Ingredients
Units
Scale
- Cream Cheese: 360g (I've used 2 boxes of Britannia Cream Cheese)
- Weeping Cream: 200 ml (I've used Amul’s Whipped Cream)
- Oreo Cookies: 50 (I've used 2 big packets)
- Caster Sugar: 100g
- Butter: 2 Tbsp.
- Unflavoured Gelatin: 2 Tsp.
Instructions
- I've used a 13*9’ round spring form Pan for making the Cheesecake. If you are planning to use a smaller pan then reduce the ingredients accordingly.
- Refrigerate the packet of Whipped Cream for around one hour. I’ve refrigerated the Bowl that I’ve used for whipping the cream along with the hand mixer for 15 minutes.
- Make a coarse powder of 25 Oreo Biscuits either using a food processor.
- Melt butter and mix that with the Biscuit powder to make Sand like mixture.
- Now put that mixture in the spring form Pan and pack it gently using a spatula to create the lower layer of the Cheesecake.
- Refrigerate it for 15 minutes.
- Now take the Whipping cream in the chilled bowl and using a hand blender beat the cream for around 6-8 minutes in medium speed until the cream forms medium pick.
- Now in another bowl take the Cream Cheese along with the Sugar and using a hand blender mix properly until the Cream Cheese smoothen and Sugar mixed with the Cheese properly
- Now Heat 2 Tbsp. of water and add Gelatin in the water and mix the Gelatin using a spoon and add that dissolved Gelatine in the Cream Cheese mixture and mix properly.
- Break around 5 Oreo Cookies in to small pieces and add Whipped Cream and broken cookies in the Cream cheese Mixture and mix lightly.
- Pour this mixture over the previously prepared Oreo Crust and using a spatula smooth the upper surface of the cake.
- Now Refrigerate the Cheesecake overnight and top it with your choice of topping. I have used Whole Oreo Cookies to decorate my No bake Oreo Cheesecake!
Notes
*If you are vegetarian and don't want to use Gelatin then substitute it with 3 Tsp. of Agar Agar or Vegan Gelo...
- Prep Time: 8 hours
- Cook Time: 30 minutes
Nutrition
- Serving Size: 4-5 People
