No-Bake
Oreo Cheesecake

Tools Needed

• Food processor or blender

• 9-inch springform pan

• Electric hand mixer or stand mixer

• Mixing bowls

• Rubber spatula

• Measuring cups & spoons

(Springform pan + mixer convert very well)

Ingredients

Crust

• 24 Oreo cookies (filling included)

• 5 tbsp butter, melted
  

Instructions

1. Make the Crust

• Crush Oreos into fine crumbs

• Mix with melted butter

• Press firmly into the bottom of a 9-inch springform pan

• Chill in the fridge for 15 minutes
  
  

2. Make the Filling

• Beat cream cheese until smooth

• Add powdered sugar and vanilla, mix well

• In a separate bowl, whip heavy cream until stiff peaks form

• Gently fold whipped cream into the cream cheese mixture

• Fold in crushed Oreos

3. Assemble

• Spread filling over the chilled crust

• Smooth the top evenly

• Refrigerate for at least 4 hours (overnight is best)
  
  

4. Serve

• Top with whipped cream and Oreo pieces

• Slice and enjoy

Cheesecake Filling

• 16 oz cream cheese, softened

• 1 cup powdered sugar

• 1 tsp vanilla extract

• 1½ cups heavy whipping cream

• 15 Oreo cookies, crushed (rough chunks, not powder)

Topping (optional but recommended)

• Whipped cream

• Crushed Oreos or mini Oreos