No Bake Oreo Cheesecake
Ingredients:
Crust:
28 Oreos
6 tablespoons salted butter, melted
½ teaspoon salt (optional)
Filling:
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
½ teaspoon salt
16 ounces Cool Whip, thawed
15 Oreos, crushed
Ganache (optional):
⅔ cup semi-sweet chocolate chips
½ cup heavy cream
Topping:
Whipped Cream
Oreos
Directions:
Begin with the crust: Pulse 28 Oreos in a food processor until fine crumbs form. Mix in melted butter and salt until combined. Press evenly into the bottom and sides of a 10-inch springform pan.
For the filling, cream together cream cheese, sugar, vanilla, and salt until light and fluffy. Fold in Cool Whip and crushed Oreos until combined. The mixture will have a grayish tint.
Transfer the filling over the crust, smoothing it out evenly.
Prepare the ganache by microwaving chocolate chips and heavy cream for 45 seconds, then whisk until smooth. Let it sit at room temperature for 15 minutes.
Pour the cooled ganache over the cheesecake filling and refrigerate for at least 6 hours before serving.
Garnish with whipped cream and additional Oreos before serving.
Prep Time: 30 minutes | Chill Time: 8 Hours | Total Time: 8 Hours 30 Minutes | Servings: 12
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