No-Bake Oreo Cheesecake
Apr 19, 2017 21:43:46 GMT -5
Post by Shoshanna on Apr 19, 2017 21:43:46 GMT -5
Oreos are now made with HFCS, so I substitute JoJo's from Trader Joe's.
NO BAKE OREO CHEESECAKE
Yield: 12-14 slices
INGREDIENTS:
CRUST
2 cups (216g) Oreo crumbs (from about 20 Oreos)
1/4 cup (56g) butter, melted
FILLING
24 oz (678g) cream cheese, room temperature (I use Challenge Cream Cheese)
1/2 cup (104g) sugar
1 tsp vanilla
8 oz cool whip (or homemade whipped cream)
1 1/2 cups (162g) Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional
WHIPPED CREAM TOPPING
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp vanilla extract
Oreo crumbs for the top, optional
Oreos, cut in half
DIRECTIONS:
1. To make the crust, combine the Oreo crumbs and the melted butter.
2. Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
3. To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
4. Fold in the Cool Whip (or homemade whipped cream).
5. Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
6. Spread the filling evenly into crust and smooth the top. Set in the refrigerator until firm, 4-5 hours.
7. Remove the cheesecake from the pan.
8. To make the whipped cream, add the heavy cream, powdered sugar and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.
9. Pipe swirls of whipped cream around the top of the cheesecake. Top with additional Oreo crumbs and Oreo halves, if desired.
10. Refrigerate until ready to serve.
link
NO BAKE OREO CHEESECAKE
Yield: 12-14 slices
INGREDIENTS:
CRUST
2 cups (216g) Oreo crumbs (from about 20 Oreos)
1/4 cup (56g) butter, melted
FILLING
24 oz (678g) cream cheese, room temperature (I use Challenge Cream Cheese)
1/2 cup (104g) sugar
1 tsp vanilla
8 oz cool whip (or homemade whipped cream)
1 1/2 cups (162g) Oreo crumbs (from about 16 Oreos)
7-10 Oreos, chopped, optional
WHIPPED CREAM TOPPING
3/4 cup (180ml) heavy whipping cream, cold
6 tbsp (44g) powdered sugar
1/2 tsp vanilla extract
Oreo crumbs for the top, optional
Oreos, cut in half
DIRECTIONS:
1. To make the crust, combine the Oreo crumbs and the melted butter.
2. Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
3. To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
4. Fold in the Cool Whip (or homemade whipped cream).
5. Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
6. Spread the filling evenly into crust and smooth the top. Set in the refrigerator until firm, 4-5 hours.
7. Remove the cheesecake from the pan.
8. To make the whipped cream, add the heavy cream, powdered sugar and vanilla extract to a large bowl. Whip on high speed until stiff peaks form.
9. Pipe swirls of whipped cream around the top of the cheesecake. Top with additional Oreo crumbs and Oreo halves, if desired.
10. Refrigerate until ready to serve.
link