Oreo Cookies & Cream No-Bake Cheesecake
If you want to add more lacto ovo vegetarian recipes to your collection, Oreo Cookies & Cream No-Bake Cheesecake might be a recipe you should try. This recipe serves 20 and costs 48 cents per serving. One portion of this dish contains approximately 2g of protein, 18g of fat, and a total of 214 calories. 123 people found this recipe to be delicious and satisfying. If you have cream cheese, sugar, lemon juice, and a few other ingredients on hand, you can make it. It works best as a hor d'oeuvre, and is done in about 45 minutes. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 11%. This score is rather bad. Try Cookies and Cream Cheesecake Cupcakes {akan Oreo Cheesecake Cupcakes}, No Bake Cookies n Cream Cheesecake, and No Bake Cookies and Cream Cheesecake Bars for similar recipes.
Servings: 20
Ingredients:
1 pound cream cheese, softened
2 cups heavy cream
2 tablespoons lemon juice
3/4 cup Oreo Cookies, crushed
1/2 teaspoon salt
2/3 cup sugar
2 teaspoons vanilla powder
Equipment:
stand mixer
bowl
frying pan
Cooking instruction summary:
- Beat heavy cream until medium peaks form. Set aside.
- 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.
- Add cream cheese mixture to heavy cream and beat until incorporated.
- Gently fold in crushed Oreo cookies.
- Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.
- Refrigerate for at least 6 hours to set or overnight for best results.
- Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.
Step by step:
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.Gently fold in crushed Oreo cookies.Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.Refrigerate for at least 6 hours to set or overnight for best results.
4. Remove from refrigerator and smooth top to level with edges.
5. Serve with whipping cream and garnish with mini Oreos.
Nutrition Information:
covered percent of daily need
