Easy No-Bake Oreo Cheesecake (Print Version)
# Ingredients:
→ Filling and Crust
01 -
16 ounce Cool Whip, thawed, divided
02 -
36 Oreo cookies, divided (plus mini Oreos if desired for garnish)
03 -
1 can (14 ounce) sweetened condensed milk
04 -
3 packages (8 ounce each) cream cheese, softened
05 -
2 Oreo pie crusts
# Instructions:
01 -
In a large ziploc bag, crush 24 OREO cookies, keeping them slightly chunky. Set aside.
02 -
In a large mixing bowl, beat cream cheese with sweetened condensed milk for about 3 minutes until smooth and fluffy. Fold in 12 oz of Cool Whip and crushed OREO cookies. Pour evenly into prepared OREO pie crusts.
03 -
In the same ziploc bag, crush remaining 12 OREO cookies into fine crumbs. Sprinkle evenly over the tops of the two cheesecakes. Using the remaining 4 oz of COOL WHIP, pipe small dollops around the edges to give it a finished look. Add mini OREO cookies if desired.
04 -
Refrigerate pies for 3 hours (or overnight). Serve and enjoy!
# Notes:
01 -
You can use homemade or store-bought Oreo pie crusts
02 -
Make sure to use softened cream cheese for a smooth filling
03 -
Don't over-crush the Oreos for the filling or the cheesecake can turn grey
04 -
You can make this in a 13x9 baking dish instead of pie plates
05 -
Freezes well for up to 3 months if wrapped tightly