No-Bake Oreo Cheesecake
The ultimate no-bake dessert for Oreo lovers! A summer dessert that takes minimal effort but still tastes so deliciously good. A crunchy, buttery Oreo base, a creamy Oreo cheesecake filling loaded with Oreo chunks.
Ingredients
Cream Cheese Filling
- 400 ml Double Cream
- 400 g Cream Cheese
- 100 g Sugar Icing
- 1 tsp Vanilla Extract
- 10 Oreos
Instructions
- In a food processor process 18 Oreos until fine crumbs are formed
- Add the crumbs to a bowl and remove 2 tablespoons for decoration
- Add the melted butter and stir until the crumbs are combined
- Add the mixture to an 8-inch springform cake pan and use a spatula or the back of a spoon to form an even base ensuring that you push the crumbs right to the edge of the pan
- Leave to set in fridge whilst the frosting is being made
- In a bowl add the double cream and whisk until soft peaks are formed
- Add the cream cheese, icing sugar and vanilla extract then whisk until all ingredients are incorporated ensuring that you do not over whisk
- Chop up the remaining Oreos into fine pieces and add into the mixture and fold gently until the Oreos are evenly distributed
- Add the mixture onto the set biscuit base and use a spatula to create an even top
- Sift on the remaining crumbs on to the top for decoration – if you would like to add whipped cream then prepare the whipped cream just before serving and add onto the cheesecake then
- Leave to refrigerate for at least 4 hours, preferably overnight
- When set remove from fridge and enjoy!
Video
Notes
Nutritional facts:
The provision of nutritional information is done merely as a courtesy and should not be taken as a guarantee.
Nutrition
Calories: 635kcalCarbohydrates: 47gProtein: 7gFat: 48gSaturated Fat: 27gTrans Fat: 0.2gCholesterol: 121mgSodium: 374mgPotassium: 215mgFibre: 1gSugar: 33gVitamin A: 1568IUVitamin C: 0.3mgVitamin D: 1µgCalcium: 92mgIron: 5mg
Tried this recipe?Mention @CookwithNabeela or tag #CookwithNabeela!