No-Bake Oreo Cheesecake

9
Servings
20m
Prep Time
4h
Cook Time
4h 20m
Ready In


"Oreo's! who doesn't like Oreos? Easy, a total crowd pleaser, perfect for hot summer months!!"

Original recipe yields 9 servings
OK
  • FOR CRUST
  • FOR CHEESECAKE
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (165.3 g)
  • Calories 753.7
  • Total Fat - 37.6 g
  • Saturated Fat - 19.4 g
  • Cholesterol - 34.1 mg
  • Sodium - 1053.8 mg
  • Total Carbohydrate - 86.8 g
  • Dietary Fiber - 2.4 g
  • Sugars - 32.4 g
  • Protein - 18 g
  • Calcium - 413.1 mg
  • Iron - 3 mg
  • Vitamin C - 2.5 mg
  • Thiamin - 0.9 mg

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.

Step 2

In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Press crumb mixture into the bottom of prepared pan and press into an even layer.

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. Using 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 4 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 & Variations


No special items needed.

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