No-Bake Cookies and Cream Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
- 46 Oreos, Divided
- 6 Tablespoons Salted Butter, Melted
- 2 Tablespoons Sugar
- 3 packages (8 Oz. Size) Cream Cheese, Room Temperature
- 3/4 cups Powdered Sugar
- 1 container (8 Oz Size) Cool Whip Thawed
Instructions
- Place 25 Oreos in a food processor and whir them until they’re chopped into fine crumbs. Measure out 1 and 3/4 cups of the crumbs into a bowl, reserving the remaining crumbs.
- Stir the 1 3/4 cups crumbs together with the melted butter and sugar. Press into an ungreased pie pan.
- Roughly chop 15 Oreos. Beat the cream cheese and powdered sugar together until smooth and fluffy. Fold in the Cool Whip. Reserve 1 cup of this mixture; set aside. Fold in the chopped Oreos to the filling.
- Scoop filling into the prepared crust. Smooth the top.
- Fold 3 tablespoons of the reserved Oreo crumbs into the reserved cup of filling. Spoon into a piping bag and pipe along the border of the cheesecake, using a star tip. Sprinkle the remaining crumbs in the center. Chop 6 more Oreos into quarters, scattering across the top of the cheesecake.
- Refrigerate for 5 hours or more until thoroughly chilled and set.
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