Description
Cool and creamy, this no-bake cookies and cream cheesecake is perfect for spring and summer!
Chill time is 5 hours.
From Bridget Edwards of Bake at 350.
Ingredients
- 46 Oreos, Divided
- 6 Tablespoons Salted Butter, Melted
- 2 Tablespoons Sugar
- 3 packages (8 Oz. Size) Cream Cheese, Room Temperature
- ¾ cups Powdered Sugar
- 1 container (8 Oz Size) Cool Whip Thawed
Preparation
Place 25 Oreos in a food processor and whir them until they’re chopped into fine crumbs. Measure out 1 and 3/4 cups of the crumbs into a bowl, reserving the remaining crumbs.
Stir the 1 3/4 cups crumbs together with the melted butter and sugar. Press into an ungreased pie pan.
Roughly chop 15 Oreos. Beat the cream cheese and powdered sugar together until smooth and fluffy. Fold in the Cool Whip. Reserve 1 cup of this mixture; set aside. Fold in the chopped Oreos to the filling.
Scoop filling into the prepared crust. Smooth the top.
Fold 3 tablespoons of the reserved Oreo crumbs into the reserved cup of filling. Spoon into a piping bag and pipe along the border of the cheesecake, using a star tip. Sprinkle the remaining crumbs in the center. Chop 6 more Oreos into quarters, scattering across the top of the cheesecake.
Refrigerate for 5 hours or more until thoroughly chilled and set.
