Inverted Oreo No-Bake Cheesecake
A stunning no-bake cheesecake with a creamy vanilla filling, Oreo cookie crust, and crushed cookie topping, served inverted for dramatic effect.
Equipment
Ingredients
Base
Oreo cookies (crushed)
300 g
butter (melted)
80 g
Cheesecake Filling
cream cheese (softened)
600 g
powdered sugar
100 g
heavy cream (cold)
240 ml
vanilla extract
10 ml
Topping
Oreo cookies (crushed)
150 g
Instructions
Prepare the base
Crush Oreo cookies and mix with melted butter to create the crust.
Line the pan
Line a springform pan with parchment paper for easy removal.
Form the cookie base
Press the Oreo-butter mixture firmly into the bottom of the pan.
Beat the cream cheese
Beat softened cream cheese with powdered sugar until smooth.
Whip the cream
Whip cold heavy cream with vanilla extract to stiff peaks.
Combine the filling
Fold whipped cream into cream cheese mixture until smooth.
Assemble the cheesecake
Pour filling over cookie base and spread evenly.
Add Oreo topping
Sprinkle crushed Oreo cookies over the cheesecake surface.
Chill the cheesecake
Refrigerate for at least 4 hours until firm.
Storage
Store covered in refrigerator. Allow to stand 10 minutes at room temperature before serving for best texture.
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