Gemma's Bigger Bolder Baking No-Bake OREO Cheesecake
(Music)
Hi Bold Bakers! I know how much you love my no-bake desserts also that you're big fans
of OREO cookies so today we're going to marry those lovely things together and make a No-Bake
OREO Cheesecake. So let's' get baking!
We're going to start out by making our OREO cookie base. Now I'm going to grind up my
cookies in my food processor but if you don't have a food processor you can put them in
a bag and bash them with a rolling pin. I don't bother to scrape out the filling of
the OREO, I just throw them in whole.
Once your cookies are all ground up and nice and fine, we're going to mix them with our
melted butter. And then just mix it all together. I think one of my favorite parts of the cheesecake
is actually the base. Ok, our base is done so we're going to form it in the tin.
I've shown you this trick before but I'm going to show you again just in case you missed
it. When you're using a springform tin, I like to take off the base and actually flip
it over and then you have a nice smooth surface so when you make a cheesecake it will slide
right off rather than get caught in the edge. And then just close up the tin as normal.
Now just press your base into your springform tin. It's a little bit of a dirty job but
that's ok. As you can see my base is pretty thick but like I said it's my favorite part.
We're going to pop this in the fridge and get started on the rest of the cheesecake.
Our next step in this recipe is to make the cream cheese filling.
In the bowl of a stand mixer or a hand mixer, we're going to add in our room temperature
cream cheese. Then add in your sugar and your vanilla extract. Now we're going to whip this
mix on high until it becomes nice and thick. And it's going to take around 3-4 minutes. Once
your cream cheese is whipped up, it's going to be nice and mousse-y and thick and this
is exactly what we want. To this, we're going to pour in our cream. We're going to turn
the machine back on and whip up this mix really lovely and thick but make sure you start it
out really low because you don't want the cream to splatter out everywhere. Perfect!
And there you have it!
This is your cheesecake base. It is that easy! There is no gelatin in this mix, so you need
to get your base really thick so it sets without it.
What this mix is, is just a plain cheesecake that you guys can get really creative with.
Today I'm making OREO but you can add your own candy bars, whatever your favorite flavor
is, even Nutella. It's really great for making whatever you want.
Ok. I have to give this guy a taste. Yep, it's delicious. Ok, we're good to go. We're
going to add in our OREO. Yumm.
Next we're going to crush up our OREO to mix into our cheesecake. Now I'm going to leave
some bits chunky and some bits fine because I like that nice bit of texture. And then
straight into your cheesecake mix. Oh man, that is a thing of beauty! And then gently
fold in your OREO. This is such a pretty cheesecake, I know it's black and white but it looks so
nice. And there you have it!
It's this easy to make no-bake cheesecake. If you guys like these recipes, then give
this video a THUMBS UP! Now we're ready for the tin.
Generously pile in half of your cheesecake mix. When I was growing up, my mum would make cheesecake
like this because baked cheesecakes weren't really a thing and she would whip up cream
cheese and cream and then she would melt a block of lemon jelly and then she would pour
it in there and fold it in. And I still remember the flavor of it and the texture. And I remember
just thinking that my mum is like the smartest woman ever. And I would still love one of
those cheesecakes right now.
I crushed up some more OREO and I'm going to add in a little sneaky layer into the middle
of this cheesecake. That's a yummy surprise right there. Then we're going to top this
off with the rest of the cheesecake filling. Then just flatten out the top of the cheesecake.
This is how you make a regular cheesecake extra BIG & BOLD.
This cheesecake looks beautiful but before we put it in the fridge, we're going to give
it a little tap on the counter to get out any air bubbles there might be.
Ok. Perfect! We're going to put our cheesecake in the fridge while we go ahead and get our
ganache ready to go on top.
So for our ganache, we're going to put our chocolate in a bowl. Heat up our cream until
it's almost to a simmer. Then take it off the heat and pour it directly over our chocolate.
We're going to let it sit there for around 3-4 minutes and don't stir it, just let it
naturally melt itself. And then go in and give it a little whisk to get out any lumps.
And there you have it, that's your ganache.
So we're going to pour our ganache on top of our cheesecake but remember it makes a
really good sauce for ice cream sundaes. And also if you let it set and go hard, it makes really
good chocolate truffles.
When your ganache has cooled, we're going to pour it directly over the top of your cheesecake
while it's still in the tin so you get a beautiful finish on top of your cheesecake. If it's
a little bit thick, spread it out with a spatula. Try not to move it too much.
To smooth out your ganache, just tap your cheesecake onto the counter and it will just
get rid of those lines.
Ok, perfect! Our cheesecake is ready to be chilled. I'm going to put this in the fridge, and preferably
you want to leave it overnight. Because there's no gelatin in this recipe it doesn't set as
hard as other cheesecakes would so it does need extra time in the fridge. So you're talking
overnight maybe 12 hours minimum and then you're good to go.
I made a cheesecake yesterday so it would be ready for you guys to see. And this is
what your cheesecake will look like. You have lovely layers of the base, the filling, and then
the chocolate on top. I like to add the ganache on top because it gives it extra texture and
it makes it a little bit fancy. And as you can see, there's our secret OREO cookie layer.
This cheesecake already looks beautiful but I'm going to make it even better by piping
rosettes of cream all the way around the top. And then topping those off with each a little
mini OREO. Out of all the requests I get,
I actually think OREO cheesecake must have been one of the highest so I really hope you guys like
this recipe. You can't deny that this is such a beautiful looking dessert.
If you guys get a chance to make this, then please share your photos with me on my social
media like Instagram and Facebook because I love to see them.
I hope you guys are enjoying my no-bake desserts. And if you haven't done so already, don't
forget to SUBSCRIBE to my channel. And I'll see you back here again next Thursday for
more Bigger Bolder Baking.