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Ingredients
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- 24 Oreo cookies (about 2 cups crumbs)
- ⅓ cup butter, melted
- 4 (8-ounce) blocks cream cheese, softened to room temperature
- ½ cup white sugar
- 2 cups heavy whipping cream
- 1 teaspoon vanilla extract
- 2 tablespoons cocoa powder
- Red food coloring (as needed for desired shade)
- ¼ cup Christmas sprinkles (for the white batter)
- Whipped cream (for topping)
- Mini Oreos (for topping)
- Extra Christmas sprinkles (for topping)
Instructions
- Crush Oreo cookies in a food processor until fine crumbs; mix with melted butter and press into the base of a springform pan.
- Chill the crust in the fridge.
- Beat heavy cream in a cold bowl until stiff peaks form.
- In a separate bowl, blend softened cream cheese and sugar until smooth; add vanilla.
- Fold whipped cream into the cream cheese mixture carefully.
- Divide mixture in half; color one half with cocoa powder and red food coloring, and fold sprinkles into the other half.
- Layer the red and white batter into the chilled crust, swirling them together for a marbled effect.
- Cover and refrigerate for at least 4 hours, or preferably overnight.
- Top with whipped cream, mini Oreos, and additional sprinkles before serving.
Notes
Make sure all ingredients are at room temperature for better mixing.
Chilling overnight maximizes flavor and texture.
Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 20
- Sodium: 200
- Fat: 25
- Saturated Fat: 15
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
- Cholesterol: 70