Ingredients
Scale
- 1 package (approx. 14.3 oz) Oreo cookies
- 16 oz (two 8-oz blocks) Cream cheese, softened to room temperature
- 8 oz Whipped topping (like Cool Whip), thawed
Instructions
- Start by separating about 10 to 12 Oreo cookies from the pack. Place them in a large zip-top bag and use a rolling pin to crush them into fine crumbs. Alternatively, you can use a food processor for a more uniform texture. Press these crumbs firmly into the bottom of a 7-inch or 8-inch springform pan to create your crust. If you want a more solid crust, you can optionally mix in 2 tablespoons of melted butter, but for the purest 3-ingredient version, simply pressing the crumbs down firmly works well.
- In a large mixing bowl, beat the softened cream cheese until it is completely smooth and fluffy. This is a crucial step to avoid lumps. Once the cream cheese is ready, take the remaining Oreo cookies and crush them into medium-sized chunks. Fold the whipped topping into the cream cheese gently using a spatula. Finally, fold in the crushed Oreo chunks until they are evenly distributed throughout the mixture.
- Pour the cheesecake mixture over the prepared Oreo crust in the springform pan. Use a spatula to smooth the top into an even layer. For a decorative touch, you can sprinkle a few extra cookie crumbs on top. Cover the pan with plastic wrap and refrigerate for at least 4 hours, though overnight is best for the cleanest slices. Once set, run a knife around the edge of the pan, release the sides, and serve chilled.
- Cook Time: 4 hours 20 minutes