Oreo Cheesecake Fluff

What do you do when you didn’t buy the right size of an ingredient for a recipe? You modify the recipe. And sometimes that creates a new addition to your go-to list of quick, easy, and delicious recipes!

Yesterday, our son was coming over for supper and I bought the regular size package of Oreos, not the family sized needed for my No Bake Oreo Cheesecake. I didn’t have time to go back to the store and changing recipes wasn’t an option because I had promised my baby Oreo cheesecake. My solution was to use the smaller size package of cookies and just stir it all together into a fluff rather than layer it as a cheesecake. The results were so good that I may never layer it as a cheesecake again. Plus, it’s lower in fat because I was able to leave out the butter since I wasn’t making a crust.




  • 2 packs unflavored gelatin
  • 1/4 cup cold water
  • 1 regular size package Oreo cookies
  • 2 cups heavy whipping cream
  • 1/4 cup sugar
  • 16 oz cream cheese, softened
  • 1 cup sugar
  • 1 cup milk


  1. Soften gelatin in water. Heat in a small pan over low heat until dissolved.
  2. While the gelatin dissolves, crush the Oreos to fine crumbs. I use a food processor. Set aside a few cookies to use as garnish, if you wish.
  3. Whip heavy cream & 1/4 cup sugar until stiff peaks form. Set aside. I recommend placing it in the refrigerator until needed.
  4. Using an electric mixer, combine cream cheese & 1 cup sugar. Slowly add milk & gelatin, mixing until smooth.
  5. Fold crushed cookies & whipped cream into cream cheese mixture.
  6. Cover & chill for at least 2 hours.


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