No-bake Oreo Cheesecake

From Bakers Royale

YIELD: Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake

Ingredients:

CRUST

• 1 1/2 cup crushed oreos (can keep cream in
• 4 or more tablespoon unsalted butter(melted)

CHEESECAKE

• 2 cups (1 pint) heavy cream
• 2 8-oz packages cream cheese, softened
• 2/3 cup sugar
• ½ teaspoon salt
• 1 tablespoon lemon juice
• 2 teaspoon clear vanilla or vanilla powder
• ¾ cups Oreo Cookies, cream removed and crushed

Directions:

CRUST

1. Combine Oreo crumbs and melted butter. Blend until combined.
2. Press into 9-inch springform pan. Set aside.

CHEESECAKE

1. Beat heavy cream in mixer with whisk attachment until medium peaks form. Set aside.
2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). 
3. Add cream cheese mixture to heavy cream and beat until incorporated.
4. Gently fold in Oreo cookies.
5. Fill chosen pan and smooth top.
6. Refrigerate for at least 6 hours to set or overnight for best results.
7. Remove from refrigerator and smooth top to level with edges. Serve with whipped cream and garnish with roughly crushed Oreos.

Notes from Jill's Kitchen: This is a recipe I have had sitting in my email archives for nine years. No joke. And yesterday (May 22, 2018) I made it for the first time. It was exactly what you would expect from a no-bake oreo cheesecake, which is definitely not a bad thing. I am hard-pressed to think of a way to improve cream cheese, whipped cream and oreos, but if I think of one I will be sure to update the recipe :) The crust needed a bit of tweaking, since it called for a graham cracker crust and why on earth would you not use an oreo crust for this??! I'm still working on the butter-to-oreo ratio for the crust. I guess I'll just have to make this again to test out the new measurements! Darn.