Ingredients
24 Oreo cookies
5 tablespoons unsalted butter, melted
16 ounces cream cheese, full-fat and softened to room temperature
1 cup powdered sugar, sifted
1 teaspoon pure vanilla extract
1 1/2 cups heavy cream
1 1/2 cups fresh strawberries, sliced or whole for topping
Instructions
Pulse Oreo cookies in a food processor until they form fine crumbs, approximately 20-30 seconds.
Combine the Oreo crumbs with melted butter and mix until crumbly but holds together when pressed.
Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator for 20-30 minutes to set.
In a large bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate bowl, whip heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Pour the cheesecake mixture into the prepared Oreo crust and smooth the top with a spatula.
Cover and refrigerate for at least 4 hours or until fully set.
Top with fresh strawberries before serving.
Notes
Ensure the cream cheese is fully softened for a smooth texture.
Use a springform pan with a removable bottom for easy slicing and serving.
For a make-ahead option, prepare the crust and filling up to 1 day in advance and store in the refrigerator.
You can substitute regular chocolate sandwich cookies if Oreo cookies are unavailable.
- Prep Time: 25
- Category: No-Bake Dessert Recipes
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: one serving
- Calories: 340
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 85mg