Oreo Cookies & Cream No-Bake Cheesecake – a delicious recipe with heavy cream, cream cheese, sugar, salt, lemon juice, vanilla powder. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat heavy cream until medium peaks form. Set aside.
2
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.
3
Add cream cheese mixture to heavy cream and beat until incorporated.
4
Gently fold in crushed Oreo cookies.
5
Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
6
Refrigerate for at least 6 hours to set or overnight for best results.
7
Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
937
kcal
Calories
81
g
Fat
43
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups heavy cream, 1 pound cream cheese softened, 2/3 cup sugar, 1/2 teaspoon salt, and more.
Yes, Oreo Cookies & Cream No-Bake Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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