Lemon Oreo Cheesecake
A creamy and zesty dessert combining the flavors of lemon and Oreo cookies, perfect for impressing guests with minimal effort.
Ingredients
For the crust
- 1.5 cups Oreo cookie crumbs (about 15 Oreo cookies)
- 0.25 cups melted butter
For the filling
- 2 cups cream cheese softened to room temperature
- 1 cups heavy cream
- 1 cups powdered sugar
- 1 tablespoon vanilla extract
- 0.25 cups fresh lemon juice
- 1 tablespoon lemon zest
- 0.5 cups crushed Oreo cookies for extra texture
For topping
- 0.25 cups lemon curd (optional, for topping)
- 0.25 cups Oreo cookie crumbs (for garnish)
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a mixing bowl, combine the Oreo cookie crumbs with the melted butter. Press this mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Bake for 10 minutes and let it cool.
- In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the heavy cream, powdered sugar, and vanilla extract, beating until fluffy.
- Mix in the fresh lemon juice and lemon zest until well combined.
- Gently fold in the crushed Oreo cookies.
Baking
- Pour the cheesecake mixture over the cooled crust. Bake for 50-60 minutes until the center is set but jiggles slightly when shaken.
- Turn off the oven and let the cheesecake cool inside with the door slightly cracked for 1 hour.
Chilling & Serving
- Refrigerate the cheesecake for at least 4 hours or overnight.
- Before serving, top with lemon curd and sprinkle Oreo crumbs for garnish.
Notes
Ensure the cream cheese is at room temperature to avoid lumps. You can make the cheesecake a day ahead of time.