Oreo Cookies and Cream No-Bake Cheesecake

Oreo Cookies and Cream No-Bake Cheesecake


  • 2 cups heavy cream
  • 1 pound cream cheese, softened
  • 2/3 cup sugar
  • 1/2 teaspoon salt
  • 2 tablespoons lemon juice
  • 2 teaspoons vanilla powder
  • 3/4 cup Oreo Cookies, crushed


  • Beat heavy cream until medium peaks form. Set aside.
  • Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  • Add cream cheese mixture to heavy cream and beat until incorporated.
  • Gently fold in crushed Oreo cookies.
  • Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  • Refrigerate for at least 6 hours to set or overnight for best results.
  • Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

Yield: 20.0 mini 1 1/2 inch cheesecake or one 9 inch cheesecake
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