Oreo Cheese Cake – no bake type
Adapted from The Baking Biatch
200g oreo biscuits (without the cream)- crushed fine
100g melted butter
Method: Mix all the above together until blended. Place a cake ring adjusted to 8 or 9″ diameter and place on a cake board. Pour the mixture into the ring and press until level and compact. Chill while you prepare the next step.
320g Cream cheese, softened
320g Plain yoghurt
2.5 tablespoons of gelatin (I would reduce to 2 tablespoons next time)
130ml hot water
50g of crushed oreo (without cream)
1. Bloom gelatin in the hot water then microwave for 1 minute until fully dissolved. Let it cool to room temperature.
2. In the stand mixer with balloon whisk, beat the cream cheese and sugar until fluffy. Add the cooled gelatin with the mixer running on low until well combined. Scrap down and mix again for few seconds until well combined.
3. Add yoghurt and beat to incorporate.
4. Stop the machine, switch to a spatula and add the crushed oreo. Mix well. Take out the chilled crust from the freezer and pour in the cheese mixture. Level the top and arrange oreo around the cake. Freeze for 1-2 hours before removing the ring and transfer cake to the fridge. Chill over night before cutting.
Below is another recipe without Gelatin shared by another FB member, Diana Wu:
This is her recipe and written by her without any changes, I have not tried it; judging from the ingredients used, I would say it will be delicious! Thank you Diana!
10 pkt oreo w/o the cream for bottom (crushed).
2 pkts crushed oreo w/o cream for topping.
3pkts chopped & crush oreo w/o cream for mixing into mixture.
680g cream cheese(room temperature).
260g thickened cream(chilled)
1 tsp vanilla essence.
1/2 cup sugar.
3 tbsp melted butter.
Combine Oreo crumbs with melted butter and press into the bottom of springform pan. Set in refrigerator to firm.
Whip the thickened cream until it doubled in size and refrigerate.
Mix cream cheese, sugar and vanilla together in a large bowl until smooth and well combined and gently stir in Cool Whipped cream.
Add Oreo crumbs and chopped Oreos and gently mix until well combined then pour filling into springform pan and smooth the top and topped with additional Oreo crumbs
Refrigerate for about 4 hours or overnight.