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24 servings, 1/24 recipe (84 g) each
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Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.
Prepare using 30% Less Fat Oreo Cookies, Philadelphia Light Brick Cream Cheese and low fat sour cream.
Line pan with foil, with ends extending over sides. Prepare as directed. Use foil handles to lift cheesecake from pan before cutting.
You will need 1-1/3 pkg. (300 g each) Oreo Cookies to get the 36 cookies needed to prepare this recipe.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
very easy to make and extremely tasty.
a bit on the rich side so I cut the pieces small. will make it again.