214 kcalOreo Cookies & Cream No-Bake Cheesecake
375 min serves 20
Vegetarian
2gprotein13gcarbs18gfat
Ingredients
- •1 pound cream cheese
- •2 cups heavy cream
- •2 tablespoons lemon juice
- •¾ cup oreo cookies
- •½ teaspoon salt
- •⅔ cup sugar
- •2 teaspoons vanilla powder
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Method
From foodista.com — read the original
- 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.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo via Spoonacular · original recipe at foodista.com