No-Bake Oreo Cheesecake
Created by CookinDebbs on June 16, 2016
- Servings: 9
- Prep Time: 20m
- Cook Time: 4h
- Recipe #24096
Ingredients
- FOR CRUST
- 25 regular (288 grams) Oreo cookies (sandwich cookies, crushed into fine crumbs, I used a food processor)
- 3 tablespoons melted butter
- FOR CHEESECAKE
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners' sugar (sifted)
- 1 teaspoon vanilla extract
- 1 container (8 ounce) Cool Whip Frozen Whipped Topping, thawed)
- FOR TOPPING
- 1 can (21 ounce) cherry pie filling
How to Make
-
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.
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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.
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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.
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Step 4: Spoon filling onto crust and spread into an even layer. Cover and refrigerate for at least 4 hours.
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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.
Nutritional Facts
- 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