The easiest, the most delicious no bake or partly no bake oreo cheesecake you have ever seen. Warning this cake is extremely sweet!
I have talked about my father's special cakes in my Chestnut Dream Cake post. This is also one of my father's cake recipes. And one of the best… I mean all of them are the best and literally I can’t choose which one is my favourite. He made it this Christmas too so I had a chance to take some photos, and here they are.
Let’s see the facts. Super easy, no bake or at least partly no bake. Only a few minutes to put it together. Super sweet, decadent, creamy, airy goodness. And the disadvantages are that you have to chill it in the fridge for a few hours and you can’t really fit it into your diet ). But if you do a diet that allows you to eat a cake like this, please share the rules with me, because I am going to do that!
I am sharing a completely no bake and a partly no bake recipe too. The difference is in the base. The no bake requires a lot more oreo cookies. And because in Hungary oreos aren’t as common as in the US they are quite expensive so if you want to make it a little bit cheaper make the baked base. That is really good too and you don’t need a lot more ingredients or extra time.
This cake is perfect for any kind of birthdays, parties, or just for your family. Don’t worry it will disappear in a minute! I think it is also perfect on a hot summer day ( Yeah I am thinking about summer in the middle of the cold winter. Summer I miss you!) when you don’t want to turn on your oven and you need something sweet.
So as a conclusion you should go and make this cake because I can’t find any reasons why you wouldn’t make this cake! :D
(No Bake) Oreo Cheesecake
Prep Time: 20 min. (Baking Time: 20 min.) Cooling Time: 2 hours Total Time: 2,5 hours Portions: 16 slices
Ingredients:
*For the base:
4 eggs
8 tablespoons granulated sugar
8 tablespoons unsweetened cocoa powder
1 tablespoon baking powder
3 tablespoons vegetable oil
For the filling:
400ml heavy cream
350g mascarpone (or cream cheese)
250g icing sugar
375g stracciatella greek yogurt (you can use plain greek yoghurt instead)
15g or 1 tablespoon gelatin powder
50ml water
Decoration:
200ml heavy cream
10 oreo cookies
*If you want to make it totally no bake use 40 oreo cookies and 70g butter. Break the cookies with a food processor or put them in a plastic bag and use a rolling pin to break the cookies into fine crumbs. Then add the melted butter. Evenly press the mixture into a 10 inches or 26 cm round baking pan with a removable bottom.
Directions:
The base:
Preheat your oven to 320 F or 160 C. Line a 10 inches or 26 cm round spring form cake tin with parchment paper.
Add the eggs and the sugar into a big bowl. Mix them with a standing mixer or with an electric hand mixer until pale and fluffy.
In a seperate bowl mix together the cocoa powder and the baking powder.
Carefully fold in the cocoa powder mixture into the eggs.
Stir in the oil but don’t overmix it.
Evenly spread the mixture in the cake tin.
Bake it for 20 minutes. (If it puffs up then collapses a little bit when it’s cooling that is totally fine)
The filling:
In a medium bowl whip up the heavy cream with an electric whisk or you can use a hand whisk too.
Add the mascarpone and the icing sugar into a large bowl and mix them well together. (Use the same whisk that you used for the cream.)
Then add the yoghurt and carefully fold in the whipped cream (make sure you don’t stir out the air from the cream).
In a small bowl mix the gelatin and the 50 ml water together then add it to the mascarpone mixture.
Put the oreo cookies into a plastic bag and crush them into bigger and smaller chunks with a rolling pin. Add them to the mascarpone mixture.
Pour the mixture on top of the cooled base. Put it into the fridge for a few hours.
Decorate it with the whipped cream and oreo halves.
