No bake cheesecakes have got to be one of the easiest yet most delicious desserts ever, and you can create so many variations just by adding ingredients to the basic recipe. It's not only the filling that you can vary, as there is no need to use digestive biscuits for the base and instead you can use chocolate bourbon creams, ginger snaps, hob nobs or whatever takes your fancy.
Friends came around for dinner at the weekend and after a heavy curry it was nice to serve something a bit lighter for dessert. I decided to make a cheesecake and thought I would give an Oreo one a try as it's not one that I've made before. I used Oreo's in the base and some for decoration but chose not to add any to the filling to try and keep it lighter.
I must say it was a very nice cheesecake and everyone loved it, and I sent my friend away happy with a few slices packed in a tupperware tub.
18 Oreos (approx 1 1/2 packs)
50g butter, melted
600ml double cream
400g full fat cream cheese
1tsp vanilla extract
50g caster sugar
300g dark chocolate
mini Oreos to decorate
- Crush the Oreos and mix with the melted butter
- Press the biscuits into the base of a 22cm springform cake tin & place in the fridge
- Whisk the cream until soft peaks are formed - don't be tempted to over whisk
- Beat the cream cheese with the vanilla and caster sugar
- Beat in the cream a little at a time
- Melt the chocolate on short bursts in the microwave and allow to cool a little
- Spread half of the vanilla filling over the biscuit base and place back in the fridge
- Beat the melted chocolate into the remaining vanilla filling
- Gently spread the chocolate filling over the vanilla layer and place back in the fridge until fully set
- Decorate with mini Oreos before serving
Disclaimer: The cutting of the cheesecake & quality of the photos is not great due to the large quantity of wine I had consumed prior to taking them!