Channel: Lindsay Ann

Category: Howto & Style

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Description: ✨RECIPE BELOW OR AT: lindsayannbakes.com/2018/08/video-easy-no-bake-confetti-oreo.html This easy no-bake cheesecake has a smooth and ultra creamy no-bake filling, bursting with colorful rainbow sprinkles and chunks of real Oreo cookies in every bite, piled on top of a 2-ingredient chocolate Oreo crust, all topped off with fudgy ganache and toppings galore! What do you want to see next?! Let me know in the comments and find me @TheLindsayAnn on social media & say hi or tag YOUR re-creations! ♡♡♡ THE RECIPE! ♡♡♡ No Bake Confetti Oreo Cheesecake Yield: 9-10" cheesecake Ingredients Cheesecake: family size package Oreo cookies (about 48 Oreos), divided 5 tablespoons unsalted butter, melted 24oz (3 blocks) full-fat/original cream cheese, room temperature 3/4 cup powdered sugar 2 teaspoons vanilla extract 8oz cool whip, thawed in the fridge (may sub 8oz heavy cream, whipped) 2/3 cup pastel confetti sprinkles, optional Chocolate Ganache: 4oz semisweet chocolate (2/3 cup chocolate chips) 4oz (1/2 cup) heavy whipping cream Toppings: 8oz cool whip, thawed in the fridge, for topping (may sub 8oz heavy cream, whipped) 1/4 cup pastel confetti sprinkles for decoration on top, optional Directions Crust: Crush 26 Oreo cookies into fine crumbs, using a food processor (or crush in a plastic ziploc bag). Add the melted butter until well combined. Press mixture evenly onto bottom of a 9-inch springform pan. Place in refrigerator while preparing the filling. Cheesecake: In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy, until no lumps remain. Add the powdered sugar and vanilla extract, beating until fully incorporated. Scrape down bottom and sides of bowl. Gently fold in one 8oz tub of cool whip and then beat on low speed to incorporate fully. Chop 15 Oreos. Fold in chopped Oreos and confetti sprinkles. Spread evenly over crust. Chocolate Ganache: Heat cream just until it starts to simmer and little bubbles start forming. Add chocolate and let sit for a minute and then gently stir until smooth. Let cool slightly until thick and pourable, but no longer hot. Pour ganache over the top, spreading it to cover the entire surface. Tap against the counter to smooth the top. Chill the cheesecake in the freezer for at least 3-4 hours (or refrigerate overnight). Before serving, remove from pan. Pipe swirls of cool whip around the top. Finish with whole Oreos and sprinkles. Refrigerate any leftovers, or freeze for an "ice cream pie" texture. ♡♡♡ MY FAVE PRODUCTS! ♡♡♡ Links to my favorite products from my videos: amazon.com/shop/thelindsayann ♡♡♡ SAY HI @TheLindsayAnn! ♡♡♡ YOUTUBE: youtube.com/TheLindsayAnn INSTAGRAM: instagram.com/TheLindsayAnn FACEBOOK: facebook.com/TheLindsayAnn PINTEREST: pinterest.com/TheLindsayAnn TWITTER: twitter.com/TheLindsayAnn BLOG (recipes, tutorials, etc): TheLindsayAnn.com ✨BUSINESS/COLLAB INQUIRIES: LindsayAnn@LindsayAnnBakes.com ♡♡♡ ABOUT ME! ♡♡♡ Hey guys, I'm Lindsay, Recipe/DIY/Lifestyle YouTuber & Blogger from Los Angeles. I'm so happy you're here, because this is where I'm sharing my award-winning, whimsical dessert recipes, my fave DIY tutorials to totally glam up your home on a budget, the best beauty hacks and more. I hope you find something you love! Shine on, babes! ♡L. #thelindsayann #lindsayannbakes #baking