No-Bake Oreo Cheesecake
A no-bake Oreo cheesecake with a crunchy base and a creamy filling with crunchy Oreo pieces.
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INGREDIENTS
For a 23 cm square springform pan (9 inches, 2.8 inches deep) or a 26 cm round springform pan (10 inches).
Oreo Crust
- 250 g Oreo cookies cream removed . Weigh after removing the filling and set the cream aside.
- 150 g unsalted butter melted
Cream Cheese Filling
- 400 g Philadelphia cream cheese
- 4 containers sweetened fromage blanc 360 g total (12.7 oz). You can replace it with Philadelphia if needed.
- 5 gelatin sheets 10 g total (0.35 oz)
- 400 g heavy cream 30% fat
- 25 Oreo cookies chopped. You can add more or less to taste.
- 2 tablespoons lemon juice
- 1 can sweetened condensed milk 400 g (14 oz), very cold
Chocolate Ganache Topping
- 200 g milk chocolate
- 75 g unsalted butter
- 150 ml heavy cream
Mascarpone Whipped Cream
- 250 g mascarpone
- 150 ml heavy cream
- 2 tablespoons powdered sugar
PREPARATION
Make the Oreo Crust
- Preheat the oven to 180 °C (350 °F).
- Pulse the cookies in a food processor until you get a fine crumb. Transfer to a bowl and gradually mix in the melted butter. You may have a little butter left over. The mixture should have a texture that is easy to press firmly into the pan.
- Press the mixture into a greased springform pan, lined with parchment paper on the bottom. Pack it down well using the back of a tablespoon.
- Bake for 10 minutes, then let it cool completely.
Make the Cheesecake Filling
- Bloom the gelatin in a bowl of very cold water for about 10 minutes.
- Whip the cold heavy cream into a firm whipped cream, then refrigerate.
- Whip the very cold sweetened condensed milk until it doubles in volume and becomes light and creamy.
- In a separate mixing bowl, whisk the Philadelphia cream cheese with the reserved Oreo cream until smooth and lump free.
- Continue beating while adding the fromage blanc, then fold in the whipped sweetened condensed milk.
- Gently heat the 2 tablespoons of lemon juice and dissolve the well squeezed gelatin sheets in it. Add this mixture to the cream cheese mixture.
- Gradually fold the cream cheese mixture into the whipped cream using a spatula, mixing gently from bottom to top to keep the filling light and airy.
- Fold in part of the chopped Oreo cookies, mixing gently. Pour one third of the filling into the pan over the cookie crust. Sprinkle with Oreo pieces, cover with more cream, add another layer of Oreo pieces, then finish with the remaining cream.
- Smooth the top evenly, then place the cheesecake in the freezer overnight. You can also simply refrigerate it until fully set.
The Next Day, Make the Ganache:
- Melt the chocolate and butter together over a water bath. Remove from the heat, then gradually add the hot cream, brought just to a boil, mixing well after each addition until the ganache is smooth and glossy.
- Let the ganache cool until it becomes slightly thick and creamy, just fluid enough to create drips without being too runny. Gently pour it around the edges of the cheesecake to let it drip down the sides, then spread the remaining ganache evenly over the top.
Make the Mascarpone Whipped Cream
- I now do this slightly differently than in the video.
- In the bowl of a stand mixer, beat the mascarpone until smooth. Add the sugar and the cold heavy cream, then whip until you get a firm whipped cream. If your mascarpone is already smooth, you can add everything to the bowl at the same time.
- Transfer the whipped cream to a piping bag fitted with a 1M or 2D tip from Wilton and decorate the top of the cheesecake with rosettes and roses.
- Let the cheesecake thaw in the refrigerator before serving. This usually takes about 5 hours. If you are short on time, let it sit at room temperature for 1 to 2 hours, then refrigerate until ready to serve.