There is no easier cheesecake than a no-bake cheesecake.
They're just as delicious,
some might even say even more.
So you just have to try this no-bake, oreo mint cheesecake.
G'day, welcome to Todd's Kitchen.
All these ingredients in one recipe? It just has to be a winner.
It is so easy, but it's SO delicious.
So join me today as I make my version of an oreo mint cheesecake.
Now, we're gonna start off this recipe with the oreo cookies.
Now I've got about 24 or 25,
basically two packets worth or two sleeves worth,
and there's two ways you can do it, or three ways, really:
you can use a blender, you can use a food processor,
but I prefer to do it the old fashioned way, which lets out some frustrations,
by using a wooden rolling pin. *smash smash*
And we're just gonna smash them up until we get those small, little pieces.
*smash smash smash*
Okay, so once they're all smashed up
we're going to place them into a bowl, just like so.
And this is going to act like the glue for the base,
so we're going to place in about a quarter cup of melted butter.
And so we give it a good mix to combine!
Just so all those oreos are coated in the butter.
Next, I've got a lined and greased springform pan
to just place our base mixture in the base of that.
And just flatten down the base so it's all nice and even.
And you have complete coverage.
And also, just pack it down nice and firmly.
And once it's all nice and firm, we're gonna place this into the fridge
while we get started on the cheesecake filling.
Okay, so next for the main ingredient: the cream cheese.
Now we're going to use 680 grams, or 24 ounces,
of softened cream cheese.
And when I say "softened," I've let it sit at room temperature
for about half an hour just to soften up.
And then to that, I'm going to add in half a cup of powdered, or icing, sugar.
And we're going to mix this for about 3 to 4 minutes
until it's nice and creamy and well combined.
*machine whirs*
Okay, now that that's all nice and creamy,
I'm going to pour in 2 cups of heavy cream,
or thickening cream, or whipping cream, or even double cream,
just some sort of nice, well, cream.
And mix it through for a couple minutes until it's well combined.
'Kay, once it's nice and creamy, I'm going to add
about a teaspoon of peppermint extract.
Now this part's completely optional, but because we're doing
a peppermint flavor, I'm going to add some green food coloring,
just to make it look the part.
So just about 5 or 6 drops of that. And then mix it through to combine.
*machine whirs*
And last, I'm going to add in about another 10 oreos
that I've also just quickly crushed up.
And just crush them up the same way you did the first time.
And just mix them through for a second or so
just so they're all the way through but they're not taking over the color.
Then that's enough.
Now with our base all set,
all we have to do now is simply pour on our cheesecake filling.
(yum)
And as an added bonus, I'm just going to place some extra oreos
just on the outside, like so.
Now once done, just simply place it into the fridge
for a good couple of hours to completely set.
And there we have it!
And how simple and easy was this cheesecake to make?
No baking, but just as delicious!
Let's be honest, oreos by themselves already taste fantastic,
but when you throw in that cream cheese, and let's not forget
that wonderful mint taste, then the texture is just fantastic.
You have that smooth, creamy cream cheese mixed in with the crunchy oreos.
And when you put all of that in one neat, little package like this,
it tastes simply delish!
So if you love cheesecake, you love oreo, and definitely love mint,
well this is a MUST try recipe, 'cause I know that you'll love it!
So thank you for watching this episode of Todd's Kitchen.
As always, I'll leave a list of ingredients down below
as well as links to my Facebook, Twitter, Instagram,
and Home Handy Hints channel.
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And I'll see you next time for another mmm mm, deeelicious recipe!
*music plays*