Oreo Cheesecake {No Bake Recipe!}
12 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
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- Eggs: not fully checked
- Fish: not fully checked
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Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 75 g Butter (Unsalted, melted)
- 150 g Oreos (Crushed)
- 300 ml Double cream (heavy whipping cream (US/CAN) - min 35% fat - or (AUS) thickened cream) (See notes)
- 400 g Full fat cream cheese
- 250 g Oreos (Crushed very finely)
- 150 g Dark chocolate (Melted and cooled)
- 12 Mini Oreos (About x3 bags)
Method
- Make the base: Combine the crushed Oreo biscuits with the melted butter and press into a 18cm (7") springform pan (US)/loose-bottomed tin (UK). Chill in the fridge while you make the topping.
- Whip the creamy filling: Pour the double cream into a bowl, add the cream cheese and whisk until it's very thick β almost the consistency of ice cream. Use an electric whisk if you have one.
- Carefully fold in the crushed Oreos.
- Assemble the cheesecake: Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
- Chill: Pop into the fridge for at least 3 hours (or overnight is much better if you don't need it until the next day).
- To serve: When you ready to serve the cheesecake, melt the dark chocolate. You can do this a bowl over a pan of boiling water, or in the microwave. To microwave heat in 30 second blasts, stirring carefully in between until the chocolate is melted.
- Remove the cheesecake from the tin using the notes below, drizzle over (or use a piping bag if you prefer) the melted dark chocolate and evenly space 12 mini Oreos around the edge.
- Store the cheesecake in the fridge until ready to serve. For clean slices, dip your knife in hot water and wipe dry between each cut.