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PHILADELPHIA OREO No-Bake Cheesecake

average rating

rate/review

prep time

15 min

total time

4 hr 15 min

makes

18 servings, 1 piece (91 g) each

photo by:

kraft

recipe by: kraft

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 1/18th of the pan.

Note

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

Healthy Living

Save 50 calories and 8g of total fat, including 6g of saturated fat, per serving by preparing with 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and Cool Whip Light Whipped Topping.