I baked this in the month of January as I received 3 boxes of Oreo from my boyfriend family and I decided to make a cake out of it. This recipe uses about 1 box of Oreo which contain 12 individual packets of Oreo and each packet has 3 Oreo cookies. I added dark chocolate to the recipe to make a slightly different from those usual Oreo cheesecake recipe. So if you are a fan or Oreo and also love chocolate, this recipe might be for you!
No Bake Oreo chocolate cheesecake recipe:
No Bake Oreo Chocolate cheesecake recipe:
Cake pan size: 15cm/6”
Allergic advice: contain dairy, gluten and gelatine.
- 110g of Oreo biscuits, finely crushed (remove the inner white cream)
- 50g of unsalted butter, melted
Cream cheese Based mixture (to be separate into 2 different mixture):
- 250g of cream cheese block, room temperature (I used Philadelphia brand)
- 100g of plain yoghurt* or 50g sour cream (bulla brand)
- 30g of caster sugar
- 1 tbsp of pure vanilla extract
- 5g of gelatine sheet or powder
- 20g of milk, warm
- 200ml of whipping cream, cold
*Yoghurt option: greek, greek-style, natural/full-fat. (try to avoid using non-fat or low fat yoghurt as it could make the cream cheese mixture loss its richness taste).
Mix the crushed Oreo biscuits and melted butter until the biscuits is damp and pour the crumb into a removable bottom cake pan and used a spatula to even out the crumb in the pan. Fridge it an hour before making the cake.
Place the gelatine sheet into a bowl of ice cold water and soak it for 7 minutes. Alternatively, if you are using a gelatine powder, pour 20g of milk into the gelatine powder and set aside. Do not mix.
Place the cream cheese block in the mixing bowl and whip the cream cheese to a smooth texture. Alternatively, you can use spatula to mix the cream cheese till a soft and smooth texture.
Add caster sugar into the mixing bowl and mix it till the sugar are dissolved.
Add vanilla extract into the mixture and greek-style yoghurt mixed well
Squeeze out the excess water from gelatine sheet, add 20g of warm milk and stir well. Alternatively, if you are using gelatine powder, microwave for 30 secs and stir well.
Add the gelatine milk into cream cheese based mixture and mix well. Set aside the mixture.
Pour the cold whipping cream in the mixing bowl and start whisking until a soft peak is form.
Gently fold the whipping cream into the cream cheese mixture.
1st: Chocolate cream cheese mixture:
- 80g of 54.5% dark chocolate, melted (I used Callebaut Belgium chocolate)
- 200g of cream cheese based mixture
Take a new mixing bowl and pour 200g of cream cheese based mixture and slowly pour in the melted dark chocolate.
Use a spatula to fold the mixture gently till evenly mixed. Set aside the mixture.
2nd: Oreo Cream cheese mixture:
- 4 packet of Oreo = 12 Oreo, sparsely crushed
- remaining cream cheese based mixture
Place 12 Oreo in a ziplock bag and sparsely crush it and pour them into the remaining cream cheese based mixture. Mixed well using a spatula.
Take out the cake pan that contain the Oreo biscuit from the fridge and pour it the mixture to the cake pan. Tap the cake pan to release any air bubbles. Fridge it for 45minutes or fridge it in the freezer for 25min.
After 45 minutes, take out the cake pan and pour the chocolate cheese mixture into the pan. Likewise, tap the cake pan to release any air bubbles.
Chilled the cake overnight!
Oreo topping with dark chocolate ganache:
- 60g of 70% of dark chocolate callets or finely chopped (if you use chocolate block)
- 150g whipping cream, warm
- 4-5 packet of Oreo = 12 – 15 Oreo, crushed
Warm the whipping cream and pour into a small bowl that contain the dark chocolate and set aside for 1 min. Slowly mix the chocolate and whipping cream to a smooth ganache.
Crush the Oreo in a ziplock bag and attempt to have a mixture of finely crushed Oreo and Oreo chunk bits.
Pour the chocolate ganache into the cake and spread it evenly. Sprinkle the crushed Oreo cake on the chocolate ganache and set it back on the fridge for 30minute.
Serve the cake after 30 minutes!!
Thanks for reading my recipe and I’ll be back for another no bake recipe that I made for the month of February.