No-bake Lemon Oreo Cheesecake
Need a simple but elegant no-bake dessert that screams ‘summer!’? I’ve got you covered with this easy no-bake Lemon Oreo Cheesecake!
Servings: 16 servings
Calories: 293kcal
Equipment
- Hand or stand mixer
- Lemon zester (I really preferred a microplaner for this one)
- large piping bag + star tip (optional; you could also use a sandwich bag or even some plastic wrap)
Ingredients
Crust
- 22 Lemon Oreo cookies (whole cookies; well-crushed or blended)
- 4 Tablespoons Butter
Cheesecake
- 1 ½ cups heavy whipping cream (about 3 cups whipped - you'll need 2 ¼ cups total; save the last ¾ cup to whip to decorate)
- 24 ounces cream cheese (3 blocks, softened)
- 3.4 ounces Lemon pudding mix (one package; JUST the mix-no milk)
- Juice of 2 lemons (5-6 Tablespoons - you’ll need 3 lemons total; juice + zest 2 for the cheesecake & slice the last one to decorate)
- Zest of 2 lemons
- 1 teaspoon lemon extract (1 ½ teaspoons total; save last ½ teaspoon for whipped cream topping)
Topping
- ¾ cup heavy whipping cream (about 1 ½ cups whipped)
- ¼ cup granulated sugar
- ½ teaspoon lemon extract
- 4 Lemon Oreos
- 4 lemon slice spirals
Instructions
Crust
- Crush or blend Oreos to a crumb consistency - the finer they’re crushed the easier your crust will be to press into the pan, and to cut cleanly later. Pour in melted butter and stir until well combined. Press into 9-inch springform pan and chill in the refrigerator for at least 10 minutes.
Cheesecake
- Whip 1 ½ cups of heavy cream until stiff peaks form; place in the fridge. (Absolutely okay to sub in pre-made whipped topping if you prefer!)
- In another bowl, beat cream cheese until smooth. Add lemon pudding mix - gradually if you can so it doesn’t clump - and beat until well-mixed. Add juice and zest of 2 lemons and 1 teaspoon lemon extract, and beat until well-combined.
- Gently fold in whipped cream (the mixture will be thick - mix until well-combined and uniform in color and consistency, but don’t overmix or the whipped cream will lose volume.)
- Transfer to springform pan on top of the Lemon Oreo crust and smooth. Chill at least 2-3 hours; preferable overnight.
Decorating
- Combine remaining ¾ cup of heavy cream with sugar and remaining lemon extract; whip until stiff peaks form. Transfer to a piping or plastic bag; top cheesecake with whipped cream, Oreos, and spiraled lemon slices. (See video for lemon spirals.) No limits here; decorate to your heart’s content! ;)
- High-five yourself on your awesome Lemon Oreo cheesecake - and enjoy!
Video
Nutrition
Serving: 1serving | Calories: 293kcal | Carbohydrates: 19g | Protein: 4g | Fat: 22g