No Bake Oreo Cheesecake

by Sheryl

PREP TIME: 20 MINS | TOTAL TIME: 20 MINS | SERVINGS: 12

Silky smooth Oreo Cheesecake with loads of Oreo chunks in every bite. A no-bake dessert to enjoy not only during summer days but all year round! Calls for only a few simple ingredients, almost a no-brainer, and easily come together.

Ingredients

1/4 cup melted butter
50 Oreo cookies (2 300g packages) divided
1/2 cup white chocolate chips
24 oz cream cheese (3 250g/8oz packages)
1 1/2 cups powdered sugar
1 1/4 cup heavy whipping cream divided

How to make No-Bake Oreo Cheesecake

To make the Crust:

Step 1: In a food processor, add the melted butter and 1300 gram package of Oreo cookies. Pulse until smooth and the crumbs begin to stick together.

Step 2: Pour the crumbs into a 9-inch springform pan and press on the bottom and around half-inch up the sides.

To make the Filling:

Step 3: Add the white chocolate chips with 1/4 cup cream in a medium bowl. Microwave for about 20 seconds on high, stirring until melted and smooth. Set aside.

Step 4: Place the cream cheese in a large bowl. Beat using an electric mixer until smooth before adding in the sugar and melted white chocolate. Beat some more until incorporated.

Step 5: Add in the rest 1 cup cream. Beating on low until combined and on high for about 3 to 4 minutes or until thickened and fluffy. Beat until stiff peaks form.

Step 6: Set aside 5 Oreo cookies for later and add the rest into a large ziptop bag. Use a rolling pin or any hard object to crush the cookies.

Step 7: Then, stir the crushed Oreo cookies into the cheesecake filling.

Step 8: Pour and spread this on top of the prepared crust.

Step 9: Cover and place in the fridge to chill for at least 5 to 6 hours or overnight.

Step 10: When ready, slice, and serve. Enjoy!

Nutrition Facts:

Calories: 646cal | Carbohydrates: 57g | Protein: 7g | Fat: 44g | Saturated Fat: 23g | Cholesterol: 108mg | Sodium: 462mg | Potassium: 225mg | Fiber: 1g | Sugar: 41g | Vitamin A: 1245IU | Vitamin C: 0.2mg | Calcium: 99mg | Iron: 4.6mg

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