Golden OREO White Chocolate No-Bake Cheesecake
16 servings
4h 30min Cook
Ingredient List
- 1½ pkg. (4 oz. each) white baking chocolate (6 oz.), broken into small pieces
- 1 cup heavy whipping cream, divided
- 36 Golden OREO Cookies, divided
- 3 Tbsp. butter, melted
- 3 pkg. (8 oz. each) brick cream cheese, softened
- ½ cup powdered sugar
- 1 tsp. vanilla
Nutritional Information
| Calories | 420 |
| Total fat | 31g |
| Saturated fat | 17g |
| Trans fat | 1g |
| Cholesterol | 65mg |
| Sodium | 250mg |
| Total Carbohydrate | 32g |
| Dietary fiber | 0g |
| Total sugars | 21g |
| Added sugars | 19g |
| Protein | 5g |
| Vitamin D | 2% DV |
| Calcium | 6% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Microwave chocolate and 1/4 cup cream in medium microwaveable bowl on HIGH 1 min., stirring after 30 sec. Stir until chocolate is completely melted and mixture is well blended. Cool.
- 2Reserve 8 cookies for later use. Process remaining cookies in food processor or blender until finely crushed. Reserve 1/4 cup cookie crumbs for later use.
- 3Combine remaining cookie crumbs with butter; press onto bottom of 8- or 9-inch springform pan.
- 4Beat remaining cream in medium bowl with mixer on high speed until stiff peaks form; set aside.
- 5Beat cream cheese and powdered sugar in large bowl with mixer until blended. Add chocolate mixture and vanilla; mix well. Fold in whipped cream.
- 6Pour cream cheese mixture over crust; smooth top with spatula.
- 7Refrigerate 4 hours or until firm.
- 8Run knife around rim of pan to loosen cake; remove rim. Sprinkle reserved cookie crumbs over top of cheesecake. Garnish with reserved cookies as desired.