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Oreo Cookies and Cream No-Bake Cheesecake Oreo Cookies and Cream No-Bake Cheesecake ~ An adult dessert gets some kid lov’n with an Oreo crush. Oreo Cookie and Cream No-Bake Cheesecake What kid doesn’t love Oreos, right? But not every kid likes cheesecake. Please tell me I am not the only one that acquired a taste for cheesecake through the years.
Whipped, mixed, baked or frozen, at one point or another, most of us have lingered in our love affair with cheesecake. Here, we have 15 suggestions that might pull you back into a dangerous remission, glistening in all their creamy glory. We've got something for everyone, from raspberry-swirled to peanut butter-flavored; from no-bake fruitcake to bite-size bars; from tiramisu to pie.
I think that if I wasn’t already married, I would have said yes to a marriage proposal between myself and Cheesecake. Oh that silky invention of divinity. I could give up every other sweet treat in the entire culinary world and only ever eat cheesecake for dessert from now on and I would die happy.
I saw someone wearing the greatest polka dot rain coat today and it inspired me to make this cheesecake. It needs to be refrigerated overnight so make sure you make it the day before you want to serve it. I find that popping it into the freezer for about 1/2 hour makes it a lot easier to cut. Using a knife dipped in hot water between cuts also helps to make clean edges. If you want to make this into a traditional cheesecake you will need an 8 inch spring form pan.
Smooth, creamy, decadent cheesecake studded with sweet morsels of cookie dough and bursts of mini chocolate chips? All atop a chocolatey, buttery crust? Garnished with sweetened whipped cream and more chocolate chips?
You know the story – girl meets recipe and falls in love after seeing recipe across the crowded internet. The recipe looks a bit different from what she is used to so girl is instantly intrigued. After the first tempting glimpse, girl can’t get recipe out of her mind.
Sometimes I’m lucky and a recipe idea works out the first time I try it. That was not the case with strawberry cheesecake truffles. Back when I made an assortment of truffles for Kelsey’s virtual bridal shower , strawberry cheesecake was the first flavor that came to mind and I knew I had to make them. I wasn’t totally sure where to start, but I’ve seen cheesecake pops all over the place so I thought I could adapt that recipe by adding strawberry puree and go from there. Though it seemed like a good idea, the execution did not translate well at all. The fruit puree must have added too much liquid and the mixture was next to impossible to form and dip.