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.
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.
Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
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.
Break the Oreo cookies into small chunks.
Using a stand mixer or handheld mixer, whisk the cream cheese together for 1 min.
Add in confectioners’ sugar, lemon juice and vanilla extract.
Continue to whisk at high speed until light and fluffy, about 3 mins. Set aside.
Next, whisk the cold whipping cream for 2 mins until soft peak.
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.
Add in crushed Oreos and fold gently to combine.
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.
Decorate with more crushed Oreos, whipped cream or mini Oreos.
Crush the Oreos into fine bits.
Sift the Oreo powder on top of the cheesecake.
I made a heart-shaped template. 🙂
Dust icing sugar over each heart.
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.
- 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
- 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.
- Pour the sandy digestive biscuits into a bowl and add in melted butter. Mix well until it resembles wet sand.
- 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.
- Break the Oreo cookies into small chunks.
- Using a stand mixer or handheld mixer, whisk the cream cheese together for 1 min.
- Add in confectioners’ sugar, lemon juice and vanilla extract. Continue to whisk at high speed until light and fluffy, about 3 mins. Set aside.
- Next, whisk the cold whipping cream for 2 mins until soft peak.
- 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.
- Add in crushed Oreos and fold gently to combine.
- 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.
- Decorate with more crushed Oreos, whipped cream or mini Oreos. Serve chilled.
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