This Chilled Oreo Cheesecake is a simple cheesecake recipe, no oven is needed, it is fun to make, foolproof and delicious. The no bake oreo cheesecake texture is smooth, creamy and filled with delicious Oreo. This delicious cake will make a perfect dessert anytime or as a birthday cake for cheese and Oreo lovers.
CHINESE VERSION: 奥利奥Oreo免烤芝士蛋糕
No Bake/Chilled Oreo Cheesecake | MyKitchen101en
Yield: 8-inch round (12 slices)
Ingredients:
Ingredients for bottom crust:
- 28 pcs Oreo biscuit (sandwich cream separated)
- 75 g melted butter
Ingredients for egg custard:
- 2 egg yolks
- 60 g fine sugar
- 100 g evaporated milk
- 60 g water
- 1 tsp custard powder
Ingredients for cheese mixture:
- 1 ½ tbsps (16 g) gelatine powder*
- 90 g plain water
- 250 g whipping cream
- 8 pcs whole Oreo biscuit
- 250 g cream cheese (at room temperature)
- 28 pcs sandwich cream from Oreo biscuit
- ½ tbsps lemon juice
Instructions:
Preparing bottom biscuit crust:
1 Grease and line 8-inch (20-cm) round loose base baking pan with parchment paper. Grind Oreo biscuit with food processor until very fine (or put in zip lock bag and crush with rolling pin). Add in melted butter, mix well. Transfer to baking pan and press down until firm, keep refrigerated for later use.
Preparing egg custard:
1 Combine egg yolks, sugar, evaporated milk, water and custard powder. Sieve into a thick base pot, cook over medium-low heat until thickened. Set aside until slightly cooled.
Preparing cream cheese mixture:
1 Sprinkle gelatine powder over plain water, let it soaks for 15 minutes. Gently heat the soaked gelatine, cook until fully dissolved. Set aside until slightly cooled. (*Reminder: The strength for gelatine powder used in this recipe is 200 blooms.)
2 Whip whipping cream until soft peak.
3 Crush 8 pcs whole Oreo biscuit with rolling pin.
4 Combine cream cheese and sandwich cream from Oreo biscuit, beat over medium speed until light and fluffy. (Reminder: Allow cream cheese to sit at room temperature for 3-4 hours to return to room temperature, you won’t be able to beat until smooth and creamy if the cream cheese is cold.)
5 Add in egg custard, melted gelatine and lemon juice, mix until smooth.
6 Add whipped cream and crushed Oreo biscuit to cream cheese mixture, fold until well mixed.
Making Chilled Oreo Cheesecake:
1 Pour cheese mixture onto chilled biscuit crust.
2 Cover the baking pan, keep refrigerated for 5-6 hours or overnight, until cheese mixture has fully set.
3 Unmould the cake, remove parchment paper, then transfer cheesecake to cake board.
4 Cut into 8 portions (or 12 portions) using a knife. Keep leftover oreo cheesecake refrigerated for later consumption (the cheesecake will start to melt if left at room temperature for too long).
No Bake/chilled Oreo Cheesecake
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Equipment
- 1 8-inch (20-cm) round loose base baking pan
Ingredients
For bottom crust:
- 28 pieces Oreo biscuit sandwich cream separated
- 75 g melted butter
For egg custard:
- 2 egg yolks
- 60 g fine sugar
- 100 g evaporated milk
- 60 g water
- 1 tsp custard powder
For cheese mixture:
- 1½ tbsps gelatine powder* 16 g
- 90 g plain water
- 250 g whipping cream
- 8 pieces whole Oreo biscuit
- 250 g cream cheese at room temperature
- 28 pieces sandwich cream from Oreo biscuit
- ½ tbsps lemon juice
Instructions
Preparing bottom biscuit crust:
- Grease and line 8-inch (20-cm) round loose base baking pan with parchment paper. Grind Oreo biscuit with food processor until very fine (or put in zip lock bag and crush with rolling pin). Add in melted butter, mix well. Transfer to baking pan and press down until firm, keep refrigerated for later use.
Preparing egg custard:
- Combine egg yolks, sugar, evaporated milk, water and custard powder. Sieve into a thick base pot, cook over medium-low heat until thickened. Set aside until slightly cooled.
Preparing cream cheese mixture:
- Sprinkle gelatine powder over plain water, let it soaks for 15 minutes. Gently heat the soaked gelatine, cook until fully dissolved. Set aside until slightly cooled. (*Reminder: The strength for gelatine powder used in this recipe is 200 blooms.)
- Whip whipping cream until soft peak.
- Crush 8 pcs whole Oreo biscuit with rolling pin.
- Combine cream cheese and sandwich cream from Oreo biscuit, beat over medium speed until light and fluffy. Add in egg custard, melted gelatine and lemon juice, mix until smooth.
- Add whipped cream and crushed Oreo biscuit to cream cheese mixture, fold until well mixed.
Making Chilled Oreo Cheesecake:
- Pour cheese mixture onto chilled biscuit crust.
- Cover the baking pan, keep refrigerated for 5-6 hours or overnight, until cheese mixture has fully set.
- Unmould the cake, remove parchment paper, then transfer cheesecake to cake board.
- Cut into 8 portions (or 12 portions) using a knife. Keep leftover Oreo cheesecake refrigerated for later consumption (the cheesecake will start to melt if left at room temperature for too long).
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Nutrition (per serving)
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