Enjoy this thick and creamy White Chocolate Oreo Cheesecake! A perfect No Bake dessert everyone will love. Cookies and cream are the best combination. Pair this with a tall glass of milk and even more Oreos!
In a food processor combine half, or 25, Oreos and melted butter. Pulse until combined and mixture starts to come together.
¼ cup melted butter, 50 Oreos
Using a springform pan, pour in your oreo mixture. Using your hands or the bottom of a glass, press the mixture into the bottom of the pan forming the crust. Make sure to keep a ½ lip up around the edge.
In a microwave-safe bowl, melt the white chocolate chips and ¼ cup heavy cream. Stir every 20 seconds until melted and combined.
½ cup white chocolate chips, 1 ¼ cup heavy cream
Add to a large bowl the cream cheese, powdered sugar, and melted white chocolate. I would add the powdered sugar slowly just so you don't end up covered in sugar dust. Beat until combined.
24 oz cream cheese, 1 ½ cups powdered sugar
Add the remaining heavy cream to your cream cheese mixture. Use a hand mixer on low to combine. Once combined, mix on high for 3-4 minutes until mixture is thickened.
Place your remaining 25 Oreos in a large Ziploc bag. (squeeze the air out of the bag) Crush these cookies in the bag with a rolling pin.
Stir the crushed cookies into the cheesecake filling.
Pour filling into your prepared pie crust. Top with mini oreo cookies.
Mini Oreos to garnish
Cover and chill for at least 5 hours, best if overnight.
When ready, remove the springform pan... slice, and serve.
Notes
Don't leave the Oreo Cheesecake out, unrefrigerated, for more than two hours. This can result in unwanted bacteria growth.Store covered or in an airtight container in the fridge for 3 to 4 days.Can I freeze a no-bake Oreo dessert? Wrap tightly in plastic wrap then store in a freezer-safe airtight container in the freezer for up to 1 month for the freshest taste. Separate slices with parchment paper, or store slices individually for a quick dessert you can just take out as needed.