Making a rich, creamy cheesecake is always a treat, and when you add the dreamy sweetness of white chocolate with the crunchiness of an Oreo crust, you create something truly special. This White Chocolate Cheesecake with Oreo Crust is a sensational dessert that’s not only eye-catching but also incredibly easy to prepare. Whether you’re celebrating a special occasion, hosting friends, or simply indulging yourself, this dessert is sure to impress.
Why you’ll love this dessert
The luxurious texture of this cheesecake combined with the buttery crunch of the Oreo crust makes it irresistibly delicious. Perfect for holidays, birthday parties, or a cozy dinner at home, it’s a showstopper that requires minimal effort. Plus, you don’t even need to bake it! Its creamy profile and rich sweetness are bound to please even the pickiest of eaters. And let’s be honest, who can resist a classic Oreo crust?
"This cheesecake was a hit at our holiday party! Everyone asked for the recipe!" – A satisfied baker
How this recipe comes together
Crafting this cheesecake is straightforward and satisfying. First, you’ll blend the crust components, then prepare the velvety filling, and finally, let it set in the fridge. It’s as easy as that! By the time you’re ready to serve, you’ll have transformed a few simple ingredients into a stunning dessert that looks and tastes gourmet.
What you’ll need
To make this indulgent treat, gather the following ingredients:
- 1 package Oreo cookies (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed peppermint bark (optional)
Feel free to experiment with flavors; for example, you could use regular chocolate cookies for the crust or even try different chocolate varieties!
Directions to follow
- Start by crushing the Oreo cookies in a food processor. Mix them with the melted butter until well combined.
- Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
- In a large bowl, beat together the softened cream cheese, melted white chocolate, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep it airy.
- If you’re feeling adventurous, fold in the crushed peppermint bark for an added festive touch.
- Pour the cheesecake mixture over the prepared crust, smoothing the top for an even finish.
- Refrigerate for at least 4 hours or until it’s fully set.
- Once set, slice up and enjoy your no-bake white chocolate cheesecake!
Best ways to enjoy it
Serving this cheesecake can be as creative as you like! Garnish each slice with a dollop of whipped cream, a sprinkle of crushed Oreos or peppermint bark, or drizzle some extra melted white chocolate over the top. For an extra touch, consider pairing it with fresh berries or a tangy fruit compote for a delightful contrast.
How to store & freeze
To keep your cheesecake fresh, store it in the refrigerator, covered tightly with plastic wrap. It can last up to 5 days, perfect for indulging over the week! If you have leftovers—or if you want to prepare it in advance—it can also be frozen. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. It will stay fresh in the freezer for about 2 months. Just remember to thaw it overnight in the fridge before serving.
Helpful cooking tips
- Ensure your cream cheese is softened to room temperature; this helps it blend smoothly, preventing any lumps.
- Want a thicker cheesecake? Consider adding another layer of whipped cream to the mix for added richness.
- If you’re short on time, pre-made Oreo crusts work beautifully as a shortcut.
Creative twists
If you’re looking to mix things up a bit, try swapping the white chocolate for milk or dark chocolate, and change the crushed peppermint bark for your favorite candy or nuts. You could even add a hint of orange zest for a citrusy flair that complements the sweetness of the cheesecake!
Common questions
- What’s the prep time for this cheesecake? It takes about 20-30 minutes to prepare, but don’t forget the chilling time!
- Can I use different cookies for the crust? Absolutely! Any cookie that’s firm can work; try it with chocolate chips or even graham crackers for a different flavor.
- How long can I safely store leftovers? In the fridge, it lasts up to five days, or you can freeze it for two months.
- Can I adjust the sweetness? Yes, you can reduce or increase the powdered sugar according to your taste.
This White Chocolate Cheesecake with Oreo Crust is a delightful dessert that satisfies your cravings with an effortlessly indulgent touch. Enjoy it as a sweet ending to a meal or as a delightful treat throughout the week!
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White Chocolate Cheesecake with Oreo Crust
- Total Time: 240 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
This no-bake white chocolate cheesecake with an Oreo crust is a rich, creamy dessert that’s perfect for any occasion.
Ingredients
- 1 package Oreo cookies (about 24 cookies)
- 1/4 cup unsalted butter, melted
- 2 cups cream cheese, softened
- 1 cup white chocolate, melted
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup crushed peppermint bark (optional)
Instructions
- Crush the Oreo cookies in a food processor and mix with melted butter until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust.
- In a bowl, beat together the softened cream cheese, melted white chocolate, powdered sugar, and vanilla extract until smooth and creamy.
- In another bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- If desired, fold in the crushed peppermint bark for added flavor.
- Pour the cheesecake mixture over the prepared crust, smoothing the top for an even finish.
- Refrigerate for at least 240 minutes or until fully set.
- Once set, slice and enjoy your no-bake cheesecake!
Notes
Store in the fridge for up to 5 days or freeze for 2 months. Thaw overnight in the fridge before serving.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American