Oreo Cheesecake

Name: Oreo Cheesecake - Carla D.
Ingredients: For the base: 400 g crushed oatmeal cookies; 1 tablespoon brown sugar; 200 g melted butter. For the cream: 600 ml whipped cream; 500 g cream cheese (Philadelphia); at room temperature; 4 tablespoons powdered sugar; 10 g gelatin (1 packet); 1 package Oreo cookies (about 150 g); crushed; 2 packets vanilla sugar; 2 tablespoons lemon juice. For decoration: whipped cream; a few Oreo cookies.

Dessert - Oreo Cheesecake by Carla D. - Recipia

I have made Oreo cheesecake several times, especially when I need a quick, no-bake dessert for a meal with friends or family. I also love it because it's not complicated, and the combination of smooth cream, crunchy base, and Oreo cookies is liked by almost everyone. I usually opt for the mini-cake version, which comes out nicely portioned and is easy to serve. Quick Info Total time: 30-40 minutes (plus chilling in the fridge for at least 4 hours, ideally overnight) Preparation time: 30-40 minutes active Baking time: none required Servings: 1 round cake (28 cm diameter, 6 cm height) or 7 mini-cakes (9 cm diameter, 5 cm height) Difficulty: easy-medium Recipe type: no-bake dessert Ingredients For the crust: - 400 g finely crushed oatmeal cookies - 1 tablespoon brown sugar - 200 g melted butter For the cream: - 600 ml whipped cream - 500 g Philadelphia cream cheese (at room temperature) - 4 tablespoons powdered sugar - 2 packets vanilla sugar - 2 tablespoons lemon juice - 10 g gelatin (1 packet) - 1 package Oreo cookies (approx. 150 g), crushed For decoration: - whipped cream - a few Oreo cookies Instructions 1. Prepare the crust. Mix the crushed oatmeal cookies with the brown sugar. Pour the melted butter over the cookies and mix until a moist paste forms that sticks together when pressed with your hand. 2. Place the cookie mixture at the bottom of a springform pan or in individual molds. Firmly press down with your fingers or the bottom of a glass to create an even layer. Chill in the fridge while you prepare the cream. 3. For the cream, place the cream cheese in a large bowl. Add the powdered sugar, vanilla sugar, and lemon juice. Mix on medium speed for 3-5 minutes until you achieve a smooth and airy cream. 4. Soak the gelatin in 50 ml of cold water for 15 minutes. Once it has bloomed, gently heat it in a double boiler or in the microwave (4-5 seconds) until it becomes liquid. It should not boil. 5. While mixing the cream cheese, slowly pour the liquid gelatin in a thin stream to incorporate it evenly. 6. Whip the cream separately (if you are not using pre-whipped cream). Fold the whipped cream into the cream mixture on medium speed just until combined. 7. Add the crushed Oreo cookies. Gently fold with a spatula using wide movements to maintain the airy texture. 8. Pour the cream mixture over the cookie crust in the pan. Level the surface with a spatula so that it is even. 9. Let the cheesecake chill in the fridge for at least 4-5 hours, ideally overnight, to set properly. 10. Before serving, decorate with whipped cream and Oreo cookies to taste. Why I Make This Recipe Often It's quick, no-bake, and the ingredients are easy to find. It has a smooth texture and portions nicely. It helps when I have guests or want something prepared in advance. It keeps well in the fridge. Tips and Variations Tips - Use melted butter, not softened, for a crust that binds well. - Gelatin helps the cream hold firm, especially in mini-cakes; without it, the cream will be softer. - For the cream, take the cream cheese out of the fridge at least 30 minutes beforehand to allow it to soften easily. Substitutions - Oatmeal cookies can be replaced with plain digestive biscuits. - Philadelphia can be substituted with another natural cream cheese, without flavors or additives. - If you prefer not to use gelatin, you can omit it, but the cream will be less firm. Variations - Instead of Oreos in the cream, you can add your favorite cookies if you don't want extra cocoa. - You can add small pieces of fruit to the cream, but no more than 100 g. - For the crust, you can also try cocoa cookies. Serving Ideas - Portion into mini-cakes, easy to serve at parties. - Serve with chocolate sauce or fresh fruit on the side. - Decorate with just plain whipped cream for a more classic look. Frequently Asked Questions 1. Can I use a different cream cheese than Philadelphia? Yes, any natural cream cheese without salt and flavors works. It’s important that it is creamy. 2. Is gelatin absolutely necessary? It is not mandatory, but without gelatin, the cream will be softer, and the cheesecake will not hold its shape as well, especially in mini-cakes. 3. Can I prepare it a day in advance? Yes, I actually recommend letting it sit overnight in the fridge; it cuts better. 4. What do I do if I don’t have a springform pan? You can use other molds, but it will be harder to remove without damaging the edges. For mini-cakes, I use molds with a removable ring. 5. Can I freeze the cheesecake? I do not recommend it; the cream's texture changes upon thawing, and the cookies become soft. Nutritional Values Estimation (for one slice, approximately 1/12 of the recipe): 400-450 kcal, 32-35 g carbohydrates, 30 g fat, 5-7 g protein. Contains sugars and fats, so it is a calorie-dense dessert. It does not contain flour or starch; the base consists of cookies, butter, and cream cheese. Storage and Reheating The cheesecake keeps well in the fridge for 2-3 days, covered with plastic wrap or in a container. It is not reheated; it is served cold, straight from the fridge. After more than 3 days, the crust starts to become too soft. Freezing is not recommended as the cream loses its texture.

Oreo Cheesecake

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