Posted 20 hours ago

4lite Oreo Assortment Biscuit Christmas Tin, 396 g

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I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now! I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat!

The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time! The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a freezer bag and again use a rolling pin to crush them. Can this cheesecake be made gluten free? Weigh equal amounts of batter into your cake tins for perfect layers. If the cakes dome in the oven use a serrated knife or leveller to level before frosting.

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I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint!Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world. Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!

For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat! Let your cheesecake set in the fridge for at least 6 hours, or overnight. This recipe doesn’t have any gelatine but if you beat the mixture well, the whipped cream will easily allow the cheesecake to hold it’s shape. I used three small cake pans to make a smallish but TALL cake. You can use slightly bigger cake tins if you like, the layers simply won’t be as tall.I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with! Don’t use a cream cheese substitute or low fat version, go full fat cream cheese and full fat sour cream for maximum flavour. Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.

There’s no denyingthat I have aserious obsession with Oreos and Oreo desserts. Are you the same way? Put the vegetable oil, vinegar and milk in a large bowl and mix together. Use soya or almond milk to keep the cake dairy free. If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!This Oreo buttercream is so insanely addictive there’s a real danger you will eat it straight out of the bowl before you frost the cake… You have been warned! Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper. I don’t like to use gelatine inmy no bake cheesecakes because it alters the taste,makes an easy recipe somewhat complicatedAND is simply not necessary. You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. Oreo lovers, get ready to meet your new favourite cheesecake! This Oreo Cheesecake is no bake, has an Oreo biscuit base, a creamy vanilla filling with Oreo crumbs mixed into it, then it's topped with chocolate, whipped cream and more Oreos of course! I've stuffed Oreos into every aspect of this easy to make dessert to create the ultimate Oreo cheesecake. It would be an amazing dessert for a birthday or any celebration, and the Oreo fan in your life will adore it! Ingredient Tips & Equipment Information

To make the biscuit base, blitz the Oreo biscuits into crumbs and mix them with melted butter. Press the mixture into the base of a springform tin, then put in the fridge to set. I drizzled melted dark chocolate over the cheesecake, but you could use milk or even white chocolate instead Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight. You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first! Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous layer of buttercream over the bottom cake layer and top with the second layer.You could make this cheesecake with any of the Oreo flavours. For example you could use the mint Oreos and swap the vanilla extract in the filling for peppermint extract. You could even make it with other filled biscuits like custard creams And now we’ve take all the goodness of Oreos and transformed them into a cheesecake. And you are going toflip when you find out just how easy this cheesecake is to make. Simply beat softened unsalted butter, icing sugar and vanilla bean paste together, adding the crushed Oreos and double cream until you have a fluffy buttercream. ASSEMBLING YOUR OREO CAKE For the full recipe with measurements, head to the recipe card at the end of this post. How to make Oreo Cheesecake

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