No-Bake Oreo Cheesecake

Oreo base, topped with Oreo cheesecake and decorated with, yip you’ve guessed it, even more Oreos!

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I have had packets of oreos in my cupboards for a while now and just haven’t had the chance to use them. The week I made my Halloween Spice Cheesecake I originally was going to make an Oreo Cheesecake but changed my mind at the last minute since it was Halloween I wanted to do something Halloween themed but finally got round to make this Oreo Cheesecake.

I am not a huge biscuit lover but every so often I crave Oreos they are delicious so I wanted to make this cheesecake as full of Oreos as I possibly could. This recipe is quite similar to my other cheesecake recipes however there are some slight difference. A packet of Oreos contains 154g so rather than asking you to take out that extra 8g I have instead just included it. You can never have to many Oreos right?

For the decoration I crushed up 4 Oreos and sprinkled them in the middle I used a rolling pin to crush them rather than a food processor just because I still wanted them to be recognisable as Oreos and all different shapes and sizes rather than resembling breadcrumbs. You can decorate it anyway you wish using any flavour or Oreo you wish.

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This serves 10-12.

Ingredients

For the base

300g Oreo or 2 x 154g Packets

100g Butter

For the Cheesecake

600g Cream Cheese

100g Icing Sugar

300ml Double Cream

300g Oreos or 2 x 154g Packets

1tsp Vanilla Bean Paste

To decorate

300ml Double Cream

1 x 154g Packet of Oreo for decoration.

Method

  1. Make the Base – Melt the butter in a microwave in 10 second bursts or in a pan over a medium heat. In a food processor blitz the oreos until they resemble breadcrumbs. Add in the butter to the breadcrumbs until the mixture begins to come together. Push into the cake tin sing your bands or the back of a spoon. (I use an 8” cake tin) Chill in the fridge.
  2. Make the Cheesecake – Mix together the soft cheese and the icing sugar until all combined, add in the double cream and mix on a high speed for 3-4 minutes until the mixture is thick and if you hold the bowl upside down the mixture doesn’t fall.
  3. Mix in the Oreos and vanilla bean paste until it is all combined. Add the mixture on top of the biscuit base and return to the fridge preferable overnight or for a minimum of 2 hours until the mixture is set.
  4. Decorate – To decorate I whipped 300ml of double cream and piped it onto the top of the set cheesecake. I then added an Oreo on top, with the remaining Oreos (I had 4 left) I placed them in a food bag and crushed them using a rolling pin. This way they were all different sizes and shapes and sprinkled them in the middle of the piped cream.

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Tips and Tricks

This will last in an airtight container in the fridge for 3 days.

YOU MUST use full fat soft cheese if not your cheesecake will resemble melted ice cream.

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Sarah’s Cupcake Blog: Please do not use my images or recipes without prior permission. If you would like to republish this recipe, please ask for permission and credit me, or link back to this post for the recipe.

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Leave me a comment and let me know what you think!

Sarah x

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