No bake Root Beer Float Cheesecake. You heard that right! I love love love Root Beer Floats. And this Root Beer Float cheesecake definitely has those same flavors. In cheesecake form of course. I was able to replicate the flavors by using Root Beer extract and Vanilla extract. Cheesecake is one of those things that can be super complicated to make, or super easy. Can we all guess which version I went for? Super easy. That’s right. This version is no bake also. Making it that much easier and so much more fun! The kids would definitely be able to help make this treat!
The Golden Oreo Cookie Crust is perfect for this dessert. You could always use a graham cracker crust too. I find that the Oreo crusts hold up a little better, they don’t get soggy as the cheesecake sits. I topped the cheesecake right before I served it with the whipped cream (I used another carton of heavy cream whipped up, but you can use any whipped cream that you prefer) and the maraschino cherry. These will stay good in the refrigerator for several days, so feel free to make these ahead of time if you need to! Enjoy!
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A no bake root beer float cheesecake on top of a Golden Oreo Cookie crust.
- 20 Golden Oreos
- 2 tablespoons butter (melted)
- 1 pint heavy cream
- 1 and 1/2 cups powdered sugar
- 2 tablespoons root beer extract
- 1 tablespoon vanilla extract
- 8 ounces cream cheese (room temperature)
- whipped cream
- Process the Golden Oreos until only crumbs remain. Melt the butter and pour over the cookie crumbs. Spoon the cookie crumble mixture into serving dishes and press down to form a crust.
- Place the dishes into the refrigerator to allow time to set and harden while preparing the cheesecake.
- In large mixing bowl add the heavy cream, powdered sugar, and extracts. Beat with low speed for about 1 minute and then increase to high speed to continue beating the cream until thick and peaks are forming. Spoon the cream mixture out of the mixing bowl and set aside.
- Add the cream cheese into the mixing bowl and beat over medium speed until smooth and creamy. No large lumps
- Fold the heavy cream mixture into the cream cheese. Mix until well combined.
- Spoon the cheesecake mixture into the serving dishes. Place into the refrigerator to allow to cool and set for at least 2-3 hours.
- Top with whipped cream and cherry garnish. Serve and enjoy!
- Can be stored in the refrigerator for 4-5 days.