Description
A no-bake, chilled American dessert featuring layers of crushed Oreo cookies and whipped cream. The crumb-to-cream balance creates a soft, indulgent texture perfect for gatherings.
Ingredients
2 packages Oreo biscuits (300g)
500 ml heavy cream (35% fat)
30 g powdered sugar
1 tsp pure vanilla extract
Chocolate syrup for drizzling (optional)
Instructions
Crush 24 Oreo biscuits into coarse crumbs using a food processor or heavy rolling pin. Set aside.
In a mixing bowl, whip heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
In a 9″ springform pan, press half the Oreo crumbs evenly into the bottom. Spread half the whipped cream layer over the crumbs.
Repeat with remaining crumbs and whipped cream. Press a whole Oreo biscuit into the center as a garnish.
Chill cake in refrigerator for at least 8 hours or until firm.
Before serving, drizzle with chocolate syrup if using and slice into wedges.
Notes
For lactose-free version, use coconut cream instead of heavy cream.
Adjust powdered sugar to taste (30g provides moderate sweetness). Chilling time ensures optimal texture.
- Prep Time: 15
- Category: Recettes de Gâteaux Faciles et Délicieux
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/8 of recipe)
- Calories: 213
- Sugar: 11g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg