Cheesecake is a much loved dessert in our house, with its creamy, indulgent texture and delicious flavours.
Whenever there’s a special gathering, we can always count on a cheesecake creation to be the star of the dessert table. On one occasion, when our American relatives came to visit and we hosted a BBQ, I decided to whip up this Oreo cheesecake. This particular recipe has proven to be a crowd-pleaser time and time again, making it a perfect addition to any get-together.
One of the great advantages of this Oreo cheesecake is its no-bake nature, which means you can avoid the hassle of preheating the oven and carefully monitoring the baking process. Instead, you can focus on enjoying the company of your guests while the dessert sets in the fridge. Its make-ahead capability is also a major bonus, allowing you to prepare it in advance and simply serve it when the time comes.
What’s truly remarkable about this recipe is how incredibly easy it is to prepare.
No complicated techniques or extensive baking skills are required. You’ll find yourself pleasantly surprised at how effortlessly the ingredients come together to create a luscious and smooth cheesecake filling.
Oreo Cheesecake
Ingredients
- 150g Oreos
- 40g Butter
- 235ml Double Cream
- 235g Cream Cheese
- 75g Caster Sugar
- 1 tsp Vanilla Extract
- 115g Oreos
- 114g Mini Oreos
Directions
- Line the base of an 18 cm round loose-bottomed tin with greaseproof paper.
- Melt the butter.
- Put the biscuits into a food processor and blitz until you have a sand-like texture, then add the butter and whiz again to make the mixture clump together.
- Put the biscuit mix into the prepared tin and use the back of a spoon to push it flat.
- Pop the tin into the fridge to chill while you make the cheesecake filling.
- Finely crush your Oreo biscuits.
- Whip the double cream until it forms stiff peaks. You can do this by hand, but an electric whisk or stand mixer is much faster.
- Add the cream cheese, caster sugar, vanilla extract and whip once more until the mixture forms stiff peaks again.
- Add the crushed Oreo biscuits and fold everything together.
- Remove the cheesecake base from the fridge. Spoon the cheesecake filling over the biscuit base and smooth with a spatula. Refrigerate for 3 hours or overnight.
- When you’re ready to serve your cheesecake, remove it from the fridge, make sure it’s been out of the fridge for 10 minutes before unclipping the tin.
- Decorate with mini biscuits and crush some more over the top.
