No-bake Oreo cheesecake

Oreo cheesecake has been on my mind for quite some time. I decided the time had come to try and make it when I found Oreos on discount at the store. It felt like a sign. The problem is that of course this lucky coincidence at the store happened two months ago and I’ve only found the time now to turn the cookies into the key feature of my most recent cheesecake. I’m not even going to blame work or lazyness here for not being able to make this cake earlier. The truth is that winter has finally (!) arrived and with -10°C outside the last thing I wanted to make was a no-bake cheesecake.

Don’t get me wrong. Even on the coldest days I will still gladly scoop out ice cream directly from the tub right into my mouth. It’s warm inside, a cold dessert is nothing scary. What I lacked this time was the motivation to make such a fresh dessert as a no-bake cheesecake. The right mood. These days I feel like all I want is hot chocolate and crepes with Nutella. Please. (and I’ve been making crepes with nutella quite often I must confess) But alright, the time has come and the past weekend I finally made my Oreo cheesecake. We had a guest staying for the weekend and I figured I’d treat him to a nice cake.no-bake oreo cheesecake

No-bake Oreo Cheesecake:

  • 250 g Oreo cookies
  • 40 g butter
  • 2 gelatin sheets
  • 40 ml milk
  • 400g cream cheese
  • 250 g mascarpone
  • 150 g powdered sugar
  • 1/4 tsp crushed vanilla bean

Please notice: this recipe fits a 14-cm cake pan and serves 5-6. Melt the butter in a small pot and in the meantime add 100 g of Oreos (that is about 10 cookies) to a food processor and crush them. Combine crushed cookies and melted butter and spread this mixture to the bottom of a springform pan. Let sit in the freezer until the rest is ready. In a small bowl soak the gelatin sheets in cold water. Add the milk to the same saucepan where the butter had been melted and warm it up until it’s almost boiling. Remove the water from the gelatin, squeeze it well, and pour the hot milk over it. Stir to melt the gelatin and combine. Let cool to room temperature (if you live in Sweden and it’s February, I recommend putting it on the windowsill with the window open for 5 minutes).

In a medium bowl combine the cream cheese and powdered sugar and beat with a hand mixer at medium speed. Add the vanilla and the mascarpone and combine. When the gelatin milk has cooled down to room temperature, mix that in as well. On a cutting board chop about 10 Oreos and fold them in the cream cheese mixture. Take the Oreo crust out of the freezer and pour the cheesecake mix into the pan. Lastly, chop 5 more biscuits and add them to the top as decoration. Chill the cake in the fridge, preferably overnight. If tight on time, the cake can be good after about 5 hours and can be kept in the freezer throughout the first hour.no-bake-oreo-cheesecake-4no-bake-oreo-cheesecake-6Although I generally prefer baked cheesecakes, I won’t deny the delicious charm of no-bake cheesecakes. My favourite part is definitely the crust, that heavily butter-scented biscuit base. What’s great in this cheesecake is that the biscuit crunch is not only found in the crust base but all over the cake as it’s packed with Oreos inside and on the top.no-bake oreo cheesecakeWho cares about the weather, really. It’s cold and snowy outside, but I will skip the hot crepes with Nutella this time. Time to open the fridge and indulge on this cheesecake, instead!

9 thoughts on “No-bake Oreo cheesecake

  1. I totally get your feeling about wanting hot chocolate and not being in the right mind-set for a no-bake cake! I’ve been wanting to try a no-bake cake in such a long time now but in no way was I gonna try it during winter 😀 your cake looks so so delicious so I will put it on my potential no-bake cake list 😉

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