Heavenly Oreo Lemon Dessert
A no-bake dessert that combines a crunchy Oreo crust with a light and airy lemon cream filling, perfect for summer gatherings.
Ingredients
For the crust
- 1 package Oreo cookies (about 36 cookies) Use regular or Golden Oreos.
- 1/2 cup butter, melted Unsalted preferred.
For the filling
- 1 package cream cheese, softened (8 oz) Full fat gives best texture.
- 1 cup powdered (confectioners’) sugar Sift if lumpy.
- 1 cup heavy whipping cream Cold for easier whipping.
- 1/4 cup lemon juice Freshly squeezed preferred.
- 1 unit zest of 1 lemon Adds aromatic lift.
Instructions
Prepare the crust
- Place the Oreo cookies in a food processor and pulse to fine crumbs, or crush them in a zip-top bag using a rolling pin.
- Mix the crumbs with the melted butter until evenly moistened.
Press the crust
- Dump the Oreo mixture into a 9x13-inch pan and press firmly into an even layer using the bottom of a measuring cup or a flat glass.
- Chill while you make the filling to help it set.
Make the lemon cream
- In a bowl, beat the softened cream cheese and powdered sugar until very smooth and free of lumps.
- Add the lemon juice and lemon zest, and beat just until incorporated.
- Taste and adjust lemon or sugar if needed.
Whip the cream
- In a separate chilled bowl, whip the heavy cream on medium-high speed until stiff peaks form.
Fold gently
- Use a rubber spatula to fold about one-third of the whipped cream into the cream cheese mixture to lighten it.
- Then fold in the remaining whipped cream until uniform, stopping as soon as there are no streaks.
Assemble and chill
- Spread the lemon-cream evenly over the Oreo crust.
- Cover and refrigerate at least 4 hours, preferably overnight, until firm.
- Slice and serve chilled.
Notes
Serve chilled with extra lemon zest or crushed Oreos on top. For best results, freeze individual squares for easier serving.