No-Bake Oreo Cheesecake with Sprinkles: A Fun and Festive Treat for All
Introduction
Welcome to a dessert adventure that requires zero oven time and brings maximum joy! The No-Bake Oreo Cheesecake with Sprinkles is here to brighten your day with its vibrant colors and creamy texture. Whether you’re a seasoned baker or a kitchen newcomer, this recipe is your ticket to a stunning and simple dessert. Want more recipes like this? Invite our delicious updates into your inbox by subscribing!
Why You’ll Love This Recipe
This delightful cheesecake is the epitome of simplicity meets flavor. It brings together the classic taste of Oreos with creamy cheesecake, all without the need for an oven. It’s family-friendly, customizable, and perfect for any celebration or casual gathering. Plus, it’s a guaranteed hit with children and adults alike, thanks to the sprinkle-topped design that adds a touch of whimsy to every slice.
Ingredients
– For the Crust:
– 24 Oreo cookies (crushed into fine crumbs)
– 5 tbsp unsalted butter (melted)
– For the Cheesecake Filling:
– 16 oz cream cheese (softened)
– 1 cup powdered sugar
– 1 tsp vanilla extract
– 2 cups heavy cream (cold)
– 12-15 Oreo cookies (chopped)
– ¼ cup rainbow sprinkles (plus extra for topping)
– For the Topping:
– Whipped cream
– Whole Oreo cookies (for garnish)
– Extra rainbow sprinkles (for garnish)
Necessary Tools
– Medium bowl
– Large bowl
– Hand mixer or stand mixer
– 9-inch springform pan
– Spatula
– Measuring cups and spoons
Ingredient Swaps and Additions
Feel free to swap out the classic Oreos for any other Oreo flavor, like mint or golden, to suit your taste. For a fruity twist, add in some fresh berries or a drizzle of your favorite chocolate sauce.
Step-by-Step Instructions
1. Prepare the Oreo Crust by combining crushed Oreos and melted butter in a medium bowl. Firmly press this mixture into the bottom of a 9-inch springform pan and refrigerate.
2. For the Cheesecake Filling, beat the cream cheese and powdered sugar in a large bowl until smooth. Mix in vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture. Finally, fold in the chopped Oreos and sprinkles.
3. Assemble the Cheesecake by pouring the filling over the Oreo crust. Smooth the top, cover, and refrigerate for at least 4 hours or overnight.
4. Before serving, decorate with whipped cream, whole Oreos, and extra sprinkles. Slice and share!
Serving Suggestions
Pair this cheesecake with hot coffee or tea for a delightful treat, or serve alongside a fruity sorbet for a refreshing contrast.
Pro Tips for Success
– Make sure the cream cheese is fully softened for a smooth filling.
– Chill the heavy cream and utensils thoroughly before whipping for the best results.
– For easy slicing, use a knife dipped in warm water.
Storing and Reheating
Store leftovers in the refrigerator for up to five days. Although this cheesecake doesn’t require reheating, it’s best enjoyed chilled straight from the fridge.
FAQ Section
– Can I make this cheesecake ahead of time?
Absolutely! It’s best made the day before to allow ample time to set.
– Can I freeze this cheesecake?
Yes, you can freeze it, though it’s best enjoyed fresh to maintain its creamy texture.
Conclusion
The No-Bake Oreo Cheesecake with Sprinkles is a delightful example of how simple ingredients can create an extraordinary dessert. Its ease of preparation and vibrant presentation make it the ideal treat for any occasion. We’d love to hear your thoughts—leave a review, share photos, or tag us on Pinterest and Instagram!
Nutritional Information
Approximate values per serving:
– Calories: 450
– Total Fat: 30g
– Saturated Fat: 15g
– Cholesterol: 75mg
– Sodium: 180mg
– Total Carbohydrates: 42g
– Sugars: 30g
– Protein: 5g
No-Bake Oreo Cheesecake with Sprinkles
Ingredients
Method
- In a medium bowl, combine crushed Oreos and melted butter to prepare the crust. Firmly press this mixture into the bottom of a 9-inch springform pan and refrigerate.
- In a large bowl, beat the cream cheese and powdered sugar until smooth. Mix in vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.
- Finally, fold in the chopped Oreos and sprinkles.
- Pour the filling over the Oreo crust. Smooth the top, cover, and refrigerate for at least 4 hours or overnight.
- Before serving, decorate with whipped cream, whole Oreos, and extra sprinkles. Slice and share!
