No Bake Oreo Cheesecake

No Bake Oreo Cheesecake

For Crust:

25 Oreo cookies crushed

4 tbsp. coconut oil

For Filling:

16 oz. cream cheese

9 oz. container of whipped topping

1/2 cup of sugar

1 tsp. vanilla

10 Oreo cookies crushed

For Topping:

5 Oreos broken into pieces

Hershey’s Chocolate Syrup

Start by crushing 25 cookies in a food processor. Transfer the cookie crumbs to a bowl and add the melted coconut oil. Stir to combine. Then press the cookie mixture into an 8x8 inch greased pan. Put in the fridge to cool while you make the topping. Next combine the sugar, cream cheese, and vanilla in a mixer. Once it is all incorporated fold in the whipped topping with a rubber spatula. Once well combined, fold in the 10 crushed Oreo cookies. Pour the filling on top of the Oreo crust and cover with plastic wrap. Chill for 3-4 hours or over night. When you are ready to serve add the 5 broken Oreos to the top and drizzle on the Hershey’s Chocolate Syrup. Slice up and taste.

*I used two packages of Gluten Free Oreos, two containers of Kite Hill Cream Cheese, and one container of So Delicious DF Coco Whip.*