This no-bake Oreo cheesecake is a cool cookie confection made with whipped topping, cookies, and sweetened cream cheese on a crushed cookie crust. Store leftovers in the refrigerator.
Ingredients
- Oreo Cookies: 1 pack (18 ounce pack, divided)
- unsalted butter: 0.25 cup (melted)
- Philadelphia cream cheese: 4 packages (8 ounce packages, softened)
- sugar: 0.75 cup
- vanilla: 1 tsp
- tub Cool Whip Whipped Topping: 1 piece (8 ounce, thawed)
Metric Conversion
Stages of cooking
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Make the crust: Set aside 15 cookies for the filling. Finely crush remaining cookies in a large bowl. Add melted butter and mix to combine.
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Press buttery crumbs firmly into the bottom of a 9x13-inch pan. Place in the refrigerator.
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Make the filling: Coarsely chop the reserved cookies.
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Beat cream cheese, sugar, and vanilla in large bowl with an electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spread over crust.
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Cover and refrigerate until firm, about 4 hours. Cut into 20 squares.
