Oreo Cheesecake [No Bake]

#Oreo #Cheesecake #NoBake

Want to impress your friends and family? Then make an Oreo Cheesecake With no need to Bake!
How to make an Oreo Cheesecake [No Bake].

Want to impress your friends with an amazing cake? But you think you don't have the necessary chef skills! Well, don't worry I have an easy-to-follow tutorial on how to make an Oreo Chocolate Cheesecake [No Bake] perfect for the novice baker. This is a simple and delicious recipe for a cheesecake. Many people love Oreos and this cheesecake has an Oreo biscuit base, Oreos crumbled into the cheesecake, and it's decorated with whole Oreo biscuits There is no need to bake this cheesecake, which is great if you're working in a hot kitchen and is perfect for a summer's day. Instead of baking in the oven, you'll simply chill the cheesecake in the refrigerator. The full Oreo cheesecake recipe follows below with no steps missed out.

If you have any questions please leave me a comment and I will reply ASAP.

Happy Baking :-)

OREO CHEESECAKE RECIPE

TIMINGS
• Prep Time: 10 mins.
• Chill Time: 7 hours.
• Total Time: 7 hours & 15 mins.

SERVINGS
• Makes 12 slices, so enough to serve 12 people.

INGREDIENTS

For the cheesecake base:
• 3 cups (300g/10 ½ oz) oreo biscuits.
• 7 tablespoons (100g/3 ½) butter.

For the cheesecake filling:
• 3¼ cups (750g/26 ½ ) mascarpone or cream cheese, full fat.
• ¾ cup (120g/4 oz) icing sugar.
• 2 teaspoons vanilla extract.
• 1¼ cups ( 300ml/ 10 fl oz) double cream.
• 2½ cups (250g/8 ½ oz) Oreos, crushed.

To decorate:
• 1¼ cups (300ml/10 fl oz) double cream.
• 2 tablespoons of icing sugar.
• 1 teaspoon of vanilla extract.
• 12 whole Oreo biscuits.
• 3 Oreos, crumbled.

METHOD
1. Place the biscuits in a food processor and blitz until they turn to crumbs.
2. Pour into a bowl and add the melted butter, mix until fully incorporated.
3. Press the mixture into a 20cm/8inch springform tin,
4. There is no need to grease the tin.
5. Place in the fridge for 30 minutes.
6. Beat the cream cheese, icing sugar, and vanilla extract until soft.
7. Add the double cream and whip together on a medium speed until the mixture firms up and holds its shape - be careful not to overmix.
8. Fold in the crushed Oreos.
9. Spoon the mixture on top of the biscuit base and smooth out with a spatula or pallet knife.
10. Place in the fridge for a minimum of 7 hours but preferably overnight.
11. Remove from the tin and place on a serving plate.
12. Whip the double cream, vanilla extract, and icing sugar until you have soft peaks.
13. Pipe 12 rosettes on the edge of the cheesecake - I use a 2D piping tip.
14. Place an Oreo in the center of each of the cream rosettes.
15. Sprinkle oreo crumb over the center of the cheesecake and add a little to the cream rosettes.
16. Keep in the fridge until ready to serve.
17. Will keep fresh in the fridge for up to 3 days.
18. Mmm Scrummy!!!

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