Oreo No Bake Cheesecake Food

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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

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

NO BAKE OREO CHEESECAKE



No Bake Oreo Cheesecake image

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

2 cups Oreo cookie crumbs (from about 20 Oreos)
1/4 cup butter, melted
24 ounces cream cheese, room temperature
1/2 cup icing sugar
1 teaspoon vanilla
8 ounces Cool Whip (or 1 1/4 cups homemade whipped heavy cream with 1/2 cup icing sugar)
1 1/2 cups Oreo cookie crumbs (from about 16 Oreos)
7 -10 Oreo cookies, chopped
5 -7 Oreo cookies, processed into crumbs (optional)

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

NO-BAKE OREO CHEESECAKE



No-Bake Oreo Cheesecake image

Provided by Gemma Stafford

Categories     dessert

Time 9h15m

Yield 12 servings

Number Of Ingredients 11

2 1/2 cups Oreo cookie crumbs (33 cookies or 213 g)
7 tablespoons (91 g) unsalted butter, melted
24 ounces (675 g) cream cheese, at room temperature
2/3 cup (142 g) sugar
2 teaspoons pure vanilla extract
2 1/4 cups (507 ml) heavy cream
1 1/2 cups (135 g) crushed Oreos (20 Oreos with creme centers removed), plus 1 cup (85 g) for the "secret" layer (see Cook's Note)
4 ounces (115 g) bittersweet chocolate, chopped
1/2 cup (115 ml) heavy cream
Whipped cream
Mini Oreos

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!

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.

OREO CHEESECAKE



OREO Cheesecake image

An OREO Cookie crust adds a chocolate flavor dimension to this classic, creamy vanilla cheesecake.

Provided by Philadelphia

Categories     Trusted Brands: Recipes and Tips     PHILADELPHIA Cream Cheese

Time 6h25m

Yield 16

Number Of Ingredients 7

1 (15.5 ounce) package OREO Cookies, divided
⅓ cup butter or margarine, melted
3 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
¾ cup sugar
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
1 teaspoon vanilla
4 eggs

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.

Nutrition Facts : Calories 372.6 calories, Carbohydrate 31.8 g, Cholesterol 113.7 mg, Fat 26 g, Fiber 0.8 g, Protein 5.6 g, SaturatedFat 12.5 g, Sodium 401.8 mg, Sugar 20.3 g

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