No-Bake Oreo Cheesecake
A creamy no-bake cheesecake with Oreo cookie crust, rich Oreo-studded filling, and elegant piped cream decoration - pure Oreo heaven in dessert form.
Equipment
Ingredients
Cheesecake Base
Oreos (whole)
300 g
unsalted butter (melted)
100 g
Cheesecake Filling
full fat cream cheese (room temperature)
750 g
icing sugar (sifted)
125 g
vanilla extract
1 tsp
double cream (cold)
300 ml
Oreos (crushed)
150 g
Decoration
double cream (cold)
150 ml
icing sugar (sifted)
2 tbsp
Oreos (whole)
12 piece
Instructions
Prepare the base
Blitz the Oreos in a food processor until they form a fine crumb. Mix with melted butter and press into the bottom of an 8-inch springform tin. Refrigerate while preparing the filling.
Make the cheesecake filling
Cream together cream cheese, icing sugar, and vanilla until smooth. Add double cream and whisk until the mixture holds its shape like meringue. Fold through crushed Oreos and spread over the base.
Set the cheesecake
Cover and refrigerate the cheesecake for 5-6 hours or preferably overnight until completely set.
Prepare the decoration
Whip together double cream and icing sugar. Pipe onto the set cheesecake using a 2D closed star piping tip.
Decorate and serve
Decorate with whole Oreos and Oreo crumbs. Remove from the springform tin and serve.
Storage
Cover tightly to prevent absorbing other fridge odors. If frozen, thaw overnight in refrigerator before serving.
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