No bake cookies and cream cheesecake

A few people have asked me for the recipe for this cake since I made it, so here it is 🙂

Ok, so last weekend, I tried to make a no bake strawberry cheesecake and it was not a success (see instagram post, deconstructed cheesecake to salvage recipe) . But, I am committed to trying again this weekend, albeit attempting a different cheesecake recipe altogether. I am focused on the no bake side of things at the moment as it’s so hot in Brissie that having the oven all day is not a pleasant experience. Plus I have a normal baked cheesecake recipe in my cookbook that I have already nailed so this gives me a chance to make try something different.

One thing that did work very well last weekend was the base for my cheesecake, it was rich, chocolate-y and delicious! I made it with Oreo’s last time but this weekend, I have gone for normal chocolate biscuits with a cream center, I bought 5 packets and they were only between $0.75-$1 whereas the Oreo’s are more expensive and I was curious if these biscuits worked and tasted as good. I also thought if I was in total spending the amount that I could buy a cheesecake for from the Cheesecake Factory then, I would question whether my home cooking was as good as it could be, I think Oreo’s for a special occasion but if I make this as a regular dessert and it tastes ok, then optional brands of biscuits are ok!

For the filling part of this cheesecake, I searched high and low, found an Oreo Cheesecake recipe on http://www.deliciouskitchen and then modified that to what I wanted to achieve.

Cheesecake base Ingredients

3 packets of chocolate biscuits that have filling (any sort will do)
140 grams butter

Cheesecake ingredients

2 x 250 gram blocks of cream cheese, room temperature
¾ cup caster sugar (this is different from white sugar)
3 teaspoons of gelatin powder, dissolved in boiling water
2 tablespoons lemon juice.
1 cup cream, whipped in small bowl
100 grams chocolate cream biscuits, chopped
Extra chocolate biscuits for top of cake

Cheesecake base method

  1. Line an 8 inch springform cheesecake pan with butter and then baking paper (the sides and the base)
  2. Crush the 3 packets of biscuits in your food processor
  3. Put the butter in a microwave safe glass dish and melt
  4. Pour the melted butter into the cookie crumble mix
  5. Stir this mixture around until it is consistently mixed and cookies are starting to appear darker in colour
  6. Pour ½ the crumble mix into the base of the cheesecake tin and then use a small flat bottom glass to move the mix around to cover the base.
  7. Add the other ½ the crumble mix into the tin and start to push it around and up the sides of the tin.
  8. Pay particular attention to the intersection between the base and the sides of the base as you don’t want this to be so thick that you lose the balance between filling and base when eating.(Unless you are the cookie monster)
  9. After the base and sides are full, use more baking paper in a circle on top of the base and sides of the tin.
  10. Pour rice into the tin so that it completely fills the tin from top to bottom.
  11. Put the base in the fridge for 30 minutes set.

20170121_134210Image 2: Rice helps to keep the base in its place whilst it sets (can be done for baked cakes too)

Cheesecake method

  1. Whip cream in a small bowl and add vanilla essence

  2. Put the 2 blocks of cream cheese in another bowl and start to beat this with handheld mixer.
  3. Add the caster sugar to this, slowly and continue to beat so that is mixed in thoroughly.
  4. Add the lemon juice.
  5. In a small side dish, add the powered gelatine and pour ¼ cup boiling water over it to dissolve. Do this slowly so that the power fully dissolves in the liquid (you will need to stir quickly)
  6. Add the gelatine into the cream cheese mix
  7. Add the cream to this mix also.
  8. Add the chopped biscuits and stir these in so they are throughout the mix
  9. Take the base out of the fridge and pour the cream cheese mix onto the base
  10. Top the cheesecake with remaining crumbled cookies
  11. Refrigerate overnight or until set (when you push the outside of the tin, there will be very little wobble the cake when it is set.


Image 3: The cheesecake in all its glory, ready to be devoured.

Enjoy!! xx


About Adrianne - Sweet Caramel Sunday

I love spending time in my kitchen, being creative and making great food! Website: Instagram: sweetcaramelsunday
This entry was posted in Cooking, Dessert, Down time, Home cooking, receipes, Stress free, Weekend and tagged , , , , , , , , , , . Bookmark the permalink.

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