No-Bake Cookies and Cream Cheesecake
Indulge in a creamy, no-bake cookies and cream cheesecake that combines rich flavors and a delightful texture, making it perfect for any occasion.
Ingredients
Crust
- 24 pieces Oreo cookies, crushed
- 5 tablespoons butter, melted
- 1 tablespoon granulated sugar
- a pinch salt
Filling
- 16 ounces cream cheese, room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream
- 4 pieces Oreo cookies, crushed (for topping)
Garnish
- fresh strawberries for garnish
Instructions
Preparation
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a food processor, crush 20 Oreo cookies into fine crumbs.
- Add melted butter, granulated sugar, and salt to the crushed cookies. Pulse to combine.
- Press the crust mixture into the pan base and chill while preparing the filling.
Making the Filling
- In a mixing bowl, beat cream cheese until smooth.
- Add powdered sugar and vanilla extract, and continue beating until creamy.
- In a separate bowl, whip heavy cream to soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
Assembly
- Spread the filling over the chilled crust and smooth the top evenly.
- Crush the remaining 4 Oreos and sprinkle over the top as a final layer.
- Cover and refrigerate for at least 6 hours or overnight until firm.
- Slice and serve with fresh strawberries or desired toppings.
Notes
To keep your cheesecake fresh, store it in the refrigerator, covered, for up to 5 days. For longer storage, freeze before topping in an airtight container for up to a month. Thaw in the fridge for a few hours before serving.