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Oreo cheesecake

RECIPE CARD - Nobake Oreo cheesecake

Crunchy Oreo crust filled with creamy vanilla cream cheese mousse with hidden Oreo pieces
5 from 7 votes
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Course: Dessert
Cook Time: 1 hour
Waiting Time: 6 hours
Total Time: 7 hours
Servings: 8
Calories: 773kcal

Ingredients

Crust

  • 120 g Unsalted butter
  • 300 g Oreo with cream filling in it
  • Pinch of salt

Filling

  • 3 Gelatine sheet
  • 90 g Heavy Cream
  • 90 g Granulated sugar
  • 10 g Lemon juice freshly squeezed
  • 300 g Cream cheese ex. Philadelphia tub full fat
  • 250 g Heavy Cream
  • 120 g Oreo
  • 2 teaspoon Vanilla extract

Decoration

  • 15 g Icing sugar
  • 125 g Cream cheese ex. Philadelphia tub full fat
  • 80 g Heavy Cream
  • Few Oreos

US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.

Instructions

Oreo crust

  • Start with melting butter in microwave then let it cool down slightly while preparing the Oreo crumbs
  • Oreo crumbs can be made in food processor or by using a zip bag and rolling pin. Mix crumbs with with the warm but not hot butter and pinch of salt until it comes together
  • Line a spring form or Mousse cake ring (adjustable in size) (set it to 16cm / 6 inches) with the mixture and press it flat evenly and tightly starting with the side then moving onto the bottom. If the mixture is too runny, place it into the fridge for a few minutes. Once the crust evenly distributed, place it into the freezer while preparing the filling

Oreo cream cheese filling

  • Soak gelatin into cold water
  • Heat the smaller amount of heavy cream (90g) with sugar until sugar dissolves and the mixture is simmering
  • Squeeze excess water from gelatin and stir into the mixture then mix in the lemon juice. It won’t taste lemon but the lemon balances the flavours. Let the mixtrure cool to room temp
  • In another bowl whip cream cheese with an Electric hand mixer until light and fluffy then fold in room temp gelatin mixture with the help of a Rubber spatula. Mix Oreo pieces in at this point
  • Whip heavy cream with vanilla until soft peaks and very gently, using a Rubber spatula fold into the cream cheese mixture. It must stay light and fluffy before pouring into the crust
  • Pour Oreo cream cheese mousse into the crust and smooth the top with an Offset spatula. Place it into the fridge for at least 6 hours or ideally overnight
  • Once cheesecake set, very carefully remove the ring / spring form
  • Prepare the decorating by whipping up all the cream, cream cheese and icing sugar for 1-2 minutes. Once it reached a fluffy, pipeable consistency, do not overbeat as it can become runny
  • Move frosting into a piping bag fitted with Wilton 1M piping nozzle tip and pipe frosting on top. Decorate the cheesecake with a few Oreo pieces / crumb
  • This NO bake Oreo cheesecake must be stored in fridge

Nutrition

Calories: 773kcal | Carbohydrates: 54g | Protein: 8g | Fat: 60g | Saturated Fat: 33g | Trans Fat: 1g | Cholesterol: 163mg | Sodium: 435mg | Potassium: 232mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1861IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 5mg
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