No-bake Oreo cheesecake

Name: No-bake Oreo cheesecake
Ingredients: 200 g Oreo cookies; 50 g butter; 500 g mascarpone; 150 ml liquid cream; 2 tablespoons powdered sugar; 2 teaspoons vanilla; 4 Oreo cookies; 6 mini bars of mint chocolate (65 g); 3 gelatin sheets (5 g); 100 ml cold water; 50 g dark chocolate; 30 ml liquid cream; 4 Oreo cookies

Dessert - No-bake Oreo cheesecake by Dimitrina P. - Recipia

No-bake Oreo cheesecake with a cookie base and light mascarpone cream. I’d wanted to make it for a long time, and the pieces of mint chocolate and Oreo really come through in the cream; I break the cookies for the filling into irregular, roughly bite-size pieces. Prep: 25 minutes. Cook: 8 minutes. Rest: 4 hours and 50 minutes. Total time: 5 hours and 23 minutes. Serves: 10. Approximately 500 kcal and 5 g protein per serving.

Ingredients

For the base

200 g Oreo cookies
50 g butter

For the cream

500 g mascarpone
150 ml liquid cream
2 tablespoons powdered sugar
2 teaspoons vanilla
4 Oreo cookies
6 mini bars of mint chocolate (65 g)
3 gelatin sheets (5 g)
100 ml cold water

For decoration

50 g dark chocolate
30 ml liquid cream
4 Oreo cookies

Preparation

1. Crush the 200 g of Oreo cookies in a blender. Melt the butter over a double boiler, about 3 minutes, until liquid, then mix it with the cookies. 2. Set a 20 cm springform ring on a serving plate. Put the cookie mixture inside, press it down firmly and chill the base for 10 minutes while you prepare the cream. 3. Whip the cold liquid cream until fluffy. In a separate bowl, beat the mascarpone with the powdered sugar and vanilla just until combined, then gently fold in the whipped cream with a spatula. 4. Break the 4 Oreo cookies and the mint chocolate into pieces, add them to the cream and mix gently. Soak the gelatin sheets in 100 ml cold water for 10 minutes, drain them well, then melt them over a double boiler, about 2 minutes, until liquid. 5. Pour the gelatin into the cream in a thin stream, stirring quickly. Take the base out of the fridge, spread the cream over it and smooth the top. Chill the cheesecake for 4 hours or overnight, until the cream has set. 6. Break the dark chocolate into pieces and melt it over a double boiler with 30 ml liquid cream, about 3 minutes, until smooth. Take the cheesecake out of the fridge and remove the ring. 7. Decorate with the melted chocolate and the 4 Oreo cookies for decoration, broken in half. Put it back in the fridge for 30 minutes, then slice.

Notes

Press the cookie layer just as firmly around the edge of the ring as you do in the center, or it may come apart when sliced. Cream whips more easily when cold, straight from the fridge; if the kitchen is warm, chill the bowl for a few minutes too. Mint chocolate varies in intensity, so choose one whose flavor you like on its own. Let the chocolate for decoration cool for a few moments before pouring it over the cream, an easy step to rush. If the glaze has thickened while the cheesecake is in the fridge, warm it briefly again over a double boiler. Covered, the dessert keeps in the fridge for up to 3 days. A slice goes well with black coffee, which balances the sweetness of the cream. For a gluten-free base, use 200 g certified gluten-free sandwich cookies. Regular cookies contain gluten, and the cream and topping contain dairy.