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Resistance is futile. It’s hot outside. You want something cool, creamy, and sweet. You want something to take to the neighbors’ cookout. You want a dessert that will be loved by adults and children alike. You do NOT want to turn on the oven.
You want this no-bake cheesecake, baby.
Let’s talk about this dessert for a minute, shall we?
We’re going to start with an Oreo cookie crust. Oreos + butter = love. It’s true. My son said it was on the SAT.
You’ll have a few extra crumbs. Don’t worry, we’ll use them later. No need to bake the crust here: stir it together and press it into the pan. Done.
For the filling, you’ll need cream cheese, powdered sugar, Cool Whip, and more Oreos (yay!). Don’t hate on the Cool Whip. This is a Cool Whip love zone. (That is the weirdest sentence I’ve ever written.)
The cream cheese and sugar get beaten together until fluffy.
Then the chopped Oreos and Cool Whip get folded into the mix.
Plop (almost all of that) into the prepared crust. Oh! Look at how tall and fluffy and beautiful it is!
You’ll spread all that fluff into submission. I love an offset spatula, but a butter knife or the back of a spoon works, too.
The extra filling gets mixed with some of the extra fine crumbs left over from the crust. Pipe that around the edge using a large star tip.
Still have extra crumbs? Good. We’re going to scatter them across the top. Now we add more chopped Oreos. Because we’re adults and being an adult means we can do things like that.
Let the cheesecake rest in the fridge for 5 hours or so until set. I like to just open the refrigerator every so often to gaze upon it.
It’s so pretty.
So photogenic. It must be the Cool Whip.
Slice and serve!
