No bake Oreo cheesecake
Crunchy Oreo crust filled with creamy vanilla cream cheese mousse with hidden Oreo pieces
Prep Time30 minutes mins
Waiting Time6 hours hrs
Total Time6 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 8
Calories: 773kcal
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
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
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