Im addicted to cheesecake-making. The only tough part is whipping the heavy cream. Thereafter, its pretty simple and fool-proof. However, this is the first time I did the gelatin powder the correct way – soak in water first, then using the double-boil method to dissolve it, cool to room temperature. O ya, and also doing the biscuit base in advance. Besides these, I declared no-bake cheesecake a fuss-free foodie!!

Tada~ My end product after chilling it for 4 hours.

Center view, which is better and looks more like an Oreo cake.

Vedict:
Its really an Oreo cheesecake, with only a hint of cream cheese in it. Suitable for those who doesn’t really like cheese as the Oreo taste is pretty overwhelming. For future ‘bake’, will most likely increase the proportion for a ‘taller’ cake and lessen the Oreo amount to be mix into the ‘body’. Overall, a successful attempt and pretty fuss-free! =)=)=)=) (4/5)
Recipe (modified from smallsmallbaker.blogspot.com/2011/05/non-bake-oreo-cheesecake.html)

Ingredients (makes one 6 inch loose-base round tin)

Biscuit Base: (i used 2 share of this)
50g Oreo cookies
25g melted butter

Cream Cheese Filling:
125g cream cheese
20g icing sugar (original called for 15g, but i didnt use any honey, so increased to 20g)
30ml milk
1/2 tbsp gelatin powder + 35g water
130ml whipping cream – whipped till medium peak (dairy or non-dairy)
6 Oreo cookies, blend finely or crush to small pieces (original called for 5, again, because i didnt use honey, hence the increase)

Method

Biscuit Base:

1. Remove the cream from the Oreo cookies. Blend or crush the cookies as fine as possible.
2. Combine with the melted butter. Press firmly onto the base of the cake tin.
3. Chill for at least 2 hours.

Cream Cheese Filling:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature.
2. Beat cream cheese with icing sugar till well combined.
3. Add in fresh milk and mix till well combined. Add in gelatin mixture and mix well.
4. Fold in whipped cream and divide mixture into 2 portions.
5. Fold in crushed Oreo cookies.
6. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.
7. Put into the fridge to let it set for 2 to 3 hours.
8. Slice and serve chilled.

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