Description
Rich, creamy, and loaded with crushed Oreos in every bite. No oven, no gelatin — just a buttery Oreo crust, a light cream cheese filling, and a whipped cream topping. The perfect make-ahead dessert for any occasion.
Ingredients
For the Oreo Crust:
- 24 Oreos, whole
- 4 tablespoons unsalted butter, melted (60g)
For the Filling:
- 16 ounces brick-style cream cheese, fully softened
- 1 cup powdered sugar (120g)
- 1 teaspoon pure vanilla extract
- 2 cups cold heavy whipping cream (480ml)
- 16 Oreos, roughly chopped
For the Topping:
- Homemade whipped cream
- 12 to 14 mini Oreos, chopped
Instructions
- Pulse 24 Oreos to fine crumbs. Add melted butter and pulse until combined. Press firmly into a 9-inch springform pan. Refrigerate.
- Beat softened cream cheese until completely smooth. Add powdered sugar and vanilla. Beat until creamy.
- In a cold bowl, beat cold heavy cream to stiff peaks.
- Fold whipped cream into cream cheese mixture in three additions. Fold in chopped Oreos last.
- Pour filling over crust. Smooth top. Cover and refrigerate at least 6 hours or overnight.
- Top with whipped cream and chopped Oreos before serving. Slice with a hot clean knife.
Notes
- Use brick-style cream cheese only — never spreadable tub cream cheese.
- Overnight chilling gives the best texture and cleanest slices.
- Dip knife in hot water and wipe dry between each slice for clean cuts.
- Freezes well up to 2 months. Add toppings only after thawing.