Description
A no-bake dessert featuring a creamy lemon filling and a crunchy Oreo crust, perfect for warm days and gatherings.
Ingredients
Scale
- 1 package Oreo cookies
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 1/4 cup lemon juice
- Zest of 1 lemon
Instructions
- Start by crushing the Oreo cookies into fine crumbs. You can use a food processor or a sturdy zip-top bag and a rolling pin.
- Mix the crushed Oreos with melted butter until well combined.
- Press the Oreo mixture firmly into the bottom of a serving dish to create a solid crust.
- In a mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- In another bowl, whip up the heavy cream with the vanilla extract until it reaches stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the fluffiness.
- Add the lemon juice and lemon zest, stirring until well-mixed.
- Spread the lemon cream mixture evenly over the Oreo crust.
- Refrigerate for at least 240 minutes, or until the dessert is set and chilled to perfection.
Notes
This dessert can be made a day in advance and kept refrigerated. Leftovers can be stored in an airtight container for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 23g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg