This No-Bake Oreo Cheesecake It is an irresistible delight for lovers of Oreo cookies and cheesecake. With a crunchy Oreo cookie base and a soft, creamy layer of cream cheese mixed with Oreo pieces, this dessert is perfect for any occasion. The best part is that you don't need to bake it, making it a quick and easy option to prepare. Refrigerate the cheesecake until firm and enjoy decorated with more Oreo cookies. It is a dessert that everyone will undoubtedly love.
Oreo Cheesecake (No Bake)
If you are looking for a delicious and easy to prepare dessert, this No-Bake Oreo Cheesecake It is the perfect choice. With a crunchy Oreo cookie base and a soft, creamy filling with Oreo pieces, this cheesecake is ideal for any occasion
12
Portions30
minute0
minutes430
kcal30
minuteIngredients:
500 g cream cheese (at room temperature)
100 g icing sugar
300 ml of whipping cream (milk cream)
10 g gelatin powder (or 5 gelatin sheets)
100ml milk
1 teaspoon vanilla extract
150 g Oreo cookies, chopped
Instructions
- Prepare the base:
- Crush the Oreo cookies (filling and all) until you obtain a fine powder. You can do this in a food processor or by placing the cookies in a bag and crushing them with a rolling pin.
- Mix the crushed cookies with the melted butter until well combined.
- Press this mixture into the bottom of a springform pan (about 23cm in diameter) to form the base. Make sure it is very compact.
- Refrigerate the mold while you prepare the filling.
- Prepare the filling:
- Hydrate the gelatin powder in the 100 ml of milk and let it rest for a few minutes. If you use gelatin sheets, hydrate them in cold water for about 5 minutes, then drain them and dissolve them in the 100 ml of hot milk.
- Heat the gelatin and milk mixture over low heat, stirring constantly, until the gelatin is completely dissolved. Let cool a little.
- In a large bowl, beat the cream cheese with the confectioners' sugar and vanilla extract until the mixture is smooth and creamy.
- Whip the whipping cream (heavy cream) until it forms soft peaks.
- Add the gelatin and milk mixture to the cream cheese, beating until well combined.
- Add the whipped cream to the cream cheese and gelatin mixture, mixing gently with a spatula until completely incorporated.
- Add the chopped Oreo cookies to the filling, mixing gently.
- Assemble the cheesecake:
- Pour the filling over the Oreo cookie base in the mold.
- Smooth the surface with a spatula.
- Refrigerate the cheesecake for at least 4 hours or until firm.
- Serve
- Carefully unmold the cheesecake. To make it easier to unmold, you can run a thin knife around the edge of the mold before opening it.
- Decorate with more crushed or whole Oreos if desired.
- Cut into portions and enjoy.
Tips
- Cream cheese temperature: Make sure the cream cheese is at room temperature before whipping it. This will help obtain a smooth, lump-free mixture.
- Whip the cream correctly: For the cream to whip well, make sure it is very cold. You can even chill the bowl and beaters in the freezer for a few minutes before using them.
- Mix carefully: When you add the whipped cream to the cream cheese, do it gently with circular movements to maintain aeration and achieve a fluffy texture.
- Refrigerate for the appropriate time: It is essential to refrigerate the cheesecake for at least 4 hours so that it sets well. If possible, leave it in the refrigerator overnight for best results.
- Easily unmold: To unmold the cheesecake smoothly, run a thin knife around the edge of the pan before opening it. You can also use a springform pan lined with parchment paper on the base to make the process easier.
- Decor: For a more attractive presentation, decorate the cheesecake with whole or chopped Oreo cookies just before serving.
- Varieties: You can experiment with different types of cookies for the base or add a layer of chocolate ganache on top for an extra touch of indulgence.
Nutritional information
- Calories 430kcal
- Carbohydrates 35g
- Protein 6g
- Fat 30g
- Saturated fat: 17g
- Sodium: 268mg
- Fiber 1g
- Sugar 24g
Oreo Cheesecake and Health Facts
- Calories: Each serving of this cheesecake contains approximately 430 kcal, which is significant for a daily diet and should be consumed in moderation.
- Fats and Saturated Fats: With 30 g of total fat and 17 g of saturated fat per serving, this dessert is high in fat, which can negatively impact cardiovascular health if consumed in excess.
- Sugars: Each serving contains about 24g of sugars, which can contribute to weight gain and affect dental health if consumed in large quantities.
- Carbohydrates: With 35g of carbs per serving, this cheesecake is not suitable for low-carb diets like the keto diet.
- Sodium: It contains 270 mg of sodium per serving, which is moderate but should be considered especially by people with hypertension or who need to control their sodium intake.
- Proteins: It provides 6 g of protein per serving, which is not very high and does not contribute significantly to daily protein needs.
- fiber With only 1 g of fiber per serving, this dessert is not a good source of dietary fiber.
Health Recommendations
- Moderation: Due to its high calorie and fat content, it is important to consume this dessert in moderation.
- Balance: Combine this dessert with a balanced diet and regular exercise to maintain a healthy balance.
- Alternatives Consider healthier or lighter versions, such as using natural sweeteners, reducing the amount of sugar, or using gluten-free crackers and low-fat cream cheese.
Enjoying this cheesecake occasionally as part of a balanced diet can be a delicious option, as long as portion sizes and frequency of consumption are taken into account.
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