Philadelphia-Oreo No-Bake Cheesecake

Ingredients and Weight:

• Oreo cookies (1 package, 36 pieces): 144g
• Unsalted butter (melted): 1/2 cup (113g)
• Cream cheese (softened): 1 1/2 packages (375g)
• Granulated sugar: 1 1/4 cups (250g)
• Pure vanilla extract: 1 teaspoon (5ml)
• Heavy cream: 1 cup (240ml)
• Philadelphia cream cheese (regular): 8 ounces (227g)

Preparation Time:

• 30 minutes

Cooking Time:

• 0 minutes

Difficulty Level:

• 1 (simple)

Preparation Method Steps:

1. Crust: Crush the Oreo cookies finely in a food processor or blender. Combine the crushed cookies with the melted butter and press into the bottom of a 9-inch springform pan. Refrigerate for at least 15 minutes.
2. Cheesecake Filling: Beat the softened cream cheese and granulated sugar in a large bowl until smooth. Stir in the vanilla extract. In a separate bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.
3. Philadelphia Cream Cheese Layer: In a small bowl, beat the Philadelphia cream cheese until smooth. Spread the cream cheese layer evenly over the cheesecake filling.
4. Chill: Refrigerate for at least 4 hours or overnight.

Nutritional Information (per serving):

• Calories: 450
• Fat: 25g
• Sodium: 350mg
• Carbohydrates: 45g
• Sugar: 30g

Dish Characteristics:

• Creamy and decadent
• Rich Oreo flavor
• No-bake recipe for convenience

User Comments:

• "This cheesecake is divine! The Oreo crust is the perfect base for the creamy filling." - Sarah
• "I love the Philadelphia cream cheese layer. It adds a nice tangy balance to the sweetness." - Emily
• "This is the easiest cheesecake I've ever made. It was a hit with my whole family!" - John

Special Precautions and Tips:

• Use high-quality cream cheese for the best flavor.
• Make sure the cream cheese is softened before beating, otherwise it will be lumpy.
• Refrigerate the cheesecake for at least 4 hours to allow it to set properly.