OREO No-Bake Cheesecake
Time4h 15min
Makes16 servings
Ingredients
- 36 OREO Cookies, divided
- ¼ cup butter, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- ¾ cup sugar
- 1 tsp. vanilla
- 1 tub (8 oz.) frozen whipped topping, thawed
Putting it together
- 1.Chop 15 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
- 2.Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Gently stir in whipped topping and chopped cookies; spread onto crust.
- 3.Refrigerate 4 hours or until firm.
Tips and Tricks
Better For You:Save 70 calories and 9 grams of fat per serving by preparing with Reduced Fat OREO Cookies, Neufchatel cheese and light whipped topping.
Variation :Prepare as directed, using 36 Golden OREO Cookies.
How to Easily Remove Cheesecake from Pan to Serve:Line pan with foil, with ends of foil extending over sides before using to prepare cheesecake as directed. Use foil handles to lift chilled cheesecake from pan before cutting to serve.
Nutrition Information
| Calories: | 180 |
| Total fat: | 8g |
| Saturated fat: | 4g |
| Cholesterol: | 5mg |
| Sodium: | 125mg |
| Total Carbohydrate: | 27g |
| Dietary fiber: | 0g |
| Total sugars: | 19g |
| Protein: | 2g |
| Calcium: | 4% DV |
| Iron: | 4% DV |
