Description
A silky lemon cream hugged by a crunchy Oreo crust, finished with a whisper of lemon zest. A no-bake dessert that’s bright, creamy, and nostalgic.
Ingredients
Scale
- 24 Oreo cookies (about 1 1/2 cups crushed)
- 6 tablespoons unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 cup powdered sugar, sifted
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy cream (or whipping cream)
- 3/4 cup fresh lemon juice (about 3–4 lemons)
- Zest of 2 lemons
- 1 tablespoon lemon gelatin or 1 envelope unflavored gelatin (optional)
- 1/2 cup sweetened condensed milk
- Pinch of salt
Instructions
- Prep the crust by pulsing the Oreos in a food processor until fine crumbs, then mixing with melted butter and pressing into an 8×8-inch pan. Chill for 10–15 minutes.
- Soften and whip the cream cheese until smooth, then add sifted powdered sugar and vanilla, and beat until fluffy.
- Whip heavy cream in a separate bowl until soft peaks form.
- Bloom the gelatin by sprinkling it over cold water if using; heat until dissolved.
- Combine lemon juice, zest, and sweetened condensed milk in a bowl and adjust sweetness to taste.
- Fold one-third of whipped cream into the cream cheese mixture, then add lemon mixture and fold until combined. If using gelatin, fold it in now.
- Assemble the lemon-cream mixture over the chilled crust and smooth the top. Chill for at least 4 hours or overnight.
- Serve garnished with extra lemon zest and crushed Oreo crumbs. Use a warmed knife for clean slices.
Notes
Best served chilled. Can be made a day ahead for improved flavor. Adjust sweetness to taste if needed.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg
Keywords: Oreo dessert, lemon dessert, no-bake dessert, summer dessert, easy dessert