Description
This effortless, cream-packed dessert puts all your favorite Oreo flavors into a cool, luscious cheesecake—no baking required! With a crisp cookie crust, a silky filling bursting with Oreo bits, and decorative whipped cream swirls, it’s a showstopper for any gathering.
Ingredients
Scale
Cookie Base
- 36 Oreo cookies, whole
- ½ cup (115g) unsalted butter, melted
Cheesecake Filling
- 24 oz (680g) full-fat cream cheese, softened to room temperature
- ½ cup (100g) granulated sugar
- 2 tsp pure vanilla extract
- 1⅓ cups (320ml) heavy whipping cream
- ¾ cup (90g) powdered sugar
- Crumbs from 18 Oreos (approx. 1½ cups), plus 1 Tbsp for garnish
- 10 Oreos, roughly chopped
Whipped Cream Topping
- ¾ cup (180ml) heavy whipping cream
- ⅓ cup (40g) powdered sugar
- ½ tsp vanilla extract
- 1–2 Tbsp Oreo crumbs
- 6 Oreo cookies, halved for garnish
Instructions
- Prepare the Pan & Crust
- Line a 9″ springform pan with parchment and grease the sides.
- Pulse all 36 Oreos in a food processor until finely ground.
- Stir in the melted butter until crumbs are uniformly moistened.
- Press this mixture into the bottom and up about 1″ on the sides. Chill while you make the filling.
- Whip the Cream
- In a chilled bowl, beat 1⅓ cups of heavy cream until soft peaks form.
- Add ¾ cup powdered sugar and continue whipping until stiff peaks form. Set aside.
- Blend the Cheesecake Layer
- In a separate large bowl, beat cream cheese, granulated sugar, and vanilla until smooth.
- Gently fold the whipped cream into the cream cheese mixture in two additions.
- Fold in 1½ cups Oreo crumbs, then stir in the chopped Oreos.
- Assemble & Chill
- Spread the filling over the chilled crust, smoothing the top.
- Refrigerate until firm—ideally 8 hours or overnight, but at least 5–6 hours.
- Decorate
- Remove the cheesecake from the pan and transfer to a serving plate.
- Whip ¾ cup heavy cream with ⅓ cup powdered sugar and ½ tsp vanilla until stiff peaks form.
- Pipe swirls around the edge, tuck an Oreo half between each swirl, and sprinkle with remaining crumbs.
Notes
Storage Tips
- Refrigerate: Keep covered in the fridge for up to 5–6 days.
- Freeze: For longer storage, freeze slices in an airtight container for up to 2 months.
- Prep Time: 30 minutes
- Category: Desserts