G1 has gotten into the spirit of cheesecakes and asked for an Oreo Cheesecake this time. We found this recipe on Live Well, Bake Often and decided to give it a go. It worked out really well, so we’re going to save it here.
- 24 Oreos (270 grams)
- 4 tablespoons (60 grams) butter , melted
- 450 grams cream cheese , softened to room temperature
- 1 cup (120 grams) powdered sugar
- 1 teaspoon vanilla extract
- 2 cups (480 ml) cold heavy whipping cream*
- 15 Oreos , chopped (170 grams)**
* I ran out of cream so I only used 300 ml. Luckily, it still worked out fine for me.
** I saw some Oreos left in a container and decided to “finish them off”. Didn’t realise they were the “mint” variant until I tasted the cheesecake after. It gave the cheesecake a mildly minty flavour that was quite pleasant. Now I’m wondering what it would be like to try using the other variants of Oreo cookies.
- Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
- Line the bottom of a 9-inch removable-base pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling.
To make the cheesecake:
- Pour the heavy whipping cream into a mixing bowl. Using an electric mixer, start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Put the whipped cream aside.
- Using the same bowl and a whisk attachment, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
- Add whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
- Remove the pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer.
- Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!