Ingredients
24 Oreo cookies (regular or gluten-free)
2 cups heavy cream (or coconut cream for vegan)
3/4 cup powdered sugar (or sugar-free)
1 tbsp lemon juice
2 tbsp milk
1 tsp vanilla extract
Fresh lemon zest (about 2 lemons)
Instructions
Crumble 24 Oreo cookies (including filling) in a bowl. Press 6 crushed cookie crumbs into a six-inch springform pan to form the base.
Whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tbsp lemon juice. Spread half over the Oreo base.
Whip a second batch (1 cup cream, 1/2 cup powdered sugar, 2 tbsp milk, 1 tsp vanilla extract) and spread as the top layer.
Top with remaining whole Oreo cookies and grated lemon zest. Chill for 2-3 hours before serving.
Notes
For vegan: use coconut cream and dairy-free Oreo cookies.
Chill for at least 2 hours for optimal texture.
Store covered in the refrigerator for up to 48 hours.
Enhance lemon flavor by adding 1-2 tbsp fresh zest to the whipped cream.
- Prep Time: 15
- Category: No-Bake Creamy Desserts
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 80mg
- Fat: 20g
- Saturated Fat: 12g
- Carbohydrates: 32g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 75mg