Ingredients
Scale
- 30 Oreo cookies (divided, for crust, filling, and topping)
- 1/2 cup unsalted butter, melted
- 24 oz (3 blocks) full-fat cream cheese, room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 1/2 cups heavy whipping cream (cold)
Instructions
- Crush 24 Oreos (with filling) into fine crumbs.
- Mix with melted butter and press into the bottom of a 9-inch springform pan. Chill while preparing filling.
- Whip heavy cream until stiff peaks form. Set aside.
- In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla; beat until well combined.
- Fold in roughly chopped 12 Oreos.
- Gently fold in whipped cream, one-third at a time, until smooth and fluffy.
- Spread filling over crust and smooth the top.
- Garnish with chopped Oreos. Cover and chill for at least 6 hours or overnight.
- Slice and serve chilled.
Notes
- For clean slices, warm a knife with hot water and wipe between cuts.
- Chill overnight for best results.
- Swap Oreos for gluten-free cookies for a gluten-free version.
- Use full-fat cream cheese for optimal texture.
- Prep Time: 20 minutes
- Cook Time: 6–8 hours
- Category: Dessert
- Method: No bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 12
- Calories: 430
- Sugar: 24g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg