This quick and easy no-bake fresh milk chocolate Oreo cheesecake recipe provides a rich Cool Whip chocolate mousse-like filling in the Oreo crust.
Ingredients:
- 12 oz cream cheese softened
- 1 1/2 cups powdered sugar
- 1/2 cup sour cream
- 10 oz Nestle Bittersweet Chocolate Morsels melted
- 8 oz Cool Whip Whipped Topping-Original thawed
- 1 Oreo Ready Crust
Directions:
Microwave the bittersweet chocolate on HI to melt in a microwave-safe bowl for approximately 2 minutes. (Note: It’s best if you heat the chocolate in 1-minute increments until mostly melted.) Remove and stir until smooth. Then, allow the chocolate to cool for another 5-10 minutes. Set aside.
Using a stand mixer with a whisk, beat cream cheese until smooth, approximately 1 minute, then add the sour cream and blend until combined.
Add powdered sugar in 1/2 cup increments, and allow it to combine completely with the filling before adding the next amount.
Next, add the melted chocolate to the mixture and again beat until combined.
Remove the mixing bowl from the stand mixer and hand stir the Cool Whip. Keep stirring in circular motions until there’s no “white” of the Cool Whip showing.
Then, pour the filling into a pre-made Oreo crust and smooth it around to fill any gaps. Remove any excess filling, if necessary.
- Finally, cover and refrigerate for at least 3 hours before serving. Slice, serve, and Enjoy!
Nutrition
Serving: 1serving | Calories: 329kcal | Carbohydrates: 34g | Protein: 4g | Fat: 19g | Saturated Fat: 13g | Cholesterol: 39mg | Sodium: 138mg | Potassium: 222mg | Sugar: 26g | Vitamin A: 475IU | Vitamin C: 0.2mg | Calcium: 130mg | Iron: 0.4mg
Source: wisconsinhomemaker
