No-Bake Oreo Cheesecake
TOTAL TIME: Prep: 40 min. + chilling
YIELD: 8 servings.
Oreo cookies and cheesecake—how can you go wrong? I made 20 of these crowd-pleasing no-bake Oreo cheesecakes in all different sizes for my wedding, and they were a big hit.—Leanne Stinson, Carnduff, Saskatchewan
Ingredients
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24 Oreo cookies, crushed
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6 tablespoons butter, melted
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FILLING:
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1 envelope unflavored gelatin
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1/4 cup cold water
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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3/4 cup 2% milk
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1 cup whipped topping
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10 Oreo cookies, coarsely chopped
Directions
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1.
In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.
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2.
In a small saucepan, sprinkle gelatin over the cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let stand 5 minutes.
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3.
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.
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4.
Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional chopped whipped topping and chopped cookies.
Nutrition Facts
1 slice: 499 calories, 30g fat (16g saturated fat), 53mg cholesterol, 374mg sodium, 53g carbohydrate (37g sugars, 1g fiber), 7g protein.
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