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.
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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
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. 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.
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.
Nutrition (per serving)
Calories: 247kcalCarbohydrates: 10gProtein: 4gFat: 22gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 94mgSodium: 137mgPotassium: 87mgFiber: 0.1gSugar: 8gVitamin A: 806IUVitamin C: 1mgCalcium: 64mgIron: 1mg
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