Baking is Love: no-bake double oreo cheesecake.

Hello November!

Time passes by sooo fast and I still can't believe today is the first day of November already. Hmm.. How about starting this new-and-hopefully-a-lovely month with a BIG slice of No-Bake Double Oreo Cheesecake??

Yes! We're back into my classic cheesecake recipe!. Honestly to say, this isn't just quick and easy to put together, but it's also all packed with Double OREO goodness! Double deliciousness. :)))

I accidentally found the Double OREO in the supermarket the day before, and it was on SALE! Yaay! Then, the Double Oreo Cheesecake idea just came right after I saw it, and it's on my top list to bake this weekend.

I've been making no-bake cheesecake for many years already, and I still fall in love over and over again with it. The cheesecake's texture is sooo creamy. It's thick, rich of cream cheese flavour and it tastes definitely oreo-y! (if I'm allowed to say that. :p).

No oven involved. I know this is everyone's kind of recipe. Don't you wanna welcome November with something sweet and delicious?? Let's try this guys! Here's one great recipe to follow!

Making a 20-23 cm pan cake.

For the Oreo-crust:

Ingredients:

14-16 Oreos, crushed

6 tablespoons (85 grams) unsalted butter, melted

For the cheesecake filling:

Ingredients:

227 grams cream cheese, at room temperature

50 grams granulated white sugar

1 teaspoon pure vanilla extract

240 ml heavy whipping cream
3-4 Double Oreos, crushed

Directions:

1). In a large bowl, mix together the crushed Oreos and melted butter.

2). Press onto the buttom of a well greased 8-9 inch (20-23 cm) tart pan with removable bottom.

3). Covered with plastic wrap and place in the refrigerator to chill (for at least 15 minutes) while you make the filling.

4). In a bowl of your electric mixer, or with a hand mixer, beat the cream cheese until smooth.

5). Add the sugar and beat until light and fluffy. Scrap down the sides of the bowl and beat in the vanilla extract. Mix all together.

6). In a clean bowl, beat the whipping cream until soft peaks form.

7). Gradually fold the whipping cream into the cream cheese mixture. Mix them together with a rubber spatula, just until combined. Add some crushed Oreos, mix again. (remember not to overmix!).

8). Pour the filling over the chilled crust and smooth the top.

9). Cover and place in the refrigerator for at least 5 hours or better overnight.

For the buttercream frosting and assembling:

Ingredients:

1 cup (226 grams) unsalted butter, softened to room temperature

4 cups (460 grams) confectioners or icing sugar

1 teaspoon pure vanilla extract

4 tablespoons milk/heavy cream

Double Oreos (whole and crumbs), for garnish or topping

Directions:

1). In a large bowl, with a hand mixer, beat the butter until smooth and well blended. Beat in the vanilla extract.
2). With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl as needed. Add milk or heavy cream, beat to combine.
3). Then, on high speed, beat frosting until it is light and fluffy (about 5 minutes).
4). Spoon the frosting into a piping bag and decorate the top of the cake (after it's completely set and removed from the fridge), pipe around the edge. Sprinkle on some Oreos' crumbs and even add some more whole Double Oreos to make the presentation way prettier!.
4). Done and serve!.

Enjoy! Hope you like it as much as I do!