No-Bake Oreo Cheesecake

Instructions

1. 1

   Line a 9-inch springform pan with parchment paper at the bottom and lightly grease the sides.

2. 2

   Place 400g of Oreo cookies (including cream filling) into a food processor and pulse until fine crumbs form. Alternatively, place cookies in a sealed bag and crush with a rolling pin.

3. 3

   Mix the Oreo crumbs with melted butter in a bowl until the mixture resembles wet sand and holds together when pressed.

4. 4

   Press the Oreo mixture firmly and evenly into the bottom of the prepared springform pan, using the bottom of a measuring cup to compact it. Place in the refrigerator while preparing the filling.

5. 5

   In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed for 2-3 minutes until smooth and fluffy with no lumps.

6. 6

   Add the powdered sugar and vanilla extract to the cream cheese, then beat for another 2 minutes until fully combined and creamy.

7. 7

   In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form (about 3-4 minutes). The cream should hold its shape when the beaters are lifted.

8. 8

   Gently fold one-third of the whipped cream into the cream cheese mixture using a rubber spatula to lighten it, then fold in the remaining whipped cream until no white streaks remain. Be gentle to maintain the airiness.

9. 9

   Crush 100g of Oreos into small chunks and gently fold three-quarters of them into the cheesecake filling, reserving some for topping.

10. 10

    Pour the filling over the chilled crust and spread evenly with a spatula, smoothing the top.

11. 11

    Sprinkle the remaining crushed Oreos over the top of the cheesecake for decoration.

12. 12

    Cover the pan with plastic wrap (without touching the surface) and refrigerate for at least 6 hours or overnight until fully set and firm.

13. 13

    Before serving, run a thin knife around the edge of the pan, then carefully release the springform. Slice with a hot, clean knife for neat cuts.