No-Bake Cheesecake
Recipe: #20669
August 24, 2015
Categories: Desserts, Cakes, Cheese, July 4th, Labor Day, Mothers Day, Picnic, Cheesecake, Cream Cheese, Kosher Dairy, No Bake Cheesecake, more
"I've made this lots of times, it's a wonderful easy hot weather dessert, this doesn't make a huge pan but you could double amounts for a larger size pan"
Original is 9 servings
Ingredients
- FOR THE CRUST
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- FOR THE CHEESECAKE
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- TOPPING
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Nutritional
- Serving Size: 1 (161 g)
- Calories 761.9
- Total Fat - 43.9 g
- Saturated Fat - 23.4 g
- Cholesterol - 43.9 mg
- Sodium - 933.3 mg
- Total Carbohydrate - 83.6 g
- Dietary Fiber - 3.1 g
- Sugars - 35.1 g
- Protein - 10.3 g
- Calcium - 184.7 mg
- Iron - 2.6 mg
- Vitamin C - 0.3 mg
- Thiamin - 0.5 mg
Step by Step Method
Step 1
Line an 8x8 inch baking pan with foil, leaving about 1 inch of the foil extending over the edges of the pan. The extra foil will create handles that you can use to lift the cheesecake from the pan.
FOR THE CRUST
Step 2
In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Add crumb mixture into the bottom of prepared pan and press into an even layer.
FOR THE CHEESECAKE
Step 3
In a large bowl with an electric mixer, beat cream cheese for about 2 minutes. Gradually add in confectioners' sugar and continue beating until smooth. Beat in vanilla until combined. Use a rubber spatula to fold in the whipped topping until completely incorporated.
Step 4
Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 3 hours.
Step 5
When you are ready to serve, remove cheesecake from pan using the foil overhang and cut into squares. Before serving, top with cherry pie filling.
Tips
No special items needed.
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