No Bake Oreo Cheesecake
Here is a simple recipe for a smooth and creamy Oreo Cheesecake without gelatin that does not require baking in the oven.
To make this yummy Oreo Cheesecake, finely crush the Oreo cookies and mix with the melted butter. Press onto bottom of a pan and chill in freezer. Beat the cream cheese, powdered sugar and vanilla until well blended. Gently stir in whipped cream and spread onto crust. Refrigerate 4-5 hours or until firm.
Yield: Serves 10
- 27 Oreo cookies
- 3/4 cup chopped walnuts
- 5 tablespoons butter, melted
- 450 g cream cheese, softened to room temperature
- 2 cups (450 ml) whipping cream %35, must be very cold
- 1 1/4 cups icing sugar
- 2 teaspoons vanilla extract
- 6 Oreo cookies, finely chopped
For crust:
For filling:
For topping:
To make the crust: Put the Oreo cookies and walnuts in a food processor and process until very fine crumbs form.
Place the crumbs into a medium bowl. Add the melted butter and stir until well combined.
Scoop the crumb mixture into a 9-inch springform pan and press it down into an even layer. Cover with plastic wrap and chill crust in freezer at least 15 minutes while you make the filling.
To make the filling: Using an electric mixer, beat the cream cheese in a large bowl for 1 minute. Add in the icing sugar and vanilla extract. Continue to beat at medium-high speed until smooth and fluffy. Set aside.
In another bowl beat the cold whipping cream until soft peak.
Spoon the whipped cream into the cream cheese and fold in gently just until combined (Do not over mix).
Pour the filling into the prepared crust, spread into an even layer and smooth the top with a rubber spatula.
Cover with plastic wrap and refrigerate until firm or for at least 4 hours.
To serve, run a knife around the perimeter of the pan then unclasp. Decorate with more chopped Oreo cookies and serve.
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