Oreo Cheesecake {EASIEST EVER No Bake Recipe!}
This simple no bake Oreo Cheesecake recipe is a MUST make. Even if you're a beginner, it's quick, easy AND delicious. With cream cheese, whipped cream and crushed Oreos on a buttery Oreo biscuit cookie base, simply add some chocolate topping for a super impressive and decadent dessert!
Servings: 12 People
Ingredients
For the base:
- 75 g Butter Unsalted, melted
- 150 g Oreos Crushed
For the cheesecake filling:
- 450 ml Double cream
- 560 g Full fat cream cheese
- 75 g Icing sugar
- 2 Lemon, juice only See notes
- 250 g Oreos Crushed very finely
For the decoration:
- 150 g Dark chocolate Melted and cooled
- 150 ml Double cream
- 75 g Mini Oreos You may need more or less depending on how many swirls you pipe!
Instructions
- Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
- Meanwhile beat 450ml of the double cream until stiff and mix with the icing sugar, cream cheese, lemon juice and finely crushed Oreos.
- Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Pop into the fridge for 4 hours (or overnight if it makes if you don't need it until the next day).
- Bring out of the fridge, remove from the tin (see tips above), drizzle over melted chocolate, pipe remaining whipped cream and decorate with Mini Oreos.
Notes
Storing: Chill for a minimum of 4 hours in the fridge, ideally overnight. You can also put the undecorated cheesecake in the freezer in the tin if you want to make it further in advance. Defrost thoroughly in the fridge before eating.
Whipping the cream: Whip your cream they hold their shape but are also still a bit floppy.
Decorating: Do this after the cheesecake has set. Pipe slightly cooled, melted chocolate onto the top. Then pipe more whipped cream and add mini Oreos.
Crush the biscuit base: I use a food processor to get the right consistency of the crushed Oreos.
Lemon juice: Add a little at first and test the mixture and adjust to your own taste.
Sift the icing sugar: It will give a much smoother texture to the cheesecake. (Don’t ignore this as I normally do!)
Tin to use: The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow!) You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin as it is a great size and very easy to use.
Cream cheese: I use Philadelphia as it combines better than others. Always use full fat.
If it's not set: It's probably because your cream wasn’t whipped quite enough. No problem - pop it into the freezer for a few hours before serving.
Nutrition
Calories: 661kcal | Carbohydrates: 43g | Protein: 7g | Fat: 52g | Saturated Fat: 29g | Cholesterol: 133mg | Sodium: 398mg | Potassium: 276mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1525IU | Vitamin C: 0.3mg | Calcium: 98mg | Iron: 5.1mg