No-bake Fast Oreo Cheesecake

Name: No-bake Fast Oreo Cheesecake
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 140g Oreo Cookie Crush; 440g Light cream; 200g Cream cheese; 70g Caster sugar

by Moon Swallow

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Want dessert and don't have an oven? It doesn't matter, the production process of this Oreo cheesecake does not require an oven, and it is very simple and fast, and it can be done in half an hour. You only need to prepare the ingredients you need, then mix all the ingredients and put them in a mold and put them in the refrigerator for several hours. The next thing is to enjoy this delicious dessert. Haha, is it very, very, very simple? Even children can easily operate it.
A special reminder, cream cheese must be completely softened, otherwise it will become lumpy when it is mixed with the cream, which is difficult to mix well, and it will affect the taste and taste. Remember to remember! ! ! "

Ingredients

No-bake Fast Oreo Cheesecake

1. Prepare the required raw materials.

2. Put 100 grams of Oreo biscuits into a bowl and add 40 grams of light cream.

3. Mix well with a spatula.

4. Pour it into the mousse ring and use a spatula to compact and flatten.

5. Add 30 grams of caster sugar to the softened cream cheese.

6. Dispatch evenly.

7. Add 40 grams of caster sugar to 400 grams of cream and beat to six to distribute.

8. Add the whipped cream to the cream cheese.

9. Then add the remaining 40 grams of crushed Oreo cookies.

10. Stir evenly.

11. Pour it into the mousse ring, use a spatula to assist in compaction, smooth the surface, and keep it in the refrigerator for more than 4 hours.

12. Take out the frozen cake that has been shaped and put a hot towel around the mousse ring to release it from the mold.

13. Finished product

14. Finished product

15. Finished product

16. Finished product

Tips:
1. Oreo biscuits do not need to be too finely smashed, they have a grainy taste.
2. The cream cheese should be completely softened, otherwise it will agglomerate when it is mixed with the cream, which is difficult to mix well, which will affect the taste and be unsightly. Remember to remember! ! !
3. The surface decoration can be used arbitrarily.
4. The mold I used is a 14 cm square mousse ring (UN27201), and the recipe is exactly one amount. You can also use a few small mousse rings, which are easier to demould and easy to eat. There is no need to cut into pieces.