It is 4 p.m. on a hot summer day and you just hear the news that you need to make desserts for a guest dinner tonight at 6. OH.EMM.GEE!
Sweat no more with this super-easy-and-fast to make desserts that is filled with the 2 wonders of the dessert world, cream cheese and Oreos! Even better, it doesn’t require an oven! This is literally a no sweat cheesecake.
As I said, it is a fairly easy recipe. Probably the only reason if it ever goes wrong is the over-whipping of the cream, causing its separation into watery milk and chunky solids. This can happen because:
- Cream is beaten at low speed while it is not cold enough à takes longer time for cream to form peaks. In addition, beating for long period of time can cause the cream to warm up, which also contributes to the separation later on.
- Cream is beaten at high speed for too long.
Thus, the most important tip for making this cake is to use very cold whipping cream (you can put the cream in the freezer 5 minutes before whipping). It is best to use high wattage mixer (300W and up). If you are using one that has lower wattage, before whipping, make sure to use very cold whisks and mixing bowl (put them into freezer before use). When the cream starts firming up, beat at low speed to avoid over whipping your cream.
In addition to the Oreo cream cheese, the recipe that I am introducing today also includes a tropical-inspired sauce with mango and passion fruit. The tartness of the sauce will be such a delightful partner with the creamy and fluffy cheesecake.
NO-BAKED OREO CHEESECAKE RECIPE
Yield: One 18-cm cake (4.5 – 5cm in height)
Tool: A spring-form or loose-bottom pan of 18-cm diameter or a mousse ring of similar diameter
- 4 gram gelatin, sheet or powdered
- 30 ml (2 tbsp) cold water to soak gelatin
- 24 Oreo cookies
- 40 gram (~ 3 tbsp minus ½ tsp) butter, unsalted
- 250 gram (8.8 oz) cream cheese, soften at room temperature
- 45 gram (3 tbsp) caster sugar
- 2.5 ml (1/2 tsp) vanilla extract
- 200 ml (3/4 cup + 4 tsp) cold whipping cream (30 – 40% fat)
B. Mango-Passion fruit sauce:
- 200 gram mango, diced (don’t use over-ripe mangoes)
- 4 passion fruits
- 60 ml (1/4 cup) water
- 20 – 40 gram (1.5 – 2.5 tbsp) sugar, to taste
*Note: Gelatin cannot be substituted with agar agar powder. If you prefer not use gelatin, read more in Notes at the end of the post.
Detailed step-by-step instructions and notes can be found in the video on Savoury Days’ YouTube channel (don’t forget to sign up and subscribe to receive the latest notifications as soon as our videos come out!). You can watch below or at this link.
- Soak gelatin in cold water for about 10 – 15 minutes to bloom. In the meantime, line the bottom of the pan with parchment paper.
- Grind 12 Oreo cookies (using a grinder or put the cookies in a zip-lock bag and crush). Melt 40 gram of butter, then combine with the cookie crumbs. Pour the mixture into the pan, pat it firmly and evenly into the bottom of the pan, using a spoon or bottom of a cup. Put the pan into the fridge for 20 – 30 minutes until the crust totally firms up.
- Microwave or melt the gelatin using a double boiler, let it cool to room temperature.
- In a bowl, put in cream cheese, sugar, vanilla extract and gelatin. Beat at the lowest setting for 1 – 2 minutes until well combined and cream cheese is smooth.
- Add in whipping cream and beat at low speed for 1 – 2 minutes until the cream and the cheese mixture are fully incorporated. Increase to the highest speed, beat until the mixture hardens, then turn back down to medium or low setting, continue beating until the mixture is very firm, almost at stiff-peak stage.
- Break or crush the remaining 12 Oreo cookies into small pieces (not crumbs). Mix them in with the cream cheese mixture in step (5). Fold gently, again, avoid over mixing of the batter.
- Pour the mixture into the pan. Smooth out the top and put into the fridge for at least 2 hours or until the cream cheese is set.
- Squeeze out the pulp of the passion fruits and add it into a small pot with 60 ml water and about 20 gram sugar. Cook on medium heat and stir continuously. When the water starts boiling, add in mangoes, turn the heat down to low and cook for another 2 – 3 minutes. Stir gently, taste and add more sugar if desired. When the mangoes start turning soft and sauce thickens, remove from heat. Let cool before putting into the fridge. The mangoes will become crunchier and chewier when cooled. It is best not to use over ripe mangoes or cook it for too long as they will turn mushy.
- Run a knife along the side of the pan to take the cake out. Store in fridge and use in 2 days.
– In this recipe, gelatin is optional. However, it is strongly recommended for 2 reasons:
- The cake firms up nicely with smooth surface and edge. If you don’t use gelatin, the edge of the cake can look a little lumpy.
- If you are living in a hot climate region/country, gelatin stabilizes the cake, preventing it from melting too fast at room temperature.
- To make this cake with no gelatin, you need to beat the cream mixture in step (5) till stiff peaks form and put it in the fridge for at least 8 hours before use. When taking it out from the pan, do it very gently and make sure to always store the cake under cool temperature (below 23˚C). Otherwise, the cake will melt very fast.
– The sauce is also optional. You can substitute it with other fruit-based sauces such as strawberries, blueberries, etc. , using the same cooking method as this one.