No-Bake Oreo Cheesecake

Ingredients

• 250 g Oreo biscuits (For the base)
• 90 g Unsalted butter (Melted; for the base)
• 150 ml Double cream (Cold; for the cheesecake filling)
• 40 g Icing sugar (For the cheesecake filling)
• 300 g Philadelphia-style cream cheese (For the cheesecake filling)
• 250 g Mascarpone (For the cheesecake filling)
• 1 tsp Vanilla pod seeds (Seeds from 1 pod; alternatively use 1 tsp vanilla extract)
• 1 tsp Vanilla extract (Alternative to seeds from 1 vanilla pod for the filling)
• 1 tbsp Condensed milk (For the cheesecake filling)
• 120 ml Single cream (For the ganache)
• Sea salt (A pinch; for the ganache)
• 1 tsp Vanilla bean paste (Alternatively use vanilla extract; for the ganache)
• 1 tsp Vanilla extract (Alternative to vanilla bean paste; for the ganache)
• 1 tbsp Condensed milk (For the ganache)
• 180 g White chocolate (Finely chopped)
• 20 g Butter (Melted; for the ganache)
• 1 tsp Milk powder (For the ganache)
• 50 g Oreo crumbs (Crushed; for the ganache)
• White chocolate spread (Melted; amount not specified, for topping)
• Oreo cookies (Extra, for decoration; amount not specified)

Steps

1. 1

   For the ganache, warm the single cream, sea salt, vanilla bean paste (or extract), condensed milk, and milk powder together in a saucepan. Do not let the mixture boil.

2. 2

   Pour the warm cream mixture over the finely chopped white chocolate. Leave it for 1 minute, then stir until smooth.

3. 3

   Stir in the melted butter until incorporated.

4. 4

   Cover the surface of the ganache with plastic wrap and refrigerate overnight.

5. 5

   The next day, whip the chilled ganache to soft-medium peaks, then fold in the crushed Oreo crumbs.

6. 6

   Crush the Oreo biscuits into fine crumbs and mix them with the melted butter.

7. 7

   Press the crumb mixture firmly into the base of a 9-inch springform pan. Chill for 20 minutes.

8. 8

   Beat the cream cheese, mascarpone, icing sugar, vanilla pod seeds (or vanilla extract), and condensed milk until smooth.

9. 9

   In a separate bowl, whip the cold double cream to stiff peaks.

10. 10

    Fold the whipped cream into the cream cheese mixture until combined.

11. 11

    Spread the Oreo ganache evenly over the chilled base.

12. 12

    Spoon the cheesecake filling on top of the ganache and smooth the surface.

13. 13

    Chill for at least 6 hours or overnight, until set.

14. 14

    Pour the melted white chocolate spread over the set cheesecake.

15. 15

    Chill for 15–30 minutes.

16. 16

    Decorate with extra Oreo cookies, then slice and serve.

Notes

The source gives a 9-inch springform pan and says the ganache refrigerates overnight; no exact temperature is provided. The video overlay separately lists prep 30 minutes, cook 25 minutes, and 10 servings, but the no-bake written method has no cooking time; the stated 25 minutes appears inconsistent with the method.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• Oreo
• chilled
• make-ahead
• vegetarian