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Imagine a dessert that combines the creamy richness of cheesecake with the delightful crunch of Oreo cookies—all without needing to turn on your oven. This No Bake Oreo Cheesecake is a dream come true for dessert lovers, especially during the warm summer months when you want to keep things cool in the kitchen. It’s smooth, silky, and filled with delicious Oreo goodness, making it a perfect addition to your no-bake recipe collection.
Why You’ll Love This Recipe
This recipe is incredibly easy to make, requiring only a few simple ingredients. It’s the perfect dessert for Oreo enthusiasts and cheesecake lovers alike. Plus, since it’s a no-bake recipe, it’s ideal for those hot days when you prefer not to heat up the kitchen.
Kitchen Equipment You’ll Need
- Food processor
- 9″ springform pan
- Microwave-safe bowl
- Electric mixer
- Rolling pin or similar object
Ingredients
- 1/4 cup melted butter
- 50 Oreo cookies (2 packs of 300g), divided
- 1/2 cup white chocolate chips
- 24 oz cream cheese (3 packages of 250g/8 oz)
- 1 1/2 cups powdered sugar
- 1 1/4 cups heavy whipping cream, divided
Step-by-Step Instructions
Crust:
- Combine the melted butter and 25 Oreo cookies in a food processor. Process until the mixture is smooth and begins to stick.
- Press the mixture into a 9″ springform pan, ensuring it covers the bottom and about 1/2″ up the sides.
Filling:
- In a microwave-safe bowl, mix white chocolate chips and 1/4 cup of cream. Microwave on high power in 20-second intervals, stirring each time, until the chocolate is melted and smooth. Set aside.
- In a large bowl, beat the cream cheese with an electric mixer until smooth. Add powdered sugar and melted white chocolate, beating until well blended.
- Add the remaining 1 cup of cream. Beat on low speed until incorporated, then increase to high speed and beat until the mixture is thick and foamy (about 3-4 minutes).
- Reserve 5 Oreo cookies for garnish. Place the remaining 20 in a large zipper bag and crush them with a rolling pin. Fold the crushed cookies into the cheesecake filling.
- Spread the mixture into the prepared crust, cover, and refrigerate for at least 5-6 hours or overnight.
- Slice and serve.
Tips for Success
Ensure the cream cheese is at room temperature before mixing to achieve a smooth texture. Be patient while whipping the cream—it needs to be thick enough to hold its shape.
Additional Tips and Variations
For a twist, try using flavored Oreo cookies, such as mint or peanut butter. You can also add a layer of chocolate ganache on top for extra indulgence.
Nutritional Highlights (Per Serving)
This cheesecake is a decadent treat and should be enjoyed in moderation. Keep in mind the rich ingredients as you savor each bite.
Frequently Asked Questions (FAQ)
Q: Can I make this cheesecake ahead of time?
A: Yes, you can prepare it the day before and let it set overnight.
Q: How should I store leftovers?
A: Keep the cheesecake covered in the refrigerator for up to five days.
Q: Can I use low-fat cream cheese?
A: While you can use low-fat cream cheese, it may alter the texture slightly.
Conclusion
This No Bake Oreo Cheesecake is a must-try for anyone who loves a creamy, cookie-filled dessert. It’s easy to make, requires no baking, and is sure to impress your family and friends. Give it a try and let us know how it turns out! Share your cheesecake creations and experiences in the comments below.
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