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PHILADELPHIA OREO No-Bake Cheesecake

Prep Time:

15 min

Total Time:

4 hr 15 min

Makes:

24 servings, 1 piece (68 g) each

What You Need!

45 OREO Cookies, divided

1/4 cup non-hydrogenated margarine, melted

3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened

1/2 cup sugar

1 tsp. vanilla

3 cups thawed COOL WHIP Whipped Topping

Make It!

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.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions. One serving of this cheesecake is 1/24th of the pan.

Variation

Prepare as directed, using 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.

Note

You will need 1-1/2 (350-g) packages of Oreo Cookies to get the 45 cookies needed to prepare this recipe.

K:2545v18ec:105522

(13)

Rated

by cadfael on 6/19/2009
" Awesome! Requested by Dad for Father's Day!"

See All Ratings and Comments

Serving Size = 1 piece (68 g)

Nutritional Information

Calories

260

Total fat

18 g

Saturated fat

11 g

Cholesterol

40 mg

Sodium

260 mg

Carbohydrate

23 g

Dietary fibre

1 g

Sugars

15 g

Protein

3 g

Vitamin A

10 %DV

Vitamin C

0 %DV

Calcium

4 %DV

Iron

6 %DV