Description
This no-bake Oreo cheesecake is a rich and creamy dessert with a crunchy cookie crust and fluffy filling. Made with Cool Whip, cream cheese, and chunks of Oreo cookies, it’s perfect for any occasion and requires zero oven time.
Ingredients
- 1 Oreo crust (store-bought or homemade)
- 8 oz (226 g) cream cheese, softened
- 1/4 cup (50 g) granulated sugar
- 1 tsp vanilla extract
- 8 oz (227 g) Cool Whip (plus more for garnish)
- 10 Oreo cookies, divided
Instructions
- In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until smooth and creamy.
- Roughly chop 8 Oreo cookies and fold them into the cream cheese mixture.
- Gently fold in the Cool Whip, mixing until fully incorporated and the filling is light and fluffy.
- Spoon the mixture into the prepared Oreo crust and smooth the top evenly.
- Refrigerate for at least 2 hours, or until fully set.
- Crush the remaining 2 Oreos and sprinkle over the top of the cheesecake. Add a dollop of Cool Whip for garnish before serving, if desired.
Notes
- Use stabilized whipped cream if substituting Cool Whip to ensure the filling holds its shape.
- Soften the cream cheese fully before mixing to avoid lumps in the filling.
- For a homemade crust, crush 24 Oreos and mix with 5 tbsp melted butter, then press into a pie dish.
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 22g
- Sodium: 290mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg
