Did you know that today is National Cheesecake Day!?!? So to celebrate, I made this Oreo no bake cheesecake. No bake cheesecake is perfect for summer since you can keep the oven off during this heat wave. No one wants to keep their oven on for a crazy long time when it’s 90 degrees outside. I should clarify that the cheesecake filling is no bake, but I did bake the crust. You don’t have to, but it makes the crust crunchier.
I have not bought Oreos in at least two years. I try to stay away from them since they’re just so addicting and before you know it, the whole bag is gone. For this, I actually used the Simple Truth brand (which can be found at Kroger) and they’re actually really good. Usually, I don’t like any chocolate sandwich cookies if they’re not Oreos. There’s just an aftertaste that many of them have that doesn’t sit well with me. But the Simple Truth ones tasted just like an Oreo! It made me feel a little bit better since it’s supposed to be more “natural”.
The Cool Whip makes the texture creamy and it’s less dense than a baked cheesecake, but this is still a rich and heavy cheesecake. A small slice definitely goes a loooong way, and this is probably best shared with friends. It’s not something I would make too often, but I am thinking about bringing it to gatherings during the holiday season. I’m sure it won’t last long there!
Oreo No Bake Cheesecake
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 2 hours, including chill time
Makes: 1 6 inch cheesecake
For the crust: 12 chocolate sandwich cookies 3 tablespoons of butter
For the cheesecake filling: 12 ounces of cream cheese 1/4 cup of granulated sugar 1 teaspoon of vanilla 8 chocolate sandwich cookies, crushed 1 cup of Cool Whip
1) Preheat the oven to 350° F and grease the springform pan. 2) In a zip top baggie, crush the cookies into tiny crumbs. Add in the butter and cut in the butter until the crumbs begin to stick together. I like to use my hands to mix everything together. 3) Add the cookie mixture to the bottom of the springform pan and smooth down with the back of a spoon. Bake for 10 minutes. 4) In a mixing bowl, beat the cream cheese, sugar, and vanilla together until the mixture becomes fluffy. 5) Fold in the cookie crumbs and Cool Whip. 6) Pour the batter over the crust and smooth out the top. 7) Place in the fridge to chill in order to solidify for about 90 minutes. Remove the side of the springform pan, slice, and serve.