Not baked The crust, filling, and topping of Oreo cheesecake are all made from Oreo cookies! You can make this simple dessert before a party or holiday get-together.
– 1 teaspoon vanilla extract– 2 cups cold heavy whipping cream (480 ml)– 16 Oreos chopped– Homemade whipped cream– 12 to 14 mini Oreos chopped (or 6 full-size Oreos, cut in half)
Direction
Pulse Oreos in a food processor to make crumbs. The crust will be made from the entire cookie. Mix the crumbs and melted butter in a bowl.
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Press crust into 9-inch parchment-lined springform pan. Mix cream cheese, sugar, and vanilla. Extra mixing bowl. Wooden spoons, elbow grease, and electric mixers make this easy.
Whip heavy whipping cream in another bowl until stiff peaks form. So, when you lift your beaters out of the bowl, the whipped cream peaks stand straight up.
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Finish cheesecake filling: Use rubber spatula to fold whipped cream into cream cheese. Low-speed mixers can gently mix in whipped cream. Mix in chopped Oreos.
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Make the cheesecake: Scoop filling onto the Oreo crust. Spread the filling evenly with an offset spatula or spoon.
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Chill cheesecake in plastic wrap for 4 hours before slicing and serving. Garnish. Cover cheesecake with regular or stabilised whipped cream and a mini or half Oreo.