If you are looking for a sweet treat that doesn’t require baking, I’ve got your back. Today I’m sharing my recipe for a Oreo no-bake cheesecake.
As mentioned above, the cheesecake is no-bake, which obviously means you don’t need any sort of heat source. This can be made the night before you need it, that way them you’re not waiting around for the cheesecake to firm up… Which is a win-win in my eyes.
To stabilise the cheesecake you need something to thicken the mixture up, that’s where I used whipped cream. It helps to stabilise the cheesecake filling and also lighten it up, mostly so its not so heavy – you may find that some cheesecakes use gelatine, which just doesn’t taste right to me.
This cheesecake is heavily flavoured with Oreo, so if that’s not your favourite flavour, this cheesecake isn’t for you. If you’re looking for a different flavours, check out my other no-bake cheesecakes, starting with Neapolitan cheesecake, Mini Egg cheesecake, Reese’s peanut butter cheesecake, salted caramel cheesecake and trifle cheesecake.
Anyway, let’s get started, shall we?
125g Original Oreo’s.
35g Butter, melted.
300g Soft cheese.
50g Icing sugar.
50-75g Original Oreo crumbs.
150ml Double cream.
150ml Double cream.
25g Icing sugar.
1/2 tsp Vanilla extract.
Whole original Oreo’s (as many as you’d like to use).
Original Oreo crumbs (1-2 Oreo biscuits crushed).
Before you get started on cheesecake, you’ll want to do some prep. Start by weighing up your ingredients, get your 6 inch cake tin and get any equipment such as a stand mixer and a food processor.
To start, you’ll want to make the base. Grab a food processor and place the Oreo biscuits into it, the pulse them down until they are a fine crumb. This should only take seconds using a food processor.
You can then go ahead and add in the butter, then pulse until the butter has been incorporated and has taken on the consistency of wet soil.
Grab your cake tin and pour the biscuit mixture into it and compress it down using the back of a spoon or a small cup measurement (whatever works well for you). Once the base is done, place in the fridge until you need it later on.
To make the cheesecake filling, grab yourself a mixing bowl and place the soft cheese, icing sugar and Oreo crumbs. Then take your whisk and beat by hand until all the ingredients are well combined – you should notice that the mixture is a grey-ish colour.
Now add in the double cream and whisk in until the cream is fully mixed in and the mixture is thicker and holds it shape very well.
Take your base out of the fridge and place the cheesecake mixture into the tin, on top of the base. Level and smooth of the mixture as best you can, I find a small cranked/offset spatula works best but feel free to use whatever you have.
Place it back into the fridge and allow to firm up, I find 8 hours or overnight works best.
Before you intend on serving the cheesecake, you’ll want to make the whipped cream.
Take your double cream, icing sugar and vanilla extract and place into a mixing bowl. Whisk together until all of the ingredients are combined and the cream is thick and can hold its own shape. Transfer into a piping bag fitted with a nozzle of your choice (I chose a medium open star tip).
Pipe rosettes all around the edge of the cheesecake, that’s how I chose to do mine but feel free to finish it however you like.
Once the rosettes are piped on, I added some whole original Oreo biscuits and in-between the Oreo’s, I sprinkle some of the biscuit crumbs and then you’re done.
Feel free to personalise the decoration to suit you better, I kept it simple to be honest.
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.