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No Bake Oreo Cheesecake

Posted: August 14, 2015
Categories: Desserts

 

Happy Friday everyone! ☀ ☀

I often get requests for NO-BAKE recipes, so today’s No-Bake Oreo Cheesecake is written with you in mind!

This dessert is especially great if you want to really wow your friends and family, but do not have access to a convection oven, or if baking is not your strong suite.

Light, fluffy texture and not cloyingly sweet, it’s hard not to fall in love with this easy-to -make decadent dessert. Even after that last spoonful when you say “OK, I am done!”, you’ll find yourself going back for more (like the hubby did).

You could easily substitute the Oreo cookies with blueberries or strawberries.

Oh, and this recipe does not require the use of any gelatin. If you follow the steps correctly, your cheesecake will set beautifully in the fridge.

 

 

 

 

 

 

 

 

 

 

Ingredients:

For crust:
250 g digestive biscuits – crushed to fine bits
7 tbsp (90 g) unsalted butter – melted

For cream cheese filling:
450 g Cream Cheese – I’m using Philadelphia Cream Cheese blocks
2 cups (450 ml) whipping cream – must be very cold
140 g confectioners’ / icing sugar
1 tbsp lemon juice
2 tsp vanilla extract
200 g Oreo cookies – crushed (use double stuffed Oreos if you are a fanatic)

For Oreo topping:
10 pieces Oreo cookies – center cream removed
some confectioners’/icing sugar – for dusting

Makes an 8-inch size cake

Recipe source: Bakers Royale  (with slight modifications)

 

The line up.

The line up.

 

Put the digestive biscuits into a Ziploc bag and crush them into fine bits with a rolling pin or something similar.

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Alternatively, you could throw them into a food processor and blitz into fine bits.

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Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.

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Pour the mixture into an 8-inch spring form pan, distribute all over the base and pressing firmly. Put in the refrigerator for at least 30 mins to set.

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Break the Oreo cookies into small chunks.

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Using a stand mixer or handheld mixer, whisk the cream cheese together for 1 min.

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Add in confectioners’ sugar, lemon juice and vanilla extract.

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Continue to whisk at high speed until light and fluffy, about 3 mins. Set aside.

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Next, whisk the cold whipping cream for 2 mins until soft peak.

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Add the cream cheese mixture to the whipped cream and whisk to combine (about 30 secs). Do not over mix or else the cream cheese will become curdled and grainy.

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Add in crushed Oreos and fold gently to combine.

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Take out the chilled crust base and pour the cream cheese mixture into the pan.

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Use a spatula or knife to smoothen the surface.

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Refrigerate overnight or up to 2 days.

Decorate with more crushed Oreos, whipped cream or mini Oreos.

Crush the Oreos into fine bits.

Crush the Oreos into fine bits.

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Sift the Oreo powder on top of the cheesecake.

Sift the Oreo powder on top of the cheesecake.

I made a heart-shaped template. :-)

I made a heart-shaped template. :-)

Duct icing sugar over each hearts.

Dust icing sugar over each heart.

Carefully remove the template and voila!

Carefully remove the template and voila!

 

Serve chilled.

To get a clean cut on each slice of cake, wipe the knife each time you make a slice.

To get a clean cut on each slice of cake, wipe the knife each time you make a slice.

Bear Naked Food No Bake Oreo Cheesecake

Bear Naked Food No Bake Oreo Cheesecake

Bear Naked Food No Bake Oreo Cheesecake

Bear Naked Food No Bake Oreo Cheesecake

 

 

4.5 from 4 reviews
No Bake Oreo Cheesecake
 
Prep time
Total time
 
Author:
Recipe type: Dessert
Serves: 8-inch cake
Ingredients:
  • For crust:
  • 250 g digestive biscuits – crushed to fine bits
  • 7 tbsp (90 g) unsalted butter – melted
  • For cream cheese filling:
  • 450 g Cream Cheese – I’m using Philadelphia Cream Cheese blocks
  • 2 cups (450 ml) whipping cream – must be very cold
  • 140 g confectioners’ / icing sugar
  • 1 tbsp lemon juice
  • 2 tsp vanilla extract
  • 200 g Oreo cookies – crushed (use double stuffed Oreos if you are a fanatic)
  • Oreo topping:
  • 10 pieces Oreo cookies - center cream removed
  • some confectioners' / icing sugar - for dusting
Full instructions:
  1. Put the digestive biscuits into a Ziploc bag and crush them into fine bits with a rolling pin or something similar. Alternatively, you could throw them into a food processor and blitz into fine bits.
  2. Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
  3. Pour the mixture into an 8-inch spring form pan, distribute all over the base and pressing firmly. Put in the refrigerator for at least 30 mins to set.
  4. Break the Oreo cookies into small chunks.
  5. Using a stand mixer or handheld mixer, whisk the cream cheese together for 1 min.
  6. Add in confectioners’ sugar, lemon juice and vanilla extract. Continue to whisk at high speed until light and fluffy, about 3 mins. Set aside.
  7. Next, whisk the cold whipping cream for 2 mins until soft peak.
  8. Add the cream cheese mixture to the whipped cream and whisk to combine (about 30 secs). Do not over mix or else the cream cheese will become curdled and grainy.
  9. Add in crushed Oreos and fold gently to combine.
  10. Take out the chilled crust base and pour the cream cheese mixture into the pan. Use a spatula or knife to smoothen the surface. Refrigerate overnight or up to 2 days.
  11. Decorate with more crushed Oreos, whipped cream or mini Oreos. Serve chilled.

 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

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28 thoughts on “No Bake Oreo Cheesecake

  1. Hello. I want to make this cake but I do not know if how long it will stay put together after I removed it from the fridge. I want to make one for my friend but he lives far from my house and I don’t want to serve melted cheesecake

    1. Hi Ava, for hot and humid country like Singapore, it should survive at room temperature for 30 mins. If the place you are staying in is colder and drier, it should last slightly longer. I would suggest packing an ice pack together with the cake. Hope this helps. :-)

  2. Thanks for the recipe. I love your oreo cheese cake and have tried to bake it. It was so yummy and my friends love it so much. A question here, I placed it in the fridge for 24 hrs but still soft. Do I need to place it in the freeze first? Pls advise. Thanks.

  3. Hi Rachelle,
    what would be your advice for the measurements of the ingredients if I am using a 7-inch round tin? Can’t wait to try this out!

  4. Hi Rachelle,i’m try to make this cake today.The taste very nice, but how come cream cheese so soft after i put it in fridge after 10 hours.??Need your advice.

  5. Hi,Rachelle ^^
    I would like to make this cake in 5 inch spring form pan.
    May I know the ingredients?
    Can I skipped the lemon juice?
    And how do you make the heart template?
    It’s lovely.

    1. Hi Elaine :-) I would suggest halving the measurement for all the ingredients. Lemon juice is essential in this recipe so I wouldn’t suggest skipping it.
      As for the template, I used MS word, copied and pasted the heart shapes around the circle. After which, I printed out the template and cut out each heart with a pen knife. Pretty old school way, haha!

  6. may I know did you put it in freezer for an hour first then transfer or immediate put into chiller for overnight?

  7. This looks yummy and easy enough for a noob chef like me! I remember trying a no-bake cheesecake years ago for my then-bf-now-husband; this definitely brings back memories for me! 😛

    Cheers!
    Dee

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