Looking for the best Oreo cheesecake recipe ? Want one that is done quickly and easily ? . Soft, creamy, with an Oreo crunch, this is the best cookie and cream cheese cake ever!
I love Oreos. Everything about them. And I love myself cheesecake. When I have them both together, it’s one of my favorite things. Since my Instant Pot is like my best friend in the kitchen, you know I have to get it involved and use it to make the easiest Oreo cheesecake I’ve ever made.
Cheesecakes aren’t known to be low in fat or low in calories. It is one of the heaviest desserts in terms of fat. This is what makes it so decadent and delicious.
Although you can’t make a low fat cheesecake out of it, you can cut some of the fat down to make a low fat cheesecake. Try these simple ideas to make that cheesecake lower in fat.
This dessert taking barely 31 min to prepared also appeals to young & old alike. No cooking is necessary and it can be enjoyed in winter as well as in summer.
° 1 packet of regular Oreos cookies
° 8 oz (227 g) cream cheese, softened
° 1 large 5.9 oz (167 g) package chocolate instant pudding
° 6 tablespoons (90 ml) butter, melted
° 16 oz (454 g) Cool Whip
° 1 cup (150 g) powdered sugar
° 2 3/4 cup (687.5 ml) milk
Crumble entire packet of Oreo cookies using a food processor or by placing them in a Ziploc bag and using a rolling pin.
Reserve about 1 cup of the cookie crumbs to garnish the dessert.
In a small bowl, combine the remaining crumbs with the melted butter.
Press the mixture into the bottom of a 9 X 13 inch pan to form a crust.
Prepare chocolate pudding according to package directions and refrigerate.
Using an electric mixer, combine half the Cool Whip, softened cream cheese and powdered sugar in a large bowl.
Spread this mixture over the crumb of Oreo cookie crumbs.
Spread chilled chocolate pudding on top of cream cheese layer, then divide remaining half of Cool Whip on top.
Sprinkle the previously reserved crumbled Oreo cookies on top.
Refrigerate until ready to serve.