Here’s something sweet and crunchy you can whip up in a jiffy with a minimum of fuss cos it’s… no bake! It’s the perfect after-dinner complement for sweet tooth cravings or for anytime you feel like indulging in cake ─ sinfully-rich cake, that is. 😀
We decided to loosely follow the instructions at www. cooknshare.com, making tweaks of our own to suit our taste, such as putting in LOTSA oreos. (We luurve oreos and we luurve cheese!)
So, we bought 2 packets of oreos, far higher than the 8 oreo pieces called for in the recipe, one huge box of Philadelphia cream cheese ─ kept at room temperature so that it would be yielding and pliable to work with, and a tub of real whipping cream.
The cheesecake tastes best when left to set in the fridge overnight. Oreos should still remain crunchy to contrast with the creaminess of the cake.
So here’s the recipe and the step-by step pictures plus video.
Now for the Recipe….
Recipe for Oreo Cheesecake (from cooknshare.com)
- 10 – 12 vanilla Oreo cookies (er…we used more…)
- 2 tbsp of melted butter
- 100 grams of cream cheese at room temperature
- 3 tbsp of confectioners sugar
- ¼ tsp of vanilla extract
- 250 ml of whipping cream, chilled
- Add 8 Oreo cookies to a mixing bowl. Using the tip of a meat tenderizer or the tool of your choice, break them up so they resemble dry, crumbly sand. Add in 2 tbsp of melted butter. Mix it together until it resembles a wet sand. Add it to the bottom of a spring form pan and pack it down gently using a spatula.
2. Add the whipping cream to a mixing bowl. Using a whisk or electric mixer, beat it until it doubles in volume and peaks form. This should take about 3 to 5 minutes. Set it aside in the fridge or in a cool place. Make sure the whipping cream is chilled before using it.
3. Put the cream cheese in another mixing bowl. Add in the confectioners sugar and the vanilla extract. Mix until it’s well combined and creamy. Add the whipped cream to the cream cheese mixture and beat it together.
4. Break up the other 2 Oreo cookies into tiny bits and fold them into the mixture.
5. Add the cream cheese mixture into the spring form pan so it comes to the top. Smooth it out with a spatula and top it with bits of Oreo cookies.
6. Place it in the fridge and chill until it’s set. This should take 5 to 6 hours but overnight is preferred. You can also set it aside in the freezer to have an ice cream consistency. Serve and enjoy your no bake Oreo cheesecake.
We had a little problem with No: 2, that is getting the whipping cream to stand up stiff. OK, here’s how you do it: Just keep whisking and beating the cream and don’t give up no matter how long it takes. It will eventually become stiff and double in volume.
But in the end, and with a little patience…this is what you’ll get! Enjoy!