No Bake Cookie N Cream cheesecake 《Oreo 乳酪蛋糕》

Cookie and cream cheese cake (no-baked)

I can’t find a Cookie & Cream Cheesecake that was to my liking so I decided to experiment with some of the recipes I’ve found online, together with my own modification for a creamier and less sweet version of the Cookie & Cream (Oreo) Cheesecake. I’m sure for those who are cheese cake’s lovers will love this… yum..yum!

Ingredients:

Oreo cookie base:

  • 60 grams of crushed Oreo cookies (about 8 cookies.)
  • 25 grams of melted butter

Cream cheese filling:

  • 250 grams of cream cheese, I used the Kraft Philadelphia cream cheese.
  • 2 tablespoons of caster sugar
  • 1 1/2 teaspoon of gelatin powder, melted in tablespoon of boiling water
  • 1 tablespoon of fresh lemon juice
  • 70 ml of thickened cream, I used Bulla thickened cream
  • plenty of crushed Oreo cookies in big chunk
  • Extra Oreo cookies for topping

Cookie and cream cheese cake (no-baked)

Method:

Oreo cookie base:

  • Blend the Oreo cookies in food blender till it resemble coco powder.
  • Combine the melted butter with the crushed Oreo cookies and mix well in a bowl.
  • Press the mixture on to the base of the 12cm diameter cake mold ( I bought this mini cake mold from Daiso! ).
  • Place in the fridge to chill for at least an half an hour.

Filling:

  • Beat the cream cheese and sugar till mixture is nice, smooth and creamy.
  • Add in the melted gelatine and lemon juice, mix well. Then gently fold in the thickened cream, follow by the Oreo cookie chunks.
  • Pour the cream cheese mixture into the cake mold (with chilled cookies base) and let chill in the freezer for at 3-4 hours.

Cookie and cream cheese cake (no-baked)

I found that if you leave the cake overnight in the fridge, the cookies and the base becomes even moist and yummier as the cookies adsorb the moisture from the cream cheese!

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