet chocolate flavor complementing the creamy, tangy filling.
Key Benefits:
- No baking required, making it easy to prepare
- Rich, creamy filling with Oreo cookie crunch
- Quick and easy recipe with minimal prep time
- Perfect for any occasion, from casual gatherings to celebrations
Whether you’re a novice baker or an experienced cook, this Oreo Cheesecake recipe is a must try. It’s sure to be a hit with kids and adults alike.
Ingredients
For the Oreo Crust:
- 24 Oreo cookies (crushed)
- 1/4 cup unsalted butter (melted)
For the Oreo Cheesecake Filling:
- 2 cups heavy cream (cold)
- 16 oz cream cheese (softened)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreos (crushed)
- 1 tablespoon lemon juice (optional, for added tang)
For Topping:
- Extra Oreos (for garnish)
- Whipped cream (optional)
Instructions
- Make the Oreo Crust:
Start by crushing 24 Oreos into fine crumbs. You can do this by placing them in a ziplock bag and smashing them with a rolling pin or using a food processor. Melt the butter in a microwave safe bowl. In a medium mixing bowl, combine the crushed Oreos with melted butter and stir until fully combined. Press the mixture into the bottom of a springform pan (9-inch) to form an even crust. Set aside and refrigerate while preparing the filling. - Prepare the Cheesecake Filling:
In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add crushed Oreos into the cream cheese mixture and mix to combine. - Combine the Cream and Cheesecake Mixture:
Gently fold the whipped cream into the cream cheese mixture using a spatula. This should be done in stages, mixing just enough so everything is incorporated without deflating the whipped cream. - Assemble the Cheesecake:
Pour the creamy Oreo filling over the chilled Oreo crust in the springform pan. Use a spatula to smooth the top and make it even. Cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or until the cheesecake is firm and set. - Serve:
Once chilled, carefully remove the cheesecake from the springform pan. Garnish with extra crushed Oreos and whipped cream, if desired. Slice into pieces and serve.
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Oreo Cheesecake Recipe
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies crushed
- 1/4 cup unsalted butter melted
- For the Oreo Cheesecake Filling:
- 2 cups heavy cream cold
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 12 Oreos crushed
- 1 tablespoon lemon juice optional, for added tang
- For Topping:
- Extra Oreos for garnish
- Whipped cream optional
Instructions
- Make the Oreo Crust:
- Start by crushing 24 Oreos into fine crumbs. You can do this by placing them in a ziplock bag and smashing them with a rolling pin or using a food processor. Melt the butter in a microwave safe bowl. In a medium mixing bowl, combine the crushed Oreos with melted butter and stir until fully combined. Press the mixture into the bottom of a springform pan (9-inch) to form an even crust. Set aside and refrigerate while preparing the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cold heavy cream with an electric mixer until stiff peaks form. Set aside. In another bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Add crushed Oreos into the cream cheese mixture and mix to combine.
- Combine the Cream and Cheesecake Mixture:
- Gently fold the whipped cream into the cream cheese mixture using a spatula. This should be done in stages, mixing just enough so everything is incorporated without deflating the whipped cream.
- Assemble the Cheesecake:
- Pour the creamy Oreo filling over the chilled Oreo crust in the springform pan. Use a spatula to smooth the top and make it even. Cover the pan with plastic wrap and refrigerate for at least 3-4 hours, or until the cheesecake is firm and set.
- Serve:
- Once chilled, carefully remove the cheesecake from the springform pan. Garnish with extra crushed Oreos and whipped cream, if desired. Slice into pieces and serve!
Notes
- Make Ahead: This Oreo Cheesecake can be prepared up to a day in advance, making it perfect for gatherings and parties.
- Crust Variation: You can substitute the Oreo crust with any other type of cookie crust if you prefer. Graham crackers or chocolate chip cookies are great alternatives.
- Filling Consistency: If you want an even firmer filling, add a tablespoon of unflavored gelatin dissolved in water to the cream cheese mixture before folding in the whipped cream.
- Storage: Store leftovers in the fridge, covered tightly with plastic wrap or in an airtight container. It will keep for up to 5 days.
