OREO COOKIES AND CREAM NO-BAKE CHEESECAKE RECIPE - (4.3/5)

Oreo Cookies and Cream No-Bake Cheesecake Recipe - (4.3/5) image

Provided by remystarr

Number Of Ingredients 12

CRUST:
1 1/2 cups crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoons unsalted butter, melted
CHEESECAKE:
2 1/4 cups heavy cream
1 pound cream cheese, softened
2/3 cup sugar
1/2 teaspoon salt
1 tablespoon lemon juice
2 teaspoons vanilla powder
3/4 cup Oreo cookies, crushed

Steps:

CRUST: Combine graham cracker crumbs with sugar. Add melted butter and blend until combined. Press into desired pan (a 9-inch springform or regular muffin tins work fine). Set aside. CHEESECAKE: Beat heavy cream until medium peaks form. Set aside. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3 to 5 minutes). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency. Add cream cheese mixture to heavy cream and beat until incorporated. Gently fold in Oreo cookies. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center. Refrigerate for at least 6 hours to set or overnight for best results. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos. Cook's Notes: I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform. If you do not have vanilla powder you can omit it. I don't recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color. For best results refrigerate overnight. Keep refrigerated up until 20 minutes before serving.