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Oreo Base, Oreo Cheesecake Filling, Oreo Decoration.. Oreo Heaven!

I have had an insane amount of requests for this recipe – even though there are so many already!! – so I hope it doesn’t disappoint!

Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world. I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the Cream Cheese & the rest of it makes it such a DELICIOUS treat!

I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat! My boyfriend has an obsession with cheesecake as well, so I know why we match each other so well…

I prefer No-Bake Cheesecakes so much more than Baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now! The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time! The rules are – don’t whip too fast, and don’t be too scared – then you’ll be fine and you will want to make them again and again!

Recipe Updated September 2017 – I use Classic and Brownie Batter Oreos in mine, but you can use any flavour you like!

No-Bake Oreo Cheesecake!

Oreo Base, Oreo Cheesecake Filling, Oreo Decoration.. Oreo Heaven!
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Category: Dessert
Type: Cheesecake
Keyword: Oreo
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 12 Slices
Author: Jane's Patisserie

Ingredients

Cheesecake Base

  • 300 g Oreos
  • 100 g Unsalted Butter (melted)

Cheesecake Filling

  • 750 g Full Fat Cream Cheese/Mascarpone
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
  • 300 g Oreos, crushed (Keep 12 whole for decoration)

Decoration

  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 12 Oreos + Oreo Crumb

Instructions

For the Base

  • Blitz the Oreos in a food processor until they’re a fine crumb. I don’t remove the creme filling as I like it to bind the biscuits together!
  • Mix the biscuits in with the melted butter and press down into the bottom of an 8″/20cm Deep Springform Tin and refrigerate whilst you make the filling!

For the Cheesecake Filling

  • Using an electric stand mixer cream together the Cream Cheese, Icing Sugar, and Vanilla until smooth. Add the Double Cream and whisk the two mixes together.
  • I use my KitchenAid as it whisks the mixture to the perfect texture. It shouldn’t take too long to whisk, but I set mine to a medium/high setting and whisk it till it holds itself (like meringue does!)
  • Be careful not to over whisk though – there is always a limit to a mix, it might curdle – so keep an eye on it, you will know when its ready (took my mix 2 minutes!) 
  • When whisked – fold through the finely crushed Oreos and spread on top of the biscuit base! Make sure to keep 12 of the Oreos whole for the decoration, and a spoonful or two of the crumbs.
  • Set the Cheesecake in the fridge for 5-6 hours, or preferably over night!

For the Decoration

  • Once set, remove the cheesecake from the tin. Whip together the double cream and icing sugar and pipe onto the cheesecake using a disposable piping bag, and a 2D Closed Star Piping Tip
  • Then, decorate with the whole Oreos, and some oreo crumbs! Enjoy!

Notes

  • If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!
  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • Like I said in the Method, I use one mixer to make my cheesecake filling – but I use a stand mixer. If using an electric hand-held whisk then try not to use too high a setting as this might cause it to over whip and go all icky! So take your time, it will be smooth and hold itself when the mix is ready!
  • Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!
  • This recipe will last 3 days, covered, in the fridge!

ENJOY!

Find my other Oreo Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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139 Comments

  1. Veronica on September 18, 2021 at 10:28 am

    Hi Jane! Could I add chopped up oreo chunks to the cheesecake filling as well as crushed oreos, or will it not set properly? If it’s okay to do, approximately how much should I add? Thanks!

  2. Emily on September 4, 2021 at 5:21 pm

    5 stars
    I love this recipe and so do my family! However I’ve made a few cheesecakes in the last week and every one when I go to open it’s splitting where the springform tin opens, have you any advice to try and prevent this ? X

    • Jane's Patisserie on September 22, 2021 at 4:29 pm

      Hiya! To prevent this, you can try lining the tin. Hope this helps! Team Jane x



  3. Samantha on August 22, 2021 at 7:20 pm

    First time making any form of cheesecake and it came out fine was a little runny but holding firm then as soon as I decorated it the whole thing just collapsed! 🙈

    This was so unfortunate as it was for my daughters birthday and I decorated it just before presenting it too her with her happy birthday song 😅

    But the taste was absolutely divine and hubby went in for seconds, so what I done is managed to get the spring form ring back around the edges took out the Oreos and stuck it in the freezer for cheesecake ice cream tomorrow 🤣 I just hope this won’t ruin it and I hope the cream will be OK.

    But I do highly recommend this beautiful cheesecake to anyone and I will certainly be making this again.

  4. Emily Silk on July 4, 2021 at 3:28 pm

    Hi jane, second time Ive made this cheesecake. First time no issues at all, second time the filling came out a bit mousse like? Didn’t over whip it either! Any ideas?

    • Jane's Patisserie on July 7, 2021 at 9:54 am

      It can be a number of things – temperature of ingredients, temperature of the room, brand of ingredients etc!



  5. Dakshee on June 5, 2021 at 3:48 am

    5 stars
    Hi Jane! Do we need to be careful about the temperatures of the ingredients? Would you recommend that the cream cheese and double cream for the main filling be at room temperature?

    • Jane's Patisserie on June 10, 2021 at 10:47 am

      Hey, not for this one no I never bother xx



    • Davina Devsi on August 27, 2021 at 10:24 am

      Hi Jane I made this and it came out wonderful! However the only issue I had was that I couldn’t get it out of the tin as the base was stuck down. Any suggestions on how to remove it from the tin without breaking it?

      Thanks!



  6. Alison on April 30, 2021 at 9:16 am

    Hi this is a fab recipe. Do you line or grease the base of the tin.. I have a non stick tin but struggling to remove the base

    • Jane's Patisserie on May 6, 2021 at 1:52 pm

      Hello, Thank you very much, I never personally do it but you can if you want!xx



    • Lizzie on May 18, 2021 at 3:32 pm

      5 stars
      Hi – Would it be ok to leave out the vanilla extract?



    • Jane's Patisserie on May 19, 2021 at 1:56 pm

      Hello, you can do it just changes the flavour slightly xx



  7. Marisa on March 23, 2021 at 7:41 am

    Hi Jane, can l whip the cream prior and add to mixture and then fold through Oreos. I feel l may over whip the cream. Thankyou, looks delish

  8. Chloe on February 4, 2021 at 8:25 pm

    Hi Jane – or others!

    I’m making this on a smaller scale in a 6inch tin (8″ / 6″ = 0.75) so would the recipe work if I based it on 0.75x the quantity?

  9. kerry on January 9, 2021 at 7:16 am

    Hi Jane
    I’m hoping to re create this recipe but with the white chocolate covered oreos. Do you have any suggestions or tips on anything that might need changing for this?
    Many thanks Laura

    • Jane's Patisserie on January 10, 2021 at 2:10 pm

      Theoretically it would work in the same way, but if you used them for the base it may need even less butter but its hard to know.



  10. Hannah on December 7, 2020 at 9:09 pm

    5 stars
    I wasnt sold on this but my son asked for it for his birthday so obviously it had to be done! Well I’m so glad I did it was like cookies and cream it was so rich and creamy and just heavenly!! Even my sister in law who doesn’t like oreos loved it.

  11. Zak on August 14, 2020 at 12:27 am

    Hi Jane, I dont own a stand mixer and do everything with a hand whisk. Is there a particular order I should whip the double cream and cream cheese?

    Thank youn

    • Jane's Patisserie on August 14, 2020 at 9:20 am

      I would whip the cream separately, and whip the cream cheese/sugar/vanilla separately, and fold everything together with the crushed oreos xx



  12. Hafsa on August 12, 2020 at 2:36 am

    5 stars
    Hey Jane, just wanted to ask would I use this recipe once or twice for 6 9oz cheesecake tubs x

  13. Jenna on August 3, 2020 at 11:31 am

    Hi Jane
    I’m doing 2 cheesecakes at same time my 8” is for my lemon one and the other tin for this is 26cm spring tin how much should I increase by please ? Xxx

    • Jane's Patisserie on August 3, 2020 at 12:10 pm

      For a 10″ tin it is roughly 1.6x the recipe, so use at least one half more of the mix! x



  14. Sumaiya on July 4, 2020 at 6:18 pm

    5 stars
    I used to make my cheesecake mix with a regular mixer but then I started to use my stand mixer. But I find using my stand mixer makes my cheesecake too runny. Any ideas why?

    • Jane's Patisserie on July 4, 2020 at 6:57 pm

      All mixers mix differently – speed levels are different, whisk shapes are different – so it just means you are over doing it!



  15. Markéta on June 17, 2020 at 7:49 pm

    Hi Jane! Thank you for the recipe! I am from the Czech Republic and I love your website! I tried to make this cheesecake today but the decoration with double cream was not good. How can I make good whiped double cream? I made butter from it 😬

    • Jane's Patisserie on June 18, 2020 at 7:33 pm

      That means you’ve over whipped the cream. You just need to whip it quite a bit less!



  16. Hello on June 13, 2020 at 10:27 pm

    Could you do half of two cheesecake recipes in the same tin? Like half and half?

    • Jane's Patisserie on June 14, 2020 at 5:04 pm

      I don’t see why not! You could use a divider whilst you put the mixes in, and then take it out for it to set!



  17. Mimi on June 13, 2020 at 8:27 pm

    Quick question, could I add white chocolate to the filling. If so how much? Can’t wait to try this

    • Jane's Patisserie on June 15, 2020 at 10:02 am

      Hey! I don’t see why not – I would say about 200g or so!



  18. Steph on June 10, 2020 at 12:00 pm

    5 stars
    Hi, I’m making this for a friend tomorrow and then delivering it to them, they live around 30 minutes away. Will the cheesecake be ok out of the fridge for that long whilst it’s being delivered? Many thanks, love your recipes! X

    • Jane's Patisserie on June 10, 2020 at 4:20 pm

      Hey! So as long as the car is very cold, it should be fine! Make sure your friends put it back in the fridge for a bit once you’ve got there! If you have any freezer blocks use those! x



  19. Caroline on June 2, 2020 at 2:36 pm

    Hello I love making your cheesecakes always go down so well, I’m just wondering if they can be frozen to if we don’t eat all in The 3 days ? Xx

    • Jane's Patisserie on June 2, 2020 at 7:01 pm

      Hey!! Yes you can freeze them – or you can half a recipe to fit a 6″ tin if you want a smaller one! X



    • Ruby on June 22, 2020 at 4:05 pm

      Hi what would the measurements be for a 20 cm tin x



    • Jane's Patisserie on June 22, 2020 at 9:07 pm

      This is a 20cm tin recipe!



  20. Hayley on May 24, 2020 at 3:52 pm

    5 stars
    I am new to baking and this was the first cheesecake i’ve ever made. It was delicious! Recipes are so easy to follow. Already planning my next bake… think i’ll be going for the basic chocolate cake. Keep it simple lol.

  21. Rachel on May 14, 2020 at 5:12 pm

    Could you use stork for the Oreo base instead of butter?

  22. Husna Begum on May 8, 2020 at 4:02 pm

    Hi Jane, do tpubremove the filling for the crushed oreos that go in the filling?

  23. jennie on May 6, 2020 at 4:06 pm

    can’t wait to try this out 🙂 just wondering though, will the cheesecake melt if left out? How long can i leave it out for after cutting a piece?

    • Jane's Patisserie on May 6, 2020 at 5:07 pm

      Cheesecake should be stored in the fridge, not at room temperature.



  24. Tracey on May 3, 2020 at 8:35 pm

    5 stars
    It is so easy to follow this recipe. My cheesecake turned out perfect 😍

  25. Sophie on May 3, 2020 at 7:54 pm

    5 stars
    Amazing, delicious ! Will make again.

  26. Emma Hunt on May 3, 2020 at 1:02 pm

    Hi jane, i love your cheesecakes, and recently been making gluten free versions which frim the advice you gave me worked well with the base in my last one 😁 but do you think gluten free oreos would work just as well in this as theyre mixed into the filling not inly the base?

    • Jane's Patisserie on May 3, 2020 at 5:38 pm

      Ahh yay! I’m so glad! I’m sure they would work in the exact same way as regular Oreos – and it would taste lovely!



  27. Victoria Godley on April 26, 2020 at 12:42 pm

    I want to make a small one. About a 4 inch tin. Will halfing the ingredients be the correct amount needed? Thanks

    • Jane's Patisserie on April 26, 2020 at 3:13 pm

      Half is about a 6″ tin – as it’s based on volume, not the diameter! For a 4″ tin, you will want about 1/3 of the recipe.



  28. Jane morrison on April 12, 2020 at 3:59 pm

    5 stars
    Wow family and I loved this recipe! Looking through your site for the next one to try!

  29. Zara on April 11, 2020 at 1:42 pm

    5 stars
    Hi Jane! This looks lovely and I really want to make it but can I make it in a 6 inch tin? If so how much do I need to adjust the recipe by? Thanks 😊

    • Jane's Patisserie on April 11, 2020 at 1:47 pm

      A 6″ tin uses about 2/3 of the ingredients! x



  30. […] Oreo cheese cake yang menggoda via Janespatisserie.com […]

  31. Ruth on December 28, 2019 at 7:58 pm

    4 stars
    Have just made the oreo no bake cheesecake and it’s currently in the fridge setting. Filling tastes delicious (well you need to try some before you serve your guests for quality control!). Only concern is there’s a huge amount of filling compared to base…I followed the recipe quantities exactly and used a 20cm tin but feel the biscuit base is too thin for the depth of filling. I’m sure it will taste wonderful but next time might only use 3/4 filling.

    • Jane's Patisserie on December 28, 2019 at 8:20 pm

      Oh that’s a shame, I would say it’s personal taste though – I use the same ratio for all cheesecakes. Some people complain the biscuit is too thick..!



    • AD on June 2, 2020 at 2:53 am

      Hi Jane,
      Amazing recipe! Cannot wait to try! Would it still be ok if I were to double the ingredients for the biscuit base in order for it to be a little thicker?
      Thank you in advance.



    • Jane's Patisserie on June 2, 2020 at 11:36 am

      Hey! Oh yes for sure – I love a thick biscuit base!



  32. Aimee on July 17, 2019 at 11:20 am

    Hi there! I always make your Kinder Bueno cheesecake for special occasions however my tin is 12x20cm and I found that the base is thin? How should I adjust the recipe? X

    • Jane's Patisserie on July 17, 2019 at 11:47 am

      Hey! I always make my cheesecakes in 20cm round tins and the base is reasonably thick, so I can’t imagine your base could be that thin as 12x20cm would be smaller in volume that the 20cm round tin I recommend using?



  33. Aiza on June 1, 2019 at 9:01 pm

    Hi I wanted to ask would it still be ok if i made it in a 10 or 9 inch spring for tin instead

    • Jane's Patisserie on June 2, 2019 at 9:12 am

      For a 9″ you need to use 1.3x the recipe, and for a 10″ you need to use 1.6x!



  34. Ella on January 23, 2019 at 10:43 pm

    5 stars
    First ever cheesecake! It was defitinely a huge hit in our house 😊 really enjoyed making it and found the level of detail in the instructions were great. would really recommend giving it a go! I have learnt one lesson in cheesecake making though… always make sure the mix reaches the bottom of the pan – sounds simple enough but I found I had a few huge air pockets … oh well on to the next cheesecake 😂

    • Jane's Patisserie on January 24, 2019 at 9:19 am

      I’m so glad you liked it! Yes, I tend to mush it into the sides as I put it in the pan to try and prevent these, but often I forget haha!



  35. Rebecca on December 5, 2018 at 8:16 pm

    Hey, I’d like to make this for my husband (he loves Oreos!) but I don’t have a food processor – can I bash the biscuits up with a rolling pin or do you think this might be more difficult than with Digestives in a normal cheesecake? Thanks!

    • Jane's Patisserie on December 6, 2018 at 9:43 am

      I’m sure you can, it might just take a while!!



  36. Kathy on November 13, 2018 at 2:56 pm

    Hi Jane, I have made a few of your cheesecake recipes all with success. The ones I have made have all had melted chocolate in them which I think helps to set them. I would like to make the oreo one but as it doesn’t have melted chocolate in it I am worried it won’t set. Will it still set or can I add chocolate anyway.

    • Jane's Patisserie on November 13, 2018 at 7:28 pm

      It’ll be fine without, they don’t always need chocolate. If you add in any to this one, it’ll cover the Oreo taste.



  37. Danielle Slater on September 18, 2018 at 2:02 pm

    Just wondering I am wanting to make this but in a 10″ size.
    Do you know what the rough quantities would be for this
    Many thanks

    • Jane's Patisserie on September 19, 2018 at 9:28 am

      For a 10″ tin, you need to increase the quantities by about half to two thirds more if its a deep tin x



  38. Sarah on July 14, 2018 at 10:18 pm

    Would you recommend using mascarpone or philadelphia cheese for this recipe? Can you do two thirds mascarpone and a third philadelphia so it’s not TOO sweet? Or would you recommend sticking with one? Thanks!

    • Jane's Patisserie on July 15, 2018 at 10:02 am

      As long as both are the full fat, and you use the same weight total, you can use whatever combination you like! x



  39. Penny on June 18, 2018 at 12:22 am

    Do you have to let the cream cheese soften first?

  40. Lizzy on April 26, 2018 at 7:57 pm

    Hi just wondering is d base really heavy?
    Thanks

    • Jane's Patisserie on April 27, 2018 at 9:56 am

      I don’t find it heavy, but I do like my biscuit bases quite thick.



    • Lizzy on April 29, 2018 at 12:20 pm

      Thanks x



    • Jasmine on May 9, 2020 at 4:49 pm

      5 stars
      this is the second recipe for no bake cheesecake I’ve tried from you! Honestly I’ve never tasted anything better. The instructions are so clear and easy to follow, I can’t recommend this enough! And this is coming from someone who cannot bake at all



  41. Amy on April 11, 2018 at 1:00 pm

    Hi, I am wanting to make this with my cooking club at school. Is there anyway it needs to be adapted to make 10 individual cheesecakes or would you use same recipe?

    • Jane's Patisserie on April 11, 2018 at 10:15 pm

      You could just use the same recipe, but I would imagine it would easily make 12 mini ones x



  42. Paula on April 3, 2018 at 3:48 pm

    Hi Jane, Sorry if it’s inappropriate to ask here, but I’m just curious – how much would you charge for a cake like this? Thanks!

    • Jane's Patisserie on April 3, 2018 at 3:50 pm

      Hiya – I’m afraid I can’t answer. Its down to so many factors that its impossible to give an answer. x



  43. Lala on March 9, 2018 at 11:17 pm

    I accidently only used one packet of OREOs for the base and have only just realised once I put it in the fridge. Will it still be okay?

    • Jane's Patisserie on March 10, 2018 at 9:44 am

      How did it turn out? I imagine it might have been a little soggy but im not sure?



  44. Christal Johnson on November 18, 2017 at 7:48 am

    My filling does not have peaks like meringue its more like a think cake mix or pancake batter smooth texture will it still set?

    • Kate on January 26, 2018 at 9:44 am

      Eh just wondering if when ur putting the double cream in do u have to whip it first??



    • Jane's Patisserie on January 31, 2018 at 9:51 am

      I don’t personally, but you can if you wish. In all of my cheesecakes I add it in liquid.



  45. Jade Lovell on October 24, 2017 at 1:48 pm

    Hi, I’ve just made this cheese cake but only after I put it in the fridge I realised I hadn’t used my other pot of soft cheese so it’s missing 150g! Will it still set? And I also didn’t add the Oreo crumbs to the filling but that was choice I just didn’t want them in.

    • Jane's Patisserie on October 24, 2017 at 1:55 pm

      I believe it should still set fine – it might be slightly softer however.



  46. Heather Allen on October 18, 2017 at 9:45 pm

    I have made many of your cheesecakes before all which are very tasty, just woundering why this Oreo one has a much higher quantity of cream cheese than all the others ?

    Thanks
    Heather

    • Jane's Patisserie on October 18, 2017 at 9:46 pm

      Because otherwise it’s very thin. The others have melted chocolate or chunks of something inside which bulks it up. Any without any of that I use more cream cheese.



  47. Ruby on October 9, 2017 at 7:49 pm

    Hi ive made the cheesecake twice it taste perfect only thing is Everytime i try to slice it i cant seem to cut the base together as its far too hard any suggestions why?

    • Jane's Patisserie on October 9, 2017 at 7:52 pm

      I’m not sure really – try decreasing your butter to only 100g next time and see how it goes.



    • Ruby on October 9, 2017 at 8:25 pm

      Ok will do! Also how do you move the cheesecake to a plate or any other flat dish sorry im complete amateur i dont really bake but your recipes are so good and make it sound so easy!



    • Jane's Patisserie on October 9, 2017 at 8:36 pm

      I lift it off the base with a thin metal spatula, and move it.



  48. Emma on October 2, 2017 at 7:05 pm

    Hi Jane,

    How long does this take to set, and is it best in the fridge or freezer? Also, when you say “2x 154g Pack Oreos, Crushed (Keep 12 Oreos for decoration)”, does this mean 2 packs for the filling and another 12 for the decoration?

    Can’t wait to try this 🙂

    Thanks!

    • Jane's Patisserie on October 3, 2017 at 8:31 am

      100% set in the fridge for at least 5-6 hours, but preferably over night. And No, it means two packets in total with 12 of them taken out for the decoration on top.



  49. shini on August 30, 2017 at 9:51 am

    what is a double cream ?

  50. Charmaine on August 13, 2017 at 12:01 pm

    I am not a fan of cheese cake or cheese in general but I made this for my husband & daughter. I had a cheeky lick of the spoon while mixing to test it & because it was good I tried a slice once set. Oh wow! It was divine ? This could be a potentially dangerous discovery. Thank you for supplying the recipe, it’s so quick & easy & now we have a delicious dessert for the next couple of days.

  51. Holly Dunnage on July 4, 2017 at 8:10 pm

    Hi this looks amazing ! Around how long does this cheesecake take to make ?

    • Jane's Patisserie on July 4, 2017 at 8:56 pm

      Making 10 minutes, Setting -12 hours.



    • Yasmin on November 1, 2020 at 7:44 am

      Do you blitz the Oreos for the filling in the same way as you do for the base? Thanks x



    • Jane's Patisserie on November 1, 2020 at 8:59 am

      Yes!



  52. Kirsty on February 8, 2017 at 6:55 am

    Hi could I substitute double cream for whipped cream, when making this ? ?

    • Jane's Patisserie on February 8, 2017 at 7:34 am

      Do you mean whipping cream or already whipped cream? If you’re from the UK I would still recommend double cream because the fat content is the highest, if from America then heavy cream. Already whipped cream will not work!



  53. Marcus on November 5, 2015 at 4:50 am

    Hello!

    I see you did not use any gelatine in your recipe. The cheesecake can actually set without it? ?

    I find that no bake cheesecake dont travel well in slices. One time i gave some away to friends at work, the slices reached her home flatten. Not sure cos if it’s the summer? have you had any experience before?

    • Jane's Patisserie on November 5, 2015 at 12:04 pm

      If you make it correctly, you don’t need gelatine – therefore vegetarians can still eat it! And why would it need to travel in slices? keeping it whole prevents your problem!



    • Marcus on November 6, 2015 at 1:21 pm

      Nothing against vegetarians, i was just curious because i have seen most recipes call for them.
      Unm…Because i tend to share with a few friends who dont know each other so cutting them into slices would be a more feasible way, no?

      Sorry maybe my questions sounded silly or something .



    • Jane's Patisserie on November 6, 2015 at 7:03 pm

      weirdly enough I’ve only ever seen one recipe that uses gelatine – I never have! 🙂 I’ve just never had a problem with it slipping and sliding in slices anyway 🙂



  54. Lynz Real Cooking on July 28, 2015 at 6:18 am

    I have never seen this type of cheesecake looks terrific!

  55. Gina on July 28, 2015 at 4:35 am

    Hey, do u use salted or unsalted butter?

    • Jane's Patisserie on July 28, 2015 at 1:39 pm

      It’s entirely up to you but I tend to use unsalted 🙂



    • Gina on July 29, 2015 at 1:54 pm

      Making it tomorrow, very excited to see how it all plays out 🙂



  56. thecynicalromantic85 on July 22, 2015 at 4:18 am

    This looks super yummy. I have a baking question. Which makes a cake super moist whole milk or buttermilk? Thank you so much and I can’t wait for the next post 🙂

    • Jane's Patisserie on July 22, 2015 at 9:59 am

      Hi! It depends on what cake you’re baking really but in most of my recipes I use whole milk 🙂 and thank you! x



    • thecynicalromantic85 on July 26, 2015 at 11:45 pm

      Thank you for replying. I was think about making red velvet cupcakes. Thank you again!



    • Jane's Patisserie on July 27, 2015 at 10:08 am

      Ohh okay, well I shall be baking some of those soon so wait and see my findings! 🙂



    • thecynicalromantic85 on July 27, 2015 at 12:38 pm

      Awesome 🙂 I can’t wait to hear the results. Have a great day!



    • Jane's Patisserie on July 27, 2015 at 2:50 pm

      Thank you! 🙂 you too!



  57. Tanushree Ghosh on July 15, 2015 at 1:31 pm

    WOW!!! Just wow! I’m loving all your recipes but this one is definitely my favorite 🙂

    • Jane's Patisserie on July 15, 2015 at 5:44 pm

      Hehe thank you! Its definitely a favourite of mine too!



  58. Laís @thediabeticviking on July 15, 2015 at 1:28 pm

    simply decadent!

  59. sara00aa on July 15, 2015 at 3:32 am

    Making this on weekend is a must! Thanks for the recipe!

    • Jane's Patisserie on July 15, 2015 at 10:52 am

      Ohhh yay! Please do! And its okay 🙂



  60. abbiosbiston on July 14, 2015 at 5:34 pm

    OMG that looks ridiculously good!!!

  61. giraffestyle on July 14, 2015 at 4:26 pm

    Looks so delish!

  62. rabbitandroo on July 14, 2015 at 1:18 pm

    Reblogged this on Rabbit & Roo and commented:
    Can’t wait to try this out in the summer holidays yum yum
    !

  63. rabbitandroo on July 14, 2015 at 1:17 pm

    This looks like a no-brainer for something the kids would love to eat and help to make! ?

    • Jane's Patisserie on July 14, 2015 at 2:11 pm

      Ooooh they would definitely love it! And thank you for re-blogging 🙂



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