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Easy Oreo Cake Cheesecake Recipe

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3.9 from 30 reviews

  • Author: Ava
  • Total Time: 8 hours 20 minutes
  • Yield: 12 servings

Description

This Easy Oreo Cake Cheesecake Recipe is a no-bake delight featuring a rich and creamy cheesecake filling atop a crunchy Oreo crust. Topped optionally with a luscious Swiss meringue that adds a toasted marshmallow flair, this dessert is perfect for celebrations or any occasion craving indulgence. With simple steps and minimal baking, you get a stunning and delicious treat that serves 12.

Ingredients

Crust

  • 24 Oreos
  • 4 tbsp unsalted butter (melted, 60g)

Cheesecake Filling

  • 32 oz cream cheese (4 blocks, softened)
  • 1 cup granulated sugar
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 2 cups heavy whipping cream

Swiss Meringue Topping (Optional)

  • 2 large egg whites
  • 1/2 cup granulated sugar
  • Pinch of kosher salt
  • 1 tsp vanilla extract

Instructions

  1. Make the crust: Add the Oreos to a food processor and pulse until you have fine crumbs. Transfer the crumbs to a bowl, stir in the melted butter thoroughly until the mixture is evenly moistened.
  2. Press crust and chill: Firmly press the Oreo and butter mixture into the bottom of a 9-inch springform pan lined with parchment paper. Place the pan in the refrigerator to chill while you prepare the filling.
  3. Prepare cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth and creamy, scraping down the sides to eliminate lumps. Add vanilla extract and lemon juice, mixing well.
  4. Whip heavy cream: Gradually add the heavy whipping cream to the cream cheese mixture in 3 to 4 additions, beating well after each addition until the mixture becomes light, fluffy, and forms soft peaks.
  5. Assemble cheesecake: Pour the filling over the chilled crust and smooth the top with a spatula. Cover with plastic wrap and refrigerate for 8 to 12 hours or overnight until fully set.
  6. Prepare Swiss meringue topping (optional): In a heatproof bowl or the bowl of a stand mixer, combine egg whites, sugar, and salt. Set the bowl over a pot of simmering water, ensuring the bowl bottom does not touch the water. Whisk gently for about 4 minutes until sugar dissolves and the mixture is warm and smooth.
  7. Whip meringue: Transfer the bowl to a stand mixer and beat on medium-low to foamy, then increase speed and whip until stiff, glossy peaks form and the bowl feels cool to touch (about 4-5 minutes). Add vanilla extract and mix to combine.
  8. Pipe and torch meringue: Pipe the Swiss meringue around the edges of the cheesecake. Use a kitchen torch to lightly brown the meringue until golden, giving a toasted marshmallow effect and helping the topping hold its shape.

Notes

  • Chilling the crust ensures it firms up nicely before adding the filling.
  • Using softened cream cheese helps achieve a smooth, lump-free filling.
  • Make sure to whip the heavy cream thoroughly to get the perfect fluffy texture.
  • The Swiss meringue topping is optional but adds a beautiful toasted finish and flavor.
  • If a kitchen torch is not available, the meringue can be browned briefly under a broiler watching carefully to avoid burning.
  • Allow the cheesecake to set overnight for best texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/easy-oreo-cake-cheesecake-recipe/