No-bake Oreo cheesecake
No-bake vanilla Oreo cheesecake with a chocolate topping. It’s wonderfully creamy and light, with a delicate, marshmallow-like texture. I used Oreo biscuits with peanut butter filling in the cheesecake mixture, which adds a lovely contrast to the vanilla flavour, but of course you can use your favourite Oreos or any similar biscuits. It’s best to make this cheesecake the day before serving – this gives the biscuits hidden in the creamy filling time to soften, while the whole cheesecake has plenty of time to chill and set properly for neat slices. A simple yet impressive dessert, perfect for gatherings, birthdays and any special occasion.
Ingredients for the base:
- 180 g Oreo or Neo-style biscuits, with the filling
- 40 g butter, melted
Place the biscuits and butter in a food processor and blitz until the biscuits are finely crushed and the mixture has the consistency of wet sand. If you don’t have a food processor, place the biscuits in a sturdy bag (such as a resealable bag) and crush them thoroughly with a rolling pin, then mix with the melted butter.
Line the base of a 23 cm round cake tin with baking paper. Tip the biscuit mixture into the tin and press it down evenly, using the bottom of a glass or the back of a spoon. Chill in the fridge for 30 minutes.
Ingredients for the cheesecake filling:
- 1 cup natural yoghurt, at room temperature
- 250 g mascarpone, at room temperature
- ½ cup icing sugar
- 1 tsp vanilla bean paste or the seeds from 1 vanilla pod
- 1 cup double cream, chilled
- 10 g powdered gelatine + 50 ml cold water
- 150–170 g Oreo or Neo-style biscuits, with the filling
Place the natural yoghurt, mascarpone, icing sugar and vanilla in the bowl of a mixer. Beat with the whisk attachment until smooth and free of lumps.
Pour the gelatine into 50 ml cold water, stir and leave to bloom for 10 minutes. Place over a low heat and warm, stirring, until the gelatine has completely dissolved, or heat briefly in the microwave. Do not allow it to boil, as this will affect its setting properties. Remove from the heat and leave to cool slightly.
Add a spoonful of the cheesecake mixture to the still-warm gelatine and mix thoroughly. Add another 2 spoonfuls and mix again, checking that there are no lumps. Add the tempered gelatine mixture to the cheesecake filling and immediately mix until combined. In a separate bowl, whip the chilled double cream until stiff. Add it to the cheesecake mixture in two batches, gently folding it in each time. Finally, add the biscuits broken into halves or quarters and fold through.
Spread the cheesecake filling over the biscuit base. Smooth the surface with a spatula, then chill in the fridge for several hours, preferably overnight.
Pour the chocolate topping over the chilled cheesecake and smooth the surface. Decorate with Oreo or Neo biscuits and chill until the topping has set.
Ingredients for the chocolate topping:
- 70 g dark or milk chocolate, chopped
- 70 ml double cream
Place the double cream in a small saucepan and heat until almost boiling. Remove from the heat, add the chopped chocolate and leave for 2 minutes. Stir until smooth and glossy.
Enjoy!
