No-Bake Oreo Cheesecake
- Serves 10
- Prep time 15 minutes
- Refrigeration 8 hours
Per serving: Calories – 420; Protein – 4 g; Fat – 24 g; Carbohydrates – 50 g; Fibre – 0 g; Iron – 2 mg; Calcium – 51 mg; Sodium – 416 mg
1/2 of a 250 g container of cream cheese, softened
1 packet (102 g) vanilla instant pudding mix
250 ml (1 cup) 2% milk
500 ml (2 cups) whipped topping
1 box (500 g, or 45 cookies) chocolate cookies (like Oreos)
- Place the cream cheese, vanilla pudding mix and milk in a food processor. Mix until smooth and creamy.
- Transfer the cream cheese mixture to a bowl. Use a spatula to gently fold in half of the whipped topping until evenly mixed.
- Line a 20 cm (8 in.) springform pan with parchment paper. Cover the base of the pan with a third of the chocolate cookies. Cover with half of the cream cheese preparation. Repeat with another layer of cookies and the rest of the cream cheese filling, then top with the remaining cookies. Spread the remaining whipped topping over the top of the cake.
- Cover and refrigerate for 8 to 12 hours.
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