The BEST No-Bake Oreo Cheesecake

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 The BEST No-Bake Oreo Cheesecake

This is the Greatest No-Bake Oreo Cheesecake!! The Oreo crust is packed with no-bake white chocolate cheesecake and loaded with Oreo cookies. This  Oreo Cheesecake filling is made with homemade whipped cream, so there’s no Cool Whip here. This cheesecake is compelling! After the first bite, you won’t be able to end.
INGREDIENTS
For the crust:
1 package (14.3 oz) Oreos
½ cup (8 tablespoons) unsalted butter, melted
For the cheesecake filling:
4 ounces white chocolate
1 ¼ cups heavy whipping cream
½ cup powdered sugar
16 ounces (2 pkg) cream cheese (must be full fat)
½ cup granulated sugar
2 teaspoon pure vanilla extract
20 Oreos, crushed
For the topping:
1 cup heavy whipping cream
½ cup powdered sugar
Additional Oreos for garnish
Hot fudge sauce for garnish (optional)
INSTRUCTIONS
For the crust: Equip a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping lightly with a paper towel. Line the bottom of the pan with parchment paper.
Crush the cookies into a fine crumb using a food processor or blender.
In a small bowl, melt the butter in the microwave for 30 to 45 seconds. Spill the melted butter over the cookie crumbs and mix until the crumbs are well coated.

Spill the crumbs into your springform pan and press firmly into the bottom and up on the sides to build a thick crust. Cool the crust while you are making the filling.

For the filling: In a microwave-safe bowl, microwave the white chocolate chips at 50% power in 30-second increments, mixing each time until the chocolate is dissolved. Mix until fully smooth.

put the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to cool.

Make the whipped cream. Pour 1 ¼ cups heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream begins to thicken. Slowly add the powdered sugar also continue beating at high speed until stiff peaks form. Place the whipped cream aside.

Beat the softened cream cheese until it’s absolutely smooth. Scrape down the sides of the bowl as wanted. Next, add the granulated sugar and vanilla extract and continue beating until smooth.

Next add the melted chocolate, stirring until it’s completely mixed into the cream cheese.

Lastly, gently fold in the whipped cream in two batches until it’s absolutely smooth. Then stir in the crushed Oreos. Pour the filling into the prepared crust, spreading evenly. Refrigerate for 3-4 hours minimum.

For the topping: Make another batch of whipped cream by putting your bowl in the freezer for 5-10 minutes. To prepare the whipped cream, pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken. Slowly add the powdered sugar and continue beating at high speed until stiff peaks form.

Pipe the edges of the pie with whipped cream using a large open round tip. Garnish with more crushed Oreos and hot fudge. This cheesecake must stay refrigerated.