Ingredients:
24 Oreo cookies (divided)
1/4 cup unsalted butter, melted
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
2 cups heavy whipping cream, cold
1/4 cup granulated sugar
Extra Oreo cookies for garnish (optional)
Directions:
Prepare the Crust: Crush 16 Oreo cookies in a food processor until fine crumbs form. Combine the crumbs with melted butter in a bowl and mix until well blended. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the cold heavy cream and granulated sugar with an electric mixer until stiff peaks form.
Combine and Fold: Gently fold the whipped cream into the cream cheese mixture until well combined. Crush the remaining 8 Oreo cookies into coarse chunks and fold them into the cheesecake mixture.
Assemble the Cheesecake: Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
Chill and Serve: Refrigerate for at least 4 hours or overnight to allow the cheesecake to set. Before serving, garnish with extra Oreo cookies if desired. Slice and enjoy chilled.
Prep Time: 20 minutes | Chilling Time: 4 hours | Total Time: 4 hours 20 minutes
Kcal: 380 kcal per slice | Servings: 10 slices
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