Ingredients
- 24 Oreo cookies (about 2 cups crushed), plus extra for garnish
- 1/4 cup unsalted butter, melted
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
Feel free to substitute the heavy whipping cream with a dairy-free alternative if needed. And if you’re looking to switch things up, try using different flavors of Oreo cookies — the possibilities are endless!
Instructions
- Begin by crushing the Oreo cookies into fine crumbs. You can do this by placing them in a zip-top bag and using a rolling pin, or by pulsing them in a food processor.
- Mix the crushed cookies with the melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Set in the refrigerator to chill while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This step reminds me of the patience my grandmother taught me — take your time to achieve that perfect texture.
- In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-4 minutes with an electric mixer.
- Gently fold the whipped cream into the cream cheese mixture, ensuring it’s well incorporated but still light and airy.
- Pour the filling over the prepared crust, smoothing the top with a spatula. Let it chill in the refrigerator for at least 4 hours, or overnight for best results.
- Before serving, garnish with additional crushed Oreos or whole cookies for an extra touch of nostalgia.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International