Delectable No Bake Oreo Cheesecake

Written by on in Cheesecake, No Bake Desserts

DELECTABLE NO BAKE OREO CHEESECAKE RECIPE

Nothing beats a delicious yet easy to make dessert. If you are swamped with work and you just don’t have all the time in the world to whip up a mouthwatering treat for your loved ones, check out this delectable no bake Oreo cheesecake recipe!

Please scroll down below to see the full printable recipe for this delicious No Bake Oreo Cheesecake!




Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Delecatable No Bake Oreo Cheesecake Recipe

Crust

  • 18 (132 g) Oreos without icing
  • 40 g unsalted butter, (melted and cool)

Cutouts

  • 8.5 Oreos without icing, (soft)

Filling

  • 3 gelatine leaves
  • 500 g full-fat natural set yogurt
  • 250 g full-fat block cream cheese
  • 120 g icing sugar, (sift if lumpy)
  • 2.5 Oreos without icing (break into small pieces, add scraps from cutouts or another 6.5 Oreos)

  1. Line 8″ x 5″ x 2″ cake pan with 2 sheets of plastic forming “t” shape, leaving overhang of 1″.

To make crust

  1. Place cookies in plastic bag. Bash into fine crumbs.

  2. Add butter. Mix thoroughly.
  3. Pour mixture into cake pan. Spread evenly. 
  4. Press hard so that crumbs are compact. Refrigerate.

To make cutouts

  1. Cut cookies with 3 cm and 2 cm heart-shaped cutters.

To make filling

  1. Soak gelatine in ice water till just soft, 4-5 minutes.

  2. Squeeze hard to remove excess water. 
  3. Place in bowl. 
  4. Place bowl in freshly boiled water till gelatine is melted, about 5 minutes.

  5. Add 2-3 tbsp yogurt to melted gelatine. Whisk till even and smooth.

  6. Transfer to mixing bowl. 
  7. Add remaining yogurt. Whisk till even and smooth.
  8. Beat cream cheese till half smooth.
  9.  Add icing sugar. Beat till just even and smooth. 
  10. Add about 1/4 of yogurt mixture. Whisk till just smooth. 
  11. Add remaining yogurt mixture. Whisk till just even. 
  12. Taste and add more sugar if you like. 

  13. Scrape down thoroughly and mix through. If necessary, chill cream cheese mixture till consistency is like softly whipped cream.

  14.  Pour almost 1/3 of cream cheese mixture into cake pan. 
  15. Sprinkle with half of cookies. 
  16. Repeat layering as before. 

  17. Sprinkle remaining cookies. 

  18. Finish with layer of cream cheese mixture. 

  19. Bang cake pan against worktop 3-4 times. Cover and refrigerate till filling is set, about 8 hours. Keep chilled till serving time.

To serve

  1. Remove cake from pan. 

  2. Discard plastic lining. 
  3. Transfer cake to cake board. 
  4. Decorate with cutouts. 

  5. Serve and enjoy!

All ingredients, utensils and tools should be at room temperature unless otherwise stated.

Recipe here: kitchentigress.blogspot.com