No-bake Oreo cheesecake is all that is good in life. Who doesn’t love Oreos? I mean: cookies and cream cheesecake, enough said. Let this sweet thought sink in. Now the details. This Oreo cheesecake’s base is made with crushed Oreos and the cheesecake filling has both the lovely taste of the cookie filling, as well as some crunch. This is the perfect cheesecake to make when you have Oreo-loving guests, or just to treat yourself because why not. The perks, aside from the taste? You don’t even need an oven! This is what I love the most about no-bake cheesecakes! My Oreo cheesecake recipe is perfect for a smaller sized pan and I used a 14 cm springform pan to get it so nicely tall and chunky.
I first made this no-bake cheesecake when we were still living in our older apartment in the student house. I did have an oven, of course. Making a no-bake cheesecake was a choice. Still I was very limited in terms of other supplies and of course space. I am an avid Instagram follower of the tiny house movement, but the more I grow as a food blogger the more I realize I’m not a good fit. When you decide to become a food blogger you need to make a choice. Forget minimalism, at least when it comes to kitchen supplies and props. The whole thing that you only need the one mug you use to drink your coffee in the morning and no more mugs. No way. I have my very own favourite mug I use at breakfast, and then I have a whole army of mugs, bowls, glasses and whatnot that I keep for my food photo shoots.
I am of course not saying that food bloggers cannot have a minimalist lifestyle, or cannot live in a smaller space. But blogging and especially the photography part becomes a greater challenge – as if trying to cook the food, style it, shoot it, post-process it, get it on the blog and trying to get the world to notice it was not enough of a challenge. I started this blog in a very tiny apartment where the kitchen was part of the living room. I had very few props. Yet this did not discourage me. As my hobby grew I started buying more and more kitchen stuff to use in my photo shoots and filled all of my cupboards. Luckily not long afterwards we got to move out of the student house and into a larger apartment with a proper kitchen and more storage space for all my crockery.
This Oreo cheesecake recipe remained dear to my heart and I still make this cheesecake to this day. I actually still make many of the recipes I blogged about when I started. We had a low-budget student life but we ate good food. I am glad we’ve grown out of that phase, as at times we were really financially struggling. But I am proud to look back at those times. I am grateful for that time in my life when I was unemployed and clueless about the future. It pushed me to start this blog. It pushed me to do something creative every day. I eventually got a job, but I never stopped blogging. I never stopped making my recipes from the old days either.
Easy and cheesy, as every no-bake cheesecake should be. This Oreo cheesecake is a mix of both cream cheese and mascarpone. Cream cheese is definitely a key ingredient to cheesecake, but here I was going for something sweeter. Mascarone is the perfect fit because it’s as creamy as cream cheese while lacking the sour hint. In fact, it tastes like whipped cream with a thicker texture. Combined with vanilla, mascarpone is perfect to recreate the flavour of the Oreo filling.
The first thing you need to do is crush the Oreo cookies to make the cheesecake base. Crush the cookies in a food processor and combine them with melted butter. Spread this mixture evenly on the bottom of a springform pan and chill it in the freezer for the time being. Then take care of the filling. Soak the gelatin in cold water for a couple of minutes. In the meantime, warm the milk. I like to use the same saucepan I had melted the butter in. You want to get the milk pretty hot, but remove it before it actually starts boiling. Squeeze the softened gelatin and add it to the hot milk. Stir well to melt the gelatin and let cool to room temperature.
Then it’s all about making the filling, so the delicious part is coming. Beat the cream cheese and powdered sugar at medium speed until combined, then add the vanilla extract and the mascarpone. Start the mixer again to combine, but don’t overbeat it. When the gelatin milk has cooled to room temperature, pour it into the cream cheese mixture and give one last spin with the electric mixer. Chop some cookies and fold them into the cream cheese mix. Take the cookie base out of the freezer and pour the cheesecake filling in. Lastly, roughly chop a few more biscuits and top the cheesecake with those for decoration. Refrigerate overnight or for no less than 5 hours.
No-bake Oreo cheesecake
- 250 g Oreo cookies
- 40 g butter
- 2 gelatin sheets
- 40 ml milk
- 400 g cream cheese
- 250 g mascarpone
- 150 g powdered sugar
- 1/4 tsp crushed vanilla bean
- Crush 100 g Oreos in a food processor (that is about 10 cookies). Melt the butter in a small saucepan. Combine melted butter and crushed cookies. Spread mixture on the bottom of a springform pan and chill in the freezer.
- Soak the gelatin sheets in cold water. Warm the milk on the stove and remove just before it reaches boiling temperature. Squeeze the gelatin and add it to the hot milk. Stir to mel and let cool to room temperature.
- Combine cream cheese and powdered sugar and mix at medium speed for a couple of minutes. Add the vanilla and mascarpone and mix to combine. Add the milk and gelatin mixture when it's at room temperature and stir to blend.
- Chop about 10 cookies with a knife and fold them into the cheese mixture. Take the cookie base out of the freezer and pour in the cheesecake mixture. Chop the remaining cookies into larger pieces and top the cheesecake with those cookies as decoration. Refrigerate overnight or for a minimum of 5 hours.