No-bake Oreo cheesecake

Serves Icon
Time 35 Minutes
plus 4 hours refrigeration to set
Biscuit base
  • 300g Oreo biscuits
  • 150g unsalted butter, melted, plus extra to grease
  • 300ml thickened cream
  • 1 vanilla bean, split lengthways and seeds removed (alternatively 1 teaspoon vanilla bean paste)
  • 60g icing sugar (confectioners' sugar), sifted
  • 300g full-fat cream cheese (such as Philadelphia), at room temperature
  • 250g mascarpone
  • 15 Oreo biscuits, roughly chopped
  • 3 Oreos, halved for decoration

Requires: 23cm round, loose-bottom cake pan, food processor, baking paper, electric mixer or hand beater

How to Make It
Step 1

Grease a 23cm round cake pan by lightly buttering the base and sides with butter (alternatively use margarine). Line the base and sides with baking paper. Refrigerate a large stainless-steel bowl.

Step 2

Twist the Oreo biscuits (300g for the biscuit base) to detach the chocolate biscuit from the vanilla cream. Remove the vanilla cream from the biscuits and transfer to a medium-sized bowl. Set aside the bowl with vanilla cream which will be used for the cheesecake filling.

Step 3

To make the Cheesecake biscuit base, place the detached Oreo biscuits (without vanilla cream) in a food processor. Process until the biscuits are finely crushed and resemble breadcrumbs. Set aside 3 tablespoons of the biscuit crumb for the top of the cheesecake. Continue to process, then slowly add the melted butter through the feed tube until well combined. Use a potato masher or the back of a spoon to press the biscuit mixture evenly over the base of the prepared cake pan. The mixture is supposed to be soft and will firm up in the fridge. Refrigerate for 30 minutes.

Step 4

To prepare the Crema Chantilly, remove the stainless-steel bowl from the fridge. Pour the thickened cream into the cool bowl. Add the vanilla bean seeds (or vanilla bean paste) and half of the sifted icing sugar (30g). Use an electric mixer or hand beater to beat until stiff peaks form. Refrigerate until ready to use.

Step 5

Beat the Oreo vanilla cream mixture with the cream cheese and remaining 30g of icing sugar until smooth and creamy. Add the mascarpone and beat until well combined.

Step 6

To make the Oreo cheesecake filling, remove the bowl with Crema Chantilly from the fridge. Beat the Crema Chantilly into the cream cheese mixture, one tablespoon at a time until well combined. Use a spatula to fold in the chopped Oreo biscuits until evenly distributed.

Step 7

Remove the biscuit base from the fridge. Spoon the Oreo cheesecake filling over biscuit base. Smooth the surface and refrigerate for a minimum of 4 hours or overnight to set.

Step 8

Add the finishing touch to your No-bake Oreo cheesecake by sprinkling the finely crushed Oreos and placing halved Oreos for decoration on top – buon appetito.

Note: If you have any No-bake Oreo cheesecake left over, store in the fridge for 2-3 days.

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