YUM! Look at this Oreo yummyness!
This no-bake cheesecake was so soft and tasty - but not at all too sweet! So if you are looking for a creamy no-bake cheese cake that is not overly sugary this one is tfor you!!
Check out the recipe below!
PRO TIP!
You can also use gelatin sheets (or gelatin leaves, they are the same) for this recipe. As the size of gelatin sheets vary in every country, aim for the same weight as with powder. So if you have a packet of 10 gelatin sheets, and the net weight of the pack is 17g, each sheet is 1.7g. In that case, you can use 4 sheets (which would be 6.8g in weight).
If you choose to use gelatin sheets, soak them in water (use so much water that the gelatin sheets are totally covered) on a plate with raised edges. Soaking will take 5-10 minutes so you can whip the cream and mix the cream cheese meanwhile. Once the gelatin has absorbed some water and turned soft, take it our of water bath with your hands and put into a small sauce pan to heat it up or a bowl for heating in the microwave. You wont need the residue water that the gelatin has been sitting in so you can throw that out. Once your gelatin has melted into a liquid, you can add it into the mousse.
For this recipe you will need:
A ⌀18cm spring form cake pan
A rolling pin
A small zip lock bag
A medium sized and small bowl
A silicone spatula
Acetate wrap or parchment paper
An electric hand mixer or stand mixer
-----------------------------------------------------------------------------------
Oreo No-Bake Cheesecake
⌀18cm spring form pan
Brownie base
65 g flour
20 g cocoa powder
1/2 tsp baking powder
60 g melted butter
1 egg
100 g sugar
1/4 tsp salt
1 tsp vanilla extract
Sift the flour, cocoa powder and baking powder into a medium sized mixing bowl.
Add the rest of the ingredients and mix everything together with a spatula. The ready dough is thick.
Press the dough into a greased spring form pan with a spoon. Bake at 175°C for 30 minutes. Keep an eye on the brownie as baking times vary on the used oven.
Let the brownie cool down completely.
Oreo filling
6.8 g gelatin powder (check pro tips for info on gelatin sheets)
20 g water
500 g cream
60 g icing sugar
200 g unflavored cream cheese
14 oreo cookies
Mix the gelatin and water together with a spoon and let bloom.
Separate the filling from the Oreo cookies. Place the cookies in a small bag and crush them with a rolling pin into a semi-fine crumble. Set the crumble aside to wait.
Mix the Oreo cookie filling with the cream cheese in a small bowl. Don't worry if there are some crumbles left, we will mix the Oreo cookies into the cheese mousse later too.
Whip the cream with an electric mixer in a separate medium sized bowl until soft whipped cream texture (check the picture below). Add the cream cheese mixture into the cream and mix quickly together with the electric beater. Then add the cookie crumbs and sift in the icing sugar into the bowl with the cream. Mix with a silicone spatula. Finally, heat up the bloomed gelatin in the microwave until it is runny. Pour the gelatin into the cream mixture and mix quickly with a spatula until everything is well combined.
Once the brownie has completely cooled down, open the spring form so that you can slide an acetate wrap or parchment paper in between of the cake and the spring form pan. You can also use a cake ring for this. This will help the mousse having a clean edge. Close the spring form pan.
Add the Oreo cheese cake filling. Level the surface with a spoon or an off-set spatula and put into the fridge to set for a minimum of 3-4 hours, preferably over night.
Once the cake has set, open the spring form pan and carefully peel off the acetate wrap or parchment paper.
Decorate and serve ❤️
Let me know what you thought of the recipe, easiest way to contact me is always through my instagram (click here!).
