Frozen Oreo Cheesecake
Creamy frozen no bake Oreo cheesecake with a crisp cookie crust and chunks of cookies throughout
PRINT PINServings 12
INGREDIENTS
Oreo Crust
- 24 Oreo cookies finely crushed
- 4 tbsp unsalted butter melted
- pinch of salt.
Cheesecake Filling
- 24 oz cream cheese softened
- 1 cup powdered sugar
- 1 tbsp vanilla extract
- 1 1/2 cups heavy whipping cream cold
- 16 Oreo cookies roughly chopped.
Topping Optional
- 6 Oreo cookies crushed
- whipped cream for serving
- chocolate sauce for serving.
INSTRUCTIONS
Oreo Crust
- pulse Oreo cookies into fine crumbs
- mix crumbs with melted butter and salt until evenly moistened
- press firmly into the bottom and slightly up the sides of a 9 inch springform pan
- freeze crust while preparing filling.
Cheesecake Filling
- beat cream cheese until smooth and lump free
- mix in powdered sugar and vanilla until fully combined
- whip heavy cream to stiff peaks in a separate bowl
- fold whipped cream into cream cheese mixture until light and smooth
- fold in chopped Oreos.
Freeze and Serve
- spread filling evenly over frozen crust and smooth the top
- cover tightly and freeze until firm at least 6 hours or overnight
- let stand at room temperature 10 minutes before slicing
- garnish with crushed Oreos and optional whipped cream and chocolate sauce.
Notes
1. use full fat block cream cheese for best texture 2. swap heavy cream with 8 oz whipped topping if preferred 3. line the pan with parchment for cleaner release 4. for easier slicing dip the knife in hot water and wipe between cuts
Nutrition
Calories: 430kcal | Carbohydrates: 39g | Protein: 6g | Fat: 28g