It's delicious and easy, so let me show you the recipe.

I’m starting off with the base for the cheesecake so it can set in the fridge while I make the

filling. The base only requires two ingredients, oreo cookies and melted butter. The oreos

need to be crushed first so they can be mixed with the butter and there are two different

ways you can do this. If you have a food processor just add the cookies and process until they

resemble fine crumbs, if you don’t have one you can do this manually with a plastic

bag. Just add the oreos into a bag, secure the top so they can’t escape and use a heavy

objects like a fry pan or rolling pin to bash the cookies.

Pour the cookie crumbs into a bowl and set to the side. If you would like the full recipe

for this oreo cheesecake it will be listed in the information box as well as a printable

version on my website, just click the link on the screen.

Measure out the butter and add to a small microwave safe bowl or a saucepan and heat

it in the microwave or over low heat on the stove top until it has completely melted.

Leave it to cool for a few minutes so it isn’t boiling hot. Add the melted butter to the

oreo crumbs and use a wooden spoon to mix the ingredients together until the texture

resembles wet sand.

Pour the cookie crumbs into a 20cm or 8 inch line and greased cake tin and use the back

of a spoon to press the crumbs down firmly and evenly. Place the cake tin into the fridge

to set.

While the base is setting I’m going to start on the filling. In a clean bowl pour in the

whipping cream and whip until the cream is at the soft peak stage. You can tell it’s

at soft peaks when you lift up the whisk and the cream just holds its shape. I usually

use a whisk for doing this, it doesn’t take long at all just a few minutes and you have

a lot more control to not over beat it rather than using a hand beater. Set the cream to

the side, we’ll use it in a few minutes.

In a medium sized clean bowl add in the room temperature cream cheese and icing or powdered

sugar. By the way if you are wondering they are the same thing, just different names.

Use a wooden spoon to beat the cream cheese and sugar together until it is completely

smooth and softened, this should only take a minute or so. Try to leave the cream cheese

out a few hours before you need to use it because you will have such a hard time beating

it straight out of the fridge.

Once the cream cheese and sugar is soft, in a small bowl add a tablespoon of gelatin and

a few tablespoons of boiling water. Use a spoon to mix the gelatine and water together

until the gelatine has dissolved. This will take about a minute or so. As this is a no-bake

cheesecake the gelatin is the setting agent, it’s what going to make it hold it’s shape.

If you would like a vegetarian alternative to gelatin try using agar agar.

Pour the dissolved gelatin into the bowl with the cream cheese and sugar and mix together

until well incorporated. Switch to a whisk and pour in the whipped cream. Use the whisk

to beat everything together well. You’ll be left with a smooth cheesecake filling.

Before we add the oreo cookie crumbs reserve a cup of the cheesecake filling and set to

the side, we’re going to use this later on to decorate the top of the cheesecake.

Pour in the oreo cookie crumbs and use the whisk to mix them in. Just a tip here, this

cheesecake is cookies and cream flavoured so if you don’t have them or you don’t

want to use oreos you can use another brand. Just make sure they are the chocolate cookies

with the cream in the middle. Pour the cheesecake filling into the cake tin and use an offset

spatula to smooth out the top. Place the cheesecake into the fridge for a few hours to set. Make

sure to leave the cup of cheesecake filling at room temperature. It will fine a few hours

out of the fridge.

After a few hours remove the cheesecake from the cake tin and place on a cake stand or

plate to serve. Add the remaining cheesecake filling to a piping bag and pipe swirls on

top of the cheesecake. Top with oreo cookies and a sprinkling of crushed oreos. Place the

cheesecake back into the fridge for at least two hours before serving.

Thank you so much for watching, I hope you enjoyed this recipe. If you would like to

see more no-bake recipes let me know in the comments below. I’ll see you in my next

video, bye.