Well Oreo and cheesecake lovers rejoice. This cake is the best. It’s no-bake, it has Oreo’s and cream cheese in it. It is so delicious. I made it for my parent’s 45th wedding anniversary, which we celebrated last year in my parent’s garden. Everybody enjoyed it and the cake was gone when we went home again.
The recipe is from the cookbook ‘Uit de Keuken van Fatima’ from Fatima El Irari. I’ve made plenty of recipes already from her cookbook or her website and love them all. They’re all tasty and flavorful.
This no bake Oreo cheesecake recipe isn’t the only Oreo recipe and neither will it be the last on the blog, check out Oreo Stuffed Chocolate Chip Cookies. Want to bake another pie, then have a look at the Speculaas Pear Pie or Vanilla Cream Pie with Poached Pears or try out the Breakfast Mug Cake for a small, healthy cake.
The recipe for no bake Oreo cheesecake was easy to follow. I only made two minor adjustments. Since I didn’t have enough unsalted butter, I replaced part of it with salted butter. I needed 2 Oreo cookies extra for the topping. I also used a 22 cm diameter baking tin instead of a 20 cm one.
Comment below if you’re going to try it out, if you have any questions and tag #cosetteiscookin when you post pictures on your socials.
No Bake Oreo Cheesecake
Allergies: chocolate, gluten, dairy.
200 grams Oreo cookies
40 grams unsalted cream butter
40 grams cream butter
250 ml heavy cream
2 tbsp sugar
1 package of vanilla sugar
1 package klopfix
200 grams Monchou or other cream cheese on room temperature
50 grams white castor sugar
50 grams Oreo cookies
2 Oreo cookies
Melt the butter. Ground the Oreo cookies. Mix the cookies with the butter. Place parchment paper on the bottom of a spring tin. Pour the cookie-butter mix in the tin. With a spoon flatten the bottom. Place the spring tin in the fridge.
In a bowl mix heavy cream with the sugar, vanilla sugar and klopfix into whipped cream. Place some of the whipped cream in a piping bag in the fridge. In a separate bowl mix the Monchou with the castor sugar. Then fold in the rest of the whipped cream. Toss in the grounded Oreo cookies. Pour this in the spring tin, flatten, cover with alu foil and place in the fridge overnight.
The next morning decorate with whipped cream and Oreo cookies broken in half.
- Recipe source is the cookbook ‘Uit de Keuken van Fatima’ from Fatima El Irari.
- Good for 8 pieces.
- 4 hours in the fridge should be enough, but longer is better.
- Let the cake come to room temperature 30 minutes before serving it.