OREO No-Bake Cheesecake

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  • 1 (18 ounce) package OREO Cookies, divided
  • ¼ cup butter, melted
  • 4 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
  • ¾ cup sugar
  • 1 teaspoon vanilla
  • 1 (8 ounce) tub COOL WHIP Whipped Topping, thawed


Coarsely chop 15 of the cookies; set aside. Finely crush remaining cookies; mix with butter. Press firmly onto bottom of 13×9-inch pan. Refrigerate while preparing filling.

Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Gently stir in whipped topping and chopped cookies. Spoon over crust; cover.

Refrigerate 4 hours or until firm. Store leftovers in refrigerator.

Kraft Kitchens Tips

Healthy Living: Save 70 calories and 9 grams of fat per serving by preparing with Reduced Fat OREO Chocolate Sandwich Cookies, PHILADELPHIA 1/3 Less Fat Cream Cheese and COOL WHIP LITE Whipped Topping.

Variation: Prepare as directed, using 1 pkg. (18 oz.) Golden Uh Oh! OREO Cookies or 1 pkg. (17 oz.) DOUBLE STUFF OREO Cool Mint Creme Sandwich Cookies.

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