No-Bake Oreo Cheesecake
Insanely easy and delicious No-Bake Oreo Cheesecake from the Wild Wild Whisk! Keep them frozen so you can snack on them all summer long...if they last that long!
makes about 20 squares | difficulty level: easy
- 3 oz butter, melted
- 1 package of Oreo
- 1 cup heavy whipping cream
- 1 lb. cream cheese (2 8 oz. bricks)
- 1/2 cup sugar - divided
- 1 tsp. vanilla extract
Ground the Oreo finely in a food processor, reserve 1 cup to mix with the filling, add the rest to a medium mixing bowl to use for crust.
Brush an 8”x8” square baking pan with some melted butter, line the pan with parchment paper such that the ends drape over the side. Brush with some more butter and line with another piece of parchment paper crosswise.
Add the rest of the melted butter to the ground Oreo in the mixing bowl, use a fork to to stir together.
Pour the crumbs into the prepared baking pan and press tightly and evenly using the bottom of a measuring cup. Refrigerate to firm up while you prepare the filling.
Beat the heavy cream with 1/4 cup of sugar and the vanilla extract until stiff peak forms, set aside.
Cream the cream cheese with a 1/4 cup of sugar until creamy.
Add the whipped cream and the reserved cup of Oreo crumbs into the bowl with the cream cheese and stir until evenly distributed.
Pour the filling into the baking pan over the crust, use a spatula to even out the layer.
Cover with plastic and freeze overnight or until completely set.
Cut cheesecake into evenly sized squares and store in and airtight container. Keep frozen.
