For the crust:
4 tablespoons (60 grams) butter, melted
For the no-bake cheesecake:
16 ounces cream cheese, softened to room temperature
1 cup (120 grams) powdered sugar
1 teaspoon vanilla extract
2 cups (480 ml) heavy whipping cream*
15 Oreos, chopped
6 Oreos, chopped
To make the crust:
- Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
- Line the bottom of a 9 inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
To make the cheesecake:
- Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
- Visit No-Bake Oreo Cheesecake with an Oreo Crust @ livewellbakeoften.com for full instructions.