First Attempt on a No-Bake Cheesecake Recipe: Quick, Simple, and Delicious

Written by Katherine

December 5, 2010
Last Updated on February 29, 2024

Been wanting to try this no-bake ready-made mix cheesecake but decided to try making using raw ingredients. Since I have just purchased an affordable Kenwood Stand Mixer for a try, I decided to google for recipes online. Then I came upon Bakers Royale recipe for Oreo Cookies and Cream No-Bake Cheesecake and decided to give this recipe a try! (@´ー`)ノ゙

Oreo Cookies and Cream No-Bake Cheesecake Recipe

Makes 16 mini 2 inch cheesecakes or one 8 inch cheesecake.

Ingredients – Crust

  • 1 1/2 cup crushed McVitie’s digestive biscuits
  • 1/4 cup packed light brown sugar
  • 7 tbsp unsalted butter (melted)

Ingredients – Cheesecake

  • 2 ¼ cups heavy cream
  • 1 pound (450g) cream cheese, softened
  • 2/3 cup sugar
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 2 tsp vanilla powder
  • ¾ cups Oreo Cookies, crushed
Left: Ingredients for crust | Right: Ingredients for cheesecake

Instructions – Crust

  1. Combine crushed digestive biscuit crumbs with light brown sugar.
  2. Add melted butter to the mixture and blend until combined.
  3. Press the mixture into the pan. Set aside.
Right: How we crush the biscuits (´・ᴗ・ ` )

Instructions – Cheesecake

  1. Beat heavy cream until medium peaks form. Set aside.
  2. Add cream cheese, sugar, salt, vanilla powder and lemon juice to a bowl and beat the mixture until smooth (approximately 3-5 mins).
  3. Add the cream cheese mixture to heavy cream. Beat until incorporated.
  4. Gently fold in crushed oreo cookies.
  5. Fill pan with oreo mixture.
  6. Refrigerate for at least 6 hours or overnight for best results.
  7. Remove from refrigerator and smooth top to level with edges.
  8. Serve while cold.

Things to Note

While typing out the recipe with reference to Bakers Royale’s recipe, I realised that the printer version put 2 tablespoon of lemon juice while that on her website puts 1 tablespoon of lemon juice. I used the printer version and I think that’s why the cake turned out a bit too tangy. So do note it will be better to use 1 tablespoon unless you prefer something more tangy for your cake.

When beating the cream cheese mixture, Bakers Royale’s recommendation was to use a paddle attachment but I used a stand mixer without the attachment and it works as well.

When filling the pan with the cheesecake mixture, Bakers Royale’s recommendation was to have a slight mound at the center as cheesecake tends to become slightly sunken at the center.

Overall Experience

Probably it is a no-bake recipe or we didn’t beat the heavy cream enough, the cheesecake was really soft even when it was in the fridge for a few hours. So we decided to put the cheesecake in the freezer and in the end, it turned out like ice cream instead. Haha!

Besides the problem with the cheesecake being too soft, the cheesecake was a bit too tangy for us. It was acceptable when eaten together with the crust though. But my brother said it was yummy. So just wondering if is it up to a personal preference. (´・ᴗ・ ` ) Was a good experience to use raw ingredients though this is not baking so it was a tad bit easier. Hehe. Going to try a new recipe for Christmas soon!

Food-Related Posts

Here’s a tasty selection of other food recipes that you might want to explore for your next culinary journey! (´• ω •`)

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