Easy Oreo cheesecake recipe with 5 ingredients
Easy Oreo cheesecake recipe with 5 ingredients Okay, so I have a confession. I am obsessed with Oreos. Like, if they were a person, I’d probably marry them. And cheesecake? Don’t even get me started. So when I figured out I could combine the two with just FIVE ingredients? Game. Changer. This Oreo cheesecake is…
Easy Oreo cheesecake recipe with 5 ingredients
Okay, so I have a confession. I am obsessed with Oreos. Like, if they were a person, I’d probably marry them. And cheesecake? Don’t even get me started. So when I figured out I could combine the two with just FIVE ingredients? Game. Changer.
This Oreo cheesecake is stupid easy. Like, “I forgot to bring dessert to the party but I have 20 minutes and a grocery store nearby” easy. No fancy equipment, no weird ingredients—just pure, creamy, crunchy, chocolatey goodness. And trust me, nobody will believe you only used five things to make it. Let’s get into it.
Recipe Card
Recipe Title: Easy Oreo cheesecake recipe with 5 ingredients
Servings: 8
Prep Time: 15 minutes
Cooking Time: 0 minutes (yep, no baking!)
Calories: 320 kcal per serving
Ingredients:
- 24 Oreo cookies (plus a few extra for topping, because why not?)
- 1/4 cup melted butter
- 16 oz cream cheese, softened (that’s two blocks, folks)
- 1/2 cup powdered sugar
- 1 cup heavy whipping cream
Directions:
- Crush 20 Oreos into fine crumbs (save the other 4 for later). A food processor works, but honestly, a ziplock bag and a rolling pin is way more fun.
- Mix the Oreo crumbs with melted butter until it looks like wet sand. Press this into the bottom of a 9-inch pie dish or springform pan. Stick it in the fridge while you do the next part.
- Beat the cream cheese and powdered sugar together until smooth. If you’ve got lumps, don’t panic—just keep mixing. Nobody’s perfect.
- In another bowl, whip the heavy cream until stiff peaks form. Fold this into the cream cheese mix gently. You want it fluffy, not flat.
- Crush the remaining 4 Oreos into chunks (not crumbs!) and fold them into the filling. Pour this over your crust and smooth the top.
- Chill for at least 4 hours, but overnight is better. Top with more Oreos if you’re feeling fancy. Slice and try not to eat the whole thing in one sitting.
Nutrition Info (per serving)
| Calories | Carbs | Fat | Protein |
|---|---|---|---|
| 320 | 30g | 15g | 6g |
Ingredient Swaps
| Ingredient | Substitution |
|---|---|
| Butter | Margarine or coconut oil |
| Heavy cream | Cool Whip (but fresh is better!) |
| Powdered sugar | Regular sugar, but grind it fine |
Tips
- If your cream cheese is still cold, microwave it for 10 seconds. Soft cream cheese = no lumps.
- Don’t skip chilling time. I know it’s tempting, but patience makes it sliceable.
- Crush extra Oreos for the top. Presentation points, people.
FAQ
Q: Can I make this ahead of time?
A: Absolutely! It actually tastes better the next day. Just cover it so your fridge doesn’t smell like Oreos (unless you want that).
Q: Can I freeze leftovers?
A: Yes, but the texture changes a little. Still delicious, though.
Q: Can I use low-fat cream cheese?
A: Technically yes, but it won’t be as rich. Live a little.
That’s it! Seriously, this Oreo cheesecake is so easy it’s almost embarrassing. But who cares when it tastes this good? Let me know if you try it—or if you somehow manage not to eat the whole pan in one day. (I won’t judge either way.)
