OREO DIRT CAKE
When you need a no bake dessert in a jiffy, try this Oreo Dirt Cake. A fluffy cheesecake pudding center and Oreos on the outside.
Provided by Julie Clark
Categories Dessert
Number Of Ingredients 8
Steps:
- In a food processor, crush the Oreo cookies until they are fine crumbs. You can also put them in a zippered plastic bag and use a rolling pin to crush them.
- Set aside ⅓ of the cookie crumbs for the topping.
- Press the rest of the cookie crumbs in the bottom of a 9x13 baking pan.
- In a medium bowl, cream together the butter and cream cheese until smooth.
- Add the powdered sugar and vanilla extract and mix again.
- Fold in the Cool Whip into the cream cheese mixture. Set aside.
- In another bowl, combine the vanilla pudding mixes and milk. Whisk until smooth and then allow the pudding to set for 3-4 minutes to set.
- Fold the pudding into the whipped mixture until it is evenly mixed.
- Spread this fluffy filling over the Oreos in the baking pan. Smooth the top so it is even.
- Sprinkle the remaining cookie crumbs over the top of the filling. Press down very lightly to press them into the top.
- Refrigerate for 4 hours before cutting and serving.
- Store leftovers in the refrigerator.
Nutrition Facts : Calories 404 kcal, Carbohydrate 48 g, Protein 5 g, Fat 22 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 38 mg, Sodium 382 mg, Fiber 1 g, Sugar 35 g, UnsaturatedFat 8 g, ServingSize 1 serving
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!
DELICIOUS OREO REFRIGERATOR CAKE (NO-BAKE)
This has remained a long time favorite, I have even made this in the winter months and served it to guests many times, lemon flavor pudding mix is also very good to use in place of the chocolate --- you can make this well in advance, it can also be served as a frozen dessert just remove from freezer about 6 minutes before slicing this is just as delicious frozen! if you are serving this at a kid's birthday party place mini Oreo cookies into the topping of Cool Whip facing sideways --- I most always double the chocolate pudding mixture, you may also double the cream cheese mixture if desired --- this is very good!
Provided by Kittencalrecipezazz
Categories Dessert
Time 30m
Yield 9 serving(s)
Number Of Ingredients 7
Steps:
- Crush Oreo cookies; set 1/4 cup aside for topping.
- Mix the remaining crushed cookies with the melted butter.
- Press into the bottom of a greased 13 x 9-in baking pan.
- In a bowl, beat the cream cheese with the confectioners sugar on medium speed.
- Fold in half of the Cool Whip topping.
- Spread over cookie crumb layer.
- Refrigerate 1/2 hour.
- In the meantime, combine milk with instant pudding mix; beat well, until smooth.
- Pour over chilled mixture in the pan.
- Refrigerate for 1 hour.
- Spread remainder of Cool Whip topping on top of pudding layer.
- Sprinkle with remaining reserved cookie crumbs.
- Store cake in the refrigerator, covered tightly.
OREO NO-BAKE CAKE
A very simple but delicious dessert that my wife begs me to make every other week! The serving size is a guesstimate as it depends on the portion size.
Provided by OniOkami
Categories Dessert
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Melt the butter in a small microwavable dish (usually takes around 1-1:30).
- Crush Oreos (use a rolling pin, makes this A LOT easier; Note: try to make the crushed oreos as fine as possible, makes it easier for the next step).
- Set aside 1/4 c of the crush cookies aside, using them for the topping at the end.
- Mix the rest of the cookies with the melted butter and press into bottom of greased pan.
- Put the following into a bowl, and beat it with a mixer on medium speed:.
- 8 oz cream cheese.
- 1 c powdered sugar.
- Half of the cool whip (or 1 of the containers if you bought 2 8 oz's).
- Spread over the cookie layer you pressed into the pan, let it chill in fridge for 30 mins.
- Make the pudding mix (milk + mix) in a bowl, using a whisk until its smooth.
- Pour the pudding mix in the pan on top and let it chill for 60 mins.
- Spread remainder of cool whip on top of pudding layer.
- Sprinkle the 1/4 c of cookies you set aside in the beginning on top of the cool whip.
- Store in fridge for any amount of time, though if you can't wait, its probably safe to serve by now. I do 2 hours to make sure.
Nutrition Facts : Calories 405.5, Fat 24.5, SaturatedFat 15.1, Cholesterol 35.7, Sodium 405.7, Carbohydrate 44.3, Fiber 1.1, Sugar 32.4, Protein 4.1
NO BAKE OREO CHEESECAKE
Make and share this No Bake Oreo Cheesecake recipe from Food.com.
Provided by Chickee
Categories Dessert
Time 5h30m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340.2, Fat 29.4, SaturatedFat 17.9, Cholesterol 72.7, Sodium 254.7, Carbohydrate 16.4, Fiber 0.2, Sugar 13.9, Protein 4
More about "oreo no bake cake food"
NO BAKE OREO DESSERT — SALT & BAKER
From saltandbaker.com
5/5 (4)Total Time 4 hrs 15 minsCategory DessertCalories 274 per serving
- Crush the Oreos (either in a food processor) on in a Ziplock bag and then use a rolling pin to help crush the Oreos. They shouldn’t be in *too* fine of a crumb. Have some slight Oreo chunks throughout. Place the Oreo crumbs in a medium sized bowl. Measure out ¼ cup of Oreo crumbs to use for the top! Stir the melted butter into the Oreo’s and mix to combine. Transfer the Oreo mixture to a 13x9 inch dish. Press the crumb mixture along the bottom of the pan. Refrigerate while you prep the remaining ingredients.
- In a medium bowl beat the cream cheese until smooth (don’t want any lumps). Key to getting a smooth cream cheese layer is to have the cream cheese softened (I’ll even microwave the cream cheese for 20-30 seconds to ensure it’s soft). Once smooth, beat in the powdered sugar. Using a spatula, fold the cool whip into the cream cheese mixture. Spread this mixture over the oreo crust. Place back in the fridge while you prep the pudding.
- In a large bowl mix the pudding and milk for 2 minutes. Let the mixture sit another 5 minutes then spread the pudding over the cream cheese layer. Spread the 8 oz Cool Whip over the pudding and top with the remaining crushed Oreos.
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