Oven-Free and Eggless Oreo Cheesecake Recipe

cheesecake oreo
cheesecake oreo
0.0 from 0 votes

Now you can easily practice the Oreo cheesecake recipe because this recipe uses ingredients readily available in the market. Making this Oreo cheesecake is very simple because it doesn’t need to be baked in the oven. I obtained this recipe from Che Nom. In this recipe, Che Nom shares an easy and delicious way to make Oreo cheesecake, which can also be used for selling as Oreo cheesecake for business.

The cream cheese used

Cream cheese is the main ingredient for making cheesecake. This cheese-flavored ingredient has a buttery, soft texture, is white in color with a slightly tangy taste, and is typically made from cow’s milk with a minimum milk fat content of 33% and a maximum water content of 55%. Cream cheese is a premium ingredient in this Oreo cheesecake recipe (meaning it can be relatively expensive).

1 kg package of Anchor Cream Cheese.

There are two recommended options for cream cheese in this recipe, Anchor Cream Cheese and Yummy Cream Cheese. Since the Oreo cheesecake recipe only requires 250 grams of cream cheese, you can opt for the more economical Yummy Cream Cheese, which is priced at around $3 USD for a 250-gram package. Because cream cheese has a relatively short shelf life at room temperature and should be stored in the freezer, it’s a good idea to buy it as needed.

gambar Cream Cheese Yummy Neufchatel
Cream Cheese Yummy Neufchatel

In the market, cream cheese is typically sold at an average price of around $8 USD per kilogram for premium brands like Anchor. Indeed, Anchor cream cheese is known for its superior taste and creamier texture compared to others.

The use of butter

If you want to follow the recipe and get the best results, you can use unsalted butter from Anchor as well, which is priced at around Rp60,000 for 500 grams. For those having difficulty finding butter, it can be substituted with margarine commonly found in the market. Substituting butter in this Oreo cheesecake recipe won’t drastically change the taste because butter is only used for the bottom layer.

Choosing Whipping Cream

I am using Haan Wippy Cream, which comes in a 200-gram powdered package. There is also a 2 x 200-gram package available. The 200-gram package can be obtained for around $2 USD. It’s important to note that Haan’s Wippy Cream is different from Anchor Whipping Cream, as it comes in a powdered form. To make it liquid, you need to mix it with 400 ml of ice-cold water and then use a mixer until it thickens.
In this recipe, you only need 200 ml of whipping cream, so the estimated use of Haan Whipping Cream would be around 100 grams, plus 200 ml of ice-cold water, or as per your preference. If you want a cheesecake with a larger volume, you can modify the recipe by using 200 grams of whipping cream, as you mentioned.

Looking for halal gelatin.

I am using 10 sheets of gelatin, each weighing around 10 grams. You can also use powdered gelatin.

When buying gelatin from a baking supply store, it’s common for them to repackage it into smaller sizes like 50 grams or 100 grams since gelatin is typically sold in larger bulk packaging. It’s highly recommended to ask the store about the brand of gelatin they are using and whether it’s halal certified or not. This way, you can ensure that it meets your dietary requirements.

Also read: Guide on choosing gelatin

Membuat Cheesecake Oreo

The process of making Oreo cheesecake is relatively easy, with the ingredients mixed until the composition becomes homogeneous. You can stir it using a spatula or a mixer. If you’re unsure whether it’s mixed thoroughly, using a mixer is highly recommended.

Oven-Free and Eggless Oreo Cheesecake Recipe

Oven-Free and Eggless Oreo Cheesecake Recipe

Recipe by Che Nom
0.0 from 0 votes

This Oreo cheesecake recipe uses easily accessible ingredients from your nearest bakery or supermarket. It doesn’t require cooking, and the process is quite simple. It’s best enjoyed when chilled.

Course: Cake dan KueCuisine: WesternDifficulty: Medium
Porsi

8

servings
Prep time

30

minutes
Cooking time

4

hours 
Calories

300

kcal
Cook Mode

Keep the screen of your device on

Ingredients

  • Ingredients for the bottom crust:
  • 12 Oreo cookies (separate the cream filling)

  • 30 g unsalted butter

  • Ingredients for the filling:
  • 250 g cream cheese

  • Oreo cream filling (from the 12 cookies set aside)

  • 28 g sugar

  • 1 tsp vanilla

  • 1 tbsp lemon juice

  • ¾ tbsp powdered gelatin

  • 200 ml whipping cream

  • 6 Oreo cookies (broken)

  • Ingredients for the top layer:
  • 5 Oreo cookies (remove the cream filling)

Directions

  • Separate the Oreo cookies from their cream filling. Set aside the cream filling for later use.
  • Blend or crush the Oreo cookies into fine crumbs, then add melted butter. Mix until it’s well combined and homogeneous.
  • Prepare a removable bottom cake pan, add the Oreo cookie and butter mixture. Flatten it and freeze in the refrigerator.
  • Prepare powdered gelatin and add a little water. Set aside.
  • Slowly mix the softened cream cheese with a spatula, then add the reserved Oreo cream filling.
  • Add sugar, lemon juice, and gelatin.
  • Prepare whipped cream, dilute it, and mix briefly, then combine it with the cream cheese mixture.
  • Add broken Oreo cookies to the mixture and mix well.
  • Pour the mixture into the cake pan with the Oreo cookie crust.
  • Blend more Oreo cookies and sprinkle them on top of the mixture.
  • Chill in the refrigerator overnight.

Recipe Video

Notes

  • The cake should be refrigerated overnight before cutting.
  • Make sure the cake has a firm texture before cutting.
Hello, I'm Hani and I enjoy collecting recipes from various social media platforms. I've tried some of them on my blog. Hopefully, they can help mothers with cooking.