No Bake Cheesecake with Macadamia Nut Crust
The best no bake cheesecake with an oreo macadamia nut crust
Servings 10 servings
- 30 Oreo Cookies
- 1/2 cup Macadamia nuts
- 7 tablespoons unsalted butter melted
- 16 ounces cream cheese room temperature
- 2/3 cup sugar
- 1 tablespoon vanilla
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream beaten to stiff peaks
- Macadamia nuts additional whipped cream, and chocolate fudge sauce, for topping (optional)
Place cookies and macadamia nuts in a food processor and process until the mixture is a small crumb. You do NOT need to remove the filling from the Oreos! Stir the crumbs into the butter with a fork, then press into the bottom and up the sides of a 9-10” springform pan that’s been sprayed with nonstick cooking spray.
Chill crust while preparing filling.
Beat cream cheese and sugar with a hand or a stand mixer until smooth. Mix in lemon juice and vanilla. Slowly mix in whipped cream until mixture is smooth without lumps.
Spread cheesecake evenly in crust. Chill at least 4 hours or until set. Drizzle with hot fudge sauce, top with whipped cream and more chopped macadamia nuts, if desired.
Store in refrigerator for up to 2 days.
Serving: 1serving | Calories: 580kcal | Carbohydrates: 42g | Protein: 6g | Fat: 44g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 322mg | Potassium: 188mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1205IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg