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NO BAKE PEPPERMINT OREO CHEESECAKE RECIPE

image credit insidebrucrewlife.com


Ingredients
  1. 3 cups Oreo cookie crumbs (30 cream filled cookies)
  2. 1/2 cup butter, melted
  3. 2 - 8 ounce packages cream cheese, softened
  4. 1/4 cup sugar
  5. 1 teaspoon vanilla extract
  6. 1/2 teaspoon peppermint extract
  7. 2 cups Andes Peppermint Crunch Chips, divided
  8. 2 teaspoons shortening
  9. 2 - 8 ounce containers Cool Whip, thawed

Instructions:
  1. 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.
  2. Add melted butter and press the cookie mixture into the bottom of a 9×13 pan.
  3. Beat the softened cream cheese, sugar, and extracts together until creamy.
  4. 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.
  5. 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.
  6. Fold in an 8 ounce container of thawed Cool Whip gently and then spread the mixture on the prepared crust.
  7. 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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