thepioneerwoman
No-Bake Cookies and Cream Cheesecake
Resistance is futile. It’s hot outside.
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 20 min👤 Bridget Edwards📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●food processor
- ●pan
📝 Preparation Steps
1
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.
Oreos, Divided46(8 Oz. Size) Cream Cheese, Room Temperature3 packages
2
Stir the 1 3/4 cups crumbs together with the melted butter and sugar. Press into an ungreased pie pan.
3
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.
Oreos, Divided46(8 Oz. Size) Cream Cheese, Room Temperature3 packages
4
Scoop filling into the prepared crust. Smooth the top.
5
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.
Oreos, Divided46(8 Oz. Size) Cream Cheese, Room Temperature3 packages
6
Refrigerate for ⏱️ 5 hours or more until thoroughly chilled and set.
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