Description
A refreshing no-bake dessert that combines creamy lemon filling with a crispy Oreo crust, perfect for summer gatherings.
Ingredients
Scale
- 1 package Oreo cookies
- 1/2 cup butter, melted
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy cream
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
Instructions
- Start by crushing the Oreo cookies in a plastic bag or food processor until they resemble fine crumbs.
- Mix them with melted butter and stir until the mixture resembles wet sand.
- Press the Oreo mixture firmly into the bottom of a 9×13 inch baking dish to form a crust.
- Beat the softened cream cheese and powdered sugar together until the mixture is smooth and creamy.
- Whip the heavy cream in another bowl until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until combined.
- Add the lemon juice and lemon zest into the mixture and mix until fully incorporated.
- Spread the lemon cream mixture over the Oreo crust and refrigerate for at least 240 minutes, or until set.
- Once chilled and set, cut into squares, serve, and enjoy!
Notes
Can be made a day in advance and stored in the refrigerator. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 20g
- Sodium: 150mg
- Fat: 23g
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg