Ingredients

36 Golden Oreo cookies

1/2 cup unsalted butter, melted

2 1/4 cups frozen blueberries, thawed

1/4 cup Greek yogurt (blueberry or plain)

5 teaspoons gelatine powder (two 7g envelopes)

1/3 cup cold water

16 oz cream cheese, softened

1 1/2 cups powdered sugar

1 1/2 teaspoons vanilla extract

2 cups Cool Whip

2 (3.4 oz) packages lemon instant pudding

2 1/2 cups cold milk

1 cup Cool Whip (for pudding layer)

2 1/2 to 3 cups Cool Whip (for topping)

6 oz white chocolate bar or block (for curls)

Instructions

Step 1: Make the crust by grinding the whole Golden Oreo cookies, including the filling, in a food processor until fine crumbs form. Mix crumbs with melted butter until evenly moistened. Press this mixture firmly into the bottom of a 9×13-inch deep dish. Place it in the freezer to firm while you prepare the next layer.

Step 2: For the blueberry cheesecake layer, dissolve gelatine powder in 1/3 cup cold water and set aside to bloom. In a food processor, pulse thawed blueberries (with their juice) and Greek yogurt until blended, then set aside.

Step 3: In a large bowl, beat softened cream cheese until smooth. Add vanilla extract and powdered sugar, beating until combined. Stir in the blueberry mixture.

Step 4: Microwave the gelatine mixture briefly until fully dissolved, then slowly add it to the cream cheese mixture while mixing at medium speed. Gently fold in 2 cups of Cool Whip, scraping down the bowl to combine evenly. Spread this filling over the chilled Oreo crust. Return to the freezer for 15-20 minutes.

Step 5: For the lemon pudding layer, whisk together lemon instant pudding mix and cold milk until smooth. Fold in 1 cup Cool Whip until well blended. Spread this layer over the blueberry cheesecake layer and chill in the freezer for 5-10 minutes.

Step 6: Spread 2 1/2 to 3 cups Cool Whip evenly over the lemon pudding layer to create the topping. Refrigerate the entire dessert for at least 4 hours or preferably overnight.

Step 7: Use a vegetable peeler to shave white chocolate curls from the bar at room temperature. Sprinkle curls on top just before serving for a decorative finish.

Tips & Variations

You can replace Cool Whip with homemade whipped cream by beating 3 cups chilled heavy cream with 2 teaspoons vanilla until soft peaks form, then adding powdered sugar to taste and beating until stiff peaks form.

Using frozen blueberries gives the cheesecake layer a vibrant purple color; fresh blueberries will result in a lighter, grayish tone.

Press the Oreo crust firmly to help it hold together and prevent crumbling when slicing.

For added texture, consider mixing a handful of chopped fresh blueberries into the lemon pudding layer.

FAQs

Can I use regular Oreos instead of Golden Oreos?

Yes, you can substitute regular Oreos, but keep in mind this will create a darker crust and may slightly alter the flavor profile.

Is gelatin necessary in the cheesecake layer?

Gelatin helps to set the blueberry cheesecake layer firmly since this is a no-bake recipe. If you omit it, the layer might be softer and less stable, especially when slicing.