Oreo Cheesecake Guaranteed To WOW Your Guests!
Servings: 12 slices
Incredible No-Bake Oreo Cheesecake with an Oreo crust and silky smooth Philadelphia, double cream and crushed Oreo filling. Topped with sweetened whipped cream swirls, double stuffed Oreos and a drizzle of hot chocolate sauce. This is the ultimate indulgent dessert guaranteed to WOW your guests.
For the base
- 250 g Oreos
- 100 g unsalted butter melted
For the filling
- 520 g Philadelphia cream cheese at room temp (1x340g tub and 1x180g tub)
- 100 g caster sugar
- juice of half a lemon
- 1 tsp vanilla extract
- 154 g Oreos crushed (1 packet)
- 450 ml double cream
- 150 ml double cream
- 8 Oreos
- drizzle chocolate sauce
Crush the Oreos into fine crumbs in a food processor or put them into a ziplock bag and bash them up with a rolling pin.
Melt the butter in the microwave and pour it into the Oreo crumbs mixing well until fully combined.
Tip the Oreo mixture into a 20cm 8-inch loose-bottomed tin. Press the crumbs down with a measuring cup, the back of a spoon or use your fingers.
To make the Oreo cheesecake filling, add room temperature cream cheese and caster sugar into a large mixing bowl and beat until combined. Add the lemon juice and vanilla extract and beat again for 30 seconds or so.
Crush the Oreos in a food processor or in a ziplock bag then tip them into the cream cheese mixture and mix thoroughly.
In a separate bowl whisk the double cream to stiff peaks. Very gently fold the whipped cream into the cream cheese mixture.
Transfer the cheesecake filling on to the top of the biscuit base. Smooth the filling with the back of a spoon.
Put the cheesecake into the fridge for at least 6 hours (but preferably overnight) to set.
When the Oreo Cheesecake has set and you're ready to decorate, whip the double cream and icing sugar until it's softly whipped. Put the homemade whipped cream into a piping bag fitted with an open star nozzle and pipe swirls on top of the cheesecake. Decorate each swirl with an Oreo and drizzle over chocolate sauce to serve.
Note: You can mix the ingredients with an electric handheld mixer, a free-standing mixer or you can mix by hand. The most important thing is to get the double cream to stiff peaks before you fold it into the cream cheese mix.
Storage: leftovers should be stored in the fridge and will keep for 3-4 days. Oreo Cheesecake freezes well (without any decoration) for up to 3 months.
Calories: 609kcal | Carbohydrates: 41g | Protein: 6g | Fat: 48g | Saturated Fat: 27g | Cholesterol: 134mg | Sodium: 351mg | Potassium: 187mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1525IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 4mg