Inverted Oreo No-Bake Cheesecake
A creamy, no-bake cheesecake packed with crushed Oreo cookies, layered on a buttery Oreo crust and topped with whole cookies for a fun inverted look.
Equipment
Ingredients
Crust
Oreo cookies (crushed)
300 g
butter (melted)
80 g
Filling
cream cheese (room_temperature)
500 g
powdered sugar
100 g
vanilla extract
10 ml
heavy cream (cold)
300 ml
Oreo cookies (chopped)
150 g
Topping
Oreo cookies (whole)
100 g
Instructions
Prepare the crust
Crush Oreo cookies and mix with melted butter to form the base.
Press the crust
Press the Oreo-butter mixture firmly into the bottom of a springform pan.
Beat the cream cheese
Beat cream cheese until smooth.
Add sugar and vanilla
Mix in powdered sugar and vanilla extract.
Whip the cream
Whip cold heavy cream until stiff peaks form.
Fold in the whipped cream
Gently fold the whipped cream into the cream cheese mixture.
Add chopped Oreos
Fold chopped Oreo pieces into the cheesecake mixture.
Fill the pan
Pour the cheesecake filling over the crust and smooth the top.
Chill the cheesecake
Refrigerate for at least 3-4 hours until set.
Add Oreo topping
Arrange whole Oreo cookies on top before serving.
Original recipe
Storage
Store covered in the refrigerator. Serve chilled.
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