You people. You have no idea how happy you make me and how I blessed I feel. All your sweet comments and likes on my blog have made me feel on top of the world. And now there are more than 200 awesome folks following Basil and Oil!
To show you how much I care, I’ve made an Oreo Cheesecake. It’s a cheesecake filled with Oreos. Drooling yet? I am. Honestly, this might just be the best thing I have ever prepared. It has an incredibly crunchy bottom. The cream cheese filled with Oreos tastes likes velvet. And I mean, there’s Oreos, so what’s not to love?Oh, how I remember the first time I had these beautiful chocolatey cookies. I was with my parents on a river boat in Memphis, back in 2009, where we were served something with cream and a bottom of a crumbly brown substance. Turns out, those were Oreos. It was amazing. Therefore, these cookies have a special place in my heart, as they always remind me of that hot Summer night (I can feel a Grease song coming up) watching the sun sink in the Mississippi. What I found quite interesting, is that this cheesecake tastes even more divine a day or two after you’ve made it! It seems like the flavours have truly settled and like each other so much that they’ve decided to enhance their tastiness. Which I am definitely not unhappy about. Also, you just need a refrigerator and no oven, win win!
No-Bake Oreo Cheesecake
- 100 grams (3 and 1/2 oz) unsalted butter
- 375 grams (13.4 oz) Oreos
- 4 gelatine sheets
- Juice from 2 lemons
- 400 grams (14.2 oz)cream cheese
- 225 grams (8 oz) caster sugar
- 300 grams (10.7 oz) yogurt
Used kitchen appliances
- 2 small pans
- Brownie tin, or a round springform of 22 cm diameter
- Ziplock bag
- Rolling pin (or something else that’s heavy)
- Food processor, or electric whisk
- Baking foil
- Line the tin with baking foil. Place 250 grams (8.9 oz) of the Oreos in the ziplock bag. Smash the bag with the rolling pin until all the cookies are crushed finely.
- In a small pan, heat the butter on a low heat. Once completely melted, add the crushed Oreo’s and stir until combined. Transfer to the tin and firmly press the mixture evenly on the bottom of the pan. Flatten it with the back of a spoon.
- Soak the gelatine sheets in the lemon juice for 5 minutes. Squeeze the juice out of the gelatine, and add them to a small pan along with 5 tablespoons of water. Stir on a low heat, until the gelatine has dissolved. Set aside to cool.
- In the meantime, whisk the cream cheese and sugar together. Once cooled, add the gelatine and mix. Pour in the yogurt, and mix until combined. Roughly chop the remaining Oreos, and add to the cream cheese mixture.
- Transfer the batter to the tin and pour over the cookie bottom. Let it set in the refrigerator for at least 4 hours or overnight.
You can store this in the fridge covered for about 3 days.