Giant Oreo No Bake Cheesecake Recipe

giant oreo no bake cheesecake recipe how to cook that
This oreo no bake cheesecake tastes so good you have to try it. Decorating it like an oreo is optional but makes it a fun dessert to serve to your guests.

Cookie Dough for details(this will make more dough than you need so make extra into some cookies).
1 cup or 225g (7.94 ounces) sugar
230g (8.11 ounces) butter
1 egg
2 1/2 cups or 375g (13.23 ounces) plain flour
1/2 cup or 55g (1.94 ounces) cocoa powder
70g (2.47 ounces) dark chocolate
Beat together the butter and sugar until smooth. Mix in the egg and then the plain flour. Melt the chocolate and work quickly to mix it into the dough. Knead to form a ball and then roll out onto baking paper.
Cut out the letters for OREO using letter shaped cookie or playdoh cutters. Cut two triangles, use a straw to cut some mini circles and then cut lots of strips and chop them into rectangles to go around the edge of the cheesecake. Cut out an oval big enough to fit around your letters and then the other shapes as shown in the video. Bake them in the oven at 180 C (356 degrees Fahrenheit) – they will not take long because they are so thin.

Fudgey Brownie Base and Top Recipe
The cookie part of 6 oreos (reserve filling for next step)
100g (3.53 ounces) butter
2 eggs
1 cup or 225g (7.94 ounces) sugar
3/4 cup or 112g (3.95 ounces) self raising flour
1/4 cup or 30g (1.06 ounces) cocoa powder
200g (7.05 ounces) dark chocolate, roughly chopped

Preheat your oven to 180 C (356 degrees Fahrenheit) . Grease and line two round 18 cm (7.09 inches) cake tins with baking paper. Place the cookie part of the oreos into a plastic bag and crush with a rolling pin until you have fine crumbs.
Put the butter into a bowl and melt it in the microwave. Add the eggs and whisk in. Pour in the sugar and mix well.
Add the cocoa powder and self raising flour and whisk through until no lumps remain.
Stir through the dark chocolate and the crushed oreos until just combined. Split the mixture evenly between the two tins.
Bake in the oven for approximately 15 minutes or until a knife inserted into the centre comes out clean.


Oreo Cheesecake Filling Recipe

2 tablespoons gelatine dissolved in 1/3 cup water
750g (26.46 ounces) cream cheese – leave out of the fridge to soften while you make the base
1 cup or 225g (7.94 ounces) sugar
filling from 6 oreos
3/4 cup or 190ml milk
3/4 cup or 190ml cream
Additional 5 oreos chopped roughly

Line the base and sides of a 17 cm (6.69 inches) round container with baking paper. The container should be slightly smaller than the size of the base and top.
Sprinkle the gelatin over cold water, stir and leave to stand.
Beat cream cheese until smooth, add in the sugar and oreo filling.
Pour in the milk and cream and mix well.
Slowly heat the softened gelatine in the microwave until it is a smooth liquid (if you overheat  it will overflow so do 20secs at a time or use a large bowl).easy oreo cheesecake recipe recette receta cheesecake
While the beaters are running pour the gelatin into the mixture.
Roughly chop 5 oreos. Pour some mixture into the container and add some chopped oreos to the centre section, add more mixture and continue this until you have used it all. Try to keep the edges completely white by putting the chopped oreo towards the centre.
oreo no bake cheesecake recipe how to cook that

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About Ann

Hi I'm Ann, food scientist, dietitian, wife, mum to 3 boys. Join me each week for desserts, chocolate and cakes.
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84 Responses to Giant Oreo No Bake Cheesecake Recipe

  1. Y. says:

    Hi Ann,

    I’m making this cake for a friend’s birthday who is severely allergic to gluten and sulphates (which means I have made the oreo cookies myself – using vanilla icing cream as the middle – and using agar flakes as a gelatin substitute).

    I made the cheesecake filling yesterday and just took it out of the freezer and it seems to resemble more of an ice-cream and I fear that it would lose its structure and melt. (Please note: for this filling I did use gelatin as it was a trial cake)

    Is there any chance that, using your same recipe for the cheesecake filling, it could instead be refrigerated rather than frozen?

    Also I used quark cheese as in the UK they don’t sell block Philadelphia cheese only the spreadable which according to Nigella is a no no. Would that effect the taste?

    Moreover, if I used an alternative recipe and make regular refrigerated cheesecake would the structure be firm enough to hold the oreo top layer and details on top?

    I would really appreciate it if you could respond as soon as possible since her birthday is in a few day and I can only bake at night due to my work hours. Sorry for all the questions, incorporating the gluten-free aspect has been a very stressful challenge.

    Many Thanks,

  2. aleeza says:

    hi ann is there any alternatives for gelatin?

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