Tuesday, 09 August 2011

• No Bake Oreo Cheesecake

  This is a guest post from Kirbie's Cravings.
  
  
  I had my No Bake Dessert Party this past weekend, and one of my favorite desserts coming out of it was this No Bake Oreo Cheesecake that I wanted to share a few more pictures of. In some ways, the No Bake version is a little bit fussier than the baked version of a cheesecake because you need to let it firm up in the fridge for at least 6 hours. But I really enjoyed the taste and I was surprised that I didn’t miss the eggs and other ingredients that go in a baked cheesecake.
  
  The crushed oreos only made it even more appealing. Next time I might try it with a chocolate crust, but I used a graham cracker one here because I had a bunch of graham crackers I needed to get rid of.
  
  If I had time, I would have decorated the top with some oreos and some whipped cream, but as I was making 6 desserts in one day, I ran out of time to make it look fancy. This recipe is definitely a keeper and I’ll be using it again next time I want cheesecake and it’s too hot to turn on the oven.
  
  

  Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

  Crust
  1 1/2 cup crushed graham cracker
  1/4 cup packed light brown sugar
  7 tablespoon unsalted butter(melted)

  1. Combine graham cracker crumbs with sugar.
  2. Add melted butter and blend until combined.
  3. Press into pan. Set aside.

  Cheesecake

  2 ¼ cups heavy cream
  1 pound cream cheese, softened
  2/3 cup sugar
  ½ teaspoon salt
  1 tablespoon lemon juice
  2 teaspoon vanilla powder
  ¾ cups Oreo Cookies, crushed

  Instructions:

  1. Beat heavy cream until medium peaks form. Set aside.

  2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

  3. Add cream cheese mixture to heavy cream and beat until incorporated.

  4. Gently fold in Oreo cookies.

  5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

  6. Refrigerate for at least 6 hours to set or overnight for best results.

  7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.

  Do you like cheesecakes? What is your favorite kind?
  

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