A no-bake, creamy, and decadent dessert with layers of Oreo crust, velvety cream cheese filling, and chocolatey goodness—perfect for hot days or any sweet craving!
Ingredients:
For the Crust:
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24 Oreo cookies (whole, with filling)
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4 tbsp (60g) unsalted butter, melted
For the Filling:
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2 cups (480g) heavy cream, cold
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8 oz (225g) cream cheese, softened
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½ cup (60g) powdered sugar
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1 tsp vanilla extract
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12 Oreos, roughly crushed
For Topping (Optional):
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Extra Oreo crumbs
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Chocolate syrup
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Whipped cream
Instructions:
1. Make the Oreo Crust
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Crush 24 Oreos (filling included) into fine crumbs using a food processor or zip-top bag.
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Mix with melted butter until combined.
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Press firmly into the bottom of an 8-inch or 9-inch springform pan (or a lined cake pan).
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Freeze for 10 minutes while preparing the filling.
2. Prepare the Creamy Filling
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Whip the heavy cream until stiff peaks form (about 3-4 mins). Set aside.
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In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
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Gently fold in the whipped cream until fully combined.
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Stir in crushed Oreos (reserve some for topping).
3. Assemble & Freeze
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Pour the filling over the chilled crust and smooth the top.
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Sprinkle with extra Oreo crumbs or drizzle with chocolate syrup.
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Freeze for at least 4 hours (or overnight for best results).
4. Serve
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Let sit at room temperature for 5-10 minutes before slicing.
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Garnish with whipped cream, extra Oreos, or chocolate sauce.
Tips & Variations:
✅ No springform pan? Use a regular pan lined with parchment paper for easy removal.
✅ Add-ins: Mix in mini chocolate chips or a layer of hot fudge.
✅ Storage: Keep covered in the freezer for up to 2 weeks.
This cake is rich, cold, and irresistibly crunchy—perfect for Oreo lovers!