*This post may contain affiliate links. Please see my disclosure for more details!*
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!
- 300 g Oreos
- 100 g Unsalted Butter (melted)
- 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)
- 150 ml Double Cream
- 2 tbsp Icing Sugar
- 12 Oreos + Oreo Crumb
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!
- 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!
Find my other Oreo Recipes on my Recipes Page!
© 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.