Oreo Cookie Creme Crumble Recipe

Prepare crust

Place 18 Oreo cookies (whole, filling included) in a food processor and pulse until you have fine crumbs. If you don't have a processor, place cookies in a heavy-duty zip-top bag and crush with a rolling pin until fine (about 1 1/2 to 2 cups of crumbs).

Melt 4 tablespoons unsalted butter in a small saucepan or microwave until fully melted. Pour melted butter over the cookie crumbs and mix until evenly moistened and clumps form.

Press the crumb mixture into an 8x8-inch square baking dish (or similarly sized container) to form an even, compact layer. Use the bottom of a measuring cup or glass to press firmly. Chill in the refrigerator while you prepare the filling, at least 15 minutes.

Soften and beat cream cheese

Ensure 8 oz softened cream cheese is at room temperature. In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and free of lumps, about 1–2 minutes.

Add 3 tablespoons confectioners' sugar and 2 tablespoons granulated sugar to the cream cheese and continue beating until incorporated and smooth, scraping down the bowl as needed.

In a separate chilled bowl, whip 1 cup heavy cream with 1 teaspoon vanilla extract to medium-stiff peaks using a whisk or electric mixer (starts to hold shape but still slightly soft). This should take about 2–3 minutes.

Fold one-third of the whipped cream into the sweetened cream cheese to loosen the texture, then gently fold in the remaining whipped cream until uniform and light, taking care not to deflate it.

Spread the cream mixture evenly over the chilled cookie base, smoothing the top with an offset spatula or the back of a spoon. Return to the refrigerator to set for at least 30 minutes.

Prepare crumble

Reserve 6 Oreo cookies. Roughly chop or pulse them in a food processor to create varied-size crumbs (a mix of fine crumbs and small chunks is desirable). If chopping by hand, place in a bag and crush with a rolling pin to achieve texture.

Once the filled dessert has chilled and set (30+ minutes), evenly sprinkle the reserved Oreo crumble over the top. Drizzle 2 tablespoons chocolate syrup across the top in a zigzag pattern, if using, and finish with a pinch of sea salt to heighten the flavors.

Return to the refrigerator for another 10 minutes to allow the garnish to settle. Slice into 9 squares (3x3) or 6 larger pieces and serve cold. Store leftovers covered in the fridge for up to 3 days.