Indulge in the creamy delight of a no-bake Oreo cheesecake that's perfect for any occasion. This recipe combines the irresistible taste of Oreo cookies with a rich and velvety cheesecake filling, without needing an oven. It's quick, easy, and sure to satisfy your sweet tooth!

• Preparation Time:30 minutes

• Chilling Time: 4 hours

• Category: Cheesecake

• Servings: 8-10 slices

Nutrition (per 1 slice):

• Calories: 320

• Protein: 5g

• Carbohydrates: 30g

• Fat: 20g

• Saturated Fat: 10g

• Fiber: 1g

• Sodium: 230mg

• Allergens: Dairy, Gluten

Ingredients

• 250g Oreo cookies (about 2 sleeves)

• 100g unsalted butter, melted

• 500g cream cheese, softened

• 100g powdered sugar

• 1 tsp vanilla extract

• 300ml heavy cream, chilled

• Extra Oreo cookies for decoration

These ingredients make for a rich and indulgent no-bake Oreo cheesecake. The crushed Oreo cookies form a deliciously crunchy base, while the creamy filling blends cream cheese, powdered sugar, and vanilla extract for a smooth and decadent texture. The chilled heavy cream adds lightness and fluffiness to the mixture. Plus, extra Oreo cookies on top provide the perfect finishing touch and add extra crunch and flavour.

Instructions

1. Prepare the Oreo Cookie Crust

Start by crushing 250g of Oreo cookies (about 2 sleeves) into fine crumbs. This can be done using a food processor or by placing the cookies in a sealed plastic bag and crushing them with a rolling pin. Once crushed, transfer the crumbs to a bowl and mix in 100g of melted unsalted butter until the crumbs are evenly coated. This mixture will form the deliciously crunchy base of your cheesecake.

2. Mix the Oreo Crumbs with Melted Butter

In a large mixing bowl, combine the Oreo cookie crumbs with the melted butter. The melted butter acts as a binder, helping the crumbs stick together and form a solid crust. Be sure to mix well to ensure that all of the crumbs are evenly coated with butter. This will help the crust hold together when you press it into the pan.

3. Press the Mixture into the Pan

Once the Oreo crumbs are mixed with the melted butter, transfer the mixture to a 9-inch (23cm) springform pan. Using the back of a spoon or a flat-bottomed glass, press the mixture firmly and evenly into the bottom of the pan. Make sure to press the crust down firmly to compact it and create a smooth, even layer. This will help the crust hold together and provide a solid base for your cheesecake.

4. Blend Cream Cheese, Sugar, and Vanilla

In a large mixing bowl, blend 500g of softened cream cheese with 100g of powdered sugar and 1 tsp of vanilla extract. The cream cheese should be at room temperature to ensure that it blends smoothly. Use an electric mixer or a stand mixer to beat the cream cheese, sugar, and vanilla until smooth and creamy. This will create a rich and flavorful base for your cheesecake.

5. Whip Heavy Cream

 In a separate bowl, whip 300ml of chilled heavy cream until stiff peaks form. Whipping the cream adds a light and fluffy texture to the cheesecake filling. Be careful not to overwhip the cream, as it can become grainy. Stiff peaks should hold their shape when the beaters are lifted from the bowl.

Tip!
Your heavy cream has reached the stiff peak stage when the cream is smooth and moist and the tips can stand straight up. Hence the term, “stiff peak form”

6. Fold in the Whipped Cream

Gently fold the whipped cream into the cream cheese mixture until well combined. Folding the whipped cream gently will help maintain its light and airy texture. Be careful not to deflate the whipped cream by stirring too vigorously. The whipped cream will lighten the texture of the cream cheese mixture and add a creamy richness to the filling.

7. Pour the Filling over the Crust

Once the whipped cream is fully incorporated into the cream cheese mixture, pour the filling over the prepared Oreo cookie crust. Use a spatula to smooth the top of the filling, creating an even layer. This will ensure that your cheesecake has a uniform appearance and sets evenly.

8. Refrigerate the Cheesecake

Place the cheesecake in the refrigerator and chill for at least 4 hours, or until set. Chilling the cheesecake allows it to firm up and set properly, giving it the perfect creamy texture. It's important to let the cheesecake chill for the entire duration to ensure that it sets properly and holds its shape when sliced.

9. Decorate with Oreo Cookies

Before serving, decorate the top of the cheesecake with extra Oreo cookies. You can crush the cookies and sprinkle them over the top of the cheesecake for a decorative finish. Alternatively, you can place whole cookies around the edge of the cheesecake for a more dramatic presentation. This extra touch will not only make your cheesecake look beautiful but also add a delicious crunch. Enjoy!

Conclusion

This no-bake Oreo cheesecake is a simple yet decadent dessert that's sure to impress. With its crunchy Oreo cookie crust, creamy cheesecake filling, and decadent Oreo cookie topping, it's the perfect dessert for any occasion. Whether you're celebrating a birthday, hosting a dinner party, or simply craving something sweet, this cheesecake is sure to satisfy. Plus, since it's no-bake, it's easy to make and requires minimal effort. So why not treat yourself and your loved ones to this delicious dessert?