Recipe extracted from Kraft website.
1 cup crushed OREO Original Cookies
50g butter, melted
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
2 tablespoons lemon juice
1 cup cream, lightly whipped
100g OREO* Chocolate Crème Cookies, crushed
50g OREO* Chocolate Crème Cookies, extra, roughly chopped
COMBINE the crumbs and butter and press into a lined 20cm springform pan. Chill
BEAT the Philly* and sugar with an electric mixer until smooth. Fold in the gelatine mixture, lemon juice, cream and OREO* Chocolate Creme Cookie crumbs.
POUR the filling into the prepared crust, refrigerate for 30 minutes. Sprinkle with extra OREOs* and refrigerate for another for 2 hours or until set.
Looks like a giant yummie oreo ice cream...hehe
ReplyDeletehee... I am one of the lucky ones to tuck into this yummy cheesecake. Shiok!
ReplyDeleteHi, I have a question to ask. Do we need to remove the cream from the Oreo cookies when baking this cake?
ReplyDeleteThis is a non-bake cheesecake. No baking is involved.
ReplyDeleteFor me, I removed the cream from the Oreo for the base of the cake. For the oreo that is going into the cream mixture, I just roughly chop up the whole Oreo biscuits. For the top, I left the cream on and crashed it. Reason being there is no melted butter to hold the cream together for the top so I just wanted the cream in the Oreo to help hold them together slightly.
You don't have to follow what I did with the top as you can just leave it plain without any topping or you can pipe some cream on the cake and place 1/4 pcs of Oreo on it as decoration.
Wow ... I am inpired to do this cake Lee ....it's really oreo galore here :-)
ReplyDeleteCecily, must try, I am sure you will like it.
ReplyDeletehihi...
ReplyDeletewhen u says 1 cup. How much is exactly 1 cup?
hi there again.
ReplyDeletewhat type of cream did you use? What about the creme found inbetween the biscuit? Do u throw them away?
1 cup is referring to 1 cup of measuring cup.
ReplyDeleteYou can use diary whipping cream.
The cream that you scrap off from the Oreos for the base can be added to the cheese mixture.
Wow.. Can't wait to try it. How many oreo cookies did you buy?
ReplyDeleteHi,
ReplyDeleteMay I know what is the different between the block of Philadelphia cream cheese and the cream cheese in the moulded container? Are they the same because I think I bought the wrong one?
Please Help
Thanks
Hi, I think now the Phiadelphia cream cheese comes in a tub also. As long as it is not the cream cheese spread it should be the same as in the block form.
ReplyDeleteHi,
ReplyDeletefor the cream,
what do you mean by lightly whipped?
And for the Chocolate Creme cookies, can they be the original one instead of chocolate creme?
(:
Can Lemon juice be subsituted with anything else?
ReplyDeleteHi Anonymous, whip the cream until it is thicken. Do not overwhip the diary cream or else you will get water and cream separated.
ReplyDeleteI used the original one (ie the one with the white cream).
Hi Raeanne, I would prefer to use lemon juice but if you like you can replace it with lime juice.
ReplyDeletehi hugbear,
ReplyDeletei loves to browse your blog,i do try your recipes too...it really nice..i loves to bake and cook too,but not professional like you...i really loves it..can i link your blog to mine? thank you..feel free to visit my blog,anyway i'm a newbies...i try your non baked oreo cheesecake,but i think not good as yours...:))
Hi,
ReplyDeleteThanks for sharing the recipe. But can you tell me how do you line your pan? And how do you cut the cake without it sticking to the knife?
Hi, I just wrapped my cake ring with gladwrap and then place it on a cake board. To cut the cake without stick to the knife you will need to wipe the knife every time you cut the cake. Ie, you cut once, you wipe it once with a kitchen towel, then cut then wipe, etc.
ReplyDeleteHey! Your cake looks really GREAT!(: You can really start a business haha! For your cake, do you use a springform pan or just the cake ring? I'm quite confused!
ReplyDeleteHi, I would like to try making this cake, but how do i line the springform pan without making it a mess? I was thinking if i can line the base with aluminium foil and the sides wif parchment paper?
ReplyDeleteI love cheese cakes, just too lazy to bake. I like oreo as well, so this non-baked oreo cheese cake sounds perfect to me.
ReplyDeletehi, i'm new here. Not really know how to use the Blogger. I like cooking, will try your non-bake cheesecake today... Can we chat in msn? mine add: zengshuhui979@hotmail.com.
ReplyDeleteHi, i have tried. Thanks for your recipe. It really very nice. my hubby like it very much... Thanks.
ReplyDeleteHi, how can i email you if i need to ask more question. can i have your email address?
ReplyDeleteHi your food looks great! I think i'm starting to get hungry! :D Oh may I ask you if you could give me the recipe of your pineapple tarts? Thank you...:D
ReplyDeleteSorry I won't be sharing.
ReplyDeleteThis is a yummy recipe! I like the amount of lemon juice needed for the recipe. Make it taste tangy. Thanks for sharing, Lee.
ReplyDeleteAmy, I add some lemon zest into the cream cheese mixture too. I like it like that. Anyway I just made one last nite.
ReplyDeletelook so nice!! Do I have to wait for the gelatine mixture to cool down before adding to cream cheese?
ReplyDeleteHi, i would like to try making this cake.
ReplyDeleteMay I know how do you line your springform pan?
And also, what is the gelatine?
Thanks.
No I don't line my springform pan. I usually use a cake ring wrapped with glad wrap.
ReplyDeleteGelatine is a colorless water-soluble glutinous protein obtained from animal tissues such as bone and skin usually use as a geling agent.
hello, then may i know what kind of gelatin do you use?
ReplyDeleteThe gelatine I used is colourless type after you dissolve it. Not the jello type of gelatine.
ReplyDeleteWow, this Oreo cheesecake is so yummy, yummy. I wanna try it ...
ReplyDeletethanks for sharing the receipe.
Looks fab, cant wait to try making one :o)
ReplyDeleteI have one question, when you say 1 cup could you be more specific? Sounds a stupid question I know but I have been looking for a good receipe to use here in the UK and most are American and have different measurements to us so want to make sure i use the right amount.
thanks
hey..can u show me the recipe for 6inch ?
ReplyDeleteIf you only want a 6 inch cake, then just half the recipe. If you want a higher 6 inch cake, then use 3/4 of the recipe.
ReplyDeleteMay i know if this recipe is for 10" cake?
ReplyDeleteAnd for the 1 cup cream, lightly whipped -Should be able to find in supermarket?
And for the 1 cup of measuring cup. i believe is like the cup we use to scoop rice when we want to cook?
The cream can be bought from supermarket. It is the diary whipping cream or some called it heavy cream, topping cream, etc.
ReplyDeleteI use a proper measuring cup not the cup I use for scooping rice.
Hi there,
ReplyDeleteJust to confirm, is this receipe for a 10" or 12" cake?
Hi, I usually use a 8" or 9". I suppose you can use a 10" but the cheese layer will be shorter.
ReplyDeleteHi,
ReplyDeleteCan I use non dairy whipping cream?
BTW, love your blog! :)
Thanks!
This look very good.
ReplyDeleteI'm going to try your recipe. Tried this at Secret Recipe - it's good!
Hi, i've tried this recipe but is there anyway to make the cheesecake firmer? can i add more gelatin?
ReplyDeleteAnne, you got to use diary whipping cream or heavy cream or double cream.
ReplyDeleteRita, try it and see if you like it.
Jeannie, yes you can add 1 tsp more of gelatine. Freeze the cake and take it out to thaw a bit before eating.
HI. would it possible to make a 4" cake? i don't need such a big one.. :/ how much ingredients do i need to reduce to make the cake to 4"? thanks (:
ReplyDeleteHi! TA here, I would like to try out this Non-bake Oreo Cheesecake but I have a few questions to seek for you advise.
ReplyDeleteFor "COMBINE the crumbs and butter...". which crumbs are you refering to? 1cup, 100g or 50g of Oreo?
Is Philly* means the PHILADELPHIA cream cheese?
Hi June, you can probably use 1/3 or 1/2 the recipe for a smaller cheesecake.
ReplyDeleteHi Anonymous, combine the crumbs and butter for the base which is the first 2 items.
this is heaven!
ReplyDeleteHi, can the cheesecakes be stored at room temperature ?
ReplyDeleteCheesecake must be stored in the fridge.
ReplyDelete