Non-Bake Oreo Cheesecake

One of the cakes I love to serve on hot sunny days besides icre-cream are non-bake cheesecakes. These type of cheesecakes are chilled before serving instead of the usually baking. It has a layer of crust made usually of crush cookies/biscuits mixed with melted butter. The filling is a combination of cream cheese and whipped cream. With a tinge of lemon juice, the tartness of lemon juice balance off the richness of cream cheese and cream to make this an appertising dessert. Gelatine is usually added to keep the cake firm and holds it shape especially in our hot and humid weather. The amount of gelatin can be adjusted according to your preference. The lesser the gelatin the softer the cake will be.


The above is the Oreo Cheesecake that I made for our home fellowship meeting last Friday.

120g Oreo biscuit (without the filling), crushed

60g butter, melted

Mix crushed biscuit with butter. Press on the base of a 20cm springform baking pan. Leave to chill in fridge.

For filling
2 tbsp gelatin
1/2 cup water
250g cream cheese
300ml whipping cream, whipped
150g castor sugar
1/2 tbsp lemon juice
4 pieces of Oreo biscuit (without filling), crushed

1. Mix gelatin with water and microwave for 1 minutes, until gelatin dissolved. Leave to cool.
2. Cream cream cheese with castor sugar and lemon juice until smooth.
3. Add in cool gelatin mixture and mix evenly.
4. Stir in crush oreo biscuit.
5. Pour filing on prepared crust.
6. Chill cake till set before serving.

Note : For a softer cake and ice-cream like texture, reduce gelatine to 1 tbsp.