About the bake
This no bake oreo cheesecake is so delicious and quick to whip up - the test will be whether you can wait till it's set to dig in!
Method
Step 1:
Begin by preparing a 9” circular springform tin with baking paper.
Step 2:
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.
Step 3:
Place the tin into the fridge to chill whilst you make the filling.
Step 4:
In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.
Step 5:
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.
Step 6:
Gently fold in the Oreo crumbs. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.
Step 7:
Place the mixture back in the fridge to set for 4 hours or overnight.
Step 8:
Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.
Ingredients
For the Base
- 300g Oreos (chopped finely)
- 60g Butter (melted)
For the Filling
- 450g Cream cheese
- 125g Silver Spoon Icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 480ml Whipping cream
- 15 Oreos (chopped)
For the Topping
- 14 Oreos (chopped finely)
Utensils
- 9in circular springform tin
- Food processor
- Mixing bowl
- Mixer
Recipe Reviews
I hate this it is toooo creeaamyyyyyyyyyyyy😡🫠🫥
Very tasty - made for our son's birthday. It was a bit too big, though, for 8 servings - very filling. I would use about 2/3 of the filling recipe next time. There’s too much topping if it's in fine crumb as directed – I didn’t know what to do with it all, and had to put some in a pot alongside. I would rather put some of this in the base mixture and then you could extend it up the sides, because the filling looked like collapsing even though I whipped it very stiffly and set overnight in the fridge. I was a wimp and left the lining paper on around the sides! You could simply break the biscuits in half for the top decoration, which would look nice. Personally I avoid palm fat so used different chocolate biscuits. Because these were not dark enough, I made some of the weight up with plain chocolate callets I had, and included vanilla mallow sweets (to simulate the filling). Can anyone recommend truly dark, cocoa-rich biscuits without palm oil? Yes, I could make my own! A note about Whipping Cream; it's hard to find. We ordered some online but sadly it arrived punctured so had to reject. Went out and had to get 2 tubs of Double and one of Single. Mixed 345ml double and 135ml single cream, using a formula I found on stackexchange. Unfortunately each tub is 300ml so had a lot left over. Another reason to put less filling in, next time. Work backwards from your cream pot size and recalculate the cream cheese and sugar.
I always use this recipe and it has never failed me. Family and friends love it - yummy
yummmm, this cheesecake was the BEST!
Best cheesecake recipe ever ....you just can't get enough! Delicious
I loved this recipe but the second time making it I did use half quantities as it makes a really big cheesecake!😋 All in all a great recipe ♥️👍
Ingredients
For the Base
- 300g Oreos (chopped finely)
- 60g Butter (melted)
For the Filling
- 450g Cream cheese
- 125g Silver Spoon Icing sugar
- 1 tsp Nielsen-Massey Vanilla Extract
- 480ml Whipping cream
- 15 Oreos (chopped)
For the Topping
- 14 Oreos (chopped finely)
Utensils
- 9in circular springform tin
- Food processor
- Mixing bowl
- Mixer