One of the best things about this cookies and cream cheesecake is that it is no-bake! You never have to turn the knobs on that oven, girlfriend. Check out what my pals over at The Pioneer Woman had to say about this:
“Resistance is futile. It’s hot outside. You want something cool, creamy, and sweet. You want something to take to the neighbors’ cookout. You want a dessert that will be loved by adults and children alike. You do NOT want to turn on the oven.
You want this no-bake cheesecake, baby.”
So, you see? This bakery-window-worthy cake is super easy to make and will not warm your house up during those hot summer months by forcing you to turn on the oven!
46 Oreos, Divided
6 Tablespoons Land O Lakes Salted Butter, Melted
2 Tablespoons Domino Sugar
3 packages (8 Oz. Size) Philadelphia Cream Cheese, Room Temperature
3/4 cups Powdered Sugar
1 container (8 Oz Size) Cool Whip Thawed
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 Land O Lakes butter and Domino sugar. Press into an ungreased pie pan.
Roughly chop 15 Oreos. Beat the Philadelphia 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.
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Quick Tip: This dessert is a great choice to bring to cookouts, potlucks, and family get-togethers.
Thank you to The Pioneer Woman for this great recipe.