No-Bake Chocolate Cheesecake w/Oreo Cookie Crumb Crust
Ingredients
- 24 cookies Oreo Cookies Standard profile
- 4 T butter melted
- 12 oz Cream Cheese
- 5 T powdered sugar divided
- 2 tsp vanilla extract divided
- 16 oz heavy whipping cream divided
- 8 oz chocolate, melted optional
Servings: slices
Units:
Instructions
- Place bowl of stand mixer in the freezer for 10-15 minutes.
- Prepare pan with parchment paper if using a loaf pan or baker - extend paper past edge of pan in order to lift the cheesecake out.
- Crush Oreo Cookies to a fine crumb (food processor works best); combine with melted butter. Press into bottom of pan.
- Take bowl out of freezer, place in stand mixer and whisk the heavy cream. Begin slowly, then increase speed. When cream begins to form, add 3T powdered sugar and 1 tsp vanilla.
- In separate bowl, whip together the cream cheese and 2T powdered sugar. If preparing a chocolate cheesecake - add the melted chocolate to the cream cheese and omit the vanilla. Gently fold in 1/2 of the heavy whipped cream.
- Smooth cream cheese over Oreo Crust. Pop into freezer for a 10 minutes.
- Evenly smooth the second half of the whipped cream on the cheesecake; refrigerate at least 3-4 hours or overnight.
- Garnish with chocolate shavings, Oreo cookies, fresh fruit, etc.
- Yields 9 servings or 16 cheesecake bites.
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