No Bake Berry Oreo Cheesecake

Ladies and Gentlemen....we have found a winner!!

Doesn't that sound so exciting!!??!!

It is not very often that the hubs continually raves about a dessert I make.

Now don't get me wrong, he usually likes everything I make and is very kind about his complements but how I know that we have found a winner is that he not only have seconds and thirds, but he tells everyone about it and asks when we can have it again.

That's how these little bits of goodness were.  We all loved them, even the kids thought they were amazing, but the hubs....he really, really loved them.

And the best part is that they are super easy to make.  You could whip these out in no time flat and then everyone would think you are absolutely amazing!!

Plus you could make them in a spring form pan or in individual portions like I did, completely up to you.  Just know that if you are on a diet, don't blame me for gaining 5 pounds after making these.  I'm just warning you!!!

No Bake Berry Oreo Cheesecake

(click here for printable version)


Crust:
2/3 pack crushed up Berry Oreos (2 sleeves) (I could only find Berry Oreos at Walmart)
1/4 cup melted butter

Filling:
1 sleeve of crushed Berry Oreos
1 8 oz. package of cream cheese, softened
3/4 cup sugar
1 tsp vanilla
1 8 oz. tub cool whip
Red Food coloring (optional)
Strawberry Whoppers(optional)

* Note: I crush my Oreos with my food processor.  It is very easy and results in all the crumbs being a uniform size.  You can also crush them with a rolling pin with the Oreos in a Ziploc bag. Totally up to you.

1.  Prepare crust by adding melted butter to crushed oreos, mixing until well combined. Spread mixture on the bottom of you pan, pressing down evenly or putting an equal amount in cupcake liners in your cupcake pan (mine was about 2 tsp in each cupcake liner). Set aside.

2.  Beat cream cheese, sugar and vanilla in a large bowl with mixer until well blended. Fold in cool whip and remaining chopped cookies. You can also add food coloring to make it a little more pink. Spread over crust.

3.  Refrigerate 3-4 hours until firm before serving.  If wanted, top with more cool whip and a whopper. Enjoy!

Makes about 16 cupcake size cheesecakes.

Source: Lil' Luna