The no-bake Oreo cheesecake is a delicious and easy-to-prepare dessert. It consists of a crunchy Oreo base and a light Philadelphia cream cheese filling, sprinkled with cookie pieces for added texture. When sliced, its appearance resembles the 101 Dalmatians, which particularly amuses children.
Although simpler than the baked cheesecake, it remains just as delicious. Usually, I prepare it in a round springform pan, but this time, I opted for a square mold.
Creamy and irresistible, this cheesecake is perfect for a snack, as a birthday cake, or for any other indulgent occasion. For Halloween, it can be decorated with whipped cream ghosts and black sesame or sugar pearl eyes. A pure delight that will appeal to both young and old!
I decorated it like a layer cake with a dripping chocolate ganache glaze and piped roses and rosettes with mascarpone whipped cream.
Table of Contents
Tips and tricks
Use large Oreos, not the mini ones. They will be easier to open to retrieve the cream, which you will also use.
Cut them into large enough pieces to keep the cheesecake cream white. You’ll also get more crunch and chewiness.
You can choose not to bake the cookie base, although I’ve gotten into the habit of doing so, even if I haven’t noticed a difference.
Use very cold liquid cream with more than 30% fat content to be able to whip it easily.
Put the condensed milk in the fridge the day before. It should also be very cold to be able to whip it.
Use a springform pan and line it with acetate strips. This will allow you to easily unmold the cheesecake and have smooth sides.
Video recipe:
Ingredients:
NB: Find the printable recipe card at the end of the article.
For a 9 x 3-inch square springform pan (23 x 7 cm) or a 10-inch round springform pan (26 cm)
Crunchy Oreo Crust
- 250 g Oreo cookies without the cream ( 8.8 oz) Weigh after removing the cream from the middle and set it aside.
- 150 g melted butter ( 5.3 oz )
Cream cheese
- 400 g Philadelphia cream cheese ( 14 oz)
- 4 pots of sweetened fromage blanc (360 g / 12.7 oz ). You can replace it with Philadelphia.
- 5 gelatin sheets (10 g / 0.35 oz ) in total
- 400 g 30% fat heavy cream ( 14 oz)
- 25 Oreos cut into pieces, you can use more or less
- 2 tablespoons lemon juice
- 1 can very cold sweetened condensed milk (400 g / 14 oz).
Ganache for topping
- 200 g milk chocolate ( 7 oz)
- 75 g ( 2.6 oz ) butter
- 150 ml heavy cream ( 5.3 oz )
Mascarpone whipped cream
- 250 g (8.8 oz) mascarpone
- 150 ml heavy cream (5.3 oz)
- 2 tablespoons powdered sugar
Preparation steps:
Preheat oven to 180°C ( 356°F )
Blend the cookies until you get a fine powder. Pour it into a mixing bowl and gradually incorporate the melted butter. There may be a little butter left over. The mixture should have a consistency that allows it to be easily packed into the mold.
Place it in the buttered springform pan, on a round of parchment paper. Press down with the back of a tablespoon.
Bake for 10 minutes. Let it cool.
Rehydrate the gelatin in very cold water for about ten minutes.
Whip the very cold heavy cream into stiff peaks. Reserve in the refrigerator.
Beat the very cold condensed milk until it doubles in volume and becomes creamy.
In another mixing bowl, whisk the Philadelphia well with the Oreo cream to make it smooth.
Then add the fromage blanc while continuing to beat, then incorporate the whipped condensed milk.
Heat the 2 tablespoons of lemon juice and dissolve the squeezed gelatin sheets in it.
Add this mixture to the previous one.
Gradually incorporate the cheese-based mixture into the whipped cream, using a spatula, working from bottom to top.
Add the Oreos in small pieces.
Gently mix everything together and pour a third of the mixture into the mold on top of the crunchy cookie base.
Cover with Oreo pieces, then cream, Oreo, and finally cream.
Smooth the top well and place in the freezer overnight. You can also just leave it in the refrigerator.
The next day, prepare the ganache:
Melt the chocolate with the butter in a bain-marie. Off the heat, add the cream previously brought to a boil, in several additions, while stirring to obtain a smooth ganache.
Let it cool until the mixture becomes slightly creamy so that you can form drips without it being too runny. Then, gently pour it on the edges of the cheesecake so that it runs down the sides and forms “drips”. Then evenly coat the top of the cheesecake.
Prepare the mascarpone whipped cream for the decoration:
Whisk the mascarpone with the powdered sugar until creamy.
In another bowl, whip the heavy cream halfway and incorporate it into the mascarpone in several additions, while whisking, to obtain a firm but not too stiff whipped cream.
Note: You can slightly soften the mascarpone in the stand mixer bowl, then add the cream and sugar, and mix everything together.
Fill a piping bag with a Wilton 1M or 2D tip and decorate the top of the cheesecake with rosettes and roses.
Defrost in the fridge before serving. This can take about 5 hours. If you’re in a hurry, leave it at room temperature for 1 to 2 hours, then place it in the refrigerator until ready to serve.
No-Bake Oreo Cheesecake
INGREDIENTS
For a 9 x 3-inch square springform pan (23 x 7 cm) or a 10-inch round springform pan (26 cm)
Crunchy Oreo Crust
- 250 g Oreo cookies without the cream (8.8 oz) Weigh after removing the cream from the middle and set it aside.
- 150 g melted butter (5.3 oz)
Cream cheese
- 400 g Philadelphia cream cheese (14 oz)
- 4 pots of sweetened fromage blanc (360 g / 12.7 oz ) You can replace it with Philadelphia.
- 5 gelatin sheets (10 g / 0.35 oz) in total
- 400 g 30% fat heavy cream (14 oz)
- 25 Oreos cut into pieces you can use more or less
- 2 tablespoons lemon juice
- 1 can very cold sweetened condensed milk (400 g / 14 oz)
Ganache for topping
- 200 g milk chocolate (7 oz)
- 75 g 2.6 oz butter
- 150 ml heavy cream (5.3 oz)
Mascarpone whipped cream
- 250 g mascarpone (8.8 oz)
- 150 ml heavy cream (5.3 oz)
- 2 tablespoons powdered sugar
PREPARATION
Prepare the Crunchy Oreo Crust
- Preheat oven to 180°C ( 356°F )
- Blend the cookies until you get a fine powder. Pour it into a mixing bowl and gradually incorporate the melted butter. There may be a little butter left over. The mixture should have a consistency that allows it to be easily packed into the mold.
- Place it in the buttered springform pan, on a round of parchment paper. Press down with the back of a tablespoon.
- Bake for 10 minutes and let it cool.
Prepare cheesecake filling
- Rehydrate the gelatin in very cold water for about ten minutes.
- Whip the very cold heavy cream into stiff peaks. Reserve in the refrigerator.
- Beat the very cold condensed milk until it doubles in volume and becomes creamy.
- In another mixing bowl, whisk the Philadelphia well with the Oreo cream to make it smooth.
- Then add the fromage blanc while continuing to beat, then incorporate the whipped condensed milk.
- Heat the 2 tablespoons of lemon juice and dissolve the squeezed gelatin sheets in it.
- Add this mixture to the previous one.
- Gradually incorporate the cheese-based mixture into the whipped cream, using a spatula, working from bottom to top.
- Add the Oreos in small pieces.
- Gently mix everything together and pour a third of the mixture into the mold on top of the crunchy cookie base.
- Cover with Oreo pieces, then cream, Oreo, and finally cream.
- Smooth the top well and place in the freezer overnight. You can also just leave it in the refrigerator.
Prepare the ganache
- Prepare it the next day
- Melt the chocolate with the butter in a bain-marie. Off the heat, add the cream previously brought to a boil, in several additions, while stirring to obtain a smooth ganache.
- Let it cool until the mixture becomes slightly creamy so that you can form drips without it being too runny. Then, gently pour it on the edges of the cheesecake so that it runs down the sides and forms "drips". Then evenly coat the top of the cheesecake.
Prepare the mascarpone whipped cream
- Whisk the mascarpone with the powdered sugar until creamy.
- In another bowl, whip the heavy cream halfway and incorporate it into the mascarpone in several additions, while whisking, to obtain a firm but not too stiff whipped cream.
- Note: You can slightly soften the mascarpone in the stand mixer bowl, then add the cream and sugar, and mix everything together.
- Fill a piping bag with a Wilton 1M or 2D tip and decorate the top of the cheesecake with rosettes and roses.
- Defrost in the fridge before serving. This can take about 5 hours. If you're in a hurry, leave it at room temperature for 1 to 2 hours, then place it in the refrigerator until ready to serve.
Thank you for visiting my blog and for your comments.