No-Bake Oreo Cheesecake
Whipped cream in a cheesecake, in addition to cream cheese, would be too rich. This recipe uses natural yogurt instead, which makes the cake deliciously tangy and light. Gelatine is added to help the filling set without cream.
- Prep time
- 20 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
- 132 g Oreos without icing (18 pieces)
- 40 g unsalted butter (melted)
- 8.5 pc Oreos without icing (soft)
- 3 pc gelatine leaves
- 500 g full-fat natural set yogurt
- 250 g full-fat block cream cheese
- 120 g icing sugar, (sift if lumpy)
- 2.5 pc Oreos without icing
- scraps from cutouts (or 6.5 Oreos without icing)
Instructions
- 1
Bring all ingredients to room temperature unless otherwise stated.
- 2
Line 8" x 5" x 2" cake pan with 2 sheets of plastic forming "t" shape, leaving overhang of 1".
- 3
TO MAKE CRUST, place Oreos in plastic bag. Bash into fine crumbs. Add butter. Mix thoroughly. Pour mixture into cake pan. Spread evenly. Press hard so that crumbs are compact. Refrigerate.
- 4
TO MAKE CUTOUTS, cut 8.5 Oreos with 3 cm and 2 cm heart-shaped cutters.
- 5
TO MAKE FILLING, soak gelatine in ice water till just soft, 4-5 minutes. Squeeze hard to remove excess water. Place in bowl. Place bowl in freshly boiled water till gelatine is melted, about 5 minutes.
- 6
Add 2-3 tbsp yogurt to melted gelatine. Whisk till even and smooth. Transfer to mixing bowl. Add remaining yogurt. Whisk till even and smooth.
- 7
Beat cream cheese till half smooth. Add icing sugar. Beat till just even and smooth. Add about 1/4 of yogurt mixture. Whisk till just smooth. Add remaining yogurt mixture. Whisk till just even. Taste and add more sugar if you like. Scrape down thoroughly and mix through.
- 8
If necessary, chill cream cheese mixture till consistency is like softly whipped cream.
- 9
TO ASSEMBLE, break 2.5 Oreos into small pieces. Add scraps from cutouts, or 6.5 broken Oreos.
- 10
Pour almost 1/3 of cream cheese mixture into cake pan. Sprinkle with half of cookies. Repeat layering as before. Finish with layer of cream cheese mixture. Bang cake pan against worktop 3-4 times. Cover and refrigerate till filling is set, about 8 hours. Keep chilled till serving time.
- 11
TO SERVE, remove cake from pan. Discard plastic lining. Transfer cake to cake board. Decorate with cutouts. Cut with chef's knife, wiping knife clean after each cut.