5 Ingredients Oreo Cheesecake - No Bake!

On our family holiday this summer we travelled to the beautiful Bunratty Castle in Co. Clare. We stayed in a nearby hotel and enjoyed a couple of nights of sumptuous eating and glorious rest.

 

Bunratty Castle, Co. Clare, built in 1425.

 One meal stood out as being particularly glorious, a meal of pan fried fresh hake in a buttery sauce with creamy potatoes and braised red cabbage, to round out the whole experience I had the most delicious Oreo Cheesecake for dessert.

Now I know that regular readers are well used to Oreo recipes here on this blog, only last year did I publish my Oreo Cupcakes Recipe, which were a huge success and a couple of years ago I went on a brownie recipe rampage which included Lorraine Pascale's Oreo Brownies!
 

South solar, fully furnished.

  So it is fair to say that I love oreos, however I don't know why I hadn't ventured until now to making a cheesecake, so I took this opportunity to plan out a recipe that is packed with oreos, has a full on flavour but isn't difficult to make. There is no mistaking the main ingredients in this baby, it is an Oreo packed cheesecake!

This recipe is very easy, it has only 5 ingredients and it takes very little skill and time to make but wow does it look the part!

View overlooking the river Shannon

  I have in the past tried to make cheesecake using low fat cream cheese but I was never really happy with the results, at the time I noticed that once I took the cheesecake out of the refrigerator it would gradually slid off the base...agh!! That was some years ago now so perhaps things have change but I recommend that you use full fat cream cheese and enjoy every morsel!

Serves 6-8

Ingredients

450-470g Oreo Biscuits (3 packets)
100g Butter
400g Full fat cream cheese
150ml Full fat whipping cream
100g Caster sugar

Method

Grease the sides and bottom of a high sided 8 inch (20cm) springform tin, basically a tin where the bottom is removable.

Separate the biscuits from their creamy centres, scrape all centres into a large mixing bowl and set aside. Put 230g of the biscuits into a food blender and blitz to a fine crumb. The remaining uncrushed biscuits will be added to the cheesecake filling.

NB. A much more therapeutic means of crushing the biscuits is to place them into a strong freezer bag and bash them to crumbs with rolling pin!!

Melt the butter in a small saucepan or microwave safe bowl. Set aside 30g of the biscuit crumbs for the topping and mix the remaining 200g with the melted butter for the base.

Spoon the biscuit base mixture into your greased tin and smooth it down firmly with the back of a spoon. Chill until needed. 

Add the cream cheese, whipping cream and sugar to the creamy oreo centres in the large mixing bowl and whisk everything together with a hand mixer until think and creamy.

 

Crumble the remaining biscuits into the creamy cheesecake filling,this will add texture and crunch to the cheesecake.

  Gently fold the crumbled biscuits into the cheesecake filling.

Spread the cheesecake filling onto the biscuit base and smooth out with a knife or spatula, sprinkle the leftover 30g of fine biscuit crumbs on top of the cake and chill for 4-6 hours or overnight. It helps when removing the cheesecake from the tin to carefully run a knife around the edge before pushing the base up from the bottom.