This is an easy put together cheesecake and the best thing about it is that you don’t have to turn on your oven! Perfect for summer or when preparing for a family gathering, you don’t have to share oven space!
Ingredients for crust:
1 package chocolate sandwich cookies, like Oreos (do not use double stuffed)
4 Tablespoons of non-salted butter, melted
In a food processor, place 2 rows of cookies in a food processor. Pulse into crumbs. Add melted butter, and in a separate bowl, mix with cookie crumbs. Press into the bottom of a springform pan and form a crust just on the bottom of the springform pan, do no go up the side of the pan. Place springform pan in freezer while you prepare the cheesecake portion.
Ingredients for cheesecake:
2 8 ounce blocks of cream cheese
2 packages of Jello Cookies and Cream Pudding
1 quart of heavy whipping cream
2 teaspoons vanilla, divided
2 cups of powdered sugar, divided
1 row of chocolate sandwich cookies , broken into pieces
1 bag/container of mini Oreos for decoration
Place mixing bowl and attachment in refrigerator for a minimum of 20 minutes. In a chilled mixing bowl, beat cold cream cheese until smooth. Add 2 packages of pudding. Add 3 cups of whipping cream and beat until stiff peaks are formed. Add 1 teaspoon vanilla and powdered sugar and blend to combine. Gently fold in broken cookies. Pour into springform pan. Place in refrigerator for 6 hours minimum, overnight is best. At this time you can place into freezer for more of a frozen dessert type cheesecake. After cheesecake is set or frozen, use remaining whip cream, 1 teaspoon vanilla and powdered sugar, beat until stiff peaks form. Use this whip cream for decorating top of cheesecake. In my picture, I spread a thin layer across the top of the cheesecake and used the rest to pipe decorations on top. Slide a knife around the springform pan before releasing it. This recipe was kid approved (grandson Dylan loved it) and family approved. Enjoy!