Cookies and cream is a classic flavor so many of us love. As I mention in my other no bake cheesecake recipes, I love no bake cheesecakes because of how smooth and creamy they come out. Baked cheesecakes tend to have a denser texture I’ve never been too fond of. This cookies and cream no bake cheesecake is an ultimate treat!

            Something I love doing when I am trying to showcase a flavor is use it as many ways as possible in the dessert. This cheesecake has an Oreo crust, then an Oreo cheesecake filling with a couple of whole Oreo layers in the middle, then some crushed cookies on top with a little bit of whipped cream. This is a definite crowd pleaser!

Prep time: 25 Minutes

Inactive time: 5 Hours

Total time: 5 ½ Hours 

This cheesecake serves 8-10 peopleIngredients:

  For the Crust:

2 ½ Cups Crushed Chocolate Sandwich Cookies (24 cookies, 268g worth)

½ Cup (113g) Melted Unsalted Butter

¼ Tsp Salt

  For the Filling:

1 Cup (237mL) Cold Heavy Cream

24oz (678g) Softened Cream Cheese

2/3 Cup (115g) Granulated Sugar

½ Tsp (1g) Salt

1 Tbs (13g) Vanilla Extract

1 Cup Crushed Chocolate Sandwich Cookies (10 Cookies, 107g)

Around 30 Additional Whole Chocolate Sandwich Cookies

  For the Whipped Cream

½ Cup (120mL) Cold Heavy Cream

1 Tbs (13g) Granulated Sugar 

1 Tsp (4g) Vanilla Extract

Directions:

1.     Start by making the crust. Preheat the oven to 350 Degrees F (180C). Add the crushed cookies, melted butter and salt to a bowl and mix until combined. Pour the crust into a 9-inch springform pan and press it evenly into the bottom, then bake for 10 minutes. Allow to cool completely after it’s baked. 

2.     Pour the cold cream into a bowl and use a whisk or hand mixer to whip the cream for a couple minutes until stiff peaks form, then cover with plastic wrap and chill in the fridge. 

3.     Add the cream cheese to a large bowl and mix with a hand mixer for a few minutes until smooth, then add the sugar, salt, and vanilla and mix for another minute until very smooth. 

4.     Add in the crushed cookies and use a rubber spatula to fold them into the filling. Pour the whipped cream into the bowl and gently fold until the mixture comes together and is light. 

5.     Pour 1/3 of the filling into the pan with the cooled crust, then place whole cookies around the filling, then repeat one more time with another third of the filling and another layer of cookies, then pour the last third of filling on top, smooth it out, cover with plastic wrap and chill for a minimum of 4 hours. 

6.     Once the cheesecake is chilled, make the whipped cream by adding the cream, sugar, and vanilla to a bowl and using a whisk or hand mixer to beat the cream until stiff peaks form. You can either pipe or spread the whipped cream on top of the cheesecake and sprinkle some more crushed cookies on top.