Who doesn't love Oreo cookies? Oreos and cheesecake are a match made in heaven. My favorite cheesecake recipe has an Oreo cookie crust . . . actually in my opinion, they make the best crust for cheesecake.
What I love about this recipe are the possibilities to make it lighter by using no fat cream cheese and no fat Cool Whip.
The recipe and photo comes from the Taste of Home website, although it is officially a Philadelphia Cream Cheese recipe. If you love cookbooks, Taste of Home has the best annual cookbooks and one of the favorite cookbooks is from Philadelphia Cream Cheese that I have had for more years than I care to mention.
- 36 OREO® Cookies, divided
- 1/4 cup butter, melted
- 4 packages (8 ounces each)PHILADELPHIA® Cream Cheese, softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 tub (8 ounces) COOL WHIP® Whipped Topping, thawed
CHOP 15 cookies coarsely.
Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
BEAT cream cheese, sugar and vanilla in large bowl with mixer until blended. Gently stir in COOL WHIP and chopped cookies; spread onto crust.
REFRIGERATE 4 hours or until firm. Yield: 16 servings.
HOW TO EASILY REMOVE CHEESECAKE FROM A PAN TO SERVE:
Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Source: Taste of Home
Originally published as PHILADELPHIA-Oreo No-Bake Cheesecake Provided by Philadelphia® Cream Cheese