Ingredients for Oreo No Bake Cheesecake
- 30-35 Oreo cookies
- 1/2 cup (1 stick) unsalted butter
- 16 ounces Philadelphia cream cheese
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (8 ounce) container Cool Whip whipped topping
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How to Make Oreo No Bake Cheesecake
- Line a 9x13 inch pan with foil, extending the foil over the sides for easy removal.
- Coarsely chop 15 Oreo cookies.
- Set aside the chopped Oreos.
- Finely crush the remaining Oreos (approximately 15-20 depending on size).
- Melt 1/2 cup (1 stick) of unsalted butter and mix thoroughly with the crushed Oreos.
- Press the Oreo crust firmly into the bottom of the prepared pan.
- Refrigerate the crust while you prepare the filling.
- In a large bowl, beat 16 ounces (2 packages) of cream cheese, 1 cup of granulated sugar, and 1 teaspoon of vanilla extract with an electric mixer on medium speed until smooth and creamy.
- Gently fold in 1 (8-ounce) container of whipped topping and the coarsely chopped Oreos.
- Spoon the filling evenly over the chilled Oreo crust.
- Cover the pan tightly with plastic wrap.
- Refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm.
Nutrition Information (Approximate per serving)
Sodium
9 g
Sugar
47g
Fat
62g
Carbs
6g
