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No bake Oreo cheesecake

No bake Oreo cheesecake, smooth and creamy plus easy to prepare.

As soon as you hear the word Oreo, I bet your mouth starts watering. When you find out that it is possible, moreover it is actually easy to make some delicious desserts out of it at home, I’m sure you are already on your way to buy the ingredients. It is once again a simple recipe you can put it on the list when you plan summer baking/non-baking with or without kids. I made it with kids in the summer baking class. So let’s see what you’ll need to make this delicious treat.

Kitchen utensils:

  • Round cake baking tray
  • 2 medium size mixing bowls (one for the biscuits and the other one is for the cream topping)
  • Wooden spoon
  • Egg beater
  • Rolling pin
  • Saucepan

Ingredients:

  • 2 packets of Oreo biscuit
  • 50 g butter
  • 500 g cream cheese
  • 100 ml milk
  • 100 g sugar
  • 1 tbs vanilla corn starch

How to make no bake Vanilla Oreo cheesecake:

  1. Put corn starch and vanilla into a cup with two tablespoon of milk.
  2. Mix vanilla and corn starch well with the milk.
  3. Pour it into a saucepan and bring it to boil. Stir continuously.
  4. Leave it cool down.
  5. Break a packet of Oreo biscuits into pieces. A little trick to make it easier. Place biscuits into plastic bag. Flatten the bag and remove air from inside. Zip it. Crush biscuits by rolling a rolling pin across the bag.
  6. When biscuits are completely crushed, place into the mixing bowl.
  7. Add butter and mix well. Pour crush into the cake tray. Press firmly onto bottom. This is going to be the base of our cake.
  8. To make the cream topping put cream cheese and sugar into the mixing bowl. Blend well until creamy.
  9. Break the other packet of Oreo biscuits into big chunks.
  10. Mix half of the chunks with the cream carefully.
  11. After the corn starch cooked down gently fold in with cream cheese.
  12. Spread cream evenly on top.
  13. Decorate the top with the rest of the Oreo crumbs.
  14. Put it in the fridge for at least 4 hours before serving.
  15. Slice it carefully. Let the delicious Oreo cheesecake melt gently in your mouth! Enjoy!
Oreo cheescake.jpg
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No bake Oreo cheesecake
No bake Oreo cheesecake, smooth and creamy plus easy to prepare.
Course: Dessert
Author: Edi Baker - SunCakeMom
Ingredients
  • 2 packets of Oreo biscuit
  • 50 g butter
  • 500 g cream cheese
  • 100 ml milk
  • 100 g sugar
  • 1 tbs vanilla corn starch
Instructions
  1. Put corn starch and vanilla into a cup with two tablespoon of milk.
  2. Mix vanilla and corn starch well with the milk.
  3. Pour it into a saucepan and bring it to boil. Stir continuously.
  4. Leave it cool down.
  5. Break a packet of Oreo biscuits into pieces. A little trick to make it easier. Place biscuits into plastic bag. Flatten the bag and remove air from inside. Zip it. Crush biscuits by rolling a rolling pin across the bag.
  6. When biscuits are completely crushed, place into the mixing bowl.
  7. Add butter and mix well. Pour crush into the cake tray. Press firmly onto bottom. This is going to be the base of our cake.
  8. To make the cream topping put cream cheese and sugar into the mixing bowl. Blend well until creamy.
  9. Break the other packet of Oreo biscuits into big chunks.
  10. Mix half of the chunks with the cream carefully.
  11. After the corn starch cooked down gently fold in with cream cheese.
  12. Spread cream evenly on top.
  13. Decorate the top with the rest of the Oreo crumbs.
  14. Put it in the fridge for at least 4 hours before serving.
Recipe Notes

Slice it carefully. Let the delicious Oreo cheesecake melt gently in your mouth! Enjoy!

Edi Baker - SunCakeMom

Edi Baker - SunCakeMom

X-gen Master of the rolling pin, mother of the ONE and a full time teacher.
Kneading out the every day life nuisances under the low humming noise of the airflow oven.
Edi Baker - SunCakeMom

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