OREO CHEESECAKE, it’s not only easy and yummy, it’s Oreo heaven! It’ll take you no time to whip up this classic no bake cheesecake. The best thing about this easy recipe? You can change out the flavors, YUP! Just use other types of cookies in place of the Oreos. Try Nutter Butter, Chips Ahoy, even Butterfinger candy, Snickers, the choices are endless. Let’s see what you can come up with…..ENJOY! 😉
1 (9-inch) Graham Cracker Crust OR Oreo Crust
1 (8 oz.) pkg. Cream cheese, softened
2 Tbsp. Butter, softened
2 tsp. Vanilla paste OR extract
1 cup Powdered Sugar
1 (8 oz.) tub Cool Whip topping, thawed
25 Oreo cookies, crushed (you can add more if you prefer)
Mini Oreos, for garnish
Firstly, add the 25 pieces of Oreos into a ziploc bag and using your rolling pin, pound the cookies until crushed; do not pound them too much, you want to still have larger pieces of cookies. Set this aside.
In a mixing bowl, add the softened cream cheese, butter, and vanilla paste or extract.
Using an electric mixer, beat these ingredients together until creamy.
Add the powdered sugar. Beat together with the butter mixture until smooth and creamy.
Add the crushed Oreo cookies, reserving about 2 Tbsp. for garnishing. Mix to combine well with the cream cheese mixture.
Now, add HALF of the tub of Cool Whip to the mixture. Mix this until well combined.
Pour the mixture into your graham cracker or Oreo crust. I myself prefer a graham cracker crust because I don’t want the cheesecake to be too overpowered with the flavor of Oreos; that’s just my preference, the crust is totally your choice. Spread to smooth completely covering the crust.
Top with the other half of the Cool Whip and spread to cover the pie completely! Sprinkle with the reserved Oreo crumbs for garnish. Cover and refrigerate for about 3 hours or overnight. Slice and serve. NOTE: Mini Oreos used for garnishing is just another option, it’ll look just fine with the crushed crumbs. ENJOY!