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OREO No-Bake Cheesecake

Prep time

15 min

Total time

4 hr 15 min

Servings

Makes 18 servings
1 piece (91 g) each.

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    Ingredients
    • 45 Oreo Cookies, divided
    • 1/4 cup non-hydrogenated margarine, melted
    • 3 pkg. (250 g each) brick cream cheese, softened
    • 1/2 cup sugar
    • 1 tsp. vanilla
    • 3 cups thawed Cool Whip Whipped Topping
Preparation
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Coarsely chop 15 cookies; set aside. Finely crush remaining cookies; mix with margarine. Press onto bottom of prepared pan. Refrigerate while preparing filling.
  • Beat  cream cheese, sugar and vanilla in large bowl with mixer until well blended. Whisk in Cool Whip and chopped cookies. Spoon over crust.
  • Refrigerate  4 hours or until set.

Recipe Tips

Size-WiseSweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this cheesecake is 1/18th of the pan.

NoteYou will need 1-2/3 pkg. (300 g each) Oreo Cookies to get the 45 cookies needed to prepare this recipe.

Better For YouSave 50 calories and 8g of total fat, including 6g of saturated fat, per serving by preparing with 30% Less Fat Oreo Cookies, light brick cream cheese and Cool Whip Light Whipped Topping.

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Nutrition Information

Nutrition per serving

  • Calories

    350

  • Total fat

    25g

  • Saturated fat

    15g

  • Cholesterol

    50mg

  • Sodium

    340mg

  • Carbohydrate

    31g

  • Dietary fibre

    1g

  • Sugars

    21g

  • Protein

    5g

  • Vitamin A

    15%DV

  • Vitamin C

    0%DV

  • Calcium

    4%DV

  • Iron

    10%DV