Oreo Cheesecake

A luscious no-bake white chocolate and cookies and cream Oreo Cheesecake!

5 from 1 vote

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Course: Dessert

Cuisine: Cheesecake

Prep Time: 15

Cook Time: 0

Chilling time: 4

Total Time: 4 15

Servings: serves

Calories: 428kcal

Author: Lucy - Bake Play Smile

Cost: $15

Equipment

Beaters, stand-mixer or Thermomix
Food processor or Thermomix
Microwave or Thermomix

Ingredients

For The Base

274 g Oreos 2 packets
100 g butter melted

For The Cheesecake

128 g Oreos 1 packet
240 g (1 cup) cream thickened, lightly whipped
200 g white chocolate melts or block
2 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
500 g cream cheese softened
1 teaspoon vanilla bean paste or vanilla extract
150 g (¾ cup) caster sugar superfine sugar

For Decorating

mini Oreos optional

Instructions

Conventional Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Finely crush the Oreos in a food processor and place into a bowl.
Add the melted butter and mix until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Crush the extra packet of Oreos for the filling (a few little chunks are ok).
Whip the cream and set aside.
Melt the white chocolate in a microwave at 50% power in 30 second bursts, and then set aside to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar until smooth and creamy.
Add the cooled, dissolved gelatine and the melted white chocolate to the mix and beat until well combined.
Fold through the whipped cream and the crushed Oreos.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with mini Oreos (optional).

Thermomix Method

To ensure a smooth cheesecake, ensure all ingredients are at room temperature before starting.
Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the Oreos and crush for 10 seconds, Speed 10. Scrape down the sides of the bowl and repeat until well combined.
Press the mixture firmly into the base of the pan and place into the fridge.
Crush the extra packet of Oreos for 2-3 seconds, Speed 6 (some little chunks are fine). Set aside.
Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!) Set the cream aside in a separate bowl.
Place the white chocolate into the TM bowl and melt for 3 minutes on 50 degrees, Speed 2. Set aside in a bowl to cool slightly.
Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
Beat the cream cheese, vanilla bean paste and caster sugar in a clean and dry TM bowl for 30 seconds on Speed 5. Scrape down the sides with a spatula and repeat until smooth and creamy.
Add the cooled, dissolved gelatine and the melted white chocolate to the mix and mix for 30 seconds on Speed 5.
Fold through the whipped cream and the crushed Oreos with the spatula.
Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
Place the cheesecake into the fridge to set for a minimum of 4 hours (for best results, leave in the fridge overnight before cutting).
Decorate with mini Oreos (optional).

Notes

RECIPE NOTES & TIPS:

Use a spring-form tin (with a removeable bottom) so that you can easily remove the cheesecake from the tin. When you are ready to serve, carefully run a knife along the sides and gently remove the base before sliding the cheesecake onto a serving plate.
Make sure your ingredients are at room temperature for a smooth and creamy filling with no lumps.
Don’t use 'light' cream cheese or 'light' cream, as the filling won’t set properly, use full-fat for best results.
Chill the cheesecake for a minimum of 4 hours, to allow it to set into sliceable sections. Make it the day before and keep it in the fridge overnight, for best results.
Storage - when stored in an airtight container in the fridge, this cheesecake will keep for 4-5 days.
Freezing - allow the cheesecake to set fully in the fridge before slicing (or freeze it whole). Wrap the individual serves or whole cheesecake and store it in an airtight container in the freezer for up to 3 months. To thaw, leave it in the fridge overnight, or at room temperature for 1-2 hours (individual slices) until thawed, then decorate prior to serving.

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