Best No Bake Oreo Cheesecake Recipes

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

Ingredients

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.

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

Ingredients

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