“People are like oreos. The good stuff is on the inside”
My oven broke down this week . It probably was its final protest to my overuse and abuse of it ! So after almost crying , ranting , major over- reacting and long phone calls to the Samsung guys , I finally made my peace with the fact that for 3 days , I ll need to somehow survive without the only appliance that I have such a deep bond with.
That is the reason, i made those yummy desert roses and now this No bake oreo cheesecake . I think every other baker-blogger out there has a version of this cheesecake. The version I tried is just barely adapted from the blog Life, Love and Sugar (how awesome is that name for a dessert blog!).
This is one easy recipe. A little bit of mixing and then leave it to set . If you cant find cream cheese or just don’t want to buy it, you can use hung curd instead. A friend of mine tried it with hung curd, and it tasted beautiful.You can add more oreos if you want , make the crust thicker and adjust the sugar to suit your tastes .
And I figured out a way to whip up my 25 % (Amul) cream , so yay!
This no-fuss , no bake dessert is a great make ahead dessert and will no doubt impress your guests . Its creamy and slightly tangy. The soft filling with the crunchy oreos interspersed , and the delicious crust together makes one incredible mouthful. Moral of the story ? A spoiled oven can sometimes lead to good things!
No bake oreo cheesecake
Ingredients
For the base:
- 8 oreos
- 2 tbsp or 28 gram unsalted butter , melted
For the cheesecake:
- 350 grams cream cheese ( I used Britannia's)
- 1/2 cup or 100 grams sugar
- 1 tsp vanilla
- 1/2 cup heavy or whipping cream (I used Amul fresh cream)
- 6 - 8 oreos
Instructions
- Crush 8 oreos in a mixer or however you want to crumbs
- Mix in the melted butter
- Press into a 6 inch springiform pan as uniformly as possible.. You can also line the bottom of a round pan with cling wrap so that it rises above the sides (you ll need to pull it out after it sets). Chill in the fridge when you prepare your filling
- Whip up your cream to medium to stiff peaks. Refrigerate until you need to use.
- Beat together the cream cheese , vanilla and sugar until smooth.
- Fold in the whipped cream.
- Fold in the oreos . You can powder them to crumbs like for the crust or you can chop or crush them roughly. I just chopped them into biggish chunks .
- Spread the filling onto your crust and smooth the top. Chill in the fridge for atleast 6 hours or overnight. Unmould , garnish on top with more chopped or crumbled oreos and enjoy!
Notes
- Use an equal amount of hung curd instead of the cream cheese.
- Adjust the amount of sugar between 1/4 to 1/2 cup depending on your cream cheese / curd and the level of sweetness you want.
- I kept the crust very thin here but the crust is so good that next time , i ll double the crust amount .
- Refrigerate covered for upto 3 days.
Hi Akshatha, I also use low fat Amul cream for cheese cake and béat it alongside some icing sugar, can I avoid that ? Also my cheese cake sets perfectly but while cutting the pieces are not perfect and rest of the cake just falls, can you give me some tips so that it sets and cuts perfectly. Any other thing I can use for setting other that gélatine and agar agar?
Hi Monika…you can use regular sugar instead of icing sugar. Freeze cream in bowl with beaters for 15 minutes before beating and you dont need sugar. If your cake falls while slicing , the setting agent isnt enough. You will need to increase it. not aware of anything other than gelatine or agar agar though.
Hi you mentioned that you were able to whip Amul 25% cream. Can you please share how?
Hi Ashish … I keep the Amul cream in the fridge for a few hours or a day. Then I open the top of the pack and pour out the thin cream from top. You can use this thinner cream in ganache or cooking or wherever you use whey, if you don’t want to throw it. The thicker cream would have settled at the bottom of the pack. I usually get about 1/2 cup from each 200 ml pack. Transfer this to a metal bowl . Place the beaters of your mixer into it and chill it all in the freezer for 15 minutes. Then start whipping until you get peaks. If you still have trouble getting peaks , place a tray with ice cubes below the bowl. You can chill the bowl in between again if required. This method works for me always and for many others too. Some however aren’t able to get peaks. You can give it a go. But I have used this whipped cream only for ice-cream, mousses , desserts and filling cakes. I haven’t tried stabilising it or piping with it. I don’t think it would hold shape for too long.. Hope this all helps Ashish.
After beating the cream it became too thin????
Hi Priya… try to use heavy cream (> 35% fat) or non dairy whipping cream if you can. If you can’t , no issues. You can use 20 % cream ( Like Amul, Milky Mist , Go etc ). But make sure you chill it well. Place a metal bowl with the beaters / whisk and the cream in freezer for 15 mins. Then beat. It will take a while but beat up good and thick. In case its too thin, chill for some more time and start again . If you can , place bowl over some ice while beating. Hope this helps!
Hi Tanushree… it doesn’t matter because vanilla only adds some flavour. The texture and taste will be fine!!!
I baked brownie , it’s in the oven just realized I didn’t put Vanilla. Wat to do
Thank you
Hi tanu shree… It takes only a few hours to set …
Does it take 3days to set n can I add gelatin for quick setting?