No Bake Oreo Cheesecake
Indulge in this irresistible no bake Oreo cheesecake with a cookies and cream cheesecake filling on top of a rich Oreo cookie base, and the best part? It's a breeze to make, taking just 15 minutes to prep.
Nutrition Facts
Ingredients
Instructions
Line an 8-inch springform cake pan with baking parchment, by clamping a square of parchment in place. Add the Oreo cookies into a food processor, and blitz until they form a sandy-like crumb. Add the cookie crumbs to a large mixing bowl and make a well in the centre then pour in the melted butter. Save 50g of the cookie crumbs for later. Mix together until well combined until the crumb mixture is like a wet-sandy texture. Then pour the mixture into the lined springform pan. Level-off the crumb mixture with the back of a spoon, pressing down to compact the base and smooth out to the edges. Chill in the fridge for at least 30 minutes.
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Continue Reading at Crumbscorkscrews →Chef's Notes
Read my Top Tips and FAQs in the post above for some really helpful hints and tips to make this recipe successfully.
Your cheesecake will keep for up to 3 days in the fridge and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminium foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
Full-fat cream cheese is a must – a traditional cream cheese, either a block or something like Philadelphia. Don’t be tempted to overbeat your cream cheese, it will slacken and your filling won’t set properly.
Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Whip double or heavy cream so it forms soft, thick peaks, but be careful not to overwhip it. Double cream tends to be quite stable when whipped, but it can vary depending on the type of cream available in your country.
Too runny? – If your cream is not whipping up or seems too runny, try using less cream and more cream cheese. And remember don’t overbeat your cream cheese!
Frequently Asked Questions
Q: How size springform tin should I use?
A: The cheesecake is best made in an 8-inch springform tin.
Q: How many does the cheesecake serve?
A: The recipe is for an 8-inch round springform tin which will serve 10-12 slices.
Q: How should I store the cheesecake?
A: Once the cheesecake has set, loosely cover either with cling film or kitchen foil. The cheesecake should be keep chilled in the fridge. I recommend keeping the cheesecake in the tin until you are ready to serve.
Q: How long will the cheesecake keep for?
A: If stored correctly, the cheesecake will keep for up to 3 days.
Q: Is it possible to freeze the cheesecake?
A: Yes, you can freeze the cheesecake for up to 3 months. Before freezing, make sure to wrap the cheesecake with cling film and a layer of kitchen foil. This helps protect the cheesecake from freezer burn and reduces the potential for ice crystals forming in the filling. Remember to allow the cheesecake to defrost in the fridge before serving.
Q: My cheesecake is runny, why has it not set?
A: There are a number of possible reasons your cheesecake has not set and it’s hard to diagnose over the internet. It could be anything from the ingredients to the weather but the most common reason is that the filling hasn’t been whipped enough. Check out my recipe tips for my no-bake Neapolitan cheesecake to find out how no bake cheesecakes set and how to prevent runny filling.
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Reviews from the Original Source
OMG - this was amazing and so easy to make. Can't wait to make it again!
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