Ingredients
- 24 Oreo cookies (crushed)
- 1/2 cup (115 g) butter, melted
- 16 oz (450 g) cream cheese, softened
- 3/4 cup (90 g) powdered sugar
- 1 tsp vanilla extract
- 1 1/4 cups (300 ml) heavy whipping cream, cold
- 12 Oreo cookies (chopped or crushed, for filling)
- Optional: Extra whipped cream and Oreo crumbs for topping
Instructions
- Crush 24 Oreos and mix with melted butter until evenly moistened. Press into the bottom of a springform pan. Chill in the freezer while preparing the filling.
- In a large bowl, beat softened cream cheese until smooth. Add powdered sugar and vanilla, and beat until light and fluffy.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the cream cheese mixture until combined.
- Fold in chopped or crushed Oreo cookies.
- Spread filling evenly over the chilled crust. Smooth the top with a spatula.
- Cover and refrigerate for at least 5 hours or overnight until set.
- Before serving, optionally top with whipped cream and crushed Oreos.
Notes
- Chill overnight for the best texture and firmness.
- Substitute Cool Whip for whipped cream for a shortcut (adjust sugar).
- Add cocoa powder or ganache for a chocolate-rich version.
- Serve in jars for individual portions.
- Use full-fat cream cheese for best results.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 28g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 95mg
