Inverted Oreo No-Bake Cheesecake
Creamy Oreo cheesecake with cookie crust
A luscious no-bake cheesecake loaded with crushed Oreos, layered on a crunchy Oreo crust and finished with whipped cream and whole cookies.
Equipment
Ingredients
Crust
Oreo cookies (crushed)
24 piece
unsalted butter (melted)
60 g
Cheesecake Filling
cream cheese (softened)
450 g
heavy cream
240 ml
granulated sugar
100 g
vanilla extract
10 ml
Oreo cookies (crushed)
12 piece
Topping
Oreo cookies (whole)
12 piece
heavy cream (whipped)
120 ml
Instructions
Prepare the crust
Crush the Oreo cookies and mix with melted butter to form the base.
Press crust into pan
Firmly press the Oreo-butter mixture into the bottom of a springform pan.
Make the filling
Beat cream cheese with sugar and vanilla until smooth, then fold in whipped cream and crushed Oreos.
Assemble the cheesecake
Pour the filling over the crust and smooth the top.
Chill the cheesecake
Refrigerate for at least 3-4 hours until set.
Add topping and serve
Decorate with whole Oreos and whipped cream before inverting and serving.
Storage
Store covered in the refrigerator. Thaw frozen slices overnight in the fridge before serving.
Notes
• For best texture, allow cheesecake to sit at room temperature 10 minutes before slicing.
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