Everybody knows them – Oreo cookies have made it around the world and are quite popular everywhere, I think. The ones that love to nibble on the little black cookies might also like something else made with those cookies – a delicious No-Bake Oreo Cheesecake. Sounds good, right? For me, it sounds awesome ;)
I’m a big fan of cheesecakes, especially when they are easy to make. No-bake cheesecakes fall into that category. The only disadvantage those no-bake cakes might have is the time they take to be ready to enjoy. Don’t get me wrong – the preparation is easy and normally done in a few minutes. It’s the time they need to cool down in the fridge that takes ages (well… a few hours, but sometimes it feels like a lifetime) ;P
The wait time cannot be shortened, unfortunately. The ingredients you use for such a cheesecake need to get to know each other and become friends in order to turn into a delicious delight. Some would say the cake just needs to firm up, but that sounds boring, right? ;P If you were to skip the »ingredients get together« or cooling, you would have a cake that possibly falls apart in minutes, as soon as you remove it from the tin. Nobody wants that. A cheesecake like this should end up on a serving plate in one piece and not be served liquid in small bowls ;)
Speaking of firm, soft, waiting, etc. – if you make this cake in summer and want to serve it on a warm/hot day, you should be careful. Cakes like this one here really need to cool thoroughly and should also be served only when cold. This is the only way it will keep its shape. If the cake is left in a warm environment for longer, it will soften and eventually fall apart/turn into mush. You can counteract this a little by using more cream stiffener for the cheesecake cream, but it’s better to just put it back in the fridge when everyone got their slice ;P
There’s one more adjustment to the recipe that some might want to consider: that’s the amount of confectioners’ sugar added. We don’t like it too sweet here, so only 2 tablespoons of confectioners’ sugar ended up in the cheesecake cream. TBH, this may not be enough for people with a sweet tooth. Depending on the cream cheese you use the filling can sometimes be a bit more acidic, so adding a little more sugar to the mix can make perfect sense.
I used mini Oreos for the decoration. These are a little harder to find sometimes. I had to go to several supermarkets to find them, because I really wanted to use them for this cake ;P You can use regular Oreos instead if you can’t find the smaller ones. Just chop the bigger ones or cut them in half for the decoration. That also looks nice at the end.
The best example of this type of decoration is another Oreo Cheesecake I made some time ago. I can recommend that one as well. It’s a bit sweeter because there is more sugar added and there is also some white chocolate involved ;P If you like your Oreo treats with more chocolate, you could try my Oreo Brownie Chocolates… also very delicious!
INGREDIENTS / ZUTATEN
For the base:
7 oz. (200g) Oreos, crushed
1 oz. (30g) melted butter
For the cheesecake filling:
21 oz. (600g) cream cheese
1 tsp. vanilla extract
14 oz. (400g) heavy cream (cold)
2 tbsp. confectioners’ sugar
2 tsp. cream stiffener
5.6 oz. (160g) Oreos, coarsely chopped
For the decoration:
some whipped cream
some Mini Oreos and/or chopped Oreos
Für den Boden:
200g Oreos, zerbröselt
30g Butter, geschmolzen
Für die Cheesecake Füllung:
600g Frischkäse
1 TL Vanille Extrakt
400g Schlagsahne (kalt)
2 EL Puderzucker
2 TL Sahnesteif
160g Oreos, grob gehackt
Für die Dekoration:
etwas aufgeschlagene Sahne
einige Mini Oreos und/oder gehackte Oreos
DIRECTIONS / ZUBEREITUNG
1. For the base crush the Oreos with a rolling pin in a freezer bag (or simply use a food processor) until you get very fine crumbs. Melt the butter, add to the crumbs, and mix to combine. Line an 8-inch (20m) springform tin with baking parchment and grease lightly. Add the cookie crumbs and press into one even layer. Set aside.
2. For the cheesecake filling add the cream cheese and vanilla extract to a large bowl and mix to combine. In a separate tall vessel mix the cold heavy cream and confectioners’ sugar until well combined and starting to thicken a bit. While still mixing add the cream stiffener and mix until stiff peaks form. Gradually add the whipped cream to the cream cheese in the large bowl and gently fold in. Chop the Oreos coarsely, add to the bowl, and fold in. Pour the cheesecake filling into the prepared springform tin, spread evenly, and smooth out the top. Place in the fridge for at least 6 hours or overnight.
3. Remove the cheesecake from the springform tin, place it on a serving plate, and decorate with whipped cream and more (Mini) Oreo cookies to your liking.
1. Die Oreos für den Boden in einen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln verarbeiten – man kann auch einfach einen Mixer verwenden. Die Butter schmelzen, zu den Krümeln dazugeben und vermischen. Eine Springform (20cm) mit Backpapier auslegen und leicht einfetten. Die Kekskrümel in die Form schütten und zu einer glatten Schicht festdrücken. Zur Seite stellen.
2. Für die Käsekuchenfüllung den Frischkäse mit dem Vanille Extrakt in einer großen Schüssel verrühren. Die kalte Schlagsahne mit dem Puderzucker in einem separaten hohen Gefäß aufschlagen, bis sich der Puderzucker aufgelöst hat und die Sahne langsam andickt. Das Sahnesteifpulver einrieseln lassen und die Sahne weiter aufschlagen, bis sie steif ist. Die Sahne dann nach und nach zur Schüssel mit dem Frischkäse dazugeben und vorsichtig unterheben. Als Nächstes die Oreos grob hacken, zur Schüssel dazugeben und ebenfalls unterheben. Die Cheesecake Füllung in die vorbereitete Springform geben, gleichmäßig auf dem Oreo Boden verteilen und glatt streichen. Für mindestens 6 Stunden oder über Nacht in den Kühlschrank stellen.
3. Den Käsekuchen aus der Form lösen, auf eine Servierplatte setzen und nach Belieben mit Schlagsahne und weiteren (Mini) Oreo Cookies dekorieren.
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Here is a version of the recipe you can print easily.
Print
Easy No-Bake Oreo Cheesecake
- Prep Time: 00:15
- Cook Time: 06:00
- Total Time: 06:30
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: United States
- Diet: Vegetarian
Description
This No-Bake Oreo Cheesecake is easy to prepare and tastes simply delicious! It’s basically a XXL Oreo cookie you can cut into slices ;P
Ingredients
For the base:
7 oz. (200g) Oreos, crushed
1 oz. (30g) melted butter
For the cheesecake filling:
21 oz. (600g) cream cheese
1 tsp. vanilla extract
14 oz. (400g) heavy cream (cold)
2 tbsp. confectioners’ sugar
2 tsp. cream stiffener
5.6 oz. (160g) Oreos, coarsely chopped
For the decoration:
some whipped cream
some Mini Oreos and/or chopped Oreos
Instructions
1. For the base crush the Oreos with a rolling pin in a freezer bag (or simply use a food processor) until you get very fine crumbs. Melt the butter, add to the crumbs, and mix to combine. Line an 8-inch (20m) springform tin with baking parchment and grease lightly. Add the cookie crumbs and press into one even layer. Set aside.
2. For the cheesecake filling add the cream cheese and vanilla extract to a large bowl and mix to combine. In a separate tall vessel mix the cold heavy cream and confectioners’ sugar until well combined and starting to thicken a bit. While still mixing add the cream stiffener and mix until stiff peaks form. Gradually add the whipped cream to the cream cheese in the large bowl and gently fold in. Chop the Oreos coarsely, add to the bowl, and fold in. Pour the cheesecake filling into the prepared springform tin, spread evenly, and smooth out the top. Place in the fridge for at least 6 hours or overnight.
3. Remove the cheesecake from the springform tin, place it on a serving plate, and decorate with whipped cream and more (Mini) Oreo cookies to your liking.
Notes
Let’s get baking!
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