No Bake Oreo Cheesecake

Begin by preparing a 9” circular springform tin with baking paper.

In a food processor or a using a freezer bag and rolling pin, crush up the Oreos to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. A top tip is to use a potato masher to apply the right pressure.

Place the tin into the fridge to chill whilst you make the filling.

In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.

Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

Gently fold in the Oreo crumbs. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

Place the mixture back in the fridge to set for 4 hours or overnight.

Decorate by placing remaining oreos around the edges, you can also pipe whipped cream in between if you choose and sprinkle oreo crumb in the centre.