No Bake Oreo Cheesecake (without gelatin)

You can get Oreo chocolate bars, ice creams and other goodies as well as the cookies now, so why not make a no bake Oreo cheesecake without gelatin? I’d previously made an Oreo Tiffin, so it was time to try something else with the ubiquitous biscuit.

This easy Oreo cheesecake recipe requires no baking, and is set in just a few hours – after that it doesn’t last very long. The dark chocolate biscuit base is made from Oreos and butter, while the topping is made from cream cheese, clotted cream, icing sugar and vanilla extract, with some Oreo crumbs and small pieces scattered throughout.

Note that you need Oreos for the base, filling and topping, so two packs of the original cookies plus one pack of the mini lunchbox type will provide enough. Why make a no bake Oreo cheesecake with gelatin when its much simpler without? Using extra thick heavy whipping cream or clotted cream means you just don’t need it. There is also no need to beat whipping cream until it forms stiff peaks, either. The powdered sugar also adds firmness to the structure.

This no bake Oreo cheesecake recipe without gelatin serves 8-12

Ingredients for no bake Oreo cheesecake without gelatin

Biscuit base

• Oreo cookies, 300g (2 packs)
• Butter, 100g

Cheesecake filling

• Full fat cream cheese, 600g
• Extra thick double cream or clotted cream, 200ml
• Icing sugar, 150g
• Vanilla extract, 1 tsp
• Oreos, 50g

Topping

Mini Oreos (from lunchbox pack), 9

Equipment

• Springform pan
• Food processor
• Mixing bowls
• Rolling pin
• Wooden spoon
• Silicone spatula
• Palette knife

How to make this no bake cheesecake recipe with Oreos

• Use a small amount of butter to grease a springform tin.
• Blitz 300g of Oreos in a food processor until you have crumbs. Tip these into a large mixing bowl. Melt the butter, then add this and stir the butter and biscuits together until well combined.
• You can successfully melt butter in the microwave – check every few seconds and stir each time. Remove as soon as it is mostly melted and keep stirring – the residual heat ensures that the rest will soon melt, even at room temperature.
• Tip the Oreo crust mixture into the springform cake tin and press down firmly – I recommend using the end of a rolling pin to push this down nice and flat. Refrigerate while you make the filling.
• In a large bowl, beat together the cream cheese, clotted cream, icing sugar and vanilla extract. Then add 50g of crushed or chopped Oreos and mix in.
• Remove the chocolate Oreo base from the fridge and spoon the cream cheese mixture over the top. Smooth over with a spatula, and run a palette knife around the edge – this makes the cheesecake simpler to remove from the tin later on.
• Decorate as pictured, or as you like, using mini Oreos and/or Oreo crumbs. Once it’s made, chill for at least an hour or two in the fridge before serving.

Related recipes:

• No bake Malteser cheesecake
• Twix no bake cheesecake
• No bake KitKat cheesecake
• Salted caramel no bake cheesecake
• No bake Black Forest cheesecake
• Banoffee no bake cheesecake

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