You wouldn’t judge someone if they ate half a no bake Oreo cheesecake in just a couple of days, would you? I’m asking for a friend.
Well, it’s starting. We’re on tap to get our first triple-digit day here in Sacramento this week. I don’t know why I’m surprised – this happens every year. May creeps into June and the temperatures creep upward and then BAM: sweltering heat.
Everyone gets up in arms about how it’s 100 degrees! OMG! It’s so hot! But really, it’s Sacramento in June, what do we expect? (And, BTW, by everyone I mean me.)
Admittedly, Sac is better than Phoenix. I’m sure it hit 100 at our old house in March, so I won’t complain too much…
But I’m still going to complain a little. After all, if I lived in San Francisco this week I’d be putting on jeans and gloves. It’s only going to be 70 there, and foggy. I love the fog. I miss the fog. If I could live in SF again I swear I would never ever complain about the fog again. I’d embrace it like the heaven it is.
I’d also embrace a slice of this cheesecake. It’s pretty heavenly too.
NO BAKE OREO CHEESECAKE
1 Oreo Crust (or store bought)
8 ounces Challenge cream cheese, softened
1/4 cup granulated sugar
1 teaspoon vanilla
1 container (8 ounces) Cool Whip, plus more for garnish
10 Oreos, divided
Beat cream cheese, sugar, and vanilla with a hand mixer in a large bowl.
Chop 8 of the Oreos into coarse pieces. Add to mixing bowl and mix in with the mixer until combined. This will break up some of the chunks into smaller pieces. Fold in the Cool Whip.
Spread filling into prepared pie crust. Chill at least 2 hours before serving.
Before serving, crush the remaining 2 Oreos. Top with more whipped topping and the crushed Oreos.