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No-Bake Oreo
Cheesecake Mousse
Cook
Prep Time: Total Time:
Time:
20 mins 20 mins
mins

Savory Sweet

This heavenly dessert

combines the irresistible
flavors of Oreo cookies and
creamy cheesecake,
without the need for baking.
This delightful treat is quick
and easy to make, making
it a perfect choice for any
occasion.

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EQUIPMENT

Large mixing bowl

6-inch springform pan
Parchment paper
Hand mixer
Silicone spatula
Microwave safe bowl
Digital food scale

INGREDIENTS

FOR CRUST

160 g oreo
30 g salted butter (melted)

FOR OREO CHEESECAKE MOUSSE

215 g cream cheese

135 g mascarpone
200 g heavy whipping cream
145 g crushed Oreo (Prepare the
crushed Oreo by breaking it into
medium-sized pieces. Take a ziplock
bag and put the Oreo pieces inside.
Seal the bag and place it on a flat
surface. Using a rolling pin, gently roll
over the bag until the Oreos are
crushed into smaller, crumb-like
pieces.)
1 teaspoon vanila extract
87 g powder sugar

FOR CHOCOLATE GANACHE (optional)

122 g white chocolate (you can use

semi-sweet chocolate if you prefer)
55 g heavy whipping cream
Additional Oreo cookies for garnish
(optional)

PREPARATION

FOR CRUST

1. Crush Oreo cookies into fine crumbs

using a food processor or by placing
them in a sealed plastic bag and
crushing with a rolling pin.
2. In a mixing bowl, combine the Oreo
crumbs with melted butter until the
mixture resembles wet sand.
3. Press the mixture into the bottom of a
6-inch springform pan, creating an
even layer. Place the pan in the
refrigerator to chill while you prepare
the filling.

FOR OREO CHEESECAKE MOUSSE

1. In a separate mixing bowl, beat the

cream cheese, mascarpone and
powder sugar until smooth and
creamy.
2. Add vanilla extract to the mixture
and continue to beat until well
combined.
3. In a separate bowl, whip the heavy
cream until stiff peaks form.
4. Gently fold the whipped cream into
the cream cheese mixture until fully
incorporated.
5. Add in crushed Oreo pieces, using a
silicon spatula, fold until well-
combined.
6. Take the springform pan out of the
refrigerator and pour the cream
cheese mixture over the prepared
crust, spreading it evenly.
7. Smooth the top of the cheesecake
with a spatula.
8. Place the cheesecake in the
refrigerator and let it chill for at least
4 hours or overnight to set.

FOR CHOCOLATE GANACHE (optional)

1. In a microwave-safe bowl,
combine heavy whipping
cream and white chocolate (or
semi-sweet)
2. Place the bowl in the microwave and
heat it on high for 15 seconds.
3. Carefully remove the bowl from the
microwave and give the mixture a
stir.
4. Place the bowl back in the
microwave for another 15 seconds.
5. Once again, remove the bowl from
the microwave and stir until all the
chocolate is melted and well
combined.
6. Take your chilled cheesecake and
pour the melted chocolate mixture
over it.
7. Return the cheesecake to the fridge
and let it chill for an additional 20
minutes.

FINISHING TOUCHES

1. Once the cheesecake has set,

remove it from the pan.
2. Crush a few additional Oreo cookies
and sprinkle them on top of the
cheesecake for garnish, if desired.
3. Slice and serve the cheesecake
chilled. Enjoy!

SHARING IS CARING

5.0
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