COOKIES N’CREAM CHEESECAKE
INGREDIENTS
Cookie crust

250 grams (approximately 25 cookies) Oreo cookies

60 grams (1/4 cup) butter
Cheesecake filling

500 grams (2 and 1/2 cups) full fat cream cheese, room temperature

65 grams (1/3 cup) caster sugar or granulated sugar

1 teaspoon vanilla extract

240 ml (1 cup) thickened or heavy cream*

60 ml (1/4 cup) full fat sour cream

150 grams (approximately 15 cookies) Oreo cookies, chopped
Topping

240 ml (1 cup) whipped cream, to decorate

Mini Oreo cookies, to decorate

Oreo cookies, crushed, to decorate
INSTRUCTIONS
1. Lightly grease an 8 inch springform baking tin with butter and line the
bottom with baking or parchment paper.
2. Add Oreo cookies (cream and all) to a food processor and blend until they
resemble fine crumbs. Melt butter in the microwave and then pour over
crushed Oreos and whiz again until the mixture resembles wet sand.
3. Pour Oreo mixture into prepared tin and press down gently using the back
of a spoon to form an even layer. Pop in fridge.
4. Add cream cheese, sugar and vanilla to a large mixing bowl and beat with
an electric mixture until smooth and creamy. Add cream and beat for a
few minutes or until mixture becomes thick and holds its shape. Add sour
cream and mix until smooth.
5. Gently fold through chopped Oreos. Pour cheesecake mixture on top of
the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours
or overnight.
6. Add whipped cream to a piping bag fitted with a large star tip and pipe
swirls of cream along the edges. Decorate with mini Oreo cookies and
crushed Oreo cookie crumbs.
Mango graham
INGREDIENTS
1 packet NESTLÉ® All Purpose Cream, 250mL
1/2cup
Condensed Milk
24 pieces Graham crackers, crushed
2 cups ripe mangoes, diced
STEPS
Step1
Combine NESTLÉ® All Purpose Cream and NESTLÉ® Carnation® Condensada.
Put 2 tbsp of the mixture on the glass dish.
Step2
Arrange 12 pieces of Graham Crackers in the glass dish. Then top with the cream
mixture. Cover first layer with mango.
Step3
Repeat procedure to form 2 layers. Keep in the refrigerator for 4 hours or until the
graham is moist with cream.
Step4
Slice into serving portions before servings.
Mango Graham Balls
Ingredients



7 1/2 cups graham cracker crumbs
1 can (14 ounces) condensed milk
1 can (12.8 ounces) Nestle's all-purpose cream
Instructions
1.
In a bowl, combine 7 cups of the graham cracker crumbs, condensed milk
and table cream. Stir together until crumbs are well-moistened.
2.
Scoop by tablespoonfuls and shape into 1-inch balls by rolling between palms
of hands until smooth.
3.
Gently roll in the remaining 1/2 cup graham cracker crumbs to fully coat.
4.
Place graham balls in small muffin liners or arrange in a single layer on a
baking sheet. Cover with plastic film and refrigerate for about 30 minutes to chill.
Notes

You can stuff the graham balls with various fillings such as mini
marshmallows, chocolate chips, peanut butter, dried fruit, jams, or
cheese cubes, and roll them in different coatings like graham cracker
crumbs, cinnamon sugar, melted chocolate, sprinkles, chopped nuts, or
coconut flakes.

Use a one-inch diameter ice cream/cookie scoop for even portions.

If the mixture is too soft to shape into balls, refrigerate for about 10
minutes to slightly firm up.

If the mixture is sticking, lightly dust your hands with some of the graham
cracker crumbs.

The nutritional info is calculated at 3 pieces per serving.
Blueberry Cheesecake
Ingredients in No-Bake Cheesecake:






GRAHAM CRACKERS– this is the base/crust for the cheesecake. Use
vanilla wafers instead if you want to!
BUTTER – I use salted butter
POWDERED SUGAR – pack this into the cup!
VANILLA EXTRACT – use a good quality one – this is a key flavor in the
pudding
CREAM CHEESE – use full fat, the reduced fat one will work, but won’t
taste as good.
BLUEBERRY PIE FILLING – this is not the same as canned blueberries.
It is a specific product that is thickened already and will hold shape when
glopped (yes that’s a word) onto the cheesecake.
How to make No-Bake Blueberry Cheesecake
(Full printable recipe card below, just scroll down!)
1. Crush graham crackers in a food processor or blender until you have a
fine crumb.
2. Pour melted butter into processor and pulse until incorporated with
graham cracker crumbs.
3. Press crumb mixture into the bottom and up the sides of a springform
pan, making sure it’s firmly packed.
4. Refrigerate crust while you prepare the rest of the cheesecake. This will
chill the butter and help firm up the crust.
5. Combine cream cheese, cream, powdered sugar and vanilla in a bowl.
6. Beat with a mixer until completely creamy and the mixture is stiff.
7. Pour cream cheese mixture into crust and spread until even.
8. Refrigerate at least two hours.
9. Top with blueberry pie filling.