Ultimate Oreo Delight: No Bake Oreo Cheesecake
28 Oreos6 tablespoons salted butter, melted½ teaspoon salt (optional)
Instructions
- Prepare the Crust: Pulse 28 Oreos in a food processor until fine crumbs form. Mix in melted butter and optional salt until combined. Press evenly into the bottom and sides of a 10-inch springform pan.Make the Filling: In a large bowl, cream together the cream cheese, powdered sugar, vanilla extract, and salt until light and fluffy. Fold in the Cool Whip and crushed Oreos until combined. The mixture will have a grayish tint. Spread this filling over the prepared crust, smoothing it out evenly.Ganache (Optional): In a microwave-safe bowl, combine the chocolate chips and heavy cream. Microwave for 45 seconds, then whisk until smooth. Let it sit at room temperature for 15 minutes to thicken slightly.Assemble: Pour the cooled ganache over the cheesecake filling. Refrigerate the cheesecake for at least 6 hours, or overnight, to set.Garnish and Serve: Before serving, garnish with whipped cream and additional Oreos for decoration.
Notes
- Chill Time: For the best results, allow the cheesecake to chill and set in the refrigerator for at least 6 hours, or overnight.
- Serving Suggestion: Serve each slice with a dollop of whipped cream and an Oreo cookie for an extra special touch.
- Storage: This cheesecake can be stored in the refrigerator for up to 3 days.
