No bake Oreo cheesecake
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![Difficulty;]( "Difficulty;")
Difficulty
Very easy -
![Preparation time]( "Preparation time")
Preparation
25 minutes -
![Cooking time]( "Cooking time")
Cooking
Undefined -
![Portions]( "Portions")
Portions
10 -
![Baking tin size]( "Baking tin size")
Baking tin size
25 cm -
![Diet recipe]( "Diet recipe")
Dietetics
No -
![Vegan recipe]( "Vegan recipe")
Vegan
No -
![Vegetarian recipe]( "Vegetarian recipe")
Vegetarian
Yes -
![Without eggs]( "Without eggs")
No eggs
Yes -
![Without cooking]( "Without cooking")
No cook
Yes
Description
The Oreo Cheesecake is a cake with cold preparation very simple and fast to make. For the preparation of this dessert all the typical ingredients of the cold cheesecake are needed, i.e. whipping cream, spreadable cheese and biscuits.
On the internet there are many recipes, some quite similar, but all valid and good. Often the difference lies in the different quantity of cheese and cream (this shows the versatility of the recipe in being able to be customized according to your taste) or in the presence of butter in the base which, if you prefer, can be replaced by biscuit filling and little milk .
As for the calorie aspect, this sweet is certainly not to be considered "dietetic", but a nice slice of Oreo cheesecake represents that happy break from the rule to do once in a while.
Ingredients
- 10,6 oz (300 g) of Oreo biscuits + someone for decoration
- 3,5 oz (100 g) of butter
- 0,3 oz (8 g) of gelatine (or agar agar)
- 14,1 oz (400 g) of spreadable cheese
- 300 ml of whipping cream
- 2,8 oz (80 g) of icing sugar
- Vanillin
- Dark chocolate to decorate
Preparation
- Separate 8,81 oz (250 g) of biscuits from the filling with the help of a knife. Chop with the help of in a mixer and add the melted butter, mix. In a cake pan (possibly openable) lined with parchment paper, press the mixture with the help of a spoon and leave to rest in the fridge for about half an hour.
- Let the gelatin (or agar agar) soften for about 10 minutes with a little cold water. After that, squeeze it and let it dissolve in a few spoonfuls of very hot milk.
- Pour the cream cheese into a bowl together with the icing sugar, vanillin, the filling previously removed from the biscuits and the melted jelly. Mix so as to form a smooth and homogeneous compound. Add 1,8 oz (50 g) of finely chopped oreo biscuits and mix.
- Whip the cream and gently incorporate it together with the cheese mixture adding the chopped biscuits.
- Spread the cream on top of the biscuit base and let it rest in the fridge. After about twenty minutes you can decorate the surface with melted chocolate and other biscuits. Serve very cold!
