Skip to main content

NO BAKE OREO CHEESECAKE

This SIMPLE No Bake Oreo Cheesecake Recipe is a must make. A no-bake dessert, it's quick AND delicious. Cream cheese and cream whipped with Crushed Oreos, on a buttery Oreo biscuit cookie base. Add some chocolate topping and it looks as impressive as it tastes. Ssshhh, don't tell anyone it's secretly super easy to make!

Ingredients

For the base:


  •  75 g Butter Unsalted, melted
  •  150 g Oreos Crushed

For the cheesecake filling:


  •  450 ml Double cream
  •  560 g Full fat cream cheese
  •  75 g Icing sugar
  •  2 Lemon, juice only Please see recipe tips section above
  •  250 g Oreos Crushed very finely

For the decoration:


  •  150 g Dark chocolate Melted and cooled
  •  150 ml Double cream
  •  75 g Mini Oreos You may need more or less depending on how many swirls you pipe!

Instructions


  • Combine the crushed biscuits with the melted butter and press into a tin. Chill in the fridge.
  • Meanwhile, beat 450ml of the double cream until stiff and mix with the icing sugar, cream cheese, lemon juice, and finely crushed Oreos.
  • Remove the base from the fridge and add the cheesecake mixture, smoothing the top.
  • Pop into the fridge for 4 hours (or overnight if it makes if you don't need it until the next day).
  • Bring out of the fridge, remove from the tin (see tips above), drizzle over melted chocolate, pipe remaining whipped cream and decorate with Mini Oreos. 

[adapted from TAMING TWINS]

Comments

Post a Comment

Popular posts from this blog

Tree Laches Cupcakes

These Tres Leches Cupcakes are light and fluffy cupcakes filled with three creamy kinds of milk and topped with a light and fluffy whipped cream frosting. INGREDIENTS For the Cupcakes: 1 cup flour 1 1/2 tsp baking powder 1/4 tsp salt 1/2 tsp cinnamon 5 whole eggs; separated 1 cup sugar; divided 1/3 cup Coconut Milk 1 tsp Vanilla Extract For the Tres Leches: 1/2 cup heavy whipping cream 1 (10oz) can sweeten condensed milk 1 (8oz) can evaporate milk For the Topping: 2 cups heavy whipping cream 3 to 4 tbsp powdered sugar cinnamon sugar fresh sliced strawberries INSTRUCTIONS Set oven to 350 degrees F and line a muffin pan with cupcake liners. For the Cupcakes: In a large bowl combine flour, baking powder, salt, and cinnamon. In another two bowls separate the egg yolks and whites. To the yolks add 3/4 cup of sugar. Beat with a mixer until yolks are pale yellow and fluffy. Add coconut milk and vanilla extract. Mix until combined. Slowly, and gentl...
Post a Comment
Read more

TRISHA YEARWOOD FRENCH COCONUT PIE RECIPE

The recipe appeared together quick, easy ingredients all placed into a stand blender and blended until creamy, then put in an unbaked pie case.  After it was baked, it seemed accurately the way it was assumed to. The pie formed a lightly golden crust on top, the filling was firm and has an amazing coconut taste. There’s one essential information you need to memorize when making the pie. It uses UNSWEETENED COCONUT. The recipe uses frozen shredded coconut. Frozen shredded coconut is unsweetened. You can get it in the frosted food portion of the market store. If your grocery store doesn’t provide it, you can buy it online.   Trisha Yearwood French Coconut Pie Recipe Ingredients 2 cups frozen grated coconut, thawed (frozen coconut is unsweetened) use unsweetened coconut 3 large eggs 1 1/2 cups sugar 1/2 cup buttermilk 1/2 cup butter, melted 1 Tablespoon flour 1 Teaspoon vanilla one 9 inch pie crust, homemade or store-bought Instructions Preheat oven to 350 degrees. If using ...
Post a Comment
Read more

Vegan Lemon Rosemary Muffins

They were always too dense or didn’t cook all the way thru. A truly good muffin should be light, but not cake like, dense, but not a brick lol, and this recipe is just that! This recipe is fab because it’s my staple muffin recipe, has minimal ingredients, you can modify the added sugar or even skip the icing on top, it packs a rich lemon flavor, a hint of rosemary, the olive oil ties everything in together, it’s perf for any season, and is a lemon lovers dream! VEGAN LEMON ROSEMARY MUFFINS RECIPE Ingredients Muffins: 1 1/2 cups flour 1/2 cup cane sugar (additional for topping, optional) 1/2 teaspoon kosher salt 2 teaspoons baking powder 1/3 cup olive oil, melted  1 large banana, mashed  1/2 cup almond milk (room temp) 1 teaspoon vanilla extract 2 teaspoons lemon juice 1 teaspoon lemon extract (optional) Zest from 1 lemon  1 1/2 tbsp rosemary, chopped  Topping:  Lemon zest (optional) 1 tbs coarse sugar  2 cups powdered sugar...
Post a Comment
Read more