No-Bake Cookies And Cream Cheesecake

1. 1

   Place 25 Oreos in a food processor and whir them until they're chopped into fine crumbs. Measure out 1 and 3/4 cups of the crumbs into a bowl, reserving the remaining crumbs.

2. 2

   Stir the 1 3/4 cups crumbs together with the melted butter and sugar. Press into an ungreased pie pan.

3. 3

   Roughly chop 15 Oreos. Beat the cream cheese and powdered sugar together until smooth and fluffy. Fold in the Cool Whip. Reserve 1 cup of this mixture; set aside. Fold in the chopped Oreos to the filling.

4. 4

   Scoop filling into the prepared crust. Smooth the top.

5. 5

   Fold 3 tablespoons of the reserved Oreo crumbs into the reserved cup of filling. Spoon into a piping bag and pipe along the border of the cheesecake, using a star tip. Sprinkle the remaining crumbs in the center. Chop 6 more Oreos into quarters, scattering across the top of the cheesecake.

6. 6

   Refrigerate for 5 hours or more until thoroughly chilled and set.

* Per serving · 4 servings · Values may vary.

No additional tips available.