Oreo Cookies and Cream Cheesecake
No-Bake Oreo Cookies & Cream Cheesecake Recipe: Guaranteed Delicious!
Enjoy a delightful homemade no-bake cheesecake right in your kitchen! This easy-to-make Oreo Cookies and Cream Cheesecake is perfect for anyone without an oven. It’s a guaranteed crowd-pleaser!
Crispy Oreo Crunch Base- Oreo cookies (with cream filling) about 5-6 Tbsp worth of crumbs
- Unsalted butter 50g
Cooking Instructions
Step 1
First, place the Oreo cookies (keeping the cream filling intact) into a zip-top bag. Use a rolling pin to crush them into coarse crumbs. Aim for a mix of fine crumbs and small cookie pieces for a better texture.
Step 2
Melt the 50g of butter in the microwave for about 30 seconds to 1 minute, until completely liquid. Add the crushed Oreo crumbs to the melted butter and mix well with a spoon or spatula until all crumbs are evenly coated.
Step 3
Pour the buttered Oreo crumb mixture into the bottom of a springform pan. Cover the top with plastic wrap and use the bottom of a glass or a rolling pin to press the crumbs down firmly and evenly, creating a compact base. Pressing firmly is key to prevent it from crumbling later. Cover with plastic wrap again and refrigerate for at least 30 minutes to set.
Step 4
Prepare the gelatin. If using gelatin sheets, soak them in cold water for at least 5 minutes until softened. If using powdered gelatin, sprinkle it over 1-2 tablespoons of cold water, mix, and let it bloom for about 5 minutes. Ensure the gelatin is fully hydrated.
Step 5
In a medium bowl, place the 150g of room-temperature cream cheese. Use a whisk or electric mixer to beat it until smooth and creamy, ensuring there are no lumps. Lumps can affect the final texture of the cheesecake.
Step 6
Once the cream cheese is smooth, add the 45g of sugar. Mix well for about 3-4 minutes, until the sugar is mostly dissolved. Proper mixing here ensures the sweetness is evenly distributed throughout the cheesecake.
Step 7
Gradually add the 160g of cold heavy cream to the cream cheese mixture in 3-4 additions, mixing gently with a spatula after each addition. Avoid overmixing or whipping. Adding it gradually helps achieve a smooth and consistent texture without making it too airy.
Step 8
Gently melt the bloomed gelatin. You can do this by placing the bowl with the bloomed gelatin over a small saucepan of simmering water (double boiler method) and stirring until it becomes a clear liquid. Make sure it’s completely melted and smooth.
Step 9
Pour the melted gelatin into the cream cheese mixture. Quickly stir to ensure the gelatin is evenly incorporated throughout the batter. It’s important to mix rapidly before the gelatin starts to set.
Step 10
Carefully pour the cookies and cream cheese filling over the chilled Oreo crumb base in the springform pan. Use a spatula to smooth the top surface evenly. Cover the entire pan with plastic wrap and refrigerate for at least 4-5 hours, or preferably overnight, until firm.
Step 11
Before unmolding the cheesecake, prepare a kitchen towel. Dip it in warm water, wring out the excess, and wrap it around the sides of the springform pan for about 20-30 seconds. This gentle warming helps to release the sides smoothly without cracking the cake.
Step 12
Carefully release the buckle of the springform pan and remove the sides. Transfer the finished Oreo Cookies and Cream Cheesecake to a serving plate. Garnish with extra crushed Oreos or serve with fresh fruit. Enjoy your delicious homemade dessert!
