Introduction
Indulge in the creamy, decadent layers of this No-Bake Oreo Cheesecake. With a classic Oreo crust and a rich, Oreo-infused filling, it’s a dessert that’s as easy to make as it is to devour!
Detailed Ingredients with Measures
For the Crust:
– 1 package 14.3 oz Oreos
– 1/2 cup 113 g unsalted butter, melted
For the Cheesecake Filling:
– 4 ounces white chocolate bar
– 1 cup 354 ml heavy whipping cream
– 1/2 cup 65 g powdered sugar
– 16 ounces 452 g full-fat cream cheese, at room temperature
– 1/2 cup 95 g granulated sugar
– 2 teaspoons pure vanilla extract
– 20 Oreos, crushed
For the Topping:
– 1 cup 236 ml heavy whipping cream
– 1/2 cup 65 g powdered sugar
– Additional Oreos for garnish
– Hot fudge sauce for garnish (optional)
Prep Time
15 minutes
Cook Time, Total Time, Yield
Cook Time: 0 minutes
Total Time: 3-4 hours chilling time
Yield: 10-12 servings
Instructions
1. Prepare the Crust:
– Grease Pan: Lightly grease the edges of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper.
– Make Crust: Grind the Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir until well coated.
– Press and Chill: Press the crumb mixture firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
2. Prepare the Filling:
– Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate at 50% power in 30-second intervals, stirring after each until smooth. Set aside.
– Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside.
– Mix Cheesecake Filling: Beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add granulated sugar and vanilla; beat until combined. Mix in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until smooth, then stir in the crushed Oreos.
– Fill Crust: Pour the cheesecake filling into the prepared crust, spreading evenly. Chill in the refrigerator for at least 3-4 hours or until set.
3. Prepare the Topping:
– Make Whipped Cream Topping: Follow the same steps as for the filling to make a second batch of whipped cream. Pipe around the borders of the cheesecake using a large open round tip.
– Garnish: Top with additional crushed Oreos and drizzle with hot fudge sauce if desired.
Serving
Slice and serve chilled. Enjoy the creamy, cookie-packed goodness of this indulgent no-bake dessert!
Detailed Directions and Instructions
Prepare the Crust
1. Grease Pan: Lightly grease the edges of a 9-inch springform pan with cooking spray. Line the bottom with parchment paper.
2. Make Crust: Grind the Oreos into fine crumbs using a food processor. Pour the melted butter over the crumbs and stir until well coated.
3. Press and Chill: Press the crumb mixture firmly into the bottom and up the sides of the pan. Refrigerate while preparing the filling.
Prepare the Filling
4. Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate at 50% power in 30-second intervals, stirring after each until smooth. Set aside.
5. Make Whipped Cream: Chill a mixing bowl and whisk attachment in the freezer for 5-10 minutes. Pour the heavy whipping cream into the chilled bowl and beat on medium-high speed until soft peaks form. Gradually add the powdered sugar and continue beating until stiff peaks form. Set aside.
6. Mix Cheesecake Filling: Beat the cream cheese until smooth, scraping down the sides of the bowl as needed. Add granulated sugar and vanilla; beat until combined. Mix in the melted white chocolate until fully incorporated. Gently fold in the whipped cream until smooth, then stir in the crushed Oreos.
7. Fill Crust: Pour the cheesecake filling into the prepared crust, spreading evenly. Chill in the refrigerator for at least 3-4 hours or until set.
Prepare the Topping
8. Make Whipped Cream Topping: Follow the same steps as for the filling to make a second batch of whipped cream. Pipe around the borders of the cheesecake using a large open round tip.
9. Garnish: Top with additional crushed Oreos and drizzle with hot fudge sauce if desired.
Notes
Chilling Time
Ensure the cheesecake is chilled for a minimum of 3-4 hours for optimal set texture.
Serving Suggestions
Serve chilled slices of the cheesecake directly from the fridge for the best taste and texture.
Ingredient Substitutions
You may use low-fat cream cheese or a sugar substitute to lighten up the dessert, but keep in mind it may alter the taste and texture.
Storage
Store any leftovers in the refrigerator, covered, for up to five days.
