No-bake Oreo cheesecake dessert

Name: No-bake Oreo cheesecake dessert
Ingredients: 200 g Oreo cookies; 50 g butter; 500 g mascarpone; 150 ml liquid cream; 4 Oreo cookies; 3 gelatin sheets; 300 ml cold water; 5 g vanilla extract; 1 teaspoon vanilla; 2 tablespoons powdered sugar; 1 orange (grated zest); 1 Poiana chocolate (100 g); 3 tablespoons coconut milk (45 ml); 3 Oreo cookies

Dessert - No-bake Oreo cheesecake dessert by Augustina K. - Recipia

No-bake Oreo cheesecake dessert, with a base of cookies bound with butter and a mascarpone cream lightened with whipped cream and set with gelatin. The cream is soft and smooth, and it cuts cleanly after a few hours in the fridge. On top goes a layer of Poiana chocolate. I use the freshest tub of mascarpone I can find, because it decides how firm the cream turns out. Preparation: 25 minutes. Cooking: 8 minutes. Resting: 235 minutes. Total time: 268 minutes. Servings: 8. About 595 kcal and 6 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
4 Oreo cookies
3 gelatin sheets
300 ml cold water
5 g vanilla extract
1 teaspoon vanilla
2 tablespoons powdered sugar
1 orange (grated zest)

For the topping

1 Poiana chocolate (100 g)
3 tablespoons coconut milk (45 ml)
3 Oreo cookies

Preparation

1. Put the 200 g of Oreo cookies in the food processor and grind them finely. 2. Melt 50 g of butter over a water bath, 3 minutes, then mix it with the crushed cookies. 3. Place a removable ring on a plate and press the buttery cookie mixture into it, level well. Chill for 15 minutes while you make the cream. 4. Whip the cold liquid cream (150 ml) until thick. 5. Separately, beat the mascarpone (500 g) with the powdered sugar (2 tablespoons), one teaspoon of vanilla and the vanilla extract (5 g). 6. Add the whipped cream to the mascarpone, add the grated orange zest and the 4 cookies cut a bit finer, then fold gently with a spatula. 7. Soak the 3 gelatin sheets in 300 ml cold water for 10 minutes. Drain them well and put them in a bowl over a water bath for 2 minutes, until they melt. 8. Pour the melted gelatin over the cream and mix well until smooth. 9. Take the base out of the fridge, spread the cream on top and level it. Chill for 3 hours. 10. Take the cake out of the fridge and remove the removable ring. 11. Put the Poiana chocolate (100 g) with 3 tablespoons of coconut milk (45 ml) in a bowl over a water bath for 3 minutes, stirring until melted. 12. Decorate with the Oreo cookies (3) and the chocolate, then chill again for 30 minutes.

Notes

The cookies need to be ground finely, otherwise the base will not bind well with the butter. The easiest way is to press the base down with the bottom of a glass, so it is even. Sometimes the base comes apart when you cut the cake, if it has not chilled long enough. Many people rush the three hours in the fridge, but the cream does not cut cleanly until it has set properly. Wipe the knife between slices so the edges stay clean. The cake keeps covered in the fridge for up to 3 days. Serve it with an espresso or a black tea, which balances the sweetness. Contains gluten and dairy, from the cookies and the mascarpone.

Frequently asked questions

What if the cream is still soft after 3 hours?

Leave it in the fridge for another hour, without adding extra gelatin.

What can I use instead of mascarpone?

You can use 500 g of cream cheese, such as Philadelphia, taken out of the fridge one hour before. It whips the same way, but the cream turns out a bit tangier.

Can I use a different chocolate for the topping?

Yes, 100 g of white chocolate melts the same way, with the same 3 tablespoons of coconut milk. Since it is sweeter, do not add sugar.