Ingredients
Scale
- 24 Oreo cookies
- 1/4 cup melted butter
- 8 oz cream cheese, softened
- 1/3 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Prepare the Oreo Base:
Crush the Oreo cookies in a food processor until fine crumbs form. If a processor is not available, crush cookies in a zip-top bag using a rolling pin. Transfer crumbs to a bowl, add melted butter, and mix until the texture is like wet sand. - Shape the Base:
Line a flat surface with parchment paper. Spread the Oreo mixture evenly to form a rectangular layer, about ½ inch thick. Press down firmly and refrigerate for 15–20 minutes to set. - Prepare the Cheesecake Filling:
In a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Chill for 10 minutes if the mixture feels too soft. - Assemble the Rolls:
Spread the cheesecake filling evenly over the chilled Oreo base, leaving a small edge clear for rolling. Carefully lift one side using the parchment paper and roll into a tight log. Wrap in parchment paper and refrigerate for at least one hour. - Slice and Serve:
Remove the roll from the fridge, unwrap, and slice into bite-sized pieces using a sharp knife. Wipe the knife between cuts for clean slices. Arrange on a serving plate and optionally drizzle with melted chocolate.
Notes
Ensure the Oreo base is chilled before adding the filling to prevent cracking.
Use a sharp knife and clean between slices for neat rolls.
Variations: try Golden Oreos, add peanut butter to the filling, or sprinkle crushed nuts on top.
- Prep Time: 25