Oreo Cheesecake non bake – a delicious recipe with butter, cream cheese, whipping cream, condensed milk, gelatine, water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Set aside a cheesecake tin...
2
In a food processor add the Oreo biscuits and process till crumbled..... add melted butter.... mix in to combined.
3
Mix should hold together when a handful clumps together when squeezed in palm of hand.... if it seems to dry add more butter... very little amounts at a time otherwise it may become to greasy.
4
Press mixture into the cheesecake tin base firmly... set aside in fridge.
5
In a large mixing bowl cream Philadelphia cream cheese with electric beaters until soft.
6
(room temp makes this easier)
7
Add the can of condensed milk and continue beating with electric mixer, slowly add in the whipping cream... keep beating until thickened...
8
Dissolve gelatine in hot water.... beat into cream mix
9
Finally beat in vanilla extract making sure everything is evenly combined..
10
Poor the cream mix on top of the earlier prepared Oreo base... cover with cling wrap and refrigerate until set... for best results over night...
11
Carefully remove from cheesecake tin onto a serving plate...
12
I like to finish it off with finely grated milk chocolate..... enjoy ?
713
kcal
Calories
63
g
Fat
25
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 box Oreo's (crushed to crumble), 4 tsp butter, melted, 250 grams Philadelphia cream cheese (room temp), 300 ml whipping cream, and more.
Yes, Oreo Cheesecake non bake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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