No-bake Oreo cheesecake

Even though I live in the UK, there are a few American holidays that I always make a point to celebrate. Our British friends seem to enjoy this quirky trait of mine and it gives us an excuse to get together and eat a lot of food.

Up until this year, the big events were Thanksgiving and Cinco de Mayo. These two break the year up pretty evenly, being about six months apart and I always get to flex my culinary skills and make something that’s very much not British.

This year, we decided to add the 4th of July into the mix and we had a pretty good time. Not only did we invite friends around on the Saturday (I guess, that was technically a 5th of July celebration). We also made a trip to Central London on the Friday to eat at Joe’s Southern Kitchen and Bar, and again on the Sunday for a BBQ put on by Democrats Abroad.

While there was a LOT of yummy food eaten over the course of the three days, I think the pièce de résistance was my no-bake Oreo cheesecake. Now, it’s true: I love my desserts and cheesecake is definitely one of my favourites. But let’s face it, it’s hard to go wrong with a mixture of Oreos, soft cheeses, cream and sugar. It was destined to be good!

(Full recipe below)

I started out by gathering the ingredients for the biscuit base and lining a springform cake tin with non-stick paper.

Then, I made the base by crushing two packets of Oreos into a fairly fine powder.

I used a food processor, but you can also use a rolling pin and plastic bag if you prefer.

Once the cookies were broken apart, I melted the butter and mixed it in.

Next, I poured the mixture into the cake tin and pressed it down evenly.

Using a flat-bottomed glass as a stamp helps to create even pressure.

Then I covered the cake tin and put it in the fridge to set.

While the crust was setting, I made the filling.

This consisted of Philadelphia cream cheese, mascarpone, single cream (I used double cream, but would change it to single in the future – I was also planning on making a double recipe of the filling, which is why there is twice as much cheese and cream in the photo than necessary), icing sugar and more Oreos.

First, I combined the cheeses.

Then, in a separate bowl, I beat the cream with the icing sugar until it formed stiff peaks.

Next, I folded in the cheese mixture.

Reserving a few whole Oreos for decorating the cake later, I crushed the rest of them into large-ish chunks.

I added these to the cheese and cream mixture and poured everything into into the cake pan. Then I re-covered the cake and refrigerated it overnight.

Before serving, I added the remaining Oreos (this waited to the last minute to prevent the cookies from going soggy).

Since it was the 4th of July, I decorated the dessert with red, white and blue star sprinkles and a massive firework designed for cakes.

Yours doesn’t have to be nearly that dramatic though!

Here’s the complete recipe:

Ingredients

• Four 14-cookie packs of Oreo cookies
• 100g butter, melted
• 300g Philadelphia cream cheese
• 250g mascarpone
• 300 ml single cream
• 100g icing sugar

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Method

1. Line a springform cake tin with non-stick paper.
2. Make the crust by crushing two packets of Oreos and mixing with the melted butter.
3. Pour the mixture into the cake tin and press it down evenly. Cover and place in refrigerator to set.
4. Make the filling by combining Philadelphia cream cheese and mascarpone.
5. In a separate bowl, beat the single cream with the icing sugar until it forms stiff peaks. Then fold in the cheese mixture.
6. Reserve a few whole Oreos for decorating the cake, Crush the remaining cookies into large-ish chunks. Add these to the cheese and cream mixture.
7. Pour mixture into cake pan. Re-cover and refrigerate for at least four hours, or until set.
8. Before serving, decorate with the remaining cookies.

What’s your favourite American-style dessert? Tell me below in the comments.