Best Basic No Bake Oreo Crust Cheesecake

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The nicer side of me just wants to take this cheesecake and clog everyone i love with a bowl of it. Then there is the rest of me who just wanna curl up on the couch at night and do battle with a fork. Know what I mean?

It is Eid season, in a loose definition of course – I still keep saying to myself, so it is time to think about making for the Eid lunches/ dinners / chais and open houses. This Best Basic No Bake Oreo Cheesecake (and maybe more) are what I say to vote for, but in detail later. Making it is as easy as pie, and I love the chocolate cookie crust + not-too-sweet filling in this one.Best Basic No Bake Oreo Cheesecake

Dressing up this Cheesecake

Feeling a little decadent? Candy bar cheesecake: buy some candy bars, dice them up and drizzle all the sauces. If you want to pay respect for seasonal fruit? Spoon on some long slender slices of mango or cherry simple berries. Want to jazz it up?Order Eid cake topper from Honey Lemon Events, Hafsa Creates and Salwa Merchant and place it over the cheesecake. If the dessert is SO easy to make there is no excuse for not having fun with them!

On Using Gelatin and Substitutes Hey listen before I get into the recipe why don’t we have an impromptu seminar on gelatin ok? Alternatively, if you do not wish too than there is a substitute for this here Whip It by Dr Oetker, but in between my friend Vaish introduced me with it and its basically a stabilizer that you add into whipped cream (not sponsored by the way). It’s in the Canadian grocery stores, I mean you probably can find it in US too. If you are going the gelatin route, which I realize that you are do sprinkle it over cold water, let it soak, add a splash of water at a boil to dissolve and strain into your cheesecake batter. Best Basic No Bake Oreo Cheesecake

Best Basic No Bake Oreo Cheesecake

Ingredients

For the Crust

  • 36 Oreos (two sleeves, don’t separate the cookies)
  • 5 tbsp butter
  • ½ tsp salt

For the Filling

  • 16 oz cream cheese (2 blocks)
  • ¾ cup sugar (used in two additions – ½ + ¼)
  • 1 tsp vanilla extract
  • 1 tsp lemon juice
  • 1 cup whipping cream
  • 1 tsp gelatin + 2 tbsp water

Instructions

For the Crust

  • Crush the Oreos either manually (rolling pin to a ziploc bag with oreos in it) or in a food processor. Stir in the melted butter and salt.
  • Press the crust into a buttered springform pan, pressing the crumbs in to build up the sides by about 2 inches. If you do not have a springform pan then use a 9 inch pie plate, but if it is not very deep then hold back on some of the crust.
  • Pack it in well and refrigerate

For the Filling

  • Sprinkle the gelatin onto a tbsp of cold water in the tiniest bowl you have and set aside.
  • Whip the cream cheese on medium speed just until smooth
  • Add HALF CUP of the sugar in and mix on medium speed till combined – the mixture should not look grainy
  • Mix in the vanilla extract and lemon juice.
  • Add a tbsp of hot water into your gelatin mix until it dissolves. Set aside.
  • Now in a separate bowl – with clean whisks – whip the cream and remaining sugar until you get nice peaks, the cream will be thicker and hold its shape
  • Fold the cream into the cheesecake mix until it’s evenly distributed then strain in your gelatin mixture and whip it for 5 seconds just to disperse.
  • Pour onto your crust and smooth the top.
  • Refrigerate for 4-6 hours or overnight until it’s nice and cold!