Philadelphia Oreo Cheesecake

A no-bake cheesecake with Oreo cookie crust and a sweet, rich and creamy filling for an impressive dessert.

Prep Time:10

Cook Time:0

Chilling Time:4

Total Time:4 10

Servings: slices

Take 16 cookies and chop them into small bits using a sharp knife and then set them aside.
Place the remaining cookies into a Ziploc bag, seal the bag, and then crush the cookies finely using a rolling pin. Add the melted butter to the bag and mix well. Then transfer the mixture into a 13x9-inch baking pan, spread it evenly across the bottom of the pan, and press it down firmly to form the crust.
Combine the cream cheese, sugar, and vanilla into a large mixing bowl and beat well until fully blended, and then gently stir in the whipped topping and the chopped cookies.
Scoop the cream cheese mixture into the baking pan evenly over the Oreo crust and then refrigerate for at least 4 hours until firm. Serve and enjoy!

Don’t over-mix the whipped topping into the filling, otherwise, it won’t come out as light.
Serve this just as it is or garnish it with fresh mint sprigs or fresh berries.
You can use any kind of sandwich cookies you'd like. I always use Oreos though because they’re my absolute favorite!
Make sure the Philadelphia is at room temperature before you begin, so it mixes in well. Leave it on the countertop for an hour before starting on the recipe.
Make the cheesecake in a couple of springform pans if you have them, so you can get it out easily. If not, it will be fine in a 13x9-inch baking dish.