Short Description
Oreo Cookies and Cream Delight is a luscious, no-bake dessert that layers a buttery Oreo crust with a creamy filling and is topped with whipped cream and additional Oreo pieces. This indulgent treat is perfect for special occasions or whenever you’re craving a rich, cookies-and-cream flavored dessert.

Why You’ll Love This Recipe
No-Bake Convenience: Requires no oven time, making it ideal for warm days or when you need a quick dessert.

Rich and Creamy Texture: Combines cream cheese and whipped cream for a smooth, decadent filling.

Oreo Lover’s Dream: Packed with Oreo cookies in both the crust and filling, satisfying any cookies-and-cream craving.

Make-Ahead Friendly: Can be prepared in advance, allowing flavors to meld and making it perfect for entertaining.

Versatile Presentation: Suitable for both casual gatherings and formal events, with an elegant appearance that impresses guests.
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Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Crust:
24 Oreo cookies

¼ cup (60g) unsalted butter, melted

Filling:
2 cups (480ml) heavy whipping cream, cold

½ cup (60g) powdered sugar

16 oz (450g) cream cheese, softened

½ cup (100g) granulated sugar

1 teaspoon vanilla extract

12 Oreo cookies, roughly chopped

Topping:
Additional whipped cream for piping

Whole Oreo cookies for garnish

Oreo crumbs for the sides

Directions
Prepare the Crust:

Crush 24 Oreo cookies into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin.

In a medium bowl, combine the Oreo crumbs with the melted butter until well mixed.

Press the mixture firmly into the base of an 8-inch (20 cm) springform pan to form an even layer.

Place the pan in the freezer for 15 minutes to set the crust.

Make the Filling:

In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

Add the granulated sugar and vanilla extract, continuing to beat until fully incorporated.

In a separate bowl, whip the cold heavy whipping cream with the powdered sugar until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until well combined.

Carefully fold in the roughly chopped Oreo cookies, ensuring they are evenly distributed throughout the filling.

Assemble the Dessert:

Remove the crust from the freezer and spread the filling evenly over the crust, smoothing the top with a spatula.

Cover the dessert with plastic wrap and refrigerate for at least 4 hours, or until fully set.

Add the Topping:

Once set, pipe additional whipped cream over the top of the dessert as desired.

Garnish with whole Oreo cookies and sprinkle Oreo crumbs along the sides for decoration.

Serve:

Carefully remove the dessert from the springform pan.

Slice and serve chilled. Enjoy!

Servings and Timing
Servings: 12

Preparation Time: 30 minutes

Chilling Time: 4 hours

Total Time: 4 hours 30 minutes
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Variations
Chocolate Lover’s Version: Add a layer of chocolate ganache between the crust and filling for extra richness.

Mint Twist: Use mint-flavored Oreo cookies and add a few drops of peppermint extract to the filling for a refreshing variation.

Berry Delight: Fold in fresh raspberries or strawberries into the filling for a fruity contrast to the chocolate cookies.

Nutty Addition: Incorporate chopped nuts, such as pecans or almonds, into the crust or sprinkle on top for added texture.

Individual Servings: Assemble the dessert in individual cups or jars for a portable and personalized treat.

Storage/Reheating
Refrigeration: Store the dessert covered in the refrigerator for up to 5 days.

Freezing: Freeze the assembled dessert (without toppings) for up to 1 month. Thaw in the refrigerator overnight before serving.

Reheating: Not applicable, as this is a chilled dessert.
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FAQs
Can I use store-bought whipped topping instead of whipping cream?
Yes, you can substitute 2 cups of whipped topping (such as Cool Whip) for the homemade whipped cream.
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Do I need to remove the cream filling from the Oreos before crushing?
No, use the whole Oreo cookies, including the cream filling, when making the crust and adding to the filling.

Can I make this dessert ahead of time?
Absolutely. This dessert can be made a day in advance and stored in the refrigerator until ready to serve.

What can I use if I don’t have a springform pan?
A regular 8-inch (20 cm) round cake pan can be used. Line it with parchment paper for easier removal.

Can I use a different type of cookie for the crust?
Yes, graham crackers or chocolate wafer cookies can be used as alternatives to Oreos for the crust.

Is it necessary to chill the dessert for 4 hours?
Chilling for at least 4 hours ensures the dessert sets properly. For best results, chill overnight.

Oreo Cookies and Cream Delight

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Author: Olivia
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 6 hours (including soaking time)
Yield: 24–30 pieces
Category: Dessert
Method: Baking
Cuisine: Turkish, Middle Eastern
Diet: Vegetarian

Print Recipe

Description

This authentic Turkish Baklava recipe features layers of crisp, buttery phyllo dough filled with finely chopped nuts and soaked in a luscious lemon-honey syrup. A traditional dessert that’s both rich and flaky, perfect for holidays, celebrations, or a sweet indulgence any time of year.

Instructions

Prepare the Syrup:
- In a saucepan, combine sugar, water, honey, lemon juice, and cinnamon stick.
- Bring to a boil, then reduce to a simmer for 10 minutes.
- Remove from heat, stir in vanilla, and let cool completely.
Prep the Oven and Phyllo Dough:
- Preheat oven to 350°F (175°C).
- Trim phyllo sheets to fit your baking dish (typically 9×13-inch). Keep sheets covered with a damp towel while working to prevent drying.
Assemble the Baklava:
- Brush the bottom of the dish with melted butter.
- Layer 8–10 sheets of phyllo, brushing each with butter.
- Sprinkle 1/3 of the nut mixture evenly over the dough.
- Repeat with 5–6 more sheets, then another 1/3 of the nuts. Repeat once more and top with the final 8–10 buttered phyllo sheets.
Cut and Bake:
- Cut the assembled baklava into diamond or square shapes using a sharp knife.
- Bake for 45–50 minutes until golden brown and crisp.
Soak with Syrup:
- Immediately after removing from the oven, slowly pour the cooled syrup over the hot baklava.
- Let it absorb completely, about 4–6 hours or overnight for best results.