This Oreo Cheesecake recipe is a beauty. It has an entire packet of Oreos crushed into the filling, along with melted white chocolate, cream cheese and whipped cream, and requires NO baking!
You’d think there wasn’t a way to improve on the beloved Oreo cookie until you encounter … the Oreo Cheesecake. This Oreo Cheesecake recipe is a beauty. It has an entire packet of Oreos crushed into the filling, along with melted white chocolate, cream cheese and whipped cream. I’ve used a plain biscuit base, but you could increase the chocolate factor with some crushed plain chocolate biscuits instead. Warning, this is quite a sweet cheesecake if the ingredients didn’t give that away.
NO BAKE OREO CHEESECAKE
Makes: one 23cm round cake Difficulty: Easy
23 cm (9 in) Springform Cake Tin
Rolling pin or food processor
Electric mixer / stand mixer / hand-whisk
175g (4.4 oz) Plain Biscuits
90g (3 oz) Unsalted Butter, melted
375g Cream Cheese, softened
2 teaspoons Vanilla Extract
100g (3.4 oz) Caster Sugar
300ml (10 fl oz) Thickened Cream, whipped
100g (3.4 oz) White Chocolate, melted
3 teaspoons Gelatin Powder
60 ml (2 fl oz) cold Water
2 x 137g (4.8 oz) packets of Oreos (or other cream-filled Chocolate Biscuit)
Line the base of the springform tin with baking paper.
Prepare the cheesecake base: smash the plain biscuits into small crumbs with a rolling pin or process them in a food processor. Stir in the melted butter. Firmly press the biscuit just on the base of the springform tin. Place in the fridge.
Add the softened cream cheese, caster sugar and vanilla to the bowl of an electric mixer. Beat together on medium speed until smooth and well mixed.
Sprinkle the gelatin over the cold water. Stir together until the gelatin has dissolved and there are no lumps. It will be a thick paste.
Before the gelatin sets, beat it into the cream cheese mixture until evenly incorporated.
Stop the beaters. Fold in the whipped cream, melted white chocolate, and chopped chocolate cream biscuits.
Spread the cheesecake mix over the biscuit base made earlier. Decorate the top with extra biscuits.
Place the cheesecake in the fridge until it has set. This takes at least 3 hours.
- Make sure you work fast when mixing the gelatin and water. If you’re too slow the gelatin will start to set before you add it to the batter.
- If you don’t like your cheesecake too sweet you can leave out the melted white chocolate.
- You could substitute the plain biscuits in the base with chocolate biscuits.