Description
This No-Bake Oreo Cheesecake is a rich, creamy dessert with a crunchy Oreo crust and a luscious cookies and cream filling, all made without turning on the oven.
Ingredients
- 24 Oreo cookies (for crust)
- 4 tbsp vegan butter or regular butter, melted
- 2 tsp pure vanilla extract
- 2 tbsp sweetener of choice (maple syrup, sugar, or stevia blend)
- 8 oz cream cheese or dairy-free alternative
- 1 cup yogurt (dairy or non-dairy)
- 8–10 more Oreos, chopped (for filling and topping)
Instructions
- In a food processor, crush the 24 Oreos into fine crumbs.
- Mix the crumbs with melted butter until fully combined.
- Press the mixture into the bottom of a springform pan to form the crust. Refrigerate while preparing the filling.
- In a large bowl, beat the cream cheese, yogurt, vanilla extract, and sweetener until smooth.
- Fold in the chopped Oreos.
- Spread the filling evenly over the prepared crust.
- Chill in the refrigerator for at least 4-6 hours, or until set.
- Top with additional chopped Oreos before serving, if desired.
Notes
- You can use regular or vegan ingredients depending on dietary preferences.
- For a firmer cheesecake, freeze it and thaw slightly before serving.
- Sweetness can be adjusted to taste depending on the yogurt and cream cheese used.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
