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No-bake Oreo cheesecake recipe
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Prep Time:
205 minutes
Cook Time:
Total Time:
205 minutes
Indulge in a decadent no-bake Oreo cheesecake that perfectly captures the classic cookies and cream flavor.
Ingredients:
  • 3 (133g each) pkts Oreo biscuits
  • 80g butter, melted
  • 60ml (1/4 cup) boiling water
  • 6.00 gm gelatine powder
  • 500g cream cheese, at room temperature, chopped
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 300mls Thickened Cream
  • 50g dark chocolate, melted
  • Mini Oreo biscuits, to decorate
Instructions:
  • Place a piece of baking paper at the base and along the sides of a 23cm springform pan.
  • Cut the Oreos from one packet into quarters and set aside.
  • Add the leftover biscuits to a food processor and pulse until they turn into fine crumbs. Then, add the butter and pulse until everything is well combined. Transfer the mixture to the pan and use a straight-sided glass to evenly spread and press the biscuit base and sides. Chill in the fridge until needed.
  • Pour the boiling water into a small heatproof jug and sprinkle in the gelatine. Whisk with a fork until the gelatine is fully dissolved. Let it cool slightly before using.
  • Blend cream cheese until smooth using electric beaters. Incorporate sugar and vanilla, then gradually add cream and beat until thickened. Mix in gelatine then fold in quartered biscuits. Pour mixture into prepared pan and refrigerate for at least 3 hours until set.
  • Transfer the cake onto a serving plate, drizzle it with melted chocolate, and garnish with mini Oreos before serving.

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