No Bake Oreo Cheesecake Food

NO-BAKE OREO CHEESECAKE

Steps:

• Crumble 12 Oreo cookies with a food processor to the size of small pebbles. Add the cookie crumbles to a mixing bowl, reserving a few tablespoons out to incorporate into the filling later on.
• Add the melted butter and mix it together. Pour the crumbs into the bottom of a spring form pan and pat it down gently with your hands until firmly compact.
• Add the whipping cream to a mixing bowl. Using an electric mixer, beat it for around 3-5 minutes or until soft peaks form. Put the mixing bowl in the refrigerator so the whipped cream can set.
• Put the cream cheese in a separate mixing bowl. Add the sugar and vanilla extract. Mix until well combined and creamy.
• Next, add the chilled whipped cream to the cream cheese mixture and mix it together until well combined.
• Add the reserved Oreo cookie crumbles and fold them into the mixture. Break up four more Oreos into larger pieces and add half of those to the mixture.
• Pour the mixture into a 6" spring form pan. If your pan is bigger, the mixture will only fill halfway up the pan. Smooth it out with a spatula and top it with the remaining bits of Oreo cookies.
• Place it in the fridge to chill and set. It will take at least 5 hours to set.

NO-BAKE OREO CHEESECAKE

Steps:

• Place about 15 of the cookies in a gallon size Ziploc bag. Crush the cookies using a rolling pin. You should still have some nice chunks.
• Place the remaining cookies into a food processor until they become finely crushed. Mix with butter.
• Place the finely crushed cookies onto bottom of a 13x9-inch pan. Press them out evenly to form the crust. Refrigerate while preparing filling.
• Next, combine the cream cheese, sugar and vanilla in a stand mixer or with a hand mixer. Mix until well blended.
• Gently stir in whipped topping and chopped cookies. Spoon the batter over the crust and spread it out evenly. Cover.
• Refrigerate 4 hours or until firm.
• Enjoy!

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.

NO BAKE OREO CHEESECAKE

Steps:

• To make the crust, combine the Oreo crumbs and the melted butter.
• Press the crumbs into the bottom and halfway up the sides of a 9 inch springform pan. Set in the refrigerator to firm.
• To make the filling, mix cream cheese, sugar and vanilla together in a large bowl with a mixer until smooth and well combined.
• Fold in the Cool Whip (or homemade whipped cream).
• Add the Oreo crumbs and chopped Oreos and gently mix until well combined.
• Spread the filling evenly into crust and smooth the top. Top cake with optional crushed oreos, pressing down lightly. Set in the refrigerator until firm, 4-5 hours.
• Remove the cheesecake from the pan.

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.

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!

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:

• 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.