Oreo Cookies Cream No Bake Cheesecake Recipe 455

PHILADELPHIA-OREO NO-BAKE CHEESECAKE

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.

OREO COOKIES AND CREAM NO-BAKE CHEESECAKE

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

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.

OREO CHEESECAKE

Steps:

• Heat oven to 350 degrees F.
• Crush 28 cookies finely; coarsely chop remaining cookies. Mix crushed cookies with butter; press onto bottom and 2 inches up side of 9-inch springform pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
• Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

NO-BAKE OREO CHEESECAKE

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!

NO-BAKE COOKIES AND CREAM CHEESECAKE RECIPE BY TASTY

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!

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

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.

NO-BAKE OREO CHEESECAKE: THE DECADENT, NO-BAKE DESSERT RECIPE YOU'LL LOVE

Steps:

• Separate the white cream from the biscuits.
• Crumble the biscuits in a food processor.
• Add the melted butter and mix.
• Press into a 22cm mold.
• In another bowl, add the cream cheese, powdered sugar and white Oreo cream.
• Whip the whipped cream, then combine the cream cheese with the whipped cream.
• Stir in a few crushed Oreos.
• Add the cream over the base and leave it in the fridge for 2 hours.
• Heat the whipping cream to boiling, add the milk chocolate and combine.
• Pour the chocolate sauce over the cheesecake.
• Add a few pieces of Oreo over the chocolate.
• Sprinkle the chocolate over, making drops along the edges of the cake. Slice, serve and enjoy!

OREO NO-BAKE CHEESECAKE

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.