It’s been a long time since I’ve made a yummy dessert. I’ve been trying to perfect my n0-bake Oreo Cheeseake recipe for a while now. I recently had a little get-together with a few close friends and I decided to make my Oreo Cheesecake as dessert.
It all started when I didn’t have an oven or microwave but still wanted to make delicious desserts. And voila, I came across Oreos and Cheesecakes! After many tries, I think I finally got it. (Although there’s always room for improvement!)
Since this cheesecake isn’t baked, it’s not as firm as a normal cheesecake would be. However, I found something to give this cheesecake a little more backbone… This is so easy and pretty quick.. All you need to do is wait a couple of hours for it to really firm up.
Preparation time: 10 – 15 minutes
Setting time: 5-8 hours
- 600 grams plain cream cheese
- 300 grams Oreo (more or less 20 cookies)
- 1 1/2 cups sugar
- 1 cup powdered/icing sugar
- 1 tsp vanilla essence
- 1/4 – 1/2 cup melted butter
- 8 grams klop-fix (this is essentially a powder to make whipped cream stiff, you can replace this by adding some cool-whip to the mix)
Things you’ll need:
- (baking) tray
- Mixing bowl
- Food processor
- Hand mixer
Grab about 13-15 Oreos and toss them in the food processor and pulse until they’re fine.
In a mixing bowl, add about 80% of the fine grained Oreos and the melted butter. Mix well with a spatula until all of the butter has been incorporated into the Oreos. The Oreos should look a little wet and like mini peas.
Toss the Oreo mix into a tray and spread the Oreo mix all over the tray. Push gently with your fingers until it starts to become a nice base. This will be the crust of the cheesecake. Push gently until the entire tray is covered with the Oreo crust.
Place the tray in the fridge to harden up a little.
In the mean time, add your cream cheese, sugar, vanilla essence and klop-fix or cool-whip in a mixing bowl. With a hand mixer, mix the ingredients. Be careful not to over-mix because that’ll make the mix runny. Taste the cheese mixture and add sugar according to your taste. The key is to get to the point where it doesn’t really taste like cheese anymore.
Crush the remaining whole Oreos with your hands and add those to the cheese mixture so that there are chunks of Oreos in the cheese mixture. Incorporate the chunks of cookie into the mix with a (silicone) spatula.
Take the tray with the Oreo crust out from the fridge and pour the cheese mixture into it. Flatten the mix out on the crust until you have a nice even layer.
Layer the remaining fine grained Oreos on the cheese mixture so that there’s a nice first dark layer of finely crushed Oreos on the cheesecake.
Leave the cheesecake in the fridge for at least 5-7 hours. Make this a night before and it’ll be fine!
Since I cut it up at my friend’s place during our little get-together, I don’t have great pictures of the cheesecake the next day. Thus I present to you this delicious Oreo Cheesecake!
It was absolutely delicious, but honestly, this piece was way too big. It’s definitely really heavy..
So, do you like cheesecake and Oreo? This may just be the best combination ever then! And if you don’t have an oven, it’s absolutely no problem!
Do you like cheesecake? Have you ever had Oreo cheesecake?
Smile because this cheesecake is too easy to make!