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Baking is one of those things these days that seem to be a bit problematic… In times of the “Corona situation”, only a few people have all the ingredients they need for baking, because they hoarded – but maybe they don’t know exactly what to do with all the flour and yeast they bought in bulk ;) There are people, on the other hand, who can’t get anything in the shops anymore because the hoarders have emptied everything and now we (yes I say “we”) have to work with the ingredients that are available or are just laying around in our kitchen cupboard at home. This Oreo No-Bake Cheesecake works without flour and yeast. Pretty obvious. It needs some dairy products though – I hope you get all of that, in case you want to make this delicious little cheesecake…

No-Bake Oreo Cheesecake | Bake to the roots

For me, it’s actually a bit difficult to make new recipes at the moment. I’m one of those people who didn’t run to the supermarket to stock up on flour and other pantry items. Fortunately, I always have some basic ingredients at home, but if the situation doesn’t change in the next days or weeks, I will get into real trouble ;) It is sometimes difficult to get hold of certain ingredients though. I still had some Oreos and cream cheese at home for this recipe, but the heavy cream I had to hunt down and go to three different supermarkets to get the amount I needed. Keep your fingers crossed that I am able to find everything I need these days, otherwise the oven will be shut off completely soon ;P

Well… let’s leave this behind us and turn to the nice things in life: this Oreo Cheesecake, for example! Super tasty little thing. For some people, the cake might be a lot to handle, because there is a lot of heavy cream, chocolate and so on involved, but I think you can treat yourself to something every now and then. You don’t have to grab a super large piece – a small one does the trick too. It’s the flavors and the “experience” that counts – not the amount of cake you stuff into your face ;P

This one here is relatively easy to prepare I would say. The base/crust is made with Oreo cookies and some butter – that’s it. The rest is mainly heavy cream and cream cheese – slightly enhanced with some white chocolate and more Oreo cookies. All without any baking, just some time in the fridge to cool down. That’s it.

Maybe this cheesecake is something for your Easter brunch or breakfast. I guess we have to say goodbye to everything with a lot of flour and yeast this year ;) Well… let’s see!

INGREDIENTS / ZUTATEN

For the crust:
12.3 oz (350g) Oreos, crushed
1/4 cup (60g) butter, melted

For the filling:
3.5 oz. (100g) white chocolate, melted
14 oz. (400g) cold heavy cream
1/4 cup (30g) confectioners’ sugar
16 oz. (450g) cream cheese
1/4 cup (50g) sugar
2 tsp. vanilla extract
5.3 oz. (150g) Oreos, crushed

For the decoration:
7 oz. (200g) cold heavy cream
2 tbsp. confectioners’ sugar
about 14 Oreos

Für den Boden:
350g Oreos, zerbröselt
60g Butter, geschmolzen

Für die Füllung:
100g weiße Schokolade, geschmolzen
400g Schlagsahne, kalt
30g Puderzucker
450g Frischkäse
50g Zucker
2 TL Vanille Extrakt
150g Oreos, zerbröckelt

Für die Dekoration:
200g Schlagsahne, kalt
2 EL Puderzucker
etwa 14 Oreos

DIRECTIONS / ZUBEREITUNG

1. For the crust add the Oreo cookies to a large freezer bag and crush with a rolling pin until you get fine crumbs. Melt the butter and add to the bag – mix until well combined. Line a 9 inches (23cm) springform tin with baking parchment and grease very lightly. Add the Oreo crumbs to the tin and press to the bottom and side to form a nice crust – it should go only halfway up to the edge of the springform. Place in the fridge until needed.

2. Melt the chocolate for the filling in the microwave and let cool down a bit. Add the cold heavy cream to a cold bowl and whisk until foamy, then add the confectioners’ sugar and whisk on high speed until stiff peaks form. Set aside. Add the cream cheese, sugar, and vanilla extract to a large bowl and mix until well combined. Add the melted chocolate and mix until well combined. Add about 1/3 of the whipped cream and fold in. Add the rest of the whipped cream and carefully fold in. Crush the Oreos and also fold in carefully. Pour the filling into the prepared springform tin and smooth out the top. Place in the fridge overnight.

3. To finish the cake add the heavy cream for the decoration together with the confectioners’ sugar to a bowl and whisk until stiff peaks form. Fill the whipped cream into a piping bag with a star tip and decorate the cake with some swirls – finish with some more halved and crushed Oreos. Place in the fridge until serving.

1. Für den Boden die Oreos in einen großen Gefrierbeutel geben und mit einem Nudelholz zu feinen Bröseln zerdrücken. Die Butter schmelzen und dann mit den Oreobröseln vermischen. Eine 23cm (9 inches) Springform leicht einfetten und mit Backpapier auslegen. Die Keksbrösel in die Form schütten und am Boden und den Seiten festdrücken – der dabei entstehende Rand sollte nur in etwa halb so hoch sein wie der Rand der Form. Bis zur weiteren Verwendung in den Kühlschrank stellen.

2. Die weiße Schokolade für die Füllung in der Mikrowelle schmelzen und etwas abkühlen lassen. Die kalte Schlagsahne in eine kalte Schüssel geben und aufschlagen. Sobald die Sahne etwas andickt, den Puderzucker dazugeben und dann auf höchster Stufe aufschlagen, bis die Sahne steif ist. Zur Seite stellen. Frischkäse, Zucker und Vanille Extrakt in eine große Schüssel geben und gut verrühren. Die geschmolzene Schokolade dazugeben und gut verrühren. Etwa 1/3 der Schlagsahne zur Schüssel dazugeben und unterheben, dann den Rest dazugeben und vorsichtig unterheben. Die Oreos zerkrümeln und unter die Masse heben. Die Füllung in die Form geben und glatt streichen. Über Nacht in den Kühlschrank stellen.

3. Die Sahne für die Dekoration mit dem Puderzucker steifschlagen und in einen Spritzbeutel mit Sterntülle füllen. Den Kuchen mit der Schlagsahne und halbierten und zerbröselten Oreos dekorieren. Bis zum Servieren im Kühlschrank lagern.

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Here is a version of the recipe you can print easily.