Eggless No-bake Oreo Ripple Cheesecake
About three days ago when it was so hot (34 deg C), I told my daughter we have to make a cool treat. We have been planning to make an Oreo cheesecake for a long time but we always finish up the Oreos, or the cream cheese, before we even get the chance to make one.
This time, we made sure we had everything. We call this an Oreo-Ripple Cheesecake because for the base, we decided to use chocolate ripple cookies instead of Oreos as we like the hint of salt in these cookies, and we used the Oreos in the filling and for decorating.
What you need:
For the base:
16 pieces chocolate ripple cookies (or any chocolate cookies — if you are crazy about Oreos, use them here as well but in some recipes, they take out the filling first)
1/4 cup butter, melted
For the filling:
2 packages (250 grams each) of Philadelphia Cream Cheese, softened (leave them on your kitchen counter until they get soft)
1 teaspoon unflavored gelatin
3 tablespoons milk
2 cups thickened cream, whipped to soft peaks
3/4 cup – 1 cup sugar (my daughter and I loved the sweetness of 1 cup but my husband reckons the cheese taste would be more pronounced if we just used 3/4 cup)
about 15 pieces Oreos, divided into 8ths with your hands or coarsely chopped (if you want to crumble this, use a processor instead)
For the decoration on top:
6 Oreos, split in half (some would crumble this as well)
What you need to do:
Line your springform pan with wax paper — this makes it easier to take out the sliced cheesecake. You can use a Pyrex dish if you want — it would actually look pretty. If I used a Pyrex dish, I wouldn’t bother with the wax paper.
Prepare the base. Finely crush the chocolate cookies. Add the melted butter until and mix in the processor (or just use a wooden spoon) until well combined. Pour this on your pan or dish and press them either with your fingertips or the back of a spoon to cover the whole bottom of your pan/dish. Refrigerate while you make the filling.
Sprinkle the gelatin on the milk and wait for about 2 minutes. Heat the milk and stir until all the gelatin are dissolved. You can do this either by microwaving your milk/gelatin mixture for about 15 seconds, or by stove top if you have a very small saucepan. Set aside.
Beat the cream cheese and the sugar using a mixer. Gently pour in the gelatin mixture and continue beating until well blended. Gently fold in the whipped cream and the chopped Oreos with a whisk (or a wooden spoon or a spatula if you are more comfortable with these). Pour this filling onto your prepared base and smoothen the top with the back of a spoon or a metal spatula. Decorate with Oreos. Refrigerate for at least 2 hours before serving.