Oreo cookies are very famous all over the world and everyone likes the combination of their unique creamy filling and crispy chocolate biscuits. It was started in 1912, and since then till today these cookies have made a special place in the hearts of people. Oreo’s cream-filled center and crunchy texture is loved by everyone. Oreo is enjoyed in many ways across the world – with tea, mixed in ice cream, or used in dessert.
Today we will talk about one such dessert which gives maximum taste of Oreo – No-Bake Oreo Cheesecake. This cheesecake is very easy to make as you do not have to worry about baking. Just a few ingredients, a little time, and your delicious, creamy cheesecake is ready. The combination of Oreo crust and the creamy filling of cheesecake will give you a completely different experience. You can easily make this on your special occasions whenever you feel like eating something sweet.
WHY THIS RECIPE WORKS
This recipe works because its balance of flavors and textures is absolutely perfect. The Oreo cookie crust provides a crunchy base that perfectly complements the creamy filling of the cheesecake. There is no baking in this recipe, so you don’t have to worry about your cheesecake being overcooked. The combination of cold heavy cream and cream cheese gives a smooth and rich texture. The decoration of ganache and whipped cream on top makes it even more tempting and visually appealing. The chocolate flavor of the ganache and the lightness of the whipped cream give a perfect finish to the cheesecake.
Ingredients
OREO COOKIE CRUST
- 24 Oreo cookies
- 60g butter (melted)
OREO CHEESECAKE FILLING
- 600g full-fat cream cheese
- 150g powdered sugar
- 1½ teaspoon vanilla paste
- 360g heavy cream (380 ml, )
- 14 Oreo cookies (broken into small pieces)
GANACHE
- 100g semi-sweet dark chocolate
- 100g heavy cream
- 10g butter
- Whipped Cream (optional)
- 200g heavy cream (180 ml,)
- 12 mini or 6 regular Oreo cookies (½ for decoration)
No-Bake Oreo Cheesecake Step-by-Step Recipe
COOKIE CRUST
1. Prepare the Springform Pan: First lightly grease the 23 cm / 9-inch springform pan and line the bottom and sides with parchment paper.
2. Crush Oreos: Blend 24 Oreo cookies in a food processor until they form fine crumbs.
3. Add Butter: Blend the melted butter with Oreo crumbs until both are well mixed.
4. Making the Crust: Put these cookie crumbs in a springform pan and press well on the bottom and sides with the help of a glass. Then keep it in the fridge until you prepare the cheesecake filling.
CHEESECAKE FILLING
1. Cream Cheese Whisk: In a large bowl, using a hand mixer or stand mixer, whisk the cream cheese, powdered sugar and vanilla paste on low speed for 1 minute.
2. Add Heavy Cream: Scrape the bowl and add heavy cream. Then keep whisking until stiff peaks form.
3. Mix Oreos: Put 14 Oreos in a plastic bag and crush them with a rolling pin. Add these crushed Oreos to the filling and fold gently with a spatula.
4. How to assemble the Cheesecake: Pour the Cheesecake filling into the springform pan and smooth the surface with an off-set spatula. Cover the cheesecake with plastic wrap and refrigerate for 6-8 hours.
Decoration
Melt chocolate and butter in microwave or double boiler. After melting add some heavy cream and stir till smooth.
Take out the Cheesecake in a serving dish, pour the ganache on top. Remember, the ganache should not be too hot, a little cooler will be better.
Keep the Cheesecake in the fridge for 20 minutes. Then put the whipped cream in a piping bag and pipe it in a swirl motion on the edges of the cheesecake. Decorate with Mini Oreos or half-cut Oreos.
EXPERT BAKING TIPS
1. How to Use Cold Ingredients: Make sure you like both cream cheese and heavy cream. Cold cream makes the texture of the cheesecake creamy and smooth.
2. Pack the crust properly: Press the cookie crumbs properly in the pan so that the crust does not break and supports the weight of the cheesecake.
3. Avoid over-mixing: Fold the cheesecake filling lightly when adding the Oreos, over-mixing can make the texture of the cheesecake heavy.
4. Ganache should be cold: Before adding the ganache to the cheesecake, ensure that it is not too hot, otherwise the colored cheesecake may melt.
FAQ
What is the main thing that can be done to freeze cheesecake?
Yes, you can freeze it. Cheesecake can be wrapped and stored in an airtight container for 1-2 months. Thaw in the refrigerator for 6-8 hours before serving.
Can I use main low-fat cream cheese?
It is best to use full-fat cream cheese in this recipe as it gives proper texture and richness to the cheesecake. Low-fat cream cheese can make the texture a little lighter.
How long will it take for the cheesecake to set?
Keep the cheesecake in the fridge for 6-8 hours. If there is time to set it overnight, so that it becomes firm properly.
STORAGE
Your No-Bake Oreo Cheesecake will stay fresh in the refrigerator for 4-5 days. Make sure that you keep it covered tightly so that its moisture and texture is maintained.
