No-Bake Oreo Cheesecake

Ingredients

• Crust:
  • 24 Oreo cookies (whole, including filling), finely crushed
  • 5 tbsp (70 g) unsalted butter, melted
• Filling:
  • 16 oz (450 g) full-fat block cream cheese, softened to room temperature
  • 1/2 cup (60 g) powdered sugar, sifted
  • 1 tsp pure vanilla extract
  • 1 1/4 cups (300 ml) cold heavy whipping cream (minimum 35% fat)
  • 12 Oreo cookies, roughly chopped into bite-sized chunks
• Topping (Optional):
  • 1/2 cup whipped cream and 4 halved Oreos

Instructions

1. Form the crust: Mix the finely crushed Oreos with melted butter until it resembles wet sand. Press firmly into the bottom and slightly up the sides of an 8-inch springform pan using the flat bottom of a glass. Freeze for 15 minutes while preparing the filling.
2. Whip the cream: In a cold bowl, beat the cold heavy cream with a hand mixer on high speed until stiff peaks form. Set aside.
3. Beat the cream cheese: In a separate large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed for 2 minutes until completely smooth and lump-free.
4. Combine: Gently fold the whipped cream into the cream cheese mixture in two additions using a rubber spatula so you don’t deflate the air. Fold in the roughly chopped Oreo chunks.
5. Chill: Spread the filling evenly over the chilled crust, smoothing the top with an offset spatula. Cover tightly with plastic wrap and refrigerate for at least 6 hours (or overnight) until firm enough to slice cleanly.