Skip to main content
Wedding-Cheesecake-Trio_Header.jpg

Wedding Cheesecake Trio

0 Reviews

  • Vegetarian

About the bake

As an alternative to the traditional wedding cake consider the recent trend of serving your guest a choice of cheesecake.  Make sure that there is one cheesecake that has a slightly more luxurious feel – making it special for the bride and groom.

3Prep Time
3Makes
A challenge

Method

  1. Step 1:

    Start with your no-bake Oreo cheesecake. Begin by preparing a 9” circular springform tin with baking paper.

  2. 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.

  3. Step 3:

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

  4. Step 4:

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

  5. 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.

  6. 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.

  7. Step 7:

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

  8. Step 8:

    Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.

  9. Step 9:

    The day before making the cheesecake, wash, hull and chop the strawberries and place them in a bowl. Cover in Prosecco and leave to marinate overnight. 

  10. Step 10:

    Begin by preparing a 8” circular springform tin with baking paper.

  11. Step 11:

    In a food processor or a using a freezer bag and rolling pin, crush up the biscuits to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. 

  12. Step 12:

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

  13. Step 13:

    Drain the strawberries that you have soaked overnight and dry them gently with some kitchen towelling. Keep aside 50g of the strawberries for the decoration. Blitz the remaining strawberries together in a food processor until they become a smooth puree. 

  14. Step 14:

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

  15. Step 15:

    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.

  16. Step 16:

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

  17. Step 17:

    Place the mixture back in the fridge to set overnight.

  18. Step 18:

    To decorate, slice the remaining Prosecco soaked strawberries and crush the mini meringues into chunks. Place them on top of the cheesecake along with some fresh raspberries in a circular pattern. 

  19. Step 19:

    For the vanilla cheesecake. Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.

  20. Step 20:

    Crush the digestive biscuits in a food processor or in a freezer bag with a rolling pin, the pour into a large bowl. Melt the butter, then add to the bowl and mix together. 

  21. Step 21:

    Pour the biscuit mixture into the tin and press down firmly to set the crust in place. Place the tin in the fridge to chill whilst you make the topping.

  22. Step 22:

    In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.

  23. Step 23:

    Pour in the whipping cream and beat the mixture to a soft peak. 

  24. Step 24:

    Remove the tin from the fridge and pour over the filling, smoothing the top down with a palette knife. Place the cheesecake back into the fridge to firm up and set, preferably overnight.

  25. Step 25:

    Just before serving your cheesecake, decorate with blueberries and some crushed meringue. 

Ingredients

  • No Bake Oreo Cheesecake

    • 300g Oreos
    • 60g Butter (melted)
    • 450g Cream cheese (full fat)
    • 125g Silver spoon icing sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 480ml Whipping cream
    • 15 Oreos (chopped)
    • 14 Oreos (crumbed)
  • Strawberry Prosecco Cheesecake

    • 250g Rich tea or digestive biscuits
    • 100g Butter (unsalted)
    • 300ml Prosecco
    • 300g Strawberries (washed and hulled)
    • 400ml Whipping cream
    • 400g Cream cheese (full fat)
    • 200g Silver spoon icing sugar
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 100g Raspberries
    • 5 Mini meringues (white)
  • Vanilla Cheesecake With Blueberries

    • 125g Digestive biscuits (crumbed)
    • 60g Butter (melted)
    • 400g Cream cheese (full fat)
    • 100g Silver spoon icing sugar
    • 1 tbsp Nielsen-Massey Vanilla Bean Paste
    • 200ml Whipping cream
    • 250g Blueberries
    • 5 Mini meringues (white)

Utensils

  • 9in circular springform tin
  • Loose bottomed 8in cake tin
  • 7in circular springform tin
  • Food processor
  • Mixing bowl
  • Mixer

Great recipes and more at BakingMad.com

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.