OREO Cheesecake Filling Recipe
Looking for an easy dessert recipe that will wow your family and friends? Try our no-bake Oreo cheesecake filling with an Oreo cookie crust. It's delicious and sure to be a hit! It is one of the easiest cheesecake recipes you will ever make. Yum!
Equipment
Ingredients
OREO Cheesecake Crust
- 20 whole OREO regular stuff cookies
- 5 tablespoons melted butter
OREO Cheesecake Filling
- 8 oz. softened cream cheese
- ¼ cup granulated white sugar
- 1 teaspoon pure vanilla extract
- 8 oz. Cool Whip Topping (Extra Creamy) ( plus more for serving)
- 8 whole OREO cookies chopped coarsely into large pieces (optional garnish)
- 4 whole remaining OREO cookies (optional garnish)
Instructions
Recipe Prep: Make the OREO crust
- Crush the chocolate sandwich cookies along with the cream filling finely using a food processor, blender or a plastic bag and a rolling pin.
- Pour the melted butter into the crumbs and mix until the crumbs are completely moistened.
- Press the moistened cookie crumbs into the bottom and slightly up the sides of a nine-inch springform pan or a nine-inch deep pie pan.
- Place the pan in the freezer to firm up while you make the OREO cheesecake filling.
OREO Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment or a large mixing bowl with a handheld mixer beat the softened cream cheese until smooth and silky.
- Add the granulated sugar and vanilla extract to the bowl. Beat 2 minutes to combine. Scrape the bowl and beat again for 1 minute.
- Add the coarsely chopped OREO cookies to the bowl and beat for 1 minute to combine.
- Fold the Cool Whip topping into the OREO cheesecake filling using a silicone spatula until completely combined. Fold until you can not see any streaks of cool whip.
- Scoop the filling into the prepared OREO cookie crust and smooth the top with the spatula.
- Optional: finely crush the four remaining cookies finely. Sprinkle the cookie crumbs along the edges of the OREO cheesecake filling. Gently pat with the back of a spoon the embed the crumbs into the cheesecake filling.
- Refrigerate at least 5 hours before slicing. I like to refrigerate no-bake cheesecakes overnight so the cheesecake filling is firmer and easier to slice. You can also freeze the cheesecake for a firmer filling and easier slicing.
- Before serving garnish the top of the cheesecake with Whipped Cream and crushed OREO cookies. Optional
- Makes 8 servings.
Recipe Expert Tips
- Cream cheese brand: I have been using a firmer brand of cream cheese these days for my cheesecake filling recipes. It makes the cheesecake filling slightly firmer than a soft cream cheese brand like Philadelphia cream cheese.
- Beating cream cheese: beat the softened cream cheese by itself in the bowl to make sure all of the lumps break up and leave a smooth texture. It may save a few minutes time to beat the first three ingredients together at once but it will be harder to do get the cream cheese smooth if you do.
- To protect the top of the OREO cheesecake tightly cover the pan with plastic wrap and refrigerate.
- Can you use homemade whipped cream instead of Cool Whip? Yes you can use homemade whipped cream to make this cheesecake filling recipe. You will need 8 oz. of homemade whipped cream which is equal to about 3 cups.
The pan size will make a difference in how thick the cheesecake crust and filling will be. A larger pan size will yield a thinner slice.
Nutrition
Serving: 1ServingCalories: 248kcalCarbohydrates: 18gProtein: 3gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 52mgSodium: 181mgPotassium: 80mgFiber: 0.2gSugar: 14gVitamin A: 649IUCalcium: 61mgIron: 1mg
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