Oreo Cheesecake (No Bake)

Oreo Cheesecake (No Bake)

Sweet cakes and pies

Cheesecake It is one of the most traditional desserts that exist, as well as versions. Now, a recipe for No-Bake Oreo Cheesecake: very easy and delicious!

I know that classic and traditional cheesecake is a baked dessert, but sometimes we don’t want to have this anymore. And therefore, there is cheesecake recipes that don’t go in the oven.

So, the options no-bake cheesecake achieve the texture using more sour cream like whipped cream and generally use jelly. Complaint!

Calm: don’t be afraid of gelatin! If used in the correct proportion, everything looks great without being… gelatinous.

It’s very creamy and I chose not to make it too sweet. Personally, I thought you could taste the cookie without it being absurdly sweet.

Oreo Cheesecake (No Bake)

Pre-preparation: 10 minutes

Preparation time: 20 minutes

Refrigerator: 6 hours

Total: 6 hours 30 minutes

Makes: 8 pieces


Base

  • 100 g stuffed biscuit ((I) crushed with the filling)
  • 30 g butter without salt (melted)

Oreo Cheesecake

  • 3 g gelatin powder (colorless and tasteless)
  • 20 mL skimmed milk (could be water)
  • 200 g fresh/pasteurized cream (ice cream, has more than 35% fat | used: 45% fat)
  • 250 g traditional cream cheese (room temperature, 25-30°C)
  • 45 g crystal Sugar
  • 5 mL vanilla extract (1-2 mL essence)
  • 60 g stuffed biscuit ((II) crushed with the filling, divided)

Decoration

  • 100 g Sweetened whipped cream (to decorate)
  • 10 mini nuts (to decorate)
Use the quantities in units of measurement in weight and volume when present. The measures in cups/spoons are just one system courtesy e less accurate .

1 cup: 250mL | 1 tablespoon: 15mL.


Base

  • In a bowl mix the crushed biscuits with the melted butter, mix well. It should look like wet sand.
  • Line the bottom of a ring (15cm) with the biscuit mixture, leaving it smooth. Reserve in the refrigerator.

Oreo Cheesecake

  • Sprinkle the gelatin over the milk, let it hydrate for 5 minutes. When ready to use, melt in the microwave for 10 seconds. When using, it must be liquid.
  • Whip the cream to soft peaks, set aside in the fridge.
  • In a bowl mix cream cheese, sugar, vanilla and mix well until it becomes a uniform cream.
  • Add the melted gelatin and stir quickly so it doesn’t harden.
  • Add the whipped cream and mix gently.
  • Separate 100g of the cheesecake cream, add 40g of crushed biscuits, and mix well.

Assembly

  • Transfer the cheesecake and biscuit cream mixture onto the prepared base. Be careful not to touch the sides of the rim.
  • Place the rest of the cheesecake cream inside the rim and use the handle of a spoon to mix it between the two creams.
  • Smooth the cream as much as possible and distribute the rest of the biscuit crumbs on top.
  • Refrigerate for at least 6 hours, ideal overnight.

Finishing

  • To remove the rim, you can do this: using a dish towel damp with hot water to heat the rim. Or uUsing a torch and slightly heating the sides, only do this if you have experience using a torch.
  • If desired, top with whipped cream and mini oreos.

Piece of Oreo CheesecakePiece of Oreo Cheesecake
Oreo cheesecake side viewOreo cheesecake side view

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