Tag: Kid-friendly recipes

Big Chewy Oatmeal Butterscotch Cookies (Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime. Nothing says I love me more than breaking apart a delicious, fresh from the oven Big Chewy Oatmeal Butterscotch Cookies. Taking the first sugar-filled hypnotic bite is the best. Theses cookies are simple to make and are worth every second of the prep time. Drop even scoops on a baking sheet. Watch the heat induced magic take over. It transfers a very good dough into a wonderful, exemplary, and filling cookie. Have this with a glass of milk fresh from the oven. Alternatively, leave them near the coffee maker and nab one in the morning for a day starting mood enhancer.

Watch the video and follow the instructions below to have these tasty rewards in your kitchen today. Spread the love and share them with the other members of your home. Watch as the kids gravitate to the kitchen. More experienced connoisseurs, like my husband, wait for the sweet, butterscotch chips filled aroma to diffuse throughout the house. They are drawn in as they notice the sweet aroma permeating the boundaries of the cooking location. Feel free to explore the contents of my growing catalogue of recipes and share any that strikes your fancy.

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In a large bowl using a mixer: add butter, sugar, and brown sugar. Whip on high until smooth. Add eggs, vanilla extract and mix well. Add flour, baking soda, salt, cinnamon and mix on low speed.

Add oatmeal and butterscotch chips and mix everything until combined. 

Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier) 

Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

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Big Chewy Oatmeal Butterscotch Cookies (aka Oatmeal Scotchies)

Saucer sized Big Chewy Oatmeal Butterscotch Cookies are intoxicatingly rich and perfect for a delicious treat anytime.
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Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Course Baked Goods, Cookies
Cuisine American
Servings 18
Calories

Ingredients
  

  • 2 sticks unsalted butter softened
  • 3 cups quick oatmeal
  • 1 â…” cup butterscotch chips 11 oz bag
  • 1 ¼ cup all-purpose flour
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp salt
  • 2 large eggs room temperature

Instructions
 

  • In a large bowl using a mixer: add butter, sugar, and brown sugar. Mix/whip on high until smooth. Add eggs, vanilla extract and mix well.
  • Add flour, baking soda, salt, cinnamon and mix on low speed.
  • Add oatmeal and 1 â…” c. butterscotch chips and mix everything until combined.
  • Scoop out 18 individual cookies and place them onto a baking sheets. Optional: shape the cookies into round balls. (I used an ice cream scooper to make it easier). Add the rest of the butterscotch chips on top of the cookie dough.
  • Bake for 12-14 minutes or until golden brown. Remove from the oven and let cool/rest on the cookie sheet for 5 minutes before transferring to a baking rack.

Place leftover cookies in a airtight container for top to a week. Serve and enjoy!

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    Keyword best oatmeal butterscotch cookies, big oatmeal butterscotch cookies, easy oatmeal butterscotch cookies
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    Easy Eggless Chocolate Mousse (3 Ingredients)

    Quick -n- Easy to follow Eggless Chocolate Mousse is a fluffy air entrained textured cream with an elegant, rich and smooth flavor that is a perfectly balanced for a rewarding treat. It is a kid friendly dessert that anyone can make and everyone will enjoy. Best part is t takes only a few ingredients and will readily delicious in 10 minutes or less. My family really loves this simple chocolate mousse. We hope you enjoy this recipe too.

    Watch the video and follow the instructions below to have this Chocolate Mousse today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Just looking at the pictures below, I am seriously about to go and make this again. My husband loves chocolate in the morning with his coffee and my kids love chocolate any time. Mouse is a family favorite and with this recipe you can have a sophisticated dessert with little effort and time. I highly recommend giving this a try. Thanks for visiting and see you again soon.

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    Chop chocolate

    Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.

    In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form. 

    Add melted chocolate to the whipped cream.

    Gently fold them together with a spatula and mix until well combined. 

    Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight. 

    Garnish with whipped cream and shaved chocolate.

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    Eggless Chocolate Mousse (3 Ingredients)

    Quick -n- Easy to follow Eggless Chocolate Mousse is a fluffy air entrained textured cream with an elegant, rich and smooth flavor that is a perfectly balanced for a rewarding treat. Ready and delicious in 10 minutes or less.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Course Dessert
    Cuisine American, French
    Servings 6
    Calories

    Ingredients
      

    • 8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
    • 1 ½ cups heavy whipping cream
    • ½ cup heavy whipping cream
    • 2 tbsp powdered sugar

    Instructions
     

    • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
      8 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, ½ cup heavy whipping cream
    • In a separate bowl: add cold whipping cream and powdered sugar. Beat on medium until soft peaks form.
      1 ½ cups heavy whipping cream, 2 tbsp powdered sugar
    • Add melted chocolate to the whipped cream. Gently fold them together with a spatula and mix until well combined.
    • Transfer and divide the mousse into 6 individual cups/bowls. Refrigerate for at least 4 hours or overnight.

    Garnish with whipped cream and shaved chocolate.

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      Keyword 3 ingredients chocolate mousse, best chocolate mousse, easy chocolate mousse, eggless chocolate mousse
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      No Bake Chocolate Cheesecake

      For all the chocolate lovers: this is the perfect summer No Bake Chocolate Cheesecake, because it doesn’t require heating up the house by cooking in the kitchen. It pairs well with fresh berries and delivers a full, rich and sweet chocolate flavor everyone will enjoy.

      Easy No Bake Chocolate Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. A slice of this smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a chocolate flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table. 

      Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheesecake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with fresh berries that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

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      Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the refrigerator for at least 20 minutes. 

      Cheesecake

      Chop the chocolate bars and place in a bowl. In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. Pour in hot heavy cream over the chopped chocolate.

      Whisk until smooth and no more chocolate lumps. If needed, cook in the microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Set a side until ready to use. 

      In bowl: beat/mix cream cheese until smooth. Add melted chocolate, vanilla extract and mix everything together.  Tip: microwave the cream cheese for 30 seconds.

      Add sifted powdered sugar, cocoa powder & salt

      Mix until smooth.

      In a separate bowl: add heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. Add whipped cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined. 

      Remove the crust from the refrigerator. Transfer the chocolate cheesecake filling to the pan. Gently spread the filling to form an even layer. Cover and refrigerate for at least 6 hours but preferably 8 hours. 

      Ganache 

      Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.

      Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator for 1-2 hours, allowing the ganache to set. 

      Decorate

      Slice

      Enjoy!

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      No Bake Chocolate Cheesecake

      For all the chocolate lovers, this is the perfect summer No Bake Chocolate Cheesecake, because it doesn't require heating up the house by cooking in the kitchen. It pairs well with fresh berries and delivers a full, rich and sweet chocolate flavor everyone will enjoy.
      No ratings yet
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Total Time 20 minutes
      Course Dessert
      Cuisine American
      Servings 6
      Calories

      Equipment

      Ingredients
        

      Base

      • 18 Oreos
      • 4 tbsp melted unsalted butter

      Cheesecake

      • 14 oz cream cheese (softened) Tip: microwave the cream cheese for 30 seconds.
      • 6 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
      • ¾ cup powdered sugar sifted
      • ½ cup heavy whipping cream
      • 2 tbsp heavy whipping cream
      • 1 tbsp unsweetened cocoa powder
      • 2 tsp vanilla extract
      • â…› tsp salt

      Ganache

      • 2 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar
      • 6 tbsp heavy whipping cream

      Instructions
       

      Crust

      • Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper.
      • Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the 7" pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create a level layer). Place the springform pan in the refrigerator for at least 20 minutes. 
        18 Oreos , 4 tbsp melted unsalted butter

      Cheesecake

      • Chop the chocolate bars and place in a bowl. In a sauce pan: heat 2 tbsp heavy whipping cream to medium until it begins to simmer then remove from heat. Pour in hot heavy cream over the chopped chocolate. Whisk until smooth and no more chocolate lumps. If needed, cook in the microwave for 30 seconds at half power and continue this step until chocolate is fully melted. Set a side until ready to use.
        6 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 2 tbsp heavy whipping cream
      • In bowl: beat/mix cream cheese until smooth. Add melted chocolate, vanilla extract and mix everything together. Add sifted powdered sugar, cocoa powder, salt and mix until smooth. Tip: microwave the cream cheese for 30 seconds.
        14 oz cream cheese (softened) , ¾ cup powdered sugar, 1 tbsp unsweetened cocoa powder, 2 tsp vanilla extract , ⅛ tsp salt
      • In a separate bowl: add ½ cup of heavy whipping cream. Whisk until the cream has thickened and stiff peaks form. Add whipped cream to the cream cheese mixture. Gently fold them together with a spatula and mix until well combined.
        ½ cup heavy whipping cream
      • Remove the crust from the refrigerator. Transfer the chocolate cheesecake filling to the pan. Gently spread the filling to form an even layer. Cover and refrigerate for at least 6 hours but preferably 8 hours.

      Ganache

      • Fill the pan with 2 cups of water, fit a glass heat proof bowl atop the pan and steam/simmer over the water on a medium heat. Add the chopped chocolate wafers and heavy whipping cream to the glass bowl. Stir until smooth. Remove bowl from stovetop. Let it sit for 10 minutes.
        2 oz Ghirardelli's 60% Cacao Bittersweet Baking Bar, 6 tbsp heavy whipping cream
      • Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator for 1-2 hours, allowing the ganache to set.

      Whipped Cream

      • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag and decorate.

      Garnish with shaved chocolate and fruits. Enjoy!

        Video

        Keyword best no baked chocolate cheesecake, easy no baked chocolate cheesecake, no baked chocolate cheesecake, quick and easy no baked chocolate cheesecake
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        Homemade Fluffy Biscuits

        Homemade Fluffy Biscuits are the best when enjoyed fresh from the oven. This recipe is simple and easy to make with ingredients you likely already have in your kitchen. The best part is they only take less than 30 minutes to prepare and cook.

        I have worked over time to make a recipe for biscuits that, my very traditional southern husband, loves to eat. In the south making a good biscuit can make you a legend in your own family. Soft filling comfort food that is great served with honey, butter or my kids favorite, with sausage gravy. If you have never had a good homemade biscuit, you should watch the video and follow the detailed instructions below to find out for your self what all the fuss is about.

        Traditional food from the different regions of the world are largely based on what type of ingredients are available there and what the culture is like. Soft fluffy southern style biscuits are no exception; as flour is used heavily in southern style foods from fried food to gravy, you will likely find flour somewhere near the cooking area as an enhancement to the food experience. No better way to experience what flour can do than having a delicious warm biscuit with some eggs and bacon to fill the eat. My favorite way to enjoy a fresh made biscuit is to cover it with some local honey and butter, it goes great with morning coffee or as a standalone snack. Like and share this or any of my recipes you find interesting from my daily growing catalogue of meal ideas and presentation suggestions.

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        Preheat the oven to 425°F. Place parchment paper on a baking sheet. In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky. Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It’s going to be a little sticky.

        Transfer the dough to a floured surface. Pat the dough out to ¾” to 1″ thick. Use a biscuit cutter or glass to shape 6 biscuits.

        Then transfer to the baking sheet.

        Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately. 2-3 tbsp melted butter

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        Homemade Fluffy Biscuits

        Delicious homemade Fluffy Biscuits will melt in your mouth and satisfy your hunger in a hearty yet comforting soulful way.
        No ratings yet
        Print Recipe Pin Recipe
        Prep Time 15 minutes
        Cook Time 12 minutes
        Total Time 27 minutes
        Course Baked Goods, Breakfast
        Cuisine American
        Servings 6
        Calories

        Equipment

        Ingredients
          

        • 255g (2 cups) all-purpose flour recommend weighing your flour
        • 8 tbsp unsalted butter place in the freezer for 15 minutes
        • 1 tbsp baking powder
        • 1 tbsp sugar
        • ¾ cup cold whole milk
        • 2-3 tbsp melted butter for brushing

        Instructions
         

        • Preheat the oven to 425°F. Place parchment paper on a baking sheet.
        • In a large bowl: combine flour, salt, sugar, baking powder and cold butter. Use a pastry cutter or your hand to mix until it begins to form coarse crumbs. Add milk and knead the dough in the bowl for a few minutes. The dough will be sticky at first but once you knead everything it will be fine. If the dough is still sticky add 1 tbsp of flour and knead until it is no longer sticky.
        • Food Processor: add flour, salt, sugar and mix everything together. Add cold butter and mix until it forms into crumbs. Add cold milk and mix. It's going to be a little sticky.
        • Transfer the dough to a floured surface. Pat the dough out to ¾" to 1" thick. Use a biscuit cutter or glass to shape 6 biscuits. Then transfer to the baking sheet.
        • Bake for 12-14 minutes or until golden brown on top. Remove biscuits from the oven. Brush melted butter over the top of the biscuits immediately.
          2-3 tbsp melted butter

        Serve immediately and enjoy!

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          Soft Gingerbread Cookies

          A warm batch of Soft Gingerbread Cookies are fragrant, rich and tasty. I love cookies like this with a nice cup of coffee but my kids will dunk theirs in milk. This recipe is simple and easy to follow and the entire family can pitch in to help make a fun and satisfying reward. Make a nice batch of these cookies to share with neighbors, friends or coworkers. Everyone will enjoy the subtle delight that comes from nibbling on these golden beauties. Delicious tasty and good to the last bite. This affordable and easy to make selection is perfect on any occasion. We enjoy these cookies every time we make them and hope you give them a try to see for yourself just how delicious they really are.

          Watch the video and follow the instructions below to have a warm batch of these Soft Gingerbread Cookies on a serving trey today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. This is almost the perfect cookie in my opinion. Not too sweet with a texture that lasts as you enjoy each they bite.

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          In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth. 

          Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.

          Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet. Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough.

          Transfer the cookie to the cookie sheet, spacing them 2″ apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 

          Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.

          Optional: sprinkle with powdered sugar on top of the cookies.

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          Soft Gingerbread Cookies

          Soft Gingerbread Cookies in this simple to follow easy to bake classically delicious seasonal recipe.
          No ratings yet
          Print Recipe Pin Recipe
          Prep Time 10 minutes
          Cook Time 10 minutes
          Total Time 20 minutes
          Course Baked Goods, Dessert, Holiday Cookie
          Cuisine American
          Servings 24 cookies
          Calories

          Ingredients
            

          • 1 ½ cups all-purpose flour
          • ¾ cup dark brown sugar
          • ½ cup unsalted butter softened (room temperature)
          • 3 tbsp molasses Grandma's Brand; do not use blackstrap
          • 1 tsp vanilla extract
          • 1 tsp ground cinnamon
          • 1 tsp ground ginger
          • ½ tsp salt
          • ½ tsp baking soda
          • ¼ tsp ground cloves
          • 1 large egg room temperature
          • powdered sugar

          Instructions
           

          • In a large bowl: add softened butter, brown sugar, vanilla extract, egg & molasses. Use a hand held mixer; beat until smooth.
          • Add flour, salt, baking soda, cinnamon, ginger, cloves and mix until well combined. Place the batter in the refrigerator for at least 1 hour or until firm.
          • Preheat the oven to 350°F (176°C). Place parchment paper on a baking sheet.
          • Remove the cookie dough from the refrigerator. Scoop out 2 tbsp of dough. Transfer the cookie to the cookie sheet, spacing them 2" apart. After you make 12 cookies; Put the rest of the dough back in the refrigerator until you ready for the next batch (you do not want the batter to reach room temperature). 
          • Bake for 9 – 11 minutes. Let cool on the cookie sheet for 5-6 minutes before transferring to a baking rack. Repeat steps with the rest of the dough. You should have 24 cookies. You can double the recipe.
          • Optional: sprinkle with powdered sugar on top of the cookies.

          Enjoy!

            Keyword best soft gingerbread cookies, easy soft gingerbread cookies, Holiday gingerbread cookies, soft gingerbread cookies
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            No Baked Oreo Cheesecake

            Easy No Bake Oreo Cheesecake is beautifully simple to make and is full of creamy rich and delicious flavors everyone will love. A slice of this smooth dessert is sweet with comforting textures making this beginner friendly recipe a must try. Serve as a dessert or with a cup of coffee, and enjoy the atmosphere created by this sweet rich and decadent dessert treat. The cream is smooth with Oreo crumbs embedded for a cookie flavored excellence. This dish keeps well when refrigerated and keeps the table looking fancy with an elegant visual appeal. Everyones will drool anticipation as this dish makes it way to the center of the table.

            Watch the video and follow the easy instructions below to add this decadent easy to create dessert to your home menu selections. Like and share this video if you have a cheese cake lover that is looking for a sweet and easy to make treat. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Try this recipe for a creamy sweet rich elegant cheesecake that is perfectly topped with chocolate that makes this recipe look nice and fancy. Thanks for stopping by and see you again real soon!

            Please follow Facebook, Instagram,  Twitter , Pinterest, or subscribe to my YouTube channel.

            Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper. Watch video for reference.

            Place the Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist. Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

            In a ziplock bag: add Oreos and crush into chunks. Set aside until ready to use.

            In bowl: beat/mix cream cheese until smooth. Add powdered sugar & vanilla extract. Beat until smooth. Add heavy whipping cream to the cream cheese mixture and whip until smooth.

            Add crushed Oreos to the filling. Gently fold them together with a spatula and mix until well combined. 

            Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at 8 hours. 

            Ganache 

            In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. In a bowl: add dark chocolate chips. Pour in hot heavy cream. Whisk until smooth and no more chocolate lumps. Chill in the refrigerator 30- 45 min until slightly firm. 

            Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator, allowing the ganache to set. 

            Serve & Enjoy!

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            No Baked Oreo Cheesecake

            Creamy rich and delicious No-Bake Oreo Cheesecake that is gorgeous and fun to make.
            No ratings yet
            Print Recipe Pin Recipe
            Prep Time 20 minutes
            Chill 8 hours
            Total Time 20 minutes
            Course Dessert
            Cuisine American
            Servings 8
            Calories

            Equipment

            • 8" springform pan

            Ingredients
              

            Crust

            • 24 oreos
            • ½ cup melted unsalted butter

            Cheesecake

            • 15 oreos
            • 16 oz cream cheese softened
            • 1 ¼ cups heavy whipping cream
            • ½ cup powdered sugar
            • ½ tsp vanilla extract

            Ganache

            • ¾ cup heavy whipping cream
            • ¾ cup dark chocolate chips

            Whipping Cream

            • 1 cup heavy whipping cream
            • 2 tbsp granulated sugar

            Garnish

            • 6 oreos cut in half

            Instructions
             

            Crust

            • Cut out a circle of parchment paper bigger than your base springform pan. Then, coat the sides of the pan with a cooking spray and line the bottom with parchment paper. Watch video for reference.
            • Place the 24 Oreos in a food processor/blender and pulse until becomes fine crumbs. Add the melted butter to the food processor and pulse until the crumbs are moist.
            • Place the crumbs mixture in the pan, firmly press until in the shape of the pan bottom (a measuring cup works well to help create an level layer). Place the springform pan in the freezer for at least 30 minutes. 

            Cheesecake

            • In a ziplock bag: add 15 Oreos and crush into chunks. Set aside until ready to use.
            • In bowl: beat/mix cream cheese until smooth. Add powdered sugar & vanilla extract. Beat until smooth. Add heavy whipping cream to the cream cheese mixture and whip until smooth. Add crushed Oreos to the filling. Gently fold them together with a spatula and mix until well combined.
            • Remove the crust from the freezer. Transfer the cheesecake filling to the pan atop of the crumb layer. Gently spread the filling to form an even layer. Cover and refrigerate for at least 4 hours but preferably 8 hours.

            Ganache

            • In a sauce pan: heat heavy whipping cream to medium until it begins to simmer then remove from heat. In a bowl: add dark chocolate chips. Pour in hot heavy cream. Whisk until smooth and no more chocolate lumps. Chill in the refrigerator 30- 45 min until slightly firm.
            • Remove cheesecake from the refrigerator. Spread ganache over the cheesecake. Return cheesecake to the refrigerator, allowing the ganache to set.

            Whipped Cream

            • In a bowl: add cold whipping cream and sugar. Beat on medium until soft peaks form. Place the cream in a tipped pastry bag.

            Garnish

            • Oreos (cut in half and embedded flat side down).

            Serve & Enjoy!

              Video

              Keyword best no baked oreo cheesecake, easy no baked oreo Cheesecake, no baked cheesecake, no baked oreo cheesecake, quick and easy no baked oreo Cheesecake
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