Cool, creamy, and irresistibly indulgent — this no-bake cheesecake slice layers a crunchy graham-Oreo crust with velvety Oreo cheesecake filling, topped off with a dreamy caramel drizzle. Perfect for summer gatherings or whenever your sweet tooth calls!

---

🍪 Ingredients

For the Crust:

• 1½ cups graham cracker crumbs

• ¼ cup unsalted butter, melted

• 2 tbsp brown sugar

• 6 Oreo cookies, crushed (cream removed)

For the Oreo Cheesecake Filling:

• 2 cups (about 450g) cream cheese, softened to room temperature

• ½ cup (60g) powdered sugar

• 1 tsp vanilla extract

• 1¼ cups (300ml) cold heavy whipping cream

• 10 Oreo cookies, crushed with cream filling

For the Caramel Drizzle:

• ½ cup caramel sauce (store-bought or homemade)

Toppings (Optional but Recommended):

• Mini Oreos or regular Oreos, halved

• Extra Oreo crumbs

• Sweetened whipped cream, piped or dolloped

---

👩‍🍳 Instructions

Step 1: Prepare the Crust

1. In a medium bowl, combine graham cracker crumbs, melted butter, brown sugar, and crushed Oreos.

2. Press the mixture firmly into the base of a lined 8-inch springform pan or square tray.

3. Chill in the refrigerator for 20 minutes to set.

Step 2: Make the Oreo Cheesecake Filling

1. In a large mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

2. In a separate bowl, whip the cold heavy cream until stiff peaks form.

3. Gently fold the whipped cream into the cream cheese mixture until fully incorporated and light.

4. Stir in the crushed Oreos (with cream filling).

Step 3: Assemble the Cheesecake

1. Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.

2. Cover and refrigerate for at least 6 hours or overnight until fully set.

Step 4: Decorate & Serve

1. Before serving, slice into bars or wedges.

2. Drizzle generously with caramel sauce.

3. Garnish with mini Oreos, a swirl of whipped cream, and a sprinkle of Oreo crumbs.

---

🍽️ Tips & Storage

• Keep chilled until ready to serve.

• Store leftovers in an airtight container in the refrigerator for up to 4 days.

• For a stronger caramel punch, add a thin layer of caramel sauce between the crust and filling before assembling.