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husseysands

Oreo Cheesecake — No-Bake

Print Recipe
Prep Time 25 minutes
Total Time 25 minutes
Servings: 10
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 4 Oreo cookies whole, with filling, finely crushed
  • 5 tablespoons 70g unsalted butter, melted
  • For the Filling
  • 680 g 3 × 8oz blocks full-fat cream cheese, room temperature
  • 150 g 1¼ cups powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 240 ml 1 cup heavy cream, cold
  • 8 Oreo cookies roughly crushed

Method
 

  1. Pulse 24 Oreos to fine crumbs. Mix with melted butter. Press firmly into the base of a 9-inch springform pan and up the sides 1 inch. Refrigerate while you make the filling.
  2. Beat room-temperature cream cheese on medium-high for 2 full minutes until completely smooth and lump-free — before adding anything else.
  3. Add powdered sugar, vanilla extract, and lemon juice. Mix on medium for 1 minute. Scrape down the sides of the bowl.
  4. In a separate cold bowl, whip the cold heavy cream to stiff peaks. Fold into the cream cheese mixture in two additions using a spatula — wide, slow strokes. Stop the moment no white streaks remain.
  5. Fold in 8 crushed Oreos. Pour filling over the prepared crust and smooth the top. Cover tightly and refrigerate for a minimum of 4 hours, or overnight.
  6. Release the springform clip. Slice with a hot dry knife, wiping between each cut. Serve cold.

Notes

Refrigerator, covered: best quality up to 4 days. Freezer: up to 1 month — freeze slices individually, thaw overnight in the refrigerator.