Ingredients
Crust
- 25 regular Oreo cookies, crushed into fine crumbs
- 3 tablespoons melted butter
Filling
- 8 ounces cream cheese, room temperature
- 1/2 cup confectioners’ sugar, sifted
- 1 teaspoon vanilla extract
- 8 ounces frozen whipped topping (Cool Whip or TruWhip), thawed
Topping
- 21 ounce can cherry pie filling
Instructions
- Prepare the Pan: Line an 8×8 inch baking pan with foil, leaving about 1 inch of foil extending over the edges to create handles for easy lifting of the finished cheesecake.
- Make the Crust: In a medium bowl, mix the crushed Oreo cookie crumbs with melted butter. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- Mix the Filling: Using an electric mixer, beat the cream cheese for about 2 minutes until smooth. Gradually add sifted confectioners’ sugar and continue beating until fully combined. Add vanilla extract and mix briefly. Fold in the thawed whipped topping gently using a rubber spatula until the mixture is smooth and uniform.
- Assemble the Cheesecake: Spoon the cream cheese filling evenly over the Oreo crust in the pan. Cover the pan and refrigerate for at least 3 hours to allow the cheesecake to set properly.
- Add the Topping and Serve: Once set, lift the cheesecake from the pan by the foil handles. Cut into squares and top each serving with cherry pie filling just before serving.
Notes
- Ensure the cream cheese is at room temperature for smoother mixing and a creamier texture.
- Use crushed Oreos without cream for a less sweet crust if preferred, or keep the cream for extra flavor.
- Chilling time can be extended up to overnight for a firmer set.
- For easier slicing, dip the knife in hot water and wipe dry before each cut.
- You can substitute cherry pie filling with other fruit toppings like blueberry or strawberry if desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
