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No-Bake Japanese Oreo Cheesecake
Dessert

No-Bake Japanese Oreo Cheesecake

30 minServes 8Nutri-Score D€€
from @lifeisanopera1 import0 cooked
Adapt this recipe

what you need

Ingredients

8 people
  • Oreo biscuits (crushed for the base, a few kept whole for decoration)Bakery200 g
  • Butter (melted)Dairy60 g
  • Cream cheese (at room temperature)Dairy250 g
  • SugarPantry60 g
  • Heavy cream (cold)Dairy200 ml
  • Gelatin powder (bloomed in cold water)Pantry7 g
  • Lemon juice (freshly squeezed)Produce15 ml
  • Vanilla extractPantry5 ml

per serving

Nutrition

262kcal

Carbs
22 g
Proteins
3 g
Fat
18 g
Adapt tools

what you’ll use

Tools

  • Springform pan
  • Mixing bowl ×2
  • Hand mixer
  • Spatula

step by step

Method

  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.
    Step 1

  2. Bloom the gelatin

    • Sprinkle the gelatin powder over cold water and let it swell.
    • Warm gently until fully dissolved, without boiling.
    Step 2

  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.
    Step 3

  4. Whip and fold the cream

    • Whip the cold heavy cream to soft peaks.
    • Fold it gently into the cream cheese mixture until smooth.
    Step 4

  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.
    Step 5

  6. Chill and serve

    • Refrigerate until the cheesecake is fully set.
    • Decorate with whole Oreo biscuits and release from the pan before slicing.
    Step 6
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