Ingredients
Scale
- 25 Oreos (red velvet or regular, double stuffed)
- 6 tbsp butter, melted
- 1/4 tsp gel food coloring (if using regular Oreos)
- 32 oz cream cheese, softened
- 3/4 cup sugar
- 1 tsp vanilla extract
- 8 oz Cool Whip
- 16 Oreos, chopped
- Sprinkles or pop rocks (optional)
Instructions
- Crush Oreos in a food processor, then add melted butter and food coloring (if using regular Oreos).
- Chop 16 Oreo cookies and set aside.
- Press the Oreo mixture into an 8×8 dish and smooth it down.
- Refrigerate the crust for 1 hour to set.
- In a mixer, beat softened cream cheese for 4-5 minutes until creamy.
- Slowly add sugar and vanilla extract, mixing until combined.
- Fold in all but 1/2 cup of the chopped Oreos and Cool Whip.
- Spread the filling over the chilled crust.
- Sprinkle the remaining chopped Oreos on top, along with sprinkles or pop rocks if desired.
- Cover and refrigerate for 4 hours before slicing and serving.
Notes
- For a firmer cheesecake, refrigerate overnight.
- Use room-temperature cream cheese for smoother mixing.
- Customize with different Oreo flavors for variety.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 673 kcal
- Sugar: 45g
- Sodium: 480mg
- Fat: 42g
- Saturated Fat: 22g
- Unsaturated Fat: 15g
- Trans Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 95mg