No Bake Cookies & Cream Cheesecake Dessert
A delicious dessert recipe using OREOS in 3 layers.
Equipment
- food processor or ziploc bag & rolling pin
- measuring cups & spoons
- 7 x 10 baking dish
- large mixing bowl
- electric hand mixer with beaters and a whisk
- medium bowl
Ingredients
- 1 family size package OREOS (need 48 cookies)
- 1/2 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 3/4 cup white granulated sugar
- 1 tsp vanilla extract
- 1 (8 oz) tub cool whip, thawed You can also whisk 1 cup heavy whipping cream and add no sugar
Instructions
- In a food processor break up cookies into tiny crumbs. Make sure to leave the cream in the cookies.NOTE: you will need to do this step in two batches depending on the size of food processor. (You can also use a ziploc bag and a rolling pin to break up the cookies into crumbs.
- Place 2/3 of the crumbs into a medium bowl with melted butter. Using a fork blend until all crumbs are coated with butter. Pour crumb mixture into 7 x 10 baking dish and press firmly to create a thick firm crust.NOTE: You can also use a 9 x 13 but the crust will be thinner.
- In a large mixing bowl beat cream cheese, white granulated sugar and vanilla using an electric hand mixer until smooth.
- Fold in thawed cool whip into cream cheese mixture.NOTE: you can also whisk 8 oz of heavy whipping cream until soft peaks form and fold into cream cheese mixture. This lessens the sugar.
- Fold in 1/2 of the remaining cookie crumbs into mixture until just combined.
- Pour mixture on top of the cookie crust in baking dish and smooth evenly. NOTE: an offset spatula usually works well for this step.
- Sprinkle remaining cookie crumbs on top. Cover with plastic wrap and refrigerate for at least 4 hours to set up. Enjoy.