Easy No Bake Oreo Cheesecake is so simple and quick to make.

Cheesecake is a firm favourite here in the Christie household.  Yet it is something I never, ever make. Jack has made it on a few occasions but his commitment to the kitchen seems to be getting less and less the deeper into teendom he ventures. I do like an easy cheesecake recipe, it makes me more inclined to have a go.

Since the wonderful days of his first cookery lessons when he became excited about food he has been regressing at a steady rate. There was a time he could whip up cup cakes without a recipe, and make cheesecake with his eyes closed. Now he struggles with toast.

And the mere thought of making a ham sandwich sends him into a sheer panic. I am hoping he will come though this phase because he was really showing potential of being a great cook. However for now I will have to take over the cheesecake baton.

I am getting the urge to potter in the kitchen more and more lately.  Blogging put a halt to me spending time in the kitchen but now with the little extra time I get and my gorgeous new VonChef mixer and am feeling the need to spend a little more quality time in the kitchen.

Today I decided to try to rival Jacks New York cheesecake recipe with a little no bake Oreo topped cheesecake.

Ingredients

• 125g digestive biscuits, or cookies, crushed
• 50 g brown sugar
• 60 g melted butter
• 200g full-fat cream cheese
• 40g icing sugar
• 1 tsp vanilla extract
• 90 ml double cream, lightly whipped
• 1 Packet of regular Oreos
• 1 snack sized packet of Mini Oreos

Instructions

1. Mix together the biscuit crumbs and brown sugar. Add in the melted butter and mix well.
2. Spoon the biscuit mixture into a round cake tin lined with greaseproof paper.
3. Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the fridge until set.
4. In a large mixing bowl, using a whisk or a wooden spoon,
5. Beat together the cream cheese, icing sugar and vanilla extract until well mixed.
6. Fold in the double cream, and mix well.
7. Spoon the cream mixture over the chilled biscuit base, making sure that there are no air bubbles. Smooth the top of the cheesecake with a palette knife
8. Crush the large Oreos and sprinkle them over the top of the mixture, patting them down to create a crust, then put in the fridge for an hour and a half to set.
9. Decorate with mini Oreos.

Click for a printable pdf version

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