Cookies and Cream Cheesecake
This no bake Cookies and Cream Cheesecake is a rich, indulgent dessert that Oreo lovers won’t want to miss. This smooth and creamy cheesecake filling is a stunning and delicious treat perfect for any special occasion.
Ingredients
Oreo Cookie Crust
- 20 Oreo cookies - crushed into fine crumbs
- 3 tablespoons melted butter
Cheesecake Layers
- 4 8 ounce cream cheese - room temperature
- ¼ cup Greek yogurt
- ½ cup heavy cream
- 1 ½ cups white sugar
- 1 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- 1 teaspoon dark brown food coloring gel - optional
- 12 –14 Oreo cookies - or crushed Oreos
Frosting
- 4 tablespoons butter - softened
- 4 oz cream cheese - softened
- 4 cups powdered sugar
- 1 tablespoon cocoa powder
- Dark brown food coloring gel - optional
- Whole Oreo cookies - for topping
Instructions
- Line the bottom of a springform pan with parchment paper.
- Use a food processor or rolling pin to crush the Oreo cookies (cream filling and all) into fine crumbs.
- Stir in the melted butter to form a moist crumb mixture. Press firmly into the bottom of the pan to create the Oreo cookie crust, then place it in the freezer.
- In a large mixing bowl or the bowl of a stand mixer, combine softened cream cheese, Greek yogurt, heavy cream, and vanilla extract. Mix on low speed until smooth. Add white sugar, then beat on medium speed until fully combined and creamy.
- Divide the cream cheese mixture evenly into three bowls to create layered fillings.
- Pour the first portion (the white cheesecake layer) over the chilled crust. Smooth it into an even layer and freeze for 3 hours.
- In the second bowl, add cocoa and a few drops of dark brown food coloring gel if using. Mix until fully blended and refrigerate.
- Place the third bowl in the fridge—this will become the cookies and cream layer once you stir in the chopped Oreos later.
- When the first layer is firm, pour the chocolate layer on top. Return to the freezer for 2–3 hours.
- Mix the crushed Oreos into the final bowl of cheesecake batter. Once the chocolate layer is set, add the cookies and cream layer to the top of the cheesecake, smooth it out, and freeze for 4 hours or overnight.
- To make the frosting, beat softened butter and cream cheese until fluffy. Gradually mix in powdered sugar, then add cocoa and dark brown gel food coloring (if using).
- Using a piping bag fitted with a star tip, pipe frosting onto the top of the cheesecake and decorate with whole Oreos or cookie crumbs.
- Pipe frosting onto the top of the cheesecake and decorate with whole Oreos or cookie crumbs. Serve cold from the freezer.
Notes
- Use a springform pan lined with parchment paper for easy removal.
- Let your cream cheese come to room temperature for smoother blending.
- For clean slices, use a sharp knife and wipe it clean between each cut.
Nutrition
Serving: 1servingCalories: 798kcalCarbohydrates: 134gProtein: 5gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.4gCholesterol: 58mgSodium: 319mgPotassium: 179mgFiber: 2gSugar: 117gVitamin A: 723IUVitamin C: 0.1mgCalcium: 47mgIron: 6mg
Nutritional information is an estimate based on third-party calculations. Actual values may vary due to ingredients, measurements, and serving sizes.
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