NO-bake, NO problem.

DIRECTIONS

1. With a hand mixer, combine cream cheese, vanilla, sweetened condensed milk, heavy cream and powdered sugar. Mix until fully combined. Fold in Oreo crumbs.

2. Line a muffin tin with cupcake liners. Put one Oreo in each cupcake liner. With a large ice cream scoop, fill the each cupcake liner with cheesecake batter. Cover with plastic wrap and freeze for 6 hours, or until firm. Or for a more mousse-like texture, place in fridge for 1 hour.

INGREDIENTS
8 oz. cream cheese, at room temperature
1 tsp. vanilla extract
1/2 c. sweetened condensed milk
1 c. heavy cream
1/4 c. powdered sugar
1/2 c. Oreo crumbs
12 whole Oreo cookies

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