No Bake Lemon Oreo Cheesecake…
INGREDIENTS:
12 Lemon Oreo Cookies crushed into crumbs
1 (8 ounce) package cream cheese, softened
zest of two lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
4 tablespoons lemon jello powder
1 (8 ounce) tub frozen whipped topping, thawed
DIRECTIONS:
Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese until smooth. Add lemon zest, lemon juice and vanilla and mix to combine. Sprinkle the jello powder onto the cream cheese mixture and mix on medium-high speed until thoroughly combined. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
If desired, garnish with additional whipped topping and lemon wedges. See More cake
INGREDIENTS:
12 Lemon Oreo Cookies crushed into crumbs
1 (8 ounce) package cream cheese, softened
zest of two lemons
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon pure vanilla extract
4 tablespoons lemon jello powder
1 (8 ounce) tub frozen whipped topping, thawed
DIRECTIONS:
Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
In a large bowl, with an electric mixer, beat the cream cheese until smooth. Add lemon zest, lemon juice and vanilla and mix to combine. Sprinkle the jello powder onto the cream cheese mixture and mix on medium-high speed until thoroughly combined. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving.
If desired, garnish with additional whipped topping and lemon wedges.
