Oreo Cheesecake Delight (Print-Friendly Version)
Delicious Oreo dessert with a creamy center and chocolate base. No oven required for this simple, crowd-loving treat.
# Ingredients You'll Need:
→ Oreo crust
01 -
115 g melted unsalted butter
02 -
36 Oreo cookies
→ Cheesecake filling
03 -
100 g granulated sugar
04 -
2 teaspoons vanilla extract
05 -
680 g cream cheese, softened
06 -
1 1/2 cups (about 162 g) Oreo crumbs from 18 Oreos, save 1 tablespoon for garnish
07 -
90 g powdered sugar
08 -
10 chopped Oreo cookies
09 -
330 ml heavy cream
→ Decoration
10 -
180 ml heavy cream
11 -
1/2 teaspoon vanilla extract
12 -
6 halved Oreo cookies
13 -
45 g powdered sugar
14 -
1–2 tablespoons Oreo crumbs
# How to Make It:
01 -
Lightly grease the sides and line the bottom of a 23 cm springform pan with parchment paper.
02 -
In a food processor, crush 36 Oreo cookies, filling included, until you have fine crumbs. Mix these crumbs with the melted butter using a fork until they're all moistened.
03 -
Evenly press the crumb mixture into the bottom and about 2.5 cm up the sides of your prepared pan. Pop it in the fridge or freezer to set while you make the filling.
04 -
In a clean bowl, whip 330 ml of heavy cream until you see soft peaks. Add in 90 g of powdered sugar and continue whipping until stiff peaks form. Set it aside.
05 -
In a large bowl, blend cream cheese, granulated sugar, and vanilla until everything's smooth and well combined.
06 -
Gently fold in the whipped cream in 2–3 portions into the cream cheese mixture until it's all combined and fluffy.
07 -
Incorporate 1 1/2 cups of Oreo crumbs, saving 1 tablespoon for the top, then gently mix in the chopped Oreos so everything's evenly distributed.
08 -
Spread the filling on top of the chilled crust, smoothing out the top. Let it chill for at least 5–6 hours or even better, overnight to set completely.
09 -
Beat 180 ml of heavy cream with 45 g of powdered sugar and 1/2 teaspoon of vanilla until stiff peaks form.
10 -
Remove the ring from the springform pan and carefully move it to a serving plate. Pipe the whipped cream around the cake, placing halved Oreos in between swirls and sprinkle with the saved Oreo crumbs. Chill before serving.
# Extra Information:
01 -
For the best slicing and texture, let the cheesecake chill completely; it’s even better if you refrigerate it overnight.
02 -
You can keep the dessert in the fridge for up to 6 days or freeze it for a longer period.