One of the Hubby's go-to snacks is Oreos and Milk, so I decided to follow that theme with this frozen cheesecake. I hope you try it. Enjoy! 

No Bake Cookies and Cream Cheesecake

For the Crust:

12 Oreos
4 tablespoons unsalted butter, melted

For the Filling:

8 ounces cream cheese, softened
1/4 cup sugar
8 oz Whipping Topping (such as Cool Whip)***
10 Oreos chopped

6 Oreos, chopped (topping)


To make the crust: Add the Oreos to a food processor and process until you have fine crumbs. Transfer the crumbs to a mixing bowl, add the melted butter, and mix until the crumbs are moistened.

Put the mixture into a 7-inch spring form pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. Refrigerate while making the filling. 

To make the filling: Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese until smooth. Add in the sugar and mix until well combined.

Add the whipped topping to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.

Remove the springform pan from the refrigerator, scoop the cheesecake filling onto the crust, and spread it around into one even layer.

Cover and freeze for 1-2 hour for a quick set. Remove the no-bake cheesecake from the pan, slice and top with cookie chunks. Store leftovers, if there are any leftovers, in the freezer.

***You can substitute heavy cream for the 8oz cool whip if you want to make your own.

• 1 cup cold heavy whipping cream, whipped

Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form.