Description
No-Bake Oreo Dessert with a crushed cookie crust, fluffy whipped cream cheese filling, and chocolate drizzle for a quick, crowd-pleasing treat.
Ingredients
Scale
- 24 Oreo cookies (with filling)
- 5 tablespoons unsalted butter, melted
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 10 Oreo cookies, crushed (optional, for folding into filling)
- Chocolate sauce or hot fudge (for topping)
- Whipped cream (for topping)
- Extra Oreos or cookie crumbs (for garnish)
Instructions
- Crush 24 Oreos into fine crumbs using a food processor.
- Mix the crumbs with melted butter until combined and press into the bottom of a 9-inch springform pan or dish.
- Chill the crust in the refrigerator while preparing the filling.
- In a large bowl, beat cream cheese and powdered sugar until smooth.
- In a separate bowl, whip the heavy cream with vanilla until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture gently.
- Optional: fold in 10 crushed Oreos for texture.
- Spread the filling evenly over the chilled crust.
- Cover and refrigerate for at least 4 hours or overnight for best results.
- Before serving, drizzle with chocolate sauce, pipe whipped cream on top, and garnish with Oreo halves or crumbs.
Notes
- Use full-fat cream cheese for a richer texture.
- Make sure the whipped cream forms stiff peaks before folding.
- Chill the dessert overnight for the cleanest slices.
- To slice cleanly, run a sharp knife under hot water and wipe between cuts.
- This dessert can be frozen (without toppings) for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 290mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 90mg
Keywords: No-Bake Oreo Dessert, Oreo cheesecake, easy dessert, no bake recipes, cookies and cream dessert
