Oreo Lover
Whip up this easy no-bake Oreo dessert that's creamy, crunchy, and perfect for a quick sweet fix. Just a few ingredients get you to dessert.
Ingredients
- 36 Oreo cookies
- 6 tablespoons unsalted butter, melted
- 225 grams cream cheese, softened
- 0.75 cup powdered sugar
- 0.75 teaspoon vanilla extract
- 2 tablespoons milk
- 1.5 cups heavy cream
- 0.25 cup granulated sugar
Instructions
- Place 24 Oreo cookies into a food processor and pulse until finely crushed. Alternatively, place them in a resealable bag and crush with a rolling pin.
- In a medium bowl, combine the 24 crushed Oreo cookies with 6 tablespoons melted unsalted butter. Mix well until the crumbs are fully moistened.
- Press the Oreo crumb mixture evenly into the bottom of an 8x8 inch baking dish. Place the dish in the refrigerator to chill while you prepare the filling.
- In a large bowl, beat 225 grams softened cream cheese with an electric mixer until smooth and creamy.
- Add 0.75 cup powdered sugar, 0.75 teaspoon vanilla extract, and 2 tablespoons milk to the cream cheese mixture. Continue beating until well combined and smooth.
- In a separate clean bowl, beat 1.5 cups cold heavy cream with an electric mixer until soft peaks form. Gradually add 0.25 cup granulated sugar and continue beating until stiff peaks form.
- Gently fold about one-third of the whipped cream into the cream cheese mixture until just combined. Then, gently fold in the remaining whipped cream until no streaks remain.
- Spread the cream cheese and whipped cream filling evenly over the chilled Oreo crust.
- Roughly chop the remaining 12 Oreo cookies into bite-sized pieces. Sprinkle these chopped Oreos evenly over the top of the dessert.
- Cover the dish with plastic wrap and refrigerate for at least 3 hours, or preferably overnight, to allow the dessert to set properly.
- Once set, cut into 4 equal servings and serve cold.