No Bake OREO Cheesecake
The ultimate dessert for anyone that loves OREO cookies! A thick OREO crust, creamy OREO no-bake cheesecake filling, and topped with a delicious layer of chocolate. This easy, no bake OREO cheesecake is perfect for just about any occasion!
Equipment
- 9 x 9 Pan This non-stick 9 x 9" pan is fantastic for no bake desserts, as well as bars, brownies and more!
- Food Processor This Ninja Pro Food Processor is easy to use and great for quickly prepping ingredients.
- Rubber Scrapers These Cuisinart rubber scraper spatulas are fantastic for fillings, batters, and so much more!
Ingredients
OREO Crust:
- 25 OREO cookies crushed
- 5 Tablespoons butter melted
Cheesecake Filling:
- 2 (8 oz. pkgs.) cream cheese room temperature
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 (8 oz. carton) Cool Whip thawed
- 1 cup OREO cookies broken into pieces, about 10 cookies
Topping:
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup heavy whipping cream
- 8 OREO's sliced in half
Instructions
- Line a 9x9" square pan with aluminum foil, making sure foil is pressed into the bottom and sides securely. (Lining the pan with foil is optional. It does make it easier to lift the bars out of the pan and slice.) Set prepared pan aside.
- For the crust: Crush the 25 OREO cookies into crumbs with a food processor or blender. Add the melted butter, and pulse in the processor a few more times to combine. Pour the crumb mixture into the lined pan, and press firmly to the bottom of the pan. Set aside.
- For the cheesecake filling: With a hand or stand mixer, cream together the cream cheese and powdered sugar and mix until creamy and slightly fluffy. Add the vanilla and mix. Gradually add in the thawed whipped topping. Fold in the broken OREO cookie pieces, and mix together. Spread the mixture evenly over the top of the crust, making sure to spread firmly and evenly into corners of the pan. Refrigerate for at least 1-2 hours, or until firmly set.
- To make the topping, add the chocolate chips into a bowl. In a small saucepan, bring the cream to a low simmer, and remove from heat. Pour the hot cream over the chocolate chips, and continually stir with a rubber scraper until all the chocolate chips have melted and become smooth. Let the chocolate cool slightly. Pour the slightly cooled chocolate over the top of the cream cheese layer, and spread evenly.
- Even place the 16 OREO cookie halves into the chocolate. Refrigerate for at least 30 more minutes or until chocolate is completely set and firm. Cut into 16 squares.
Notes
Storage: Store the cheesecake in the refrigerator, covered with plastic wrap or in an airtight container. Cheesecake will keep for 5-7 days refrigerated.
If you would prefer a more firm, crisp crust, bake the OREO cookie crust at 350 for 8-10 minutes. Let cool completely before adding the cheesecake filling. (Yes, I realize this makes the dessert no longer "no-bake", however, a more firm crust will yield more uniform, square slices.)
Cool Whip Option: if you would like to use whipped cream instead of Cool Whip, try my homemade Cool Whip recipe, which is a great stabilized whipped cream option.
Nutrition
Serving: 1gCalories: 455kcalCarbohydrates: 46gProtein: 9gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 8gTrans Fat: 1gCholesterol: 46mgSodium: 363mgFiber: 2gSugar: 32g
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