Cookies & Cream No-Bake Cheesecake

So I’ve never been a fan of no-bake cheesecakes.

But, to be honest, I’d never actually made a no-baked cheesecake until recently…

I grew up with the baked variety. In particular, a delicious ricotta and berry variation of the traditional New York style… My mum made the best cheesecakes!

 

In any case, I finally decided it was time to try something different. Namely because I didn’t actually have time to bake and chill a cheesecake… So skipping the baking process all together was my best option.

I was wary of the idea, and spent most of the night before tossing and turning as I pondered the two options. Do I, or don’t I…

As I’m sure you’ve surmised, I went with the former. And boy am I glad I did! I do still love a baked cheesecake, but a no-bake is seriously something else. And I do mean that literally. A no-bake cheesecake has a decadent and rich, yet light and airy texture. Less velvet like its baked cousin, and more silk like a melt-in-the-mouth mousse.

In a few words… heaven on a plate.

And easy as pie!

My favourites for this bake…

Click the image to shop the product.

 

Cookies & Cream No-Bake Cheesecake

Yield: one 6 inch cheesecake

Ingredients

The Base

145g Oreos (13 Oreos)
40g butter

The Filling

540g cream cheese
250ml double cream
150g caster sugar
110g Oreos (10 Oreos)
1tsp vanilla extract

The Topping

55g dark chocolate
30ml whole milk
30ml double cream
35g butter
3 – 6 Oroes (optional, for decoration)

Method

The Base

Line the base of a 15 cm (6″) springform cake tin with baking paper and set aside. Place the Oreos in a food processor and pulse until you have a fine crumb, then add the butter and pulse again until the mixture comes together.

Press the biscuit mixture into the base of the cake tin and refrigerate for at least 20 minutes.

The Filling

Crush the Oreos to a medium size crumb and set aside, then whisk together the cream cheese, sugar and vanilla extract.

In a separate bowl, whisk the cream to soft peaks, then gently fold the cream and biscuits into the cream cheese mixture until just combined.

Line the sides of your baking tin with a loose sheet of baking paper or some cling film – this will keep your edges smooth when you remove the cake from the tin.

Pour the cheesecake filling over the base and smooth the surface of the mixture with a palette knife. Refrigerate for at least four hours.

Remove the cake from the tin and peel off the baking paper or cling film. Before moving on to the topping, place the cake in the freezer for about 20 minutes to help the topping set quickly as you pour it.

The Topping

Place the chocolate, milk, cream and butter into a heat proof bowl and then gently heat the mixture over a double boiler.

Leave the mixture to cool slightly, then pour onto the centre of the cake and spread to the edges using your palette knife.

Decorate with whole and crushed Oreos, or anything else you can think of! I used Rafaello chocolates and edible glitter crystals.

Enjoy… x