One of my all time favorite.
Source: http://www.yummly.com/recipe/external/Philadelphia_oreo-No_bake-Cheesecake-Allrecipes
http://www.snackworks.com/recipe/oreo-no-bake-cheesecake-105197.aspx
"On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination." —
INSTRUCTIONS:
A healthier version:
http://kirbiecravings.com/2013/07/no-bake-oreo-cheesecake-2.html
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Source: http://www.yummly.com/recipe/external/Philadelphia_oreo-No_bake-Cheesecake-Allrecipes
http://www.snackworks.com/recipe/oreo-no-bake-cheesecake-105197.aspx
"On a chocolate cookie base, this easy no-bake cheesecake is filled with more chopped cookies for a winning taste combination." —
- 15 min prep
- 4 hr 15 min total
- Makes 16 servings.
- INGREDIENTS:
- 36 pkg. OREO Cookies, divided
- 1/4 cup butter, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 3/4 cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
- CHOP 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- BEAT cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
- REFRIGERATE 4 hours or until firm.
A healthier version:
http://kirbiecravings.com/2013/07/no-bake-oreo-cheesecake-2.html
ingredients:
For the crust:
13 oreos
4 tbsp melted butter
13 oreos
4 tbsp melted butter
For the cheesecake:
6 Oreos
2 boxes cream cheese (8 oz boxes)
1 1/4 cup granulated sugar
1 1/2 cups lowfat plain Greek yogurt (if you want a very solid cheesecake, use heavy cream instead and beat heavy cream separately first until stiff peeks form and then beat with sugar and cream cheese)
6 Oreos
2 boxes cream cheese (8 oz boxes)
1 1/4 cup granulated sugar
1 1/2 cups lowfat plain Greek yogurt (if you want a very solid cheesecake, use heavy cream instead and beat heavy cream separately first until stiff peeks form and then beat with sugar and cream cheese)
directions:
1. Line the bottom of a 6 inch springform pan with parchment paper. This will make it easier to remove the cheesecake after it is done.
2. Crush the 13 Oreos in a food processor until fine crumbs. Add in melted butter and mix again through food processor. Pour into cake pan and press down firmly so that the crust evenly lines the bottom of the cake pan.
3. Mix cream cheese, yogurt, and sugar in stand mixer on high speed until smooth and fluffy. Add in Oreos and mix in at low speed until Oreos are crushed and evenly mixed in batter.
4. Pour batter into cake pan on top of crust. Rap bottom of the cake pan on hard surface a few times until cheesecake mixture settles and top is smooth.
5. Refrigerate overnight.
