There is a cake that we have at least once a year: always in November and always for my brother’s birthday. It’s been a tradition for at least the last four or five years and I think there will be a few more. We’re talking about the No-Bake Oreo Cheesecake Recipe. That’s right, it’s no-bake and packed with those chocolatey sandwich biscuits, cream cheese cream and even more biscuits as a crunchy base. Who can resist that?
In fact, I also like to make this cake as a dessert for Christmas, but for his birthday it has to be the big cake. Every year I ask him if he would like to have a different cake. It’s not every day that you get such a good opportunity to bake something “new” for the Knusperstübchen. But no, it has to be this one cake every year. Well, that’s why I’m going to post it here very quickly so that you can at least try it.
Another tip on the subject of gelatine. If you want to replace it, you can use agar gar, for example, which is a vegetable gelling agent and works similarly well. For the amount, I would follow the instructions on the package. It usually says on the back how much liquid the gelling agent can be used for. For this recipe, you can calculate with 500-600 ml of liquid.
You can prepare the recipe a day in advance and then the cake rests in the fridge, becomes wonderfully firm and all you have to do on the day of eating is decorate it. I like to use lots of little Oreos for this. You can also decorate it a bit more elaborately with whipped cream and halved Oreos. I always do this according to my taste and in this case I made the cake again just for us. The cake for my brother looked much more opulent, of course. But it was eaten so quickly that I didn’t even manage to take a picture.
Best Oreo Cheesecake Recipe
Servings: 10 Preparation:20 minutes Calories: 540 Fat: 10g
Ingredients
For the base:
200 g Oreos
60 g butter
30 g icing sugar
For the cream:
14 g powdered gelatine or (approx. 9 sheets of gelatine).
400 g cream cheese
80 g raw cane sugar
100 ml cream
200 g mascarpone
100 g Oreos
On top:
Oreos to taste
Stiffly whipped cream to taste
Instructions
For the base: Grind the Oreos finely or use a food processor, add the sugar and mix well. Add the softened butter, mix well again and pour the whole mixture into a springform pan and press everything into the base and slightly around the edges with a spoon. Chill in the fridge.
For the cream, prepare the gelatine according to the instructions on the packet. Place the sugar and cream in a saucepan and heat. Let the mixture simmer until the sugar is completely dissolved, add the gelatine. Mix the cream cheese and mascarpone until creamy and add the cream. Lightly crumble the Oreos and fold them into the mixture, pour onto the base. Now chill the cake for about two hours in the freezer or at least four hours in the fridge.
Remove the cake from the freezer, place the remaining Oreos on top of the cream and serve.
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Ingredients
- For the base:
- 200 g Oreos
- 60 g butter
- 30 g icing sugar
- For the cream:
- 14 g powdered gelatine or (approx. 9 sheets of gelatine).
- 400 g cream cheese
- 80 g raw cane sugar
- 100 ml cream
- 200 g mascarpone
- 100 g Oreos
- On top:
- Oreos to taste
- Stiffly whipped cream to taste
Instructions
- For the base: Grind the Oreos finely or use a food processor, add the sugar and mix well. Add the softened butter, mix well again and pour the whole mixture into a springform pan and press everything into the base and slightly around the edges with a spoon. Chill in the fridge.
- For the cream, prepare the gelatine according to the instructions on the packet. Place the sugar and cream in a saucepan and heat. Let the mixture simmer until the sugar is completely dissolved, add the gelatine. Mix the cream cheese and mascarpone until creamy and add the cream. Lightly crumble the Oreos and fold them into the mixture, pour onto the base. Now chill the cake for about two hours in the freezer or at least four hours in the fridge.
- Remove the cake from the freezer, place the remaining Oreos on top of the cream and serve.
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