No-Bake Oreo Cheesecake
A very creamy no-bake Oreo cheesecake with an Oreo cookie base, a chocolate topping and a touch of whipped cream for fun!
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Ingredients
Biscuit base
- 285 g whole Oreo cookies
- 60 g soft butter, melted
Cheesecake filling
- 150 g Philadelphia cream cheese
- 300 g mascarpone
- 1 cc natural vanilla extract
- 90 g granulated sugar
- 320 g heavy whipping cream 30%
- 2 gelatin sheets Vahine
- 2 cs milk
- 10 Oreo cookies broken in 4
Chocolate topping
- 120 g dark pastry chocolate (52% cocoa)
- 2,5 cs heavy whipping cream 30%
- 4 cs Hot water
whipped cream decor
- 100 g heavy whipping cream 30%
- 2 cc icing sugar
- 5 Oreo cookies cut in half
Prepare in advance
Biscuit base
- In a blender, crush the cookies into crumbs. Melt the butter in the microwave then mix with the mixed biscuits.
- Pack the mixed biscuits in the bottom of a 20cm springform pan (I add a rhodoïd film first to facilitate the unmolding of the cheesecake). Press well with the back of a spoon or a glass. Refrigerate while waiting for the rest.
Cheesecake filling
- Soften the gelatin in cold water.
- In a container or in a food processor, whisk together the Philadelphia, mascarpone, vanilla and powdered sugar.
- Separately, whip the whipping cream very firm too.
- In a very small saucepan, heat the milk and melt the well-drained gelatin off the heat.
- Place the whipped cream in the cream cheese mixture then whisk to evenly homogenize the texture. This filling should already hold together well.
- Pour in the lukewarm milk and whisk again to obtain a homogeneous mixture.
- Add the biscuits cut in 4 with a spatula. Place this filling in the mold, on the layer of packed biscuits. Smooth the top with a small spatula. Refrigerate overnight.
Chocolate topping
- Heat the chocolate and cream in a bain-marie. Off the heat, add hot water: the chocolate becomes smooth and shiny. Let cool slightly (it must remain fluid).
- Pour part of the topping into a small pastry bag and pipe drops of batter all around the cheesecake. For the top of the cheesecake, pour the topping in the center and smooth with a spatula over the entire surface. Refrigerate 10 minutes.
whipped cream decor
- Whip the whipped cream with the icing sugar. Fill a pastry bag then pipe domes all around the cheesecake. Decorate with Oreo cookies cut in half. Add cookie crumbs (optional)
- Keep refrigerated until tasting.
Notes
This no-bake cheesecake will keep for about 4-5 days in the refrigerator in a bell jar or airtight container.