Ingredients
24 Oreo Cookies
1/2 cup (113g) unsalted butter, melted
8 oz (227g) full-fat cream cheese, softened
14 oz (397g) sweetened condensed milk
1/2 cup (120ml) fresh lemon juice
2 tbsp (10g) lemon zest
8 oz (227g) whipped topping
Instructions
Crush 24 Oreo cookies into coarse crumbs using a food processor or rolling pin
Mix crushed Oreos and melted butter until evenly combined; press into the bottom of a springform pan and refrigerate for 30 minutes
In a bowl, beat cream cheese, sweetened condensed milk, lemon juice, and lemon zest until smooth and creamy
Pour the lemon cream mixture over the chilled crust; smooth the surface
Refrigerate for at least 2 hours to set
Top with whipped topping and remaining crushed Oreo crumbs before serving
Notes
Use classic Oreos for best flavor consistency.
Ensure cream cheese is at room temperature to avoid lumps.
Substitute whipped topping with vegan alternative for a plant-based version.
Dessert can be refrigerated for up to 3 days.
Adjust lemon quantities to taste for tartness preference.
- Prep Time: 20
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 275
- Sugar: 15g
- Sodium: 125mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 32g
- Fiber: 1.2g
- Protein: 4g
- Cholesterol: 50mg