logo
Triple Oreo Cookie Cupcakes
August 12, 2015
Pan Seared Gnocchi with Brown Butter and Sage
August 19, 2015

No Bake Oreo Cheesecake

 
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.

g

 

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

g

 

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

g

g

g

 

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.

g
Break the Oreo cookies into small chunks.

f

 

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

g

 

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

g

 

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

f

 

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

f

 

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.

f

 

Add in crushed Oreos and fold gently to combine.

j

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

j

 

Use a spatula or knife to smoothen the surface.

g

 

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.

g

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

 

 

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
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

Latest posts by Rachelle (see all)

Rachelle
Rachelle
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.

Comments are closed.