No Bake Cookies and Cream Cheesecake
A no bake cookies and cream cheesecake, with an Oreo cookie crust and creamy vanilla cheesecake filling full of crushed Oreos.
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Equipment
- 8 or 9 inch Springform Pan with Removable Bottom
- Stand Mixer with Paddle Attachment
- Food Processor
Ingredients
- 36 Oreo cookies, divided
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ cup unsalted butter, melted
- 1 ½ lbs block style full fat cream cheese, softened at room temperature for 1 hour
- ¼ cup powdered sugar
- ¼ cup sour cream
- 2 tsp vanilla extract
- 1 ¼ cups heavy whipping cream, cold
Instructions
Crust
- Take 30 of the Oreos, and twist them open. Scrape the cream filling out and set it aside.
- In a food processor, pulse the Oreos (without the filling) into fine crumbs.
- In a bowl, combine the crushed Oreos, salt and melted butter, until moist and crumbly.
- Line the bottom of an 8 or 9 inch springform pan with a removable bottom with parchment paper. Dump the crumbs into the pan, and press them into an even layer against the bottom of the pan, and about 1 1/2 inches up the sides.
Filling
- Take the cream filling that you removed from the Oreos and measure it - if using regular Oreos (not double stuff), you should have about 1/2 cup of filling, and you'll be using it to sweeten the cheesecake filling.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese, the 1/2 cup cream filling, the powdered sugar, and sour cream, for about 2 minutes, until smooth.
- Scrape the bowl down, add the vanilla and the cold heavy whipping cream, and beat for several more minutes, until thick and fluffy enough to hold its shape.
- Finely chop the remaining 6 whole Oreos, and fold them into the cheesecake filling. Spread the filling into the crust.
- Refrigerate the cheesecake for about 2 hours, until well chilled, before serving.
- To unmold the cheesecake, run a sharp knife around the edges of the pan to loosen the crust, then carefully remove the sides of the pan from the base. Slide a large cake lifter between the parchment paper and the bottom crust, to carefully transfer the cheesecake to a serving plate or cake pedestal.
Notes
Store leftover cheesecake in the refrigerator in an airtight container for up to 2 days.
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