No-Bake Oreo Cheesecake
Equipment
Ingredients
Base
Oreo biscuits (crushed)
10 piece
butter (melted)
20 g
Filling
cream cheese (softened)
100 g
Oreo cream filling (from biscuits)
1 portion
icing sugar
20 g
whipping cream (whipped)
50 g
Oreo biscuits (crushed, chunks)
4 piece
Ganache Topping
dark chocolate
50 g
fresh cream (hot)
50 g
Instructions
Prepare the base
Mix crushed Oreos with melted butter and press into the mould
Chill the base
Refrigerate the pressed base for 15 minutes to set
Beat the filling
Beat cream cheese, Oreo cream, and icing sugar until smooth
Fold in whipped cream and Oreo chunks
Gently fold whipped cream into the mixture, then add crushed Oreo chunks
Assemble the cheesecake
Pour filling over the chilled base and smooth the top
Refrigerate the cheesecake
Refrigerate for 5-6 hours or overnight until set
Prepare the ganache
Melt dark chocolate with hot cream to make ganache
Add ganache topping
Pour ganache over the cheesecake and let it set for 30 minutes
Original recipe
Storage
Store covered in the refrigerator. Can be frozen for up to 1 month; thaw overnight in the fridge before serving
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