No-Bake Cookies and Cream Cheesecakes
So a couple of years ago, I had an idea that I wanted to create a little e-book for you guys of all no-bake cheesecakes! Many of my no-bake cheesecakes like this key lime, banana, or Irish cream and I thought it would likely go over well with readers. But, then I had a baby and life got really crazy. And now, I’m waiting on baby #2 and I’ve come to terms with the fact that between working full-time, keeping up this blog, and taking care of kids, that e-book may never happen, so I’m just going to share some of the recipes I started making because they are too yummy not to be shared!
Cookies and cream may seem sort of basic, but it is truly one of my favorite flavors in desserts, especially with cheesecake! This no-bake dessert has crushed chocolate sandwich cookies in every layer! For the cheesecake layer itself, I used whole crushed cookies with the cream included because I love the added flavor of the cream. They don’t call it cookies and cream for nothing!
Obviously, since these are no-bake, they are extra easy to make and is the perfect choice for a make-ahead dessert, just make sure you allow enough time for them to chill and firm up!
- 12 chocolate sandwich (Oreo) cookies, cream removed
- 3 tablespoons unsalted butter, melted
- 1 (8-ounce) block reduced-fat cream cheese, softened
- 1 (8-ounce) container light whipped topping, thawed and divided
- 1/2 cup powdered sugar (can add more if desired)
- 3/4 cup crushed (whole) chocolate sandwich cookies
- 1 teaspoon vanilla extract
- Optional toppings: crushed chocolate sandwich cookies cookies
- Place the cookies (without cream) into a food processor and crush into crumbs. Or you can also place them in a freezer bag and crush with a rolling pin. Add the crumbs to a bowl and stir in the melted butter. Mix well. Then divide the crumbs evenly amongst each ramekin or dessert bowl and press down. Set aside.
- Add the cream cheese to a large mixing bowl and beat until smooth with an electric mixer. Stir in the crushed cookies and the vanilla. Fold in half (4 ounces) of the whipped topping until well-blended.
- Pipe or spoon the mixture evenly amongst the serving dishes. Spoon the remaining whipped topping on top of each cheesecake. Cover and refrigerate for at least three hours.
You can also make this recipe as one large cheesecake using a prepared pie crust (Oreo or graham cracker) and just add the entire mixture into the pie dish. If you do it this way, I recommend chilling for at least 6 hours.
Serving Size:1 cheesecake
Amount Per Serving: Calories: 385