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    Oreo Cookies & Cream No-Bake Cheesecake

    Source of Recipe

    Bakers Royale

    Recipe Introduction

    Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

    List of Ingredients

    Crust:
    1 1/2 cup crushed graham cracker
    1/4 cup packed light brown sugar
    7 tablespoon unsalted butter(melted)

    Cheesecake:

    2 ¼ cups heavy cream

    1 pound cream cheese, softened

    2/3 cup sugar

    ½ teaspoon salt

    1 tablespoon lemon juice

    2 teaspoon vanilla powder

    ¾ cups Oreo Cookies, crushed

    Recipe

    Crust:

    1. Combine graham cracker crumbs with sugar.
    2. Add melted butter and blend until combined.
    3. Press into pan. Set aside.

    Cheesecake:

    1. Beat heavy cream until medium peaks form. Set aside.

    2. Add cream cheese, sugar, salt, vanilla powder, lemon juice to a bowl and beat with a paddle attachment until smooth (approximately 3-5 mins). If you do not have a stand mixer or a paddle attachment a hand beater will work as well, but will take twice as long to achieve a smooth consistency.

    3. Add cream cheese mixture to heavy cream and beat until incorporated.

    4. Gently fold in Oreo cookies.

    5. Fill chosen pan with a slight mound at the center, as the cheesecake will become slightly sunken at the center.

    6. Refrigerate for at least 6 hours to set or overnight for best results.

    7. Remove from refrigerator and smooth top to level with edges. Serve with whipping cream and garnish with mini Oreos.




    ----A FEW NOTES---

    I made these as Mini Oreo Cookies and Cream Cheesecake, but the recipe will work just as well in a 9 inch cheesecake pan or springform.

    If you do not have vanilla powder you can omit it. I don’t recommend vanilla extract or it will end up coloring your cheesecake with a slight brownish color.

    For best results refrigerate overnight.

    Keep refrigerated up until 20 minutes before serving.

 

 

 


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