Servings: 8 people
Calories: 320kcal
Cost: $15
Equipment
- Mixing bowl
- Electric mixer
- Spatula
- Springform pan
- Plastic wrap
Ingredients
- 24 Oreo cookies
- 5 tablespoons melted butter
- 16 ounces cream cheese softened to room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1.5 cups heavy whipping cream
- 8 additional Oreos for mixing into the filling
- to taste extra cookies for topping
Instructions
- Crush 24 Oreo cookies into fine crumbs and mix with melted butter until it looks like wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan and refrigerate.
- Beat the softened cream cheese with powdered sugar and vanilla until smooth.
- Whip the heavy cream until stiff peaks form and gently fold it into the cream cheese mixture.
- Roughly chop 8 Oreos and fold into the filling, saving some for topping.
- Pour the filling over the chilled crust, smooth the top, and sprinkle remaining cookie pieces on top.
- Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Notes
Remember to use room temperature cream cheese to avoid lumps. Be careful not to over-mix the whipped cream to retain its lightness. Fold gently when combining the whipped cream and cream cheese. Chill the cheesecake properly for the best texture and flavor. Experiment with different flavored cookies for unique twists!
Nutrition
Calories: 320kcal | Carbohydrates: 30g | Protein: 4g | Fat: 22g | Saturated Fat: 12g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 130mg | Sugar: 15g | Vitamin A: 10IU | Calcium: 6mg | Iron: 4mg
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