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)
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)
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.
