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Oreo Cookies & Cream No-Bake Cheesecake

Source of Recipe

Bakers Royale


Recipe Introduction

Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

List of Ingredients

Crust:
1 1/2 cup crushed graham cracker
1/4 cup packed light brown sugar
7 tablespoon unsalted butter(melted)

Cheesecake:

2 ¼ cups heavy cream

1 pound cream cheese, softened

2/3 cup sugar

½ teaspoon salt

1 tablespoon lemon juice

2 teaspoon vanilla powder

¾ cups Oreo Cookies, crushed


Recipe

Crust:

1. Combine graham cracker crumbs with sugar.
2. Add melted butter and blend until combined.
3. Press into pan. Set aside.

Cheesecake:

1. Beat heavy cream until medium peaks form. Set aside.

2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

3. Add cream cheese mixture to heavy cream and beat until incorporated.

4. Gently fold in Oreo cookies.

5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

6. Refrigerate for at least 6 hours to set or overnight for best results.

7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.




----A FEW NOTES---

I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.

If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.

For best results refrigerate overnight.

Keep refrigerated up until 20 minutes before serving.