Pink Oreo No-Bake Cheesecake

To make this tasty cheesecake, gather these key items: - 18 pink Oreo cookies (or regular if unavailable) - 4 tablespoons unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 cup heavy whipping cream - 1/2 cup pink raspberry puree (fresh or frozen) - Extra pink Oreos, crushed, for garnish - Fresh raspberries, for garnish

Pink Oreo No-Bake Cheesecake

Impress your loved ones with a delightful Pink Oreo No-Bake Cheesecake that's as fun to make as it is to eat! This easy recipe combines creamy cheesecake with the iconic flavor of pink Oreos for a treat everyone will adore. With just a few simple steps and common ingredients, you’ll have a beautiful dessert ready to wow your guests.

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Ingredients

18 pink Oreo cookies (or regular if unavailable)

4 tablespoons unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

1/2 cup pink raspberry puree (fresh or frozen)

Extra pink Oreos, crushed, for garnish

Fresh raspberries, for garnish

Instructions

Prepare the Crust: In a food processor, add the pink Oreo cookies (or regular) and blend until fine crumbs form.

Add the melted butter to the crumbs and pulse until combined. The mixture should hold together when pressed.

Press the crumb mixture into the bottom of a 9-inch springform pan, making sure to firmly pack it down. Place in the refrigerator to set while preparing the filling.

Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.

Gradually add the powdered sugar, mixing until well incorporated, then stir in the vanilla extract.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

Add the pink raspberry puree to the mixture and fold gently to create a marbled effect, ensuring it's still somewhat swirled rather than fully mixed in.

Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.

Cover the cheesecake and refrigerate for at least 4 hours or overnight to set properly.

Serve: Once set, carefully run a knife around the edges of the cheesecake before releasing the springform pan.

Slice and serve the cheesecake with crushed pink Oreos on top and fresh raspberries for decoration.

Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 10

- Presentation Tips: Serve slices on plates with a drizzle of raspberry puree and a sprinkle of crushed Oreo cookies for an extra pop of color and flavor!