5 Ingredients No Bake Oreo Cheesecake
This 5 ingredient no bake cheesecake, with a prep time of 15 minutes and an amazing creamy texture, will make a perfect dessert that's sure to impress.
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Equipment
- Electric hand mixer or Stand mixer with a whisk attachment
- Food processor Electric Chopper
- Mini Springform Pan 4x10 cm // 4x 4-inch
- Plastic Wrap or aluminum foil
Ingredients
- 36 Oreo Cookies
- 3 oz Unsalted butter melted
- 2 ½ cups Softened Cream Cheese
- 3 tbsp Powdered Sugar
- 1 ¼ cup Heavy Whipping Cream
Optional - Decoration
- 4 Strawberries
Instructions
- Crush 36 Oreo Cookies (with a food processor or using a plastic bag and rolling pin).36 Oreo Cookies
- Add 2/3 of the Oreo cookie crumbs to a mixing bowl and add the melted 3 oz Unsalted butter. Mix well.3 oz Unsalted butter
- Keep 1/3 Oreo crumbs for the cream cheese filling.
- Cover the spring form cake pans with parchment paper, then tightly pack the crushed Oreo and butter mixture over it, taking care to cover everything evenly.
- Leave the Oreo cookie crust in the refrigerator until the cream cheese filling is ready.
- With the kitchen machine, whip 1 ¼ cup Heavy Whipping Cream, till soft peaks form.1 ¼ cup Heavy Whipping Cream
- Take another (large) bowl and beat 2 ½ cups Softened Cream Cheese well till it softens.2 ½ cups Softened Cream Cheese
- Add 3 tbsp Powdered Sugar, and beat it for another 2 minutes.3 tbsp Powdered Sugar
- Add the rest of the 30 crushed Oreos and fold them into the Oreo cream cheese mixture.
- Then fold in the whipped cream.
- Cover the Oreo crusts with the Oreo and cream cheese filling, and even out the top using a spatula.
- Sprinkle the 6 crushed Oreos over each individual cake to cover them.
- Keep them in a freezer for at least 3 hours so the cheesecake can firm up well, then release the sides of the pans.
- After thawing, decorate every piece using fresh fruits (in our case, a 4 Strawberries) and serve ice cold but not frozen.4 Strawberries
Notes
Each individual Oreo Cheesecake is perfect for two people to share. Even better, to divide each mini cake into thirds!
Nutrition
Serving: 1Serving | Calories: 715kcal | Carbohydrates: 47g | Protein: 8g | Fat: 57g | Saturated Fat: 31g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 137mg | Sodium: 444mg | Potassium: 267mg | Fiber: 2g | Sugar: 29g | Vitamin A: 1767IU | Vitamin C: 4mg | Calcium: 108mg | Iron: 7mg
Calories: 715kcal
Servings: 8 Servings
