PREP TIME: 20 mins | TOTAL TIME: 20 mins | SERVINGS: 12
Made with just a couple of simple ingredients – this Oreo Cheesecake is a wonderful no-bake dessert that you can easily make at any time! This no-bake, silky smooth cake is filled with chunks of Oreo. This is the perfect summer dessert for all Oreo lovers out there!
24 ounces cream cheese (three 250 grams/8 ounces packages)
1 ½ c. powdered sugar
¼ c. melted butter
½ c. white chocolate chips
1 ¼ c. heavy whipping cream, divided
50 Oreo cookies (two 300 grams packages) divided
How to make No Bake Oreo Cheesecake
Step 1: In a food processor, place the melted butter and one 3 grams package of Oreo cookies (about 25 cookie pieces). Process until you have a smooth mixture that begins to stick together.
Step 2: Into a 9-inch Springform pan, press the mixture up to half an inch up the sides.
Step 3: Place the white chocolate chips and ¼ cup of cream in a medium bowl. Mix well and heat in the microwave in 20-second intervals on high, stirring well each interval until smooth and melted. Keep this aside.
Step 4: Place the cream cheese in a large bowl. Beat using an electric mixer until smooth. Then, add the powdered sugar and melted white chocolate. Beat well until blended. Next, add the rest of the 1 c. cream and continue beating on low speed until combined. Adjust the speed to high and beat for another 3 to 4 minutes until thickened and fluffy.
Step 5: For garnish, set aside five Oreo cookies and place the rest of the cookies into a large zip-top bag. Using a rolling pin or other hard objects, crush the cookies. Then, mix it into the cheesecake filling.
Step 6: Into the prepared crust, spread the mixture. Cover and place in the fridge to chill for at least 5 to 6 hours or overnight.
Step 7: Once ready to serve, slice the Oreo Cheesecake. Enjoy!
Calories: 646cal | Carbohydrates: 57g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 225mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 4.6mg