Monday, 1 October 2012

Oreo (No-bake) Cheescake Recipe

My first ever oreo cheesecake! And it turned out pretty well IMO. Before starting out with this, I surveyed the net for all the recipes and edited them accordingly. I like chilled non bake cheesecake better than its counterpart, the baked ones mainly because the chilled version feels lighter...Do note the word "feel"...the calories and what-not are similar but oh least I feel better as I'm eating them eh? Hahaha..So without further ado, here comes my modified recipe.

After this attempt, I was pretty enthusiastic about cheesecake hence the other attempts (No Bake Strawberry Cheesecake) Here and (No Bake Lychee Cheesecake) Here.

Makes an-8 inch cheesecake

2 packs of Oreos
5 tbsp butter
1 piece Philadelphia cream cheese (250g)
120ml whipping cream + 120ml whipping cream
40g icing sugar
2 tbsp cocoa powder
Baking paper


1) Using about 10-12 pieces Oreos, blend them up in the food processor into fine crumbs or if you are more hardworking than yours truly, you can put them in a clean plastic bag and roll your rolling pin over them until you get crumbs. Do scrap off the cream and keep them aside for the filling.
2) Take up the soften butter and mix them up with the crumbs. Make sure you cover all the crumbs properly or they won't stick later.
3) Chill for at least 2 hours or overnight for best result before putting in the cheese filling.

My Oreo base
Cheese filling:

1) Save up 5 pieces of the Oreos and divide the rest off into three parts. One parts into crumbs like how you did the base and the other two parts into chunky pieces.
2) Taking the 5 pieces of the Oreos, carefully use a knife and cut them in halves. Don't try to do it without a knife as you risk crumbling the Oreos into unpretty-looking bits. This is for the decoration on top.

1) Whip the whipping cream (120ml) until medium peaks to nearly stiff peaks form in a bowl.
2) Mix the cream cheese with the cream from the Oreos you saved up and beat until creamy in a separate bowl. Fold in the chunky Oreos and the whipped cream until incorporated nicely.
3) Pour in the middle part of the base that you pre-made and then softly use a plastic spatula to push the cream cheese filling to cover the whole cake. Do be careful not to scrap off the base as it will make your cheese cake all mixed up between the base and cheese.
4) Chill for an hour before starting on the decoration part. Or you can straight away chill for a minimum of four hours before eating it without the decoration.


1) Using baking paper, make an outline of the cake and cut off a small circle in the middle. Put it on top of the chilled cheesecake and using a sifter, slowly sift all the Oreo crumbs into the middle.
2) Whip whipping cream (120ml) until stiff peaks forms together with the icing sugar and cocoa powder.
3) Pipe onto cake forming rosette around the sides or other piping tip that you prefer.
4) Place the halved Oreos in similar distance around the cheesecake.
5) Using a small spoon or butter knife softly push some of the crumbs in the middle to the nearest rosette so they looks continous and not-too-sharp around the edges.
6) Sift some of the extra crumbs carefully around the rosette for a finishing touch. :)

A slice of nyumminess!

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