I made this No Bake Oreo Cheesecake recipe without much of a plan really, to take to a friend’s party.
It appeared in my Instagram Stories that day and SO many people asked for the recipe. I selflessly made it again to photograph it for you (and eat it – it’s a hard job!).
This recipe is based on this really simple No Bake Cheesecake recipe of mine (which has proved very popular – 2 million views and counting!)
Hope you like this Oreo Cheesecake recipe, it’s a real show stopper to impress a crowd with. But sshhh, don’t tell anyone – it’s actually really easy to make.
HOW DO YOU MAKE AN OREO CHEESECAKE?
Make a simple biscuit base with crushed Oreos and then top with deliciously light and creamy filling. Whipped double cream, icing sugar and cream cheese with more crushed Oreos.
HOW DO YOU MAKE AN OREO CRUST?
A buttery Oreo crust is made with crushed up Oreo cookies mixed with melted butter.
I like to crush my Oreos in a food processor as it’s so quick and saves lots of mess. If you don’t have one, just pop them into a strong plastic bag and bash well with a rolling pin.
HOW LONG DO YOU NEED TO CHILL A NO BAKE OREO CHEESECAKE FOR?
A No Bake Cheesecake needs to be chilled in the fridge for at least 4 hours, or ideally overnight.
If you’re in a push you can pop it into the freezer for 2 hours, and then allow 20 – 30 minutes to come to room temperature before serving. This is fine, but the consistency is a little less predictable than when chilled slowly.
WHAT IS THE BEST TIN TO USE TO MAKE A NO BAKE OREO CHEESECAKE IN?
This recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow.)
You can use smaller or larger tin or a different shape, but your cheesecake will obviously be taller or shorter.
I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
HOW MANY CALORIES ARE IN A SLICE OF NO BAKE OREO CHEESECAKE?
There are about 600 calories in this No Bake Oreo Cheesecake per slice.
Obviously not health food, but I like to think that homemade treats, without mountains of chemicals, enjoyed in moderation as an occasional treat, are better than mass produced desserts.
IS NO BAKE OREO CHEESECAKE VEGETARIAN?
Yes! This recipe for No Bake Oreo Cheesecake does not use gelatine to set it, just firmly whipped double cream and plenty of chilling in the fridge time, meaning that it is suitable for vegetarians.
TIPS FOR MAKING THIS NO BAKE OREO CHEESECAKE RECIPE:
- The consistency of this no bake cheesecake should be sliceable but not solid. Something like room temperature butter, it will give a little quiver if you wobble it gently.
- When whipping the double cream, be sure to watch it very carefully. It should be just forming soft floppy peaks, but still hold it’s shape. Too runny and the no bake cheesecake will be sloppy, too stiff and it will be too dense.
- This recipe uses plenty of lemon juice to balance out the sweetness of the Oreo cookies. Please add a little at first and test the mixture and adjust to your own taste.
- An angled palette knife is a really inexpensive piece of kit but it makes SUCH a difference when smoothing things like this out! You can buy them on Amazon here: Angled Palette Knife
- Do sift the icing sugar, it will give a much smoother texture to the cheesecake. Don’t ignore this as I normally do!
- I would stick to Philadelphia cream cheese for this (and full fat) it seems more stable than supermarket own brands.
- Warm a sharp, thin knife under a hot tap and then dry it. Use this to run around the outside of the no bake cheesecake, inside the tin, before removing. Remove the knife and wipe it as you work your way around the cake.
- The recipe is for a 7″ tin which is also DEEP (not a standard sandwich cake tin, it will overflow! See the link below for the type of tin I use). You can use smaller or larger but your cheesecake will obviously be taller or shorter. I would DEFINITELY recommend this tin though as it is a great size and very easy to use.
- Oreo Cheesecake too runny and won’t set? It’s probably because your cream wasn’t whipped quite enough. No problem, pop it into the freezer for a few hours before serving.