When you're looking for an easy dessert, this No Bake Oreo Cheesecake recipe is a creamy, flavorful pie! Easy to throw together for a delicious treat!
16 oz Cool Whip, divided
36 OREO cookies, divided (mini OREOs if desired for garnish)
1 can (14 oz) sweetened condensed milk
3 packages (8 oz each) cream cheese, softened
2 OREO pie crusts (I use the packaged ones, but you can make your own if you prefer)
In a large ziploc bag, crush 24 OREO cookies, keeping them slightly chunky. Set aside.
In a large mixing bowl, beat cream cheese with sweetened condensed milk for about 3 minutes until smooth and fluffy. Fold in 12 oz of Cool Whip and crushed OREO cookies. Pour evenly into prepared OREO pie crusts.
In the same ziploc bag, crush remaining 12 OREO cookies into fine crumbs. Sprinkle evenly over the tops of the two cheesecakes. Using the remaining 4 oz of COOL WHIP, pipe small dollops around the edges to give it a finished look. Add mini OREO cookies if desired.
Refrigerate pies for 3 hours (or overnight). Serve and enjoy!
Softened Cream Cheese- to get your cheesecake filling smooth, make sure to start with room temperature softened cream cheese.
OREOS- Don't process your Oreos too much for the filling or the cheesecake can turn "grey"- this is where they Grey Stuff at Disney gets it's name!
Refrigerate- You MUST refrigerate this cheesecake prior to eating for at least 3 hours. This allows the room temperature cream cheese to set up properly with the other ingredients.
Pie Plates- You can also skip the pie plates and press the crumbs into the bottom of a 13x9 baking dish. Top with all the filling. Refrigerate and enjoy.
FREEZE- wrap tightly in plastic wrap and cover with foil, or in airtight container for up to 3 months. Thaw in refrigerator overnight.