How To Make No-Bake Oreo Cheesecake Oreo Cheesecake Recipe

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the title of the recipe is How To Make No-Bake Oreo Cheesecake Oreo Cheesecake Recipe

How To Make No-Bake Oreo Cheesecake Oreo Cheesecake Recipe
How To Make No-Bake Oreo Cheesecake Oreo Cheesecake Recipe

recipe information How To Make No-Bake Oreo Cheesecake Oreo Cheesecake Recipe, in section Worldwide Recipes

Follow this recipe to learn how to make perfect no-bake Oreo cheesecake with white chocolate. You can make this cake for birthday or any occasion. If you like Oreo cookies this easy cake recipe definitely for you.

Printable version: https://www.thecookingfoodie.com/recipe/NoBake-Oreo-Cheesecake


12 servings
Ingredients:
44 Oreo cookies
4 white Oreo cookies
5½ tbsp (80g) melted butter
3 cups (675g) cream cheese
3 cups (720ml) heavy cream
1 tsp vanilla extract
1/3 cup + 1 tbsp (80g) sugar
3¼ tsp (10g) powdered gelatin
50g cold water
10.5oz (300g) white chocolate
2½ tbsp (20g) powdered sugar

Directions:
1. Separate 28 cookies. Place the cookies into a food processor and crush (save the filling for later), keep 6 tsp for toping and keep in closed bag or container. add melted butter and process again.
2. Press onto bottom of 24cm/9-inch springform pan. Refrigerate while preparing
Filling
3. Whisk together the gelatin and the cold water in a small bowl, and set it aside to let the gelatin absorb the water.
4. In a large bowl place cream cheese. Carefully melt chopped white chocolate in microwave 20 sec at the time, until completely melted, or over double boiler. Let chill 15 minutes and combine with the cream cheese.
5. Microwave the bowl of gelatin for 15 seconds, until it is melted. And to the large bowl and whisk well.
6. Whip 2 cups of heavy cream to firm peaks and Fold half of the whipped cream into the chocolate-cheese mixture, and once it’s incorporated, gently fold in the remaining whipped cream.
7. Crush 12 whole Oreo cookies, add them to the mixture, Add the filling of the Oreo cookies and mix well.
8. Pour the filling over the crust and use a spatula to spread it evenly. Refrigerate overnight.
9. Use the remaining crushed cookies to decorate the cake. Whip 1 cup of heavy cream with 20g of powdered sugar, transfer to a pastry bag. Decorate the cake with the cream and 8 whole cookies, 4 black and 4 white cookies.

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