no bake Oreo cheesecake

this recipe from : dinneratthezoo

INGREDIENTS

• 45 Oreo cookies divided use
• 3/4 cup + 2 tablespoons granulated sugar divided use
• 6 tablespoons butter melted
• 16 ounces cream cheese softened
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• additional whipped cream and mini Oreos for garnish optional
• cooking spray

This no bake Oreo cheesecake starts with a delicious Oreo cookie crust. The crisp crust is then filled with a creamy no bake echeesecake filling that’s studded with more Oreos. Add some whipped cream and a drizzle of fudge and you’ve got a show stopping dessert.

This no bake cheesecake needs to be prepared at least 6 hours before you plan on serving it because it needs to firm up in the fridge. It’s best to keep this cheesecake refrigerated until right before you plan to serve it, especially on a hot day.

Be sure to cut your Oreos into large chunks. You don’t want to finely chop your cookies or it will turn your no bake cheesecake batter gray when you mix everything up. Serve your no bake Oreo cheesecake with hot fudge and Oreos on top for an extra special presentation. If you don’t want to buy mini Oreos for the garnish, simply use regular sized Oreos that have been halved or quartered.

CAN YOU FREEZE A NO BAKE CHEESECAKE?

You can definitely freeze your Oreo cheesecake if you’re planning to store the cheesecake for a longer period of time. It needs to be effectively covered so it doesn’t freezer burn. Further, it will need to be removed from the freezer with plenty of time to thaw before serving. Your cookies are more likely to soften up after they’ve been frozen and defrosted.

HOW LONG CAN YOU KEEP A NO BAKE CHEESECAKE IN THE FRIDGE?

You can keep a no bake cheesecake in the fridge for 3-5 days. If your cheesecake contains more perishable ingredients such as fresh fruit, it won’t last quite as long. Be sure to keep your cheesecake tightly covered for storage.

INSTRUCTIONS

• Place 25 Oreo cookies and 2 tablespoons of sugar in a food processor. Process until fine crumbs form.
• Pour the cookie mixture into a bowl and add the melted butter. Stir until thoroughly combined.
• Coat a 9 inch springform pan with cooking spray. Press the cookie crust firmly into the bottom and sides of the pan. 
• Chill the crust for at least 30 minutes.
• Place the cream cheese in the bowl of a mixer. Beat until smooth.
• Add the vanilla and 3/4 cup sugar and beat until combined.
• Add the heavy whipping cream to the cream cheese mixture. Using a mixer fitted with the whisk attachment, beat the mixture until stiff peaks form, 3-5 minutes.
• Coarsely chop the remaining Oreos. Place 2/3 of the Oreos in the bowl with the cream cheese mixture. Gently fold in the oreos.
• Spread the cheesecake mixture into the springform pan. Sprinkle the remaining cookies over the top.
• Cover and chill for at least 6 hours or up to 2 days.
• To serve, remove side of springform pan. Garnish with additional whipped cream and oreos if desired.

NUTRITION

Calories: 424kcal | Carbohydrates: 34g | Protein: 5g | Fat: 28g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 389mg | Potassium: 171mg | Fiber: 1g | Sugar: 19g | Vitamin A: 22.4% | Vitamin C: 0.2% | Calcium: 6.8% | Iron: 22.5%