Dessert
No-Bake Japanese Oreo Cheesecake
30 Min.Für 8Nutri-Score D€€
D
30 Min.
30 Min.No-Bake Japanese Oreo Cheesecake
was Sie brauchen
Zutaten
Oreo biscuits (crushed for the base, a few kept whole for decoration)Backwaren200 g
Butter (melted)Milchprodukte60 g
Cream cheese (at room temperature)Milchprodukte250 g
SugarVorräte60 g
Heavy cream (cold)Milchprodukte200 ml- Gelatin powder (bloomed in cold water)Vorräte7 g
Lemon juice (freshly squeezed)Obst & Gemüse15 ml- Vanilla extractVorräte5 ml
pro Portion
Nährwerte
262kcal
- Kohlenhydrate
- 22 g
- Eiweiß
- 3 g
- Fett
- 18 g
was Sie verwenden
Utensilien
Springform
Rührschüssel ×2
Handrührgerät
Küchenspatel
Schritt für Schritt
Zubereitung
- Schritt 1
Make the Oreo base
- Crush the Oreo biscuits into fine crumbs.
- Mix the crumbs with the melted butter until evenly coated.
- Press the mixture firmly into the bottom of the springform pan and chill.
- Schritt 2
Bloom the gelatin
- Sprinkle the gelatin powder over cold water and let it swell.
- Warm gently until fully dissolved, without boiling.
- Schritt 3
Beat the cream cheese mixture
- Beat the cream cheese with the sugar until smooth.
- Add the lemon juice and vanilla extract and mix well.
- Stir in the dissolved gelatin.
- Schritt 4
Whip and fold the cream
- Whip the cold heavy cream to soft peaks.
- Fold it gently into the cream cheese mixture until smooth.
- Schritt 5
Assemble the cheesecake
- Pour half of the batter over the chilled base.
- Scatter crushed Oreo biscuits over the batter.
- Cover with the remaining batter and smooth the top.
- Schritt 6
Chill and serve
- Refrigerate until the cheesecake is fully set.
- Decorate with whole Oreo biscuits and release from the pan before slicing.