No Bake Oreo Cheesecake

No-bake cheesecakes have gained immense popularity in recent years, capturing the hearts of dessert lovers everywhere. Their appeal lies not only in their rich, creamy texture but also in their simplicity and quick preparation time. Among the myriad of no-bake desserts, the Decadent No-Bake Oreo Cheesecake stands out as a favorite. This dessert is a perfect blend of the classic cheesecake flavor with the beloved crunch of Oreo cookies, making it an irresistible treat for any occasion.

Indulge in the rich flavors of the Decadent No-Bake Oreo Cheesecake, a dessert that combines creamy cheesecake with the delightful crunch of Oreo cookies. This easy-to-make treat requires no baking, making it perfect for any occasion. With just a few simple ingredients, you can create a smooth, luscious filling and a delicious cookie crust that everyone will love. Make it ahead of time, chill it, and enjoy this delightful dessert that’s sure to impress friends and family!

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Ingredients

24 Oreo cookies + 6 extra for garnish

4 tablespoons unsalted butter, melted

16 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon pure vanilla extract

2 cups heavy whipping cream, chilled

1 cup sour cream

1 teaspoon lemon juice (optional, for a hint of acidity)

A pinch of salt

Instructions

Prepare the Crust: Begin by crushing the 24 Oreo cookies into fine crumbs. You can do this using a food processor or by placing the cookies in a zip-top bag and crushing them with a rolling pin. In a mixing bowl, combine the cookie crumbs with the melted butter. Stir until the mixture resembles moist sand.

Form the Crust: Take the Oreo cookie and butter mixture and press it firmly into an even layer at the bottom of a 9-inch springform pan. Ensure it's compacted well to create a solid base. Place the pan in the refrigerator to set while you prepare the filling.

Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese until it is completely smooth and creamy, which should take about 2-3 minutes. Gradually add in the powdered sugar, vanilla extract, and a pinch of salt, mixing thoroughly until the mixture is well combined and silky.

Fold in Sour Cream: Add the sour cream to the cream cheese mixture, gently folding it in until just combined. If you’re using lemon juice for extra flavor, fold that in at this stage as well.

Whip the Cream: In a separate bowl, use the electric mixer to whip the chilled heavy cream on high speed until stiff peaks form. This should take about 3-5 minutes. Be cautious not to over-whip the cream, as it can become grainy.

Combine Mixtures: Carefully fold the whipped cream into the cream cheese mixture in three additions, being gentle so as not to deflate the lightness of the whipped cream.

Add Crushed Oreos: Take the 6 extra Oreo cookies, chop them into small pieces, and fold them into the cheesecake filling, ensuring they are evenly distributed throughout the mixture.

Assemble the Cheesecake: Pour the cheesecake filling over the prepared Oreo crust in the springform pan. Use a spatula to smooth the top evenly. Cover the pan with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is fully set.

Serve: When ready to serve, carefully release the sides of the springform pan. Slice the cheesecake into wedges, garnish with additional crushed Oreos or dollops of whipped cream if desired, and indulge in this rich and creamy dessert!

Prep Time, Total Time, Servings: 30 minutes | 6 hours (chill time) | 10 servings

- Presentation Tips: For an elegant touch, drizzle some chocolate sauce on each plate before placing the cheesecake slices on top, and sprinkle with additional Oreo crumbs. Enjoy the decadent experience!