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During a recent TikTok live, my blind friend Lauren and I made a No Bake Oreo Cheesecake. We had lots of requests to share the recipe so Lauren has very kindly agreed to share it here on my blog.
No Bake Oreo Cheesecake Recipe
Serves 10
Ingredients:
• Family-sized pack of Oreos (300 g)
•Unsalted butter (60 g leave at room temperature for easy cutting)
•Cream cheese (400 g of any supermarket brand will do)
•Icing sugar (120 g)
•Extra double cream (480 mL, double cream is fine, this is for whipping)
•Extra Oreo biscuits (family pack should do, if not, 100gs)
Vanilla essence 1 TSP
Equipment:
As Lauren is blind she uses accessible and non-accessible kitchen aids to create this no-bake Oreo cheesecake.
- Talking scales
- Talking measuring jug
- Electric stand mixer
- Nonstick mixing bowls
- 9-inch springform baking tin
- Measuring spoons
- Spatula
To buy some of the exact items we used, visit my Amazon Storefront here.
Method
Base:
Create the Oreo cheesecake base by crushing or blending 300 g of Oreo biscuits.
Melt the 60 g of butter, pour over biscuit crumbs and combine.
Add greaseproof paper to 9-inch spring form tin.
Evenly spread biscuit mixture to create the Oreo cheesecake base at the bottom of the springform tin.
Put the Oreo biscuit base into the fridge while preparing the topping for your Oreo cheesecake.
Topping:
Measure out 400 g of supermarket cream cheese (2 packs of Tesco everyday Value is perfect for this).
And add to a mixing bowl.
Add 120 g of icing sugar to the cream cheese, then mix and combine.
Also, add 1 teaspoon of vanilla essence to the mixture.
If you are using a stand mixer, make sure the settings are on low, otherwise, fold until the mixture is light and fluffy.
Add the double/extra double cream to a separate mixing bowl.
If you are using double cream, you must hand whisk until you create peaks into the cream.
(You do not need to do this with extra double cream)
Using a measuring spoon slowly add the cream to the icing sugar and cream cheese mixture, this needs to be done with a large spoon in order not to take the air out of the cream. Gently fold until light and fluffy.
Put the mixture into your electric stand mixer on a low speed and combine all the ingredients until light and fluffy.
Add blended leftover Oreo biscuits to the main mixture and mix on a low speed – this creates the folding effect and allows the Oreo biscuit bites to be spread evenly throughout for that extra crunch of the cream topping.
Using a large spoon, evenly distribute dollops of the cream topping to the pre-cooled 9-inch spring form tin, using a spatula to spread evenly and reach all parts of the biscuit base.
Repeat until you have no cream topping left.
Refrigerate for 4 hours if you are planning to serve this on the same day.
Refrigerate for 24 hours for best results.
We hope you enjoy this delicious cheesecake! Check out all of my blind baking must haves here.
Oreos are my favorite!