Oreo Cookies And Cream No Bake Cheesecake Recipe 435 Food

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.

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.

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 DESSERT

Steps:

• Combine cream cheese, powdered sugar, and butter in a large bowl; beat with an electric mixer until creamy. Add milk and vanilla pudding mix and beat until well combined and all lumps are gone. Fold in whipped topping.
• Distribute 1/2 of the chocolate sandwich cookies on the bottom of a 9x13-inch dish. Cover with the pudding mixture and top with remaining cookie chunks. Cover and refrigerate for 8 hours to overnight.

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 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:

• 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.