Best Basic No Bake Oreo Cheesecake
Flour & Spice Blog recipe - Pakistani
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 36 Oreos (two sleeves, don't separate the cookies)
- 5 tbsp butter
- 1/2 tsp salt
- 16 oz cream cheese (2 blocks)
- 3/4 cup sugar (used in two additions - 1/2 + 1/4)
- 1 tsp vanilla extract
- 1 tsp lemon juice
- 1 cup whipping cream
- 1 tsp gelatin + 2 tbsp water
Instructions
- 1
Crush the Oreos either manually (rolling pin to a ziploc bag with oreos in it) or in a food processor. Stir in the melted butter and salt.
- 2
Press the crust into a buttered springform pan, pressing the crumbs in to build up the sides by about 2 inches. If you do not have a springform pan then use a 9 inch pie plate, but if it is not very deep then hold back on some of the crust.
- 3
Pack it in well and refrigerate
- 4
Sprinkle the gelatin onto a tbsp of cold water in the tiniest bowl you have and set aside.
- 5
Whip the cream cheese on medium speed just until smooth
- 6
Add HALF CUP of the sugar in and mix on medium speed till combined - the mixture should not look grainy
- 7
Mix in the vanilla extract and lemon juice.
- 8
Add a tbsp of hot water into your gelatin mix until it dissolves. Set aside.
- 9
Now in a separate bowl - with clean whisks - whip the cream and remaining sugar until you get nice peaks, the cream will be thicker and hold its shape
- 10
Fold the cream into the cheesecake mix until it's evenly distributed then strain in your gelatin mixture and whip it for 5 seconds just to disperse.
- 11
Pour onto your crust and smooth the top.
- 12
Refrigerate for 4-6 hours or overnight until it's nice and cold!