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
 

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 1/2 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
  • 1/2 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

No-Bake/Chilled Oreo Cheesecake

No Bake/chilled Oreo Cheesecake

This Chilled Oreo Cheesecake is a simple cheesecake recipe, no oven is needed, it is fun to make, foolproof and delicious.
5 from 2 votes

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Prep Time 45 mins
Cook Time 20 mins
Refrigeration 6 hrs
Total Time 7 hrs 5 mins
Course Cheesecake, Dessert
Cuisine American, Worldwide
Servings 12 slices
Calories 265 kcal

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:

  • 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
Makes: 8inch round

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. (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.)
  • 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).

Video

Notes

This recipe yields an 8-inch round cake divided into 12 slices.
The nutritional value for reference is for 1 slice of oreo cheesecake. 

Nutrition (per serving)

Calories: 265kcalCarbohydrates: 25gProtein: 3gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.2gCholesterol: 71mgSodium: 112mgPotassium: 70mgFiber: 0.1gSugar: 23gVitamin A: 540IUVitamin C: 0.5mgCalcium: 46mgIron: 1mg
Keyword chilled oreo cheesecake, no bake cheesecake, no bake oreo cheesecake, oreo cheesecake
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