NO BAKE PEPPERMINT OREO CHEESECAKE RECIPE
Friday, November 29, 2019
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image credit insidebrucrewlife.com |
Ingredients
- 3 cups Oreo cookie crumbs (30 cream filled cookies)
- 1/2 cup butter, melted
- 2 - 8 ounce packages cream cheese, softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 2 cups Andes Peppermint Crunch Chips, divided
- 2 teaspoons shortening
- 2 - 8 ounce containers Cool Whip, thawed
Instructions:
- Break the cookies in half and place them in the food processor. Leave the filling in the cookies!!! I like to use a Ninja Food Processor for this part. The machine does all the work for you in seconds.
- Add melted butter and press the cookie mixture into the bottom of a 9×13 pan.
- Beat the softened cream cheese, sugar, and extracts together until creamy.
- Place the peppermint chips and a little bit of shortening in a microwave safe bowl. The shortening helps to thin the chocolate out a little. It also keeps the chocolate from seizing when you melt it down. Heat for 30 seconds and stir. Heat another 15-20 seconds and stir until melted and creamy.
- Pour the melted chocolate immediately into the cream cheese mixture and beat in. Use a spatula to scrape down the sides of the bowl to get all the chocolate mixed in.
- Fold in an 8 ounce container of thawed Cool Whip gently and then spread the mixture on the prepared crust.
- Cover the cheesecake with more Cool Whip and sprinkle peppermint chips on the top. Place it in the refrigerator for a little while to set up.
For more detail insidebrucrewlife.com
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