No-Bake Oreo Cheesecake
With a delicious Oreo biscuit base, creamy Oreo filling and crushed Oreo topping, this no-bake cheesecake is an Oreo lover's dream dessert!
Equipment
- 20cm/8inch deep springform cake pan
- Electric hand or stand mixer
- Spatula
Ingredients
Biscuit base
- 260 g Oreos biscuits and filling, crushed
- 100 g unsalted butter melted
- 30 g light brown sugar
Cheesecake filling
- 290 ml double cream cold
- 630 g full-fat cream cheese (I use Philadelphia) room temperature
- 160 g icing sugar sifted
- 240 g Oreos biscuits and filling, crushed
- 1/2 tsp vanilla extract optional
Decoration
- 200 ml double cream cold
- 50 g dark or milk chocolate melted
- 10 Oreos to place on top of the whipped cream swirls
- 1-2 Oreos roughly chopped to sprinkle on top of the finished cheesecake!
Instructions
Biscuit base
- Firstly, weigh out your cream cheese and set it aside to come to room temperature.
- Crush the Oreos (both biscuit and filling) in a food processor, or by placing them into a sandwich bag and bashing with the end of a rolling pin!
- Add the crushed Oreos and light brown sugar to a medium-sized bowl and whisk to combine.
- Add the melted butter and whisk to combine.
- Spread the biscuit mixture into the base of your 8in/20cm deep springform pan. Press the mixture down firmly with a rubber spatula or the bottom of a glass. Packing the biscuit mixture tight ensures the base sets firmly in the fridge.
Cheesecake filling
- Using a stand mixer or hand mixer, whisk the cold double cream in a large mixing bowl on medium-high speed until really thick. The thickened cream helps the cheesecake to set firmly so keep whisking until very thick!
- Transfer the whipped cream into a smaller bowl and set aside. You can now use the same large mixing bowl to mix the cheesecake ingredients; no need to clean the bowl first.
- To the large mixing bowl, add the cream cheese, icing sugar, crushed Oreos and vanilla extract. Change the whisk attachment to a beater attachment and then beat on medium speed until smooth and well combined (around 30 seconds).
- Next, add the whipped cream back into the large mixing bowl and using a spatula, fold through the mixture until completely combined and smooth.
- Pour the cheesecake mixture into your springform pan and level the top with your spatula. Place in the fridge to chill for at least 8 hours (ideally overnight) to set firmly.
Decoration
- Once your cheesecake has set firmly, remove it from the springform pan. To remove the cheesecake from the pan base, slowly and gently run a sharp knife underneath the cheesecake to loosen it, which will allow you to slide it more easily onto your serving plate/stand. Warming the knife under warm water and drying it beforehand can help a little too!
- Using a palette knife, smooth the sides and top of the cheesecake. This is optional but it makes it look a little neater.
- Melt 50g dark or milk chocolate and drizzle it across the top of the cheesecake using a fork.
- Whip some more double cream as explained above, until quite thick (enough to hold the weight of an Oreo!). Using a piping bag and your chosen piping nozzle, pipe 10 swirls around the outside of the cheesecake.
- Place Oreos on top of each swirl, then chop up the remaining 2 Oreos and sprinkle across the top of the cheesecake.
- Store in the fridge between servings. The cheesecake can keep well for up to 5 days, although check the expiry dates of your double cream and cream cheese as if they expire earlier, so will your cheesecake!
Notes
- A double pack of Oreos (308g pack) will be enough for the biscuit base, cheesecake filling and Oreo decoration on top!
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