Introduction
If you love the creamy decadence of classic cheesecake but dread turning on the oven, the Oreo Cheesecake Bowl is your new best friend. This recipe delivers all the rich, tangy flavor and satisfying crunch of a traditional baked cheesecake, but in a simple, no-bake format perfect for individual servings. Originating from the popular trend of deconstructed desserts, this bowl is quick to assemble, highly customizable, and requires just a few hours in the refrigerator. It’s the ideal dessert for quick entertaining or a decadent mid-week treat.
Ingredients
- Cream Cheese (full fat, softened): 8 oz (225 g)
- Powdered Sugar (confectioners’ sugar): 1 cup (120 g)
- Heavy Whipping Cream (cold): 1 cup (240 ml)
- Vanilla Extract: 1 teaspoon (5 ml)
- Oreo Cookies (divided): 30 cookies
- Unsalted Butter (melted): 4 tablespoons (56 g)
- Optional Garnish: Chocolate syrup, extra crumbled Oreos
Step-by-step Preparation
- Prepare the Oreo Crumble: Place 20 Oreos into a food processor and pulse until fine crumbs form. Melt the butter. Combine the crumbs and melted butter thoroughly. Press half of this mixture firmly into the bottom of four individual serving bowls or glasses to form the crust. (Tip: Reserve the other half for layering and topping.)
- Whip the Cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Set aside. (Tip: Using a metal bowl that has been briefly placed in the freezer helps the cream whip faster and achieve maximum volume.)
- Create the Cheesecake Base: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth, fluffy, and lump-free.
- Fold and Combine: Gently fold the whipped cream into the cream cheese mixture using a spatula. Do this in two additions to avoid deflating the air. Crush the remaining 10 Oreos coarsely and fold them into the completed cheesecake mixture.
- Assemble the Bowls: Spoon or pipe the cheesecake filling over the crust layer in the bowls. Sprinkle the remaining buttered Oreo crumble on top, pressing lightly.
- Chill: Refrigerate the Oreo Cheesecake Bowls for at least 3 hours, or preferably overnight, to allow the filling to set completely and achieve the desired firm, creamy texture. (Tip: Cover the bowls loosely with plastic wrap while chilling to prevent the surface from drying out.)
Nutritional Information
As an indulgent dessert, the Oreo Cheesecake Bowl is calorie-dense, averaging approximately 450-550 calories per serving, depending on the size of the bowl and the amount of garnish used. It is high in saturated fat and sugar. However, it does provide some calcium and protein from the cream cheese and heavy cream base.
Storage
Store the assembled Oreo Cheesecake Bowls tightly covered in the refrigerator. They will maintain their quality and texture for up to 4 days. Due to the high dairy content and the whipped cream base, this dessert does not freeze well once assembled; freezing will cause the texture to become grainy upon thawing.
Conclusion
The Oreo Cheesecake Bowl is the ultimate shortcut to dessert heaven. To elevate your serving, drizzle a little melted chocolate or caramel sauce just before serving, or add a dollop of fresh whipped cream. For variations, try substituting Golden Oreos for a vanilla flavor, or swirl in 2 tablespoons of smooth peanut butter into the cream cheese mixture before folding in the whipped cream for a peanut butter cup twist.