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.
- 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
- Mix together the biscuit crumbs and brown sugar. Add in the melted butter and mix well.
- Spoon the biscuit mixture into a round cake tin lined with greaseproof paper.
- Use a metal spoon to press the biscuit crumbs down firmly and evenly. Chill in the fridge until set.
- In a large mixing bowl, using a whisk or a wooden spoon,
- Beat together the cream cheese, icing sugar and vanilla extract until well mixed.
- Fold in the double cream, and mix well.
- 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
- 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.
- Decorate with mini Oreos.
Click for a printable pdf version