No-Bake Oreo Cheesecake
User Reviews
5
No-Bake Oreo Cheesecake
Description
The recipe starts by processing Oreo cookies into fine crumbs, reserving some for decoration and mixing some into the base with melted butter to form a crumb crust pressed into a springform pan. Chilling this crust firms it before adding the filling.
The filling combines double cream whipped to soft peaks, then folded with cream cheese, icing sugar, vanilla extract, and chopped Oreos to create a creamy mixture rich in texture and flavor. The filling is poured onto the crust and spread evenly before topping with reserved crumbs for presentation.
The cheesecake requires refrigeration for setting since it contains no gelatin or baking. The result is a creamy, sweet, and Oreo-flavored dessert that balances crunchy bits within smooth filling, with ease of preparation and no need for an oven.
Nutritional information is provided only as courtesy and not guaranteed.
Ingredients
Biscuit Base
- 18 Oreo cookies
- 50 g butter Melted
Cream Cheese Filling
- 400 ml cream double
- 400 g cream cheese
- 100 g sugar Icing
- 1 tsp vanilla extract
- 10 Oreo cookies
Instructions
- In a food processor process 18 Oreos until fine crumbs are formed
- Add the crumbs to a bowl and remove 2 tablespoons for decoration
- Add the melted butter and stir until the crumbs are combined
- Add the mixture to an 8-inch springform cake pan and use a spatula or the back of a spoon to form an even base ensuring that you push the crumbs right to the edge of the pan
- Leave to set in fridge whilst the frosting is being made
- In a bowl add the double cream and whisk until soft peaks are formed
- Add the cream cheese, icing sugar and vanilla extract then whisk until all ingredients are incorporated ensuring that you do not over whisk
- Chop up the remaining Oreos into fine pieces and add into the mixture and fold gently until the Oreos are evenly distributed
- Add the mixture onto the set biscuit base and use a spatula to create an even top
- Sift on the remaining crumbs on to the top for decoration – if you would like to add whipped cream then prepare the whipped cream just before serving and add onto the cheesecake then
- Leave to refrigerate for at least 4 hours, preferably overnight
- When set remove from fridge and enjoy!
Notes
- Chill the crust before adding filling to ensure firmness.
- Whip cream to soft peaks to avoid overwhipping and maintain smooth texture.
- Reserve some Oreo crumbs for topping decoration.
- Refrigerate fully for cheesecake to set before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 635 kcal
% Daily Value*
| Calories | 635kcal | 32% |
| Carbohydrates | 47g | 16% |
| Protein | 7g | 14% |
| Fat | 48g | 74% |
| Saturated Fat | 27g | 135% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 121mg | 40% |
| Sodium | 374mg | 16% |
| Potassium | 215mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 33g | 66% |
| Vitamin A | 1568IU | 31% |
| Vitamin C | 0.3mg | 0% |
| Vitamin D | 1µg | 5% |
| Calcium | 92mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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