Description
A decadent, no-bake dessert lasagna made with layers of Oreo cookies, creamy cheesecake filling, and whipped topping. Perfect for any occasion!
Ingredients
Scale
For the Crust:
- For the crust:
- 36 Oreo cookies (regular or double-stuff)
- 6 tablespoons unsalted butter, melted
- For the cheesecake layer:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the whipped topping layer:
- 8 ounces whipped topping (Cool Whip or homemade)
- For garnish:
- Additional Oreo cookies, crushed
- Chocolate syrup (optional)
Instructions
1. Prepare the Crust:
- 1. Prepare the crust: Crush 36 Oreo cookies (filling included) into fine crumbs using a food processor or rolling pin.
- 2. Mix the cookie crumbs with melted butter until fully combined.
- 3. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form an even crust. Chill in the refrigerator for 10 minutes.
- 4. Make the cheesecake layer: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth and creamy.
- 5. Gently fold in the whipped heavy cream until fully incorporated.
- 6. Spread the cheesecake mixture evenly over the chilled Oreo crust.
- 7. Top with a layer of whipped topping, spreading it smoothly over the cheesecake layer.
- 8. Garnish with crushed Oreo cookies and drizzle with chocolate syrup if desired.
- 9. Chill in the refrigerator for at least 4 hours (or overnight) before serving.
Notes
For best results, use full-fat cream cheese and chill the dessert thoroughly before serving. You can also customize with different Oreo flavors or add a layer of chocolate pudding for extra richness.