No-bake Oreo cheese(cup)cake
The kids loved the tofu cheesecake that I made them for their joint birthday, so I decided to make Baby D another cheesecake on his actual birthday. I wanted to form a letter "D" so I made the Oreo cheesecake in cupcake versions. You can also use this recipe to make a 6" cheesecake.
Baby D likes his special "D" cupcakes
How old are you, Baby D?
This is a very easy cake to put together, no baking required. All you need is a rolling pin (to crush the cookies), an electric whisk and a rubber spatula. The original recipe suggests that we chill the cake in the fridge for a few hours, but the cake didn't really set even though I left it in there overnight. It is actually better to freeze it for a couple of hours, then you get an ice-cream like cheesecake (it tastes just like cookies and cream ice cream). Very delish! I wanted to get mini Oreos as cupcake toppers but couldn't find them in KL, so used fresh strawberries instead since birthday boy loves them. You should not omit the lime or lemon juice as it gives the cheesecake a refreshing flavour. I also love lime zest, so threw that in as well ;)
Happy Birthday, my darling boy!
So, did birthday boy like them? You tell me. :)
No bake oreo cheesecake (cupcakes)
Recipe adapted from Tested & Tasted
Preparation time: 45 minutes
No cooking/baking required
Makes 9 cupcakes or 6" cake
For the biscuit base
60g OREO cookies with cream removed, finely crushed (use the cream for the filling)
25g butter, melted
For the filling
250g cream cheese, softened at room temperature
70g caster sugar plus the cream removed from the cookies for the biscuit base (approx. 20g)
1 1/2 tsp gelatin powder, melted in 45g of boiling water
Juice and zest of 1 lime
120ml dairy whipping cream
1 tsp vanilla extract
50g OREO cookies, roughly crushed/chopped
Fresh strawberries, for topping
1. Arrange 9 cupcake liners on a muffin tray.
2. In a large bowl, combine the melted butter with the crushed Oreo cookies for the base. Mix well until crumbs are evenly moistened. Using a tablespoon, divide the mixture evenly between the cupcake liners, then using the back of the spoon, press down to compact it. Place in the fridge to chill for one hour.
3. For the filling, beat the whipping cream with vanilla extract until soft peaks are formed.
4. Take the cream cheese at least one hour beforehand and leave it at room temperature to soften. In a separate bowl, using an electric whisk, beat the cream cheese and sugar on high speed for 2 minutes till mixture is smooth. Add the gelatin mixture, lime juice and zest and beat for another minute on high speed.
5. Using a rubber spatula, gently fold in the whipping cream, follow by the OREO cookie chunks.
6. Gently pour the cream cheese mixture into the cupcake liners, cover loosely with cling film and freeze for at least 2 hours. Take cupcakes out of freezer 10 minutes before serving. Top each cupcake with a halved strawberry.
Angry bird (check!), Oreo cookies (check!), Cream cheese (Check!), Strawberries (Check!).. YUM (Double CHECK!)
*This recipe was featured on Asian Food Channel's Facebook page on 10 Oct 2012.
Full set of photos can be viewed on my Facebook page here.