White Chocolate Blueberry Cheesecake
No bake light, creamy and full of sweet berries — heavenly dessert on a golden Oreo crust. Guaranteed to make you smile!
- Prep Time: 20 mins
- Total Time: 20 mins
- Yield: 12 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Units
Scale
Crust
- 1 package Golden Oreo cookies (whole cookies including filling, 36 count)
- 6 tablespoons butter, melted
Cream Cheese Layer
- 8 ounces cream cheese, softened
- 1/2 cup butter, softened
- 1 cup powdered sugar
- 1 1/4 cup whipped topping
- 1 to 1 1/2 cups fresh blueberries (8 – 12 ounce package)
Pudding Layer
- 1 package white chocolate sugar free instant pudding
- 3 cups cold milk
Topping
- 1 1/2 cups whipped topping
- 12 – 15 pieces of white melting chocolate, chopped
Instructions
Crust
- Use food processor to crush a package of whole golden Oreo cookies, including filling, into fine crumbs. Pour into 9×13 pan.
- Melt butter in small microwavable dish, about 1 minute depending on microwave. Pour melted butter into the cookie crumbs. Stir melted butter into cookie crumbs until well mixed, then evenly press into pan.
- Refrigerate while preparing the rest.
Cream Cheese Blueberry Layer
- Mix cream cheese, softened butter and powder sugar, beating well. Mix in 1 ¼ cup whipped topping.
- Carefully fold in blueberries.
- Spread evenly over the Oreo crust.
- Place back in refrigerator.
Pudding Layer
- Combine milk and white chocolate instant pudding in medium bowl. Beating until it begins to thicken, in 2-3 minutes.
- Spread over cream cheese layer and return to refrigerator to firm.
Topping
- When pudding layer is set, spread whipped topping over the dessert.
- Top with white chocolate shavings or chopped pieces.
- Cover with clear wrap and refrigerate at least 3 hours before serving.