Oreo Cookies And Cream No Bake Cheesecake Recipe 435

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NO-BAKE OREO CHEESECAKE



No-Bake Oreo Cheesecake image

Oreo cookies and cheesecake - how can you go wrong? I made 20 of these crowd-pleasing desserts in all different sizes for my wedding, and they were a big hit.-Leanne Stinson, Camduff, Saskatchewan

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 8 servings.

Number Of Ingredients 10

24 Oreo cookies, crushed
6 tablespoons butter, melted
FILLING:
1 envelope unflavored gelatin
1/4 cup cold water
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
3/4 cup 2% milk
1 cup whipped topping
10 Oreo cookies, coarsely chopped

Steps:

  • In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use., In a small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes., In a large bowl, beat cream cheese and sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping and chopped cookies. Spoon over crust. , Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped cookies.

Nutrition Facts : Calories 499 calories, Fat 30g fat (16g saturated fat), Cholesterol 53mg cholesterol, Sodium 374mg sodium, Carbohydrate 53g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.

OREO COOKIES AND CREAM NO-BAKE CHEESECAKE



Oreo Cookies and Cream No-Bake Cheesecake image

Provided by Naomi Robinson | Bakers Royale

Categories     Cheesecake

Number Of Ingredients 10

1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)
2 ¼ cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
½ teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
¾ cups Oreo Cookies, crushed

Steps:

  • Combine graham cracker crumbs with sugar.
  • Add melted butter and blend until combined.
  • Press into pan. Set aside.
  • Beat heavy cream until medium peaks form. Set aside.
  • Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.
  • Add cream cheese mixture to heavy cream and beat until incorporated.
  • Gently fold in Oreo cookies.
  • Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
  • Refrigerate for at least 6 hours to set or overnight for best results.
  • Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

OREO COOKIES & CREAM NO BAKE CHEESECAKE RECIPE - (4.5/5)



Oreo Cookies & Cream No Bake Cheesecake Recipe - (4.5/5) image

Provided by shauna

Number Of Ingredients 12

CRUST:
1 1/2 cups crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted
CHEESECAKE:
2 1/4 cups heavy cream
1 pound cream cheese, softened
2/3 cups sugar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoon vanilla powder
3/4 cups Oreo cookies, crushed

Steps:

  • Combine graham cracker crumbs with sugar. Add melted butter and blend till combined. Press into 2" mini cheesecake pans & set aside. Add cream cheese, sugar, salt, vanilla powder and lemon juice to a bowl. Beat with a mixer till smooth. Add cream cheese mixture to heavy cream and beat till incorporated. Gently fold in Oreo cookies. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken in the middle. Refrigerate for at least 6 hours to set, or overnight for best results. Remove from fridge & smooth top to level with edges. Serve with whipped cream & garnish with mini Oreos.

OREO COOKIES AND CREAM NO-BAKE CHEESECAKE RECIPE - (4.3/5)



Oreo Cookies and Cream No-Bake Cheesecake Recipe - (4.3/5) image

Provided by remystarr

Number Of Ingredients 12

CRUST:
1 1/2 cups crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted
CHEESECAKE:
2 1/4 cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons vanilla powder
3/4 cup Oreo cookies, crushed

Steps:

  • CRUST: Combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into desired pan (a 9-inch springform or regular muffin tins work fine). Set aside. CHEESECAKE: Beat heavy cream until medium peaks form. Set aside. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3 to 5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency. Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center. Refrigerate for at least 6 hours to set or overnight for best results. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos. Cook's Notes: I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform. If you do not have vanilla powder you can omit it. I don't recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color. For best results refrigerate overnight. Keep refrigerated up until 20 minutes before serving.

PHILADELPHIA-OREO NO-BAKE CHEESECAKE



PHILADELPHIA-OREO No-Bake Cheesecake image

On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 4h15m

Yield 16

Number Of Ingredients 6

1 (18 ounce) package OREO Cookies, divided
¼ cup butter, melted
4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
1 (8 ounce) tub COOL WHIP Whipped Topping, thawed

Steps:

  • Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.
  • Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Nutrition Facts : Calories 417.5 calories, Carbohydrate 38.3 g, Cholesterol 70.9 mg, Fat 28.2 g, Fiber 1 g, Protein 4.6 g, SaturatedFat 14.6 g, Sodium 458.8 mg, Sugar 23.5 g

NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY



No-Bake Cookies and Cream Cheesecake Recipe by Tasty image

Here's what you need: chocolate sandwich cookies, butter, cream cheese, sugar, vanilla extract, milk, gelatin

Provided by Alvin Zhou

Categories     Desserts

Yield 6 servings

Number Of Ingredients 7

36 chocolate sandwich cookies
5 tablespoons butter, melted
3 cups cream cheese
⅓ cup sugar
1 tablespoon vanilla extract
1 cup milk, warm
1 tablespoon gelatin

Steps:

  • Separate the cream from the cookies into 2 different bowls.
  • Place the cookies into a plastic bag and crush them into fine crumbs with a rolling pin. Set aside ½ cup (50g) of the crumbs for later.
  • Pour the cookie crumbs into a bowl and combine with the melted butter, mixing until the texture is like slightly wet sand.
  • Press the cookie crumbs in an even layer into the bottom of a 9-inch (23 cm) springform pan. Set aside.
  • In a medium pot over low heat, mix together the cream cheese, sugar, the cream from the cookies, and vanilla extract, stirring until there are no lumps.
  • In a measuring cup, mix the milk with the gelatin until dissolved.
  • Pour the milk into the cream cheese mixture, stirring constantly until the mixture starts to bubble slightly. Remove from heat.
  • Pour the mixture over the cookie crust in the springform pan. Using a spatula or a spoon, smooth the top.
  • Sift the saved cookie crumbs on top of the cheesecake in an even layer, then refrigerate for at least 4 hours.
  • Unclasp the ring of the springform pan, slice, then serve!
  • Enjoy!

Nutrition Facts : Calories 716 calories, Carbohydrate 30 grams, Fat 62 grams, Fiber 0 grams, Protein 11 grams, Sugar 22 grams

OREO NO-BAKE CHEESECAKE



Oreo No-Bake Cheesecake image

My family loves Oreo cookies. I found this recipe in a Kraft cookbook. You can use any flavor oreos- my DH is an oreo junkie & loves this dessert.

Provided by busymommybee

Categories     Cheesecake

Time 4h15m

Yield 24 serving(s)

Number Of Ingredients 6

1 (1 lb) package Oreo cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages Philadelphia Cream Cheese, softened
1/2 cup sugar
1 teaspoon vanilla
1 (8 ounce) container Cool Whip Topping, thawed

Steps:

  • Line a 9x13 inch pan with foil extending over sides of pan.
  • Coarsely chop 15 of the cookies; set aside.
  • Finely crush remaining cookies; mix with butter. Press firmly onto bottom of prepared pan.
  • Refrigerate while preparing filling.
  • Beat cream cheese, sugar, and vanilla in large bowl with mixer on medium until well blended.
  • Gently stir in whipped topping and chopped cookies.
  • Spoon over crust; cover.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 286.5, Fat 22.2, SaturatedFat 12.4, Cholesterol 59.7, Sodium 220.5, Carbohydrate 19, Fiber 0.6, Sugar 12, Protein 4.1

NO-BAKE OREO CHEESECAKE



No-Bake Oreo Cheesecake image

Provided by Gemma Stafford

Categories     dessert

Time 9h15m

Yield 12 servings

Number Of Ingredients 11

2 1/2 cups Oreo cookie crumbs (33 cookies or 213 g)
7 tablespoons (91 g) unsalted butter, melted
24 ounces (675 g) cream cheese, at room temperature
2/3 cup (142 g) sugar
2 teaspoons pure vanilla extract
2 1/4 cups (507 ml) heavy cream
1 1/2 cups (135 g) crushed Oreos (20 Oreos with creme centers removed), plus 1 cup (85 g) for the "secret" layer (see Cook's Note)
4 ounces (115 g) bittersweet chocolate, chopped
1/2 cup (115 ml) heavy cream
Whipped cream
Mini Oreos

Steps:

  • Make the crust: Combine the Oreo crumbs with the melted butter in a medium bowl and mix well. Transfer to a 9-inch springform pan and press over the bottom. Refrigerate while you make the filling, at least 30 minutes.
  • Make the filling: Combine the cream cheese, sugar and vanilla extract in a stand mixer fitted with the whisk attachment. Beat on high speed until smooth and no lumps remain, 3 to 5 minutes. Run a rubber spatula under the mixture to make sure there are no lumps of cream cheese.
  • Pour in the cream and whisk, starting at low speed then increasing to high speed, until the mixture becomes very thick.
  • Gently fold in the 1 1/2 cups crushed cookies.
  • Spread half of the filling over the crust. Scatter the "secret" layer of crushed cookies on top, then add the remaining filling and smooth the surface with a rubber spatula. Tap the pan against the counter to release any air bubbles in the filling. Refrigerate while you make the ganache.
  • Make the ganache: Place the cream in a small saucepan and bring just to a simmer over medium-low heat. Pour the hot cream over the chocolate in a medium heatproof bowl and let sit undisturbed to melt the chocolate, about 5 minutes. Whisk until smooth, then let sit at room temperature just until cool but still pourable, about 20 minutes. Pour the ganache over the surface of the cheesecake in the pan and spread it with an offset spatula. Tap the pan against the counter to smooth out the ganache.
  • Refrigerate for at least 8 hours (preferably 12 hours for best results) and up to 2 days. This recipe has no gelatin so it needs longer to set than a regular cheesecake.
  • Run a thin spatula around the cheesecake, then open the springform pan and carefully remove the ring. Place the whipped cream in a piping bag fitted with a large star tip. Pipe whipped cream rosettes around the rim of the cheesecake then top each rosette with a mini Oreo. Enjoy!

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