Philadelphia Oreo No Bake Cheesecake Recipes

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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 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.

EASY PHILLY OREO CHEESECAKE



Easy PHILLY OREO Cheesecake image

Easy to prepare, this cheesecake is a great dessert to bring to your next get-together.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     Cooking with Philly Canada

Yield 12

Number Of Ingredients 6

24 OREO Cookies, divided
3 tablespoons butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup sugar
1 teaspoon vanilla
3 eggs

Steps:

  • Heat oven to 350 degrees F. Place 16 of the cookies in resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place in bowl. Add butter; mix well. Press firmly onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, beating just until blended after each addition. Chop or crush remaining 8 cookies. Gently stir half of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle with the remaining chopped cookies.
  • Bake 45 min. or until centre is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 12 pieces. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 385.7 calories, Carbohydrate 32.7 g, Cholesterol 124.7 mg, Fat 27.1 g, Fiber 0.7 g, Protein 6.3 g, SaturatedFat 13.3 g, Sodium 443.3 mg, Sugar 21.7 g

PHILADELPHIA OREO CHEESECAKE



Philadelphia Oreo Cheesecake image

I found this recipe on the box of Philadelphia Cream Cheese... If you love Oreos and cheesecake, then this is for you.... Preparation time doesn't include chilling.

Provided by gertc96

Categories     Cheesecake

Time 1h5m

Yield 16 serving(s)

Number Of Ingredients 7

1 (18 ounce) package Oreo cookies, divided
1/4 cup butter, melted
4 (8 ounce) packages cream cheese
1 cup sugar
1 teaspoon vanilla
1 cup sour cream
4 eggs

Steps:

  • Preheat oven to 350°F Line 13X9 inches baking pan with foil, with ends of foil extending over sides of pan.
  • Place 30 cookies in food processor; cover. Process for 30-45 seconds or until finely ground.
  • Add butter, mix well.
  • Press Oreo and butter mixture firmly onto bottom of pan.
  • Bean cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.
  • Add sour cream; mix well.
  • Add eggs, one at a time, beating until blended after each addition.
  • Chop the remaining cookies and gently stir 1 1/2 cups of chopped cookies into cream cheese batter.
  • Pour batter over cookie crust and top with remaining chopped cookies.
  • Bake 45 minute or until center is almost set.
  • Cool for 4 hours in refrigerator or overnight.
  • Gently lift cheesecake from pan using the foil handles.
  • Cut into 16 pieces and enjoy.
  • Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 471.4, Fat 33, SaturatedFat 17.7, Cholesterol 129.2, Sodium 368.6, Carbohydrate 37.8, Fiber 0.9, Sugar 25.8, Protein 8.1

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

PHILADELPHIA-CHOCOLATE COOKIE NO-BAKE CHEESECAKE



PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake image

Embrace easy with this six-ingredient PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake. Cookies are littered throughout the PHILADELPHIA-Chocolate Cookie No-Bake Cheesecake.

Provided by My Food and Family

Categories     Recipes

Time 4h15m

Yield 16 servings

Number Of Ingredients 6

36 vanilla creme-filled chocolate sandwich cookies, divided
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
1 tsp. vanilla
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
  • Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spoon over crust.
  • Refrigerate 4 hours or until firm.

Nutrition Facts : Calories 410, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g

PHILADELPHIA OREO NO-BAKE CHEESECAKE



Philadelphia Oreo No-Bake Cheesecake image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 6

1 pounds oreo chocolate sandwich
0.25 cups butter
32 ounces cream cheese
0.5 cups sugar
1 teaspoons vanilla
8 ounces whipped topping

Steps:

  • Line 13x9 inch pan with foil, with ends of foil extending over sides or pan. Coarsely chop 15 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 electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust.
  • Refrigerate for 4 hours or until firm. Store leftover cheesecake in refrigerator.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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