Non-Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake

Non-Bake Oreo Cheesecake

Ingredients

Biscuit Base:

50g Oreo cookies

25g melted butter

Cream Cheese Filling:

125g cream cheese

15g icing sugar

30ml milk

1/2 tbsp gelatin powder + 35g water

130ml whipping cream - whipped till medium peak (dairy or non-dairy)

1/2 tbsp maple syrup (or honey)

1/4 tsp vanilla extract

5 Oreo cookies, blend finely or crush to small pieces (own preference)

Oreo topping:

3 Oreo cookies, blend or crush till as fine as possible

Method

Biscuit Base:

1. Remove the cream from the Oreo cookies. Blend or crush the cookies as fine as possible.

2. Combine with the melted butter. Press firmly onto the base of the cake tin.

3. Chill for at least 2 hours.

Cream Cheese Filling:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon).

Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water.

Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.

2. Beat cream cheese with icing sugar till well combined.

3. Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well.

4. Fold in whipped cream and divide mixture into 2 portions.

5. Fold in crushed Oreo cookies into 1 portion and maple syrup (or honey) and vanilla extract into the other portion.

6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.

7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.

8. Put into the fridge to let it set for 2 to 3 hours. (I put in freezer to have ice cream alike texture)

9. Remove from freezer, sprinkle Oreo cookies on top (or decorate as desire) and put back to freeze it.

10. Slice and serve chilled.