Oreo Cheesecake
Oreo Cheesecake is a delightful dessert that brings together the rich flavors of cream cheese and the sweetness of Oreo cookies. This no-bake cheesecake is easy to make and perfect for any occasion. Whether it’s a birthday party, a family dinner, or just a sweet treat for yourself, Oreo Cheesecake is sure to impress.
Why Make This Recipe
There are many reasons to make Oreo Cheesecake. First, it combines the beloved Oreo cookie with creamy cheesecake, creating a delicious mix of textures and flavors. Second, it’s a simple recipe that doesn’t require baking, making it perfect for those who may not be comfortable in the kitchen. Lastly, it can be prepared in advance and stored in the fridge, allowing you to free up time to enjoy your special moments.
How to Make Oreo Cheesecake
Making Oreo Cheesecake is straightforward. Follow these steps for a delicious result.
Ingredients:
- 300 g Oreo cookies (with or without filling)
- 80 g melted butter
- 500 g cream cheese (room temperature)
- 200 ml whipping cream (minimum 35% fat, well cold)
- 100 g glazed or impalpable sugar
- 10 g unflavored gelatin (hydrated in 50 ml cold water)
Directions:
- Crush the Oreo cookies into fine crumbs and mix with the melted butter to form a cookie base. Press this mixture into the bottom of a springform pan.
- In a mixing bowl, combine the cream cheese and sugar until smooth.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Dissolve the hydrated gelatin and fold it into the cheesecake mixture.
- Pour the cheesecake filling over the cookie base in the springform pan.
- Refrigerate for at least 4 hours, or until set.
- Once set, remove from the pan and serve, optionally garnishing with additional Oreo crumbs on top.
How to Serve Oreo Cheesecake
Oreo Cheesecake can be served on its own or garnished with extra Oreo crumbs or whipped cream. It’s best enjoyed cold, so make sure to keep it in the fridge until you’re ready to serve. Slice it into pieces and enjoy each creamy bite!
How to Store Oreo Cheesecake
To keep Oreo Cheesecake fresh, store it in the refrigerator. Cover it with plastic wrap or place it in an airtight container. It can last for up to 5 days. If you want to store it longer, you can freeze it, but make sure to wrap it well to avoid freezer burn.
Tips to Make Oreo Cheesecake
- For an extra chocolatey flavor, use chocolate Oreos instead of regular ones.
- Make sure the cream cheese is at room temperature for a smoother mixture.
- Be gentle when folding in the whipped cream to keep the cheesecake light and fluffy.
Variation
You can customize this recipe by adding toppings like chocolate ganache, caramel sauce, or even fresh fruits like strawberries or raspberries for a refreshing twist.
FAQs
Q1: Can I use low-fat cream cheese?
A1: Yes, you can use low-fat cream cheese, but the texture and flavor may differ slightly.
Q2: How long do I need to refrigerate the cheesecake?
A2: It’s best to refrigerate for at least 4 hours to ensure it sets properly.
Q3: Can I make this cheesecake ahead of time?
A3: Yes, Oreo Cheesecake can be made up to 2 days in advance. Just store it in the fridge until ready to serve.
Now you have everything you need to make a delicious Oreo Cheesecake! Enjoy the process and, most importantly, enjoy the tasty result.
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Oreo Cheesecake
- Total Time: 255 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A delightful no-bake dessert combining creamy cheesecake and the sweetness of Oreo cookies.
Ingredients
- 300 g Oreo cookies (with or without filling)
- 80 g melted butter
- 500 g cream cheese (room temperature)
- 200 ml whipping cream (minimum 35% fat, well cold)
- 100 g glazed or impalpable sugar
- 10 g unflavored gelatin (hydrated in 50 ml cold water)
Instructions
- Crush the Oreo cookies into fine crumbs and mix with the melted butter to form a cookie base. Press this mixture into the bottom of a springform pan.
- In a mixing bowl, combine the cream cheese and sugar until smooth.
- In a separate bowl, whip the cold whipping cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- Dissolve the hydrated gelatin and fold it into the cheesecake mixture.
- Pour the cheesecake filling over the cookie base in the springform pan.
- Refrigerate for at least 240 minutes, or until set.
- Once set, remove from the pan and serve, optionally garnishing with additional Oreo crumbs on top.
Notes
For extra chocolatey flavor, use chocolate Oreos instead of regular ones.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: Oreo, cheesecake, no-bake dessert, easy dessert, sweet treat