Growing up I was never really a fan of Cheeescake. Why? I’m not sure. It wasn’t until a few years ago that I really took into liking Cheesecake. Maybe it was too rich or I just wasn’t living life yet 😉

Either way, I am now a lover of Cheesecake. Paired with oreos (one of my favorite cookies) and we’ve got a loaded sweet treat! This Oreo Overload No Bake Cheesecake is easy to make since it doesn’t require any baking. This could be perfect for an oh-I-forgot-to-bake-something dessert! I know that there are several delicious ideas for cheesecake recipe -yummly to check out as well.

Oreo Overload No Bake Cheesecake

You can find more delicious Oreo Cookie Recipes, like this Oreo Mint Trifle Recipe if you’re in a mood for more Oreos 🙂

So here’s an easy recipe for you to make! Enjoy!!

Ingredients for Oreo Overload No Bake Cheesecake

42 Oreo Cookies
1 8oz package of Cream Cheese, Room Temperature
1 8oz package of Cool Whip
1 14oz can of Sweetened Condensed Milk
2 tsp Vanilla Extract
1/3 Cup Lemon Juice

Directions for Oreo Overload No Bake Cheesecake

In 2 cupcake trays, line them with cupcake liners, and place Oreo in the bottom of each.
In a food processor crush up 12 Oreo Cookies and set aside.
In a large mixing bowl, combine cream cheese, cool whip, sweetened condensed milk and vanilla extract. Mix until well combined. *It is very important that the cream cheese is room temperature, or you will get lumps in your cheesecake.
Vary last, add in your lemon juice and continue mixing. The mixture will get thick fast.
Fold in crushed Oreo’s until combined.
Pour cheesecake mixture over each Oreo, tapping the tray a few times in between pours to remove air bubbles.
Place an Oreo in the center of each mini Cheesecake.
Refrigerate for 3-4 hours, or until firm.
Remove cupcake lines and serve.

Refrigerate any remaining leftovers in an airtight container.

Yields: 18 Cheesecake Cups

Oreo Overload No Bake Cheesecake

Ingredients

42 Oreo Cookies
1 8oz package of Cream Cheese, Room Temperature
1 8oz package of Cool Whip
1 14oz can of Sweetened Condensed Milk
2 tsp Vanilla Extract
1/3 Cup Lemon Juice

Instructions

In 2 cupcake trays, line them with cupcake liners, and place Oreo in the bottom of each.

In a food processor crush up 12 Oreo Cookies and set aside.

In a large mixing bowl, combine cream cheese, cool whip, sweetened condensed milk and vanilla extract. Mix until well combined. *It is very important that the cream cheese is room temperature, or you will get lumps in your cheesecake.

Vary last, add in your lemon juice and continue mixing. The mixture will get thick fast.

Fold in crushed Oreo’s until combined.

Pour cheesecake mixture over each Oreo, tapping the tray a few times in between pours to remove air bubbles.

Place an Oreo in the center of each mini Cheesecake.

Refrigerate for 3-4 hours, or until firm.

Remove cupcake lines and serve.

If you are a lover a cheesecake, be sure to check out my other easy cheesecake recipe that’s also light on calories and have fruit –Light & Cool Strawberry Cheesecake Parfait {Easy To Make}.