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No Bake OREO Cookie Cheesecake by Gemma Stafford, Recipes, baking recipes, dessert, desserts recipes, desserts, cheap recipes, easy desserts, quick easy desserts, best desserts, best ever desserts, simple desserts, simple recipes, recieps, baking recieps, how to make, how to bake, cheap desserts, affordable recipes, Gemma Stafford, Bigger Bolder Baking, bold baking, bold bakers, bold recipes, bold desserts, desserts to make, quick recipes

No-Bake OREO Cheesecake

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Hi Bold Bakers! A No-Bake OREO Cheesecake is one of the most highly-requested desserts on Bigger Bolder Baking and I know you love easy, no-bake recipes. So I’ve combined the two to bring you an easy and impressive dessert for any occasion. So let’s get baking!

Get more OREO Dessert recipes here:

 

4.8 from 19 reviews
No-Bake OREO Cheesecake
 
Prep time
Total time
 
Author:
Recipe type: dessert, cheesecake
Serves: 10
Ingredients
  • CRUST
  • 2 sleeves (22 cookies, 2 ½ cup/ 8 oz/ 245g) crushed oreo cookies
  • 7 tablespoon (3 oz/ 60g) unsalted butter,melted
  • CHEESECAKE
  • 1 lb 8 oz (680g/ 3 cups) cream cheese, room temperature
  • 2 ¼ cups (500ml/1/2 litre) cream (whipping/all purpose)
  • ⅔ cup (140g/5oz) sugar
  • 2 teaspoon vanilla extract
  • 1 ½ cups (6oz/200g) Oreo Cookies, crushed
  • GANACHE
  • 4 oz Chocolate
  • 4 oz Cream
Instructions
  1. To make the cheesecake base: Combine Oreo crumbs with the melted butter and mix
  2. Press into pan your springform cheesecake tin (9 inches). Set in the fridge and start on the filling.
  3. To Make the Cheesecake filling: Add cream cheese, sugar, vanilla extract, to a bowl and beat with a whisk attachment on High speed until smooth and there are no lumps, approximately 3-5 minutes.
  4. Run a spatula under the mix to make sure there are no cream cheese lumps.
  5. Pour in the cream and continue whipping until the mix thickens and becomes bigger in size.
  6. Gently fold in Oreo cookies (or whatever cookie/candy bars you like)
  7. Pour ½ the cheesecake filling into your prepared tin. Add your ‘secret’ oreo layer, then spoon on the rest of the filling. Refrigerate while you make the ganache.
  8. For the Ganache:Heat the cream in a pot until it reaches a simmer. Pour directly over the chocolate and let it melt. Whisk. Pour the cool ganache over the cheesecake while in the tin.
  9. To Set the Cheesecake: Refrigerate for at least 8 hours to set or overnight for best results. It has no gelatin so it needs longer than a regular cheesecake. You can make this 2 days in advance
  10. To remove from the tin run a palette knife or thin spatula around the edges to free it from the tin. Serve with whipping cream and garnish with mini Oreos. Enjoy!

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

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312 Comments

  1. Trina on May 21, 2015 at 6:22 pm

    What kind of cream is used? Heavy cream?

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2015 at 6:32 pm

      Hi Trina, Heavy cream or whipping cream. 🙂

      • Trina on May 21, 2015 at 6:42 pm

        Thank you!! I can’t wait to try this out!

        • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:14 pm

          thanks Trina 🙂

      • Maya on June 26, 2015 at 9:18 pm

        Hi Gemma. I would like to know how long it can last in room temp ? Just in case I want to bring it to my friend’s party event. Thank you 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 10:02 pm

          Hi Maya, it will last for a good 4+ hours at room temperature 🙂

      • Jaminette Joy Quicio on February 2, 2016 at 9:33 pm

        Hi ms.gemma!! I really dont know how to bake so i am so thankful for all your recipes that doesnt require baking!! I am now a fan..

        • Profile photo of Gemma Stafford Gemma Stafford on February 2, 2016 at 10:15 pm

          Fantastic Jaminette!! I’m delighted you like my recipes and are learning a lot.

          Happy Baking 🙂

          • Profile photo of Minahil  Ishaq Minahil Ishaq on August 7, 2016 at 10:41 pm

            Hi ms.gemma i am 8 and i make all of your recipes.and thankyou do much for that easy ICECREAM base recipe i mix it with nutella n chocolate chips to make a nutella chocolate chip icecream thank you soooo much i am a fan of you now



          • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 1:25 pm

            Hi there,
            That sounds delicious, thank you for letting me know,
            Gemma 🙂



      • Farah on March 24, 2016 at 1:09 am

        Hi, I want to get reciepe of chocolate cake that is without cheese and easy to make in microwave oven. I will try it in my wedding anniversary that is on 27 of March.
        Please tell me the whole reciepe.

        • Profile photo of Gemma Stafford on March 24, 2016 at 6:14 pm

          Hi Farah,
          Try the brownie recipe, it is here on the website in the mug cake section,
          Gemma 🙂

      • Profile photo of FarishtaSakib FarishtaSakib on August 28, 2016 at 2:49 pm

        Thnq for uploadin my pictures…loooveee all yr recipes n ppl appreciate me alot! But all thanks to u miss Gemma ??

    • joycelyin on September 23, 2015 at 9:44 pm

      well I love this oreo cake but I was hoping you could teach me how to make pudding

      • Profile photo of Gemma Stafford on September 24, 2015 at 1:58 pm

        I will add it to my list 🙂

    • Uisge on March 16, 2016 at 2:34 pm

      Is it. 8oz or 1 pound? Please answer soon I plan to make it for a dinner party on Sunday 🙂

      • Profile photo of Gemma Stafford on March 16, 2016 at 2:41 pm

        Hi Uisge,
        It is 24 ounces (1 lb 8 oz). This is a big cake, you can cut the recipe in half if you wish to,
        Gemma 🙂

  2. Gosia on May 22, 2015 at 7:09 am

    Can I use gelatin to make the setting time shorter?

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 3:11 pm

      you can, or you can pop it in the freezer for a little bit. Good luck with it 🙂

      • Shakree on June 11, 2015 at 1:46 am

        Hello gemma..How long should i put if its in the freezer? TQ!

        • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:23 pm

          You can put it in the Fridge and it will take around 6 hours to set. i like to make it the day before I need it. You don’t need to put it in the freezer at all 🙂

  3. martina on May 22, 2015 at 11:14 pm

    Hi Gemma… thanks for this recipe. It looks so yummy…! I will make it right away. Will you tell me how many grams do I need for the cream? Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 2:48 pm

      Hi Martina, I just update the recipe, sorry I didn’t realize it wasn’t there. It’s 500ml 🙂

  4. Khaira on May 23, 2015 at 8:12 pm

    Hi Gemma, do mind sharing the size of the spring form tin that you are using for both Oreo cheesecake and Smore cheesecake? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 24, 2015 at 6:58 pm

      Absolutely, my tin is 9 inches. You can also use a 8 or 10inch one too 🙂

      • Khaira on June 5, 2015 at 6:15 am

        Hi Gemma, I used a K beater paddle attachment to whip the filling as my whisk attachment broke. I have been whipping it for over 30mins (i did keep an eye on it) but for some reason it wouldn’t get thick, it was looking almost curdling or like if you were to overmix whipping cream and turning into butter. Did anything went wrong?
        I have used the K beater for other cheesecake recipes too and all turned out fine 🙁

        • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2015 at 11:32 pm

          Hi Khaira,

          I’m sorry to hear that. I have used a K beater before too and it shouldn’t do that. Do you mind telling me what country you are in? I am finding that a lot of viewers are getting different results before of the cream cheese that is in their country

          • Khaira on June 13, 2015 at 6:18 am

            Hi Gemma, I am from Singapore 🙂 And the cream cheese used was the regular Philadephia brand.
            I am trying this recipe again tonight, using a hand mixer. Good news, it did not curdle! But it still would not get thick after beating for almost 20mins. I just thought it would be better if i let the mixture chill in the fridge for a little while.
            A few things to clarify Gemma, do i pour in all the whipping cream at once or little by little? And how long did your mixture take to get thick and big? 🙂



          • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 9:45 pm

            Pour in all the cream at once and then turn your machine on high and then the cream will thicken your mix. It SHOULD only take 3-4 minutes. I have my fingers crossed for you. 🙂



      • Nghuixin on May 30, 2016 at 6:08 am

        Will it still have the same result if u use a different size than yours

        • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:22 am

          Hi there,
          This is a big mix so it will tolerate a slightly bigger pan, so up to 1 inch bigger and you will hardly see a difference,
          Gemma 🙂

  5. Lara on May 25, 2015 at 7:33 am

    What is the exact amount po cheesecake . ?

    • Profile photo of Gemma Stafford Gemma Stafford on May 25, 2015 at 1:46 pm

      it serves around 10 people Lara 🙂

  6. Mona on May 26, 2015 at 11:43 pm

    Hi, Could you please confirm if we need to use 680g/ 3 cups cream cheese in this recipe as mentioned in ingredients? It is almost 3 blocks of cream cheese of 250gms each….

    • Profile photo of Gemma Stafford Gemma Stafford on May 28, 2015 at 10:10 pm

      Hi Mona! Yes, it’s a lot but that is the correct amount of cream cheese because there’s no gelatin in it. It also makes a large cheesecake so you can always cut the entire recipe in half if you’d like. I hope you enjoy!

      • Khansa on June 20, 2016 at 9:42 pm

        Should the cake be putted on the freezer or just the refrigerator? Thanks!

        • Profile photo of Gemma Stafford Gemma Stafford on June 21, 2016 at 2:20 am

          Hi Khansa,
          This cake works for me in the refrigerator. It can also be frozen, or well chilled. This is a solution for people who cannot get the good dry block cream cheese which I use here in the US,
          Gemma 🙂

  7. Kryztel on May 29, 2015 at 5:39 am

    What kind of sugar is used? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:04 pm

      Hi Kyrztel! I use white sugar. Thank you for watching! 🙂

  8. Melissa on May 29, 2015 at 5:45 pm

    Gemma! Hello! I was wondering if I would get the same results if I do not have a mixer and mixed with some gnarly elbow grease?

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2015 at 3:15 pm

      Hi Melissa! Absolutely. I know you can do it. Just whip the ingredients to the texture I show in the video and you’ll be just fine. Let me know how you get on. 🙂

  9. Kryztel on May 31, 2015 at 5:50 pm

    Hii! It’s me again. 🙂 What if I’m using all-purpose cream and a hand mixer, should there be any changes in the instruction ? like put the all-purpose cream first in the refrigerator or maybe make it as a whipped cream first or refrigerate the bowl together with the rods ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:55 pm

      Hi! You just want to refrigerate the cream and then follow the recipe as it’s written. It’s that easy! I hope you enjoy. 🙂

      • Kryztel on June 2, 2015 at 12:06 am

        Should i open it first before putting it in the refrigerator?

        • Profile photo of Gemma Stafford Gemma Stafford on June 2, 2015 at 11:16 pm

          No, you can leave it closed in the refrigerator.

  10. Christine on June 1, 2015 at 6:16 pm

    If I use all-purpose cream, should there be any changes in the instructions? should i whip it first or maybe refrigerate the all-purpose cream first ?

    • Profile photo of Gemma Stafford Gemma Stafford on June 1, 2015 at 8:41 pm

      Hi Christine! Your cream should be refrigerated before you whip it but otherwise there’s no change to the recipe. Let me know how you get on, and I hope you enjoy!

  11. Kanza on June 5, 2015 at 10:27 am

    Hy
    My batter is too runny wht to do

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 3:31 pm

      Hi Kanza,

      Would you mind telling me what country you are in ? cream cheese is different every country. Did it thicken up at all after you added in the cream?

  12. Kimberly on June 5, 2015 at 2:20 pm

    What chocolate is best for ganache?

    • Profile photo of Gemma Stafford Gemma Stafford on June 6, 2015 at 5:54 pm

      I use 72% cocoa solids. Nice a deep flavor and it is sweet and a tiny bitter 🙂

  13. Karen on June 7, 2015 at 5:40 am

    Hi it’s me again. I forgot to ask can I use hersheys chocolate chips to make the gam ache?

    • Karen on June 7, 2015 at 5:41 am

      Sorry.. typo. I meant ganache

    • Profile photo of Gemma Stafford Gemma Stafford on June 7, 2015 at 4:27 pm

      Hi Karen, you can use hershey’s chip to make ganache. However Hershey’s does not contain much cocoa solids so you will get a ganache, just not a deep, rich ganache like you would with a higher quality that you would get form a chocolate with say 60% cocoa solids and up. I hope this helps 🙂

  14. april on June 7, 2015 at 11:01 pm

    What is whipping cream?

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2015 at 11:22 pm

      Cream that is good for whipping. Whatever cream you can buy that is good for making whipped cream is the cream you want 🙂

  15. Karen on June 8, 2015 at 12:31 am

    Can I reduce recipe by half but still use 9inch springform pan? Alternatively if I use small normal baking tin…wld it b difficult to remove the cake from the tin?

    • Profile photo of Gemma Stafford Gemma Stafford on June 9, 2015 at 11:23 pm

      You can 1/2 it Karen. It is a very thick Cake so halting it and still using a 9″ will still work great 🙂

  16. June on June 10, 2015 at 12:17 am

    the whipping cream need to be in room temperature? or? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 3:51 pm

      Hi June, Always have your cream cold. It whips best from very cold. 🙂

  17. Reenzy on June 10, 2015 at 1:28 am

    Hi, I was wondering if I could use fruits for the cheesecake? Strawberries, for example. They don’t have much juice so it hopefully wouldn’t ruin the texture. What do you think?

    • Profile photo of Gemma Stafford Gemma Stafford on June 10, 2015 at 4:17 pm

      You sure could but you would want to use a thick fruit puree so it doesn’t soften the cheesecake too much. I want to add fruit and gelatin that would definitely set well. Otherwise puree your fruit, simmer it on low to thicken it and reduce it and then add that. All else fails add in jam 🙂

      • Reenzy on June 12, 2015 at 10:27 pm

        Thick fruit puree, got it! I’ll have some jam ready just in case. Thanks 🙂

  18. Willy on June 10, 2015 at 6:42 pm

    Hi Gemma,

    Thanks for the recipe. It’s totally awesome with the no bake method, and I can successfully get my 1st oreo cheesecake. I freeze it overnight and I can get the texture of an ice cream cake. 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:15 pm

      That is fantastic! really glad you liked it 🙂

  19. Willy on June 11, 2015 at 3:22 am

    Hi Gemma,

    Thanks for the recipe. From it, I can get my 1st no bake oreo cheese cake. And they said the taste is awesome!

    Jakarta, Indonesia

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2015 at 9:30 pm

      I am delighted! really great job to you.

      Best from California 🙂

  20. Nadia on June 11, 2015 at 7:26 pm

    Hi gamma, I’ve tried this recepi.. It’s really delicious.. But I used thickened cream. At first, it doesn’t stiff at all.. But after freeze it for a little while, it become stiffer..it last about 1 hour to melt again..
    Can you comment on that? Thanks..

  21. Ghing on June 13, 2015 at 10:21 am

    Hello Gemma, my friend and my in-laws like the Oreo cheese cake.. They love it!

    Antwerpen Belgium

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2015 at 4:03 pm

      Hi! I’m so glad they enjoyed the OREO Cheesecake, and great to hear from my Bold Bakers in Belgium! Thank you for watching. 🙂

      • ghing on June 17, 2015 at 10:50 am

        Hi Gemma,just want to ask if i can substitute peanut butter instead of oreo ?how many cup i can put?
        Thanks,
        Ghing

        • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 7:27 pm

          That’s a great idea. So I am guessing here but maybe around 1 1/2 – 2 cups of peanut butter. Taste it to make sure it has good enough flavor 🙂

  22. Phoebe on June 14, 2015 at 3:54 am

    hi when i first saw this cake, i was like i have to make it. So my twin and i made it for mothers day for my mum. My mum loved it and said “no need to go to the shops because this is so much better

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:38 pm

      Hi Phoebe! I’m so glad you and your mum enjoyed it. I’m sure it was lovely. I’d love to see any photos if you have any. Thanks so much for watching! 🙂

  23. Lily on June 18, 2015 at 12:38 pm

    i LOVE all of your recipes they are sooo delicious!!

    • Profile photo of Gemma Stafford Gemma Stafford on June 18, 2015 at 4:12 pm

      Thank you so much, Lily! I just love OREO Cookies!

  24. Kat on June 28, 2015 at 8:12 pm

    Hi Gemma! Could you please clarify if the amount of heavy cream for the ganache is 4 ounces in weight or 4 fluid ounces in volume. Thanks!

    • Kat on June 28, 2015 at 8:13 pm

      Also, if i dont have a springform, do you think i could flip it out like a normal cake if i froze it?

      • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 9:09 pm

        you know Kat, you could line it will cling wrap and then when it sets you can lift if out by the cling film 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on June 28, 2015 at 9:08 pm

      Hi Kat, it is 4 oz in weight 🙂

  25. Anni on July 8, 2015 at 6:43 am

    HI 🙂

    What kind of sugar are you using? 🙂 please i need an asap answer. i’ll be making this for my boyfriend’s birthday which is on Monday! I tried to make today instead of sugar i used condensed milk, because the first video i watched said confectioners sugar (which i dont know what it is…) THANKS YOU 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 8, 2015 at 8:09 am

      Hi Anni,

      Use regular white sugar. Condensed milk is adding more liquid and might make your cheesecake soft 🙂

  26. beeper on July 13, 2015 at 1:00 am

    I will be using this cheesecake recipe and top it with some blueberries to make blueberry cheesecake…. hope it turns out great! 😀

    • Profile photo of Gemma Stafford Gemma Stafford on July 13, 2015 at 10:30 am

      I’m sure it will. Good luck 🙂

  27. Micah on July 14, 2015 at 5:42 am

    Miss Gemma, I’m your fan and I would like to try this too, but I don’t have a tin, can I use baking pan instead of a tin? Thank you! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 15, 2015 at 6:46 pm

      Thanks so much Micah, really glad you my recipes and baking videos :). You can use a pan. I just suggest lining it with cling wrap so you can pull it out easily 🙂

  28. Jun on July 20, 2015 at 8:32 pm

    Hi Gemma, I was wondering if I halved the recipe and used 500g cream cheese instead of the 340g cream cheese would it affect the texture of the cheesecake? I want to use up the two blocks of cream cheese in my fridge ☺

    • Profile photo of Gemma Stafford Gemma Stafford on July 21, 2015 at 10:59 pm

      Hi, no worries at all. if it is exactly half the recipe it will work great. You can still set it in a 8 inch tin it will just be much shallower. :)Good luck

  29. Jessie on July 29, 2015 at 1:46 am

    Hi Gemma 🙂 I was just wondering if it would still be great to make the cake smaller like 6 inches? Is it possible to cut the ingredients into half portion in order to get the smaller cake for around 4 people? Thanks so much! 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 29, 2015 at 11:45 am

      Thanks for your comment. You can try that out, I’m sure it will work. Let me know how it goes, I would love to see pictures 🙂

  30. ruby on August 5, 2015 at 9:19 pm

    hi gemma..what cream is used to make the ganache

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 1:32 pm

      Heavy cream or all purpose cream will work best for this recipe. 🙂

  31. Michelle on August 5, 2015 at 9:20 pm

    Hello Gemma. I was wondering if I can use fruit berries instead of oreos??? How would I make the fruit cheesecake?? I’m free to any suggestions. Thankss

    • Profile photo of Gemma Stafford Gemma Stafford on August 6, 2015 at 12:07 pm

      You can replace the oreos with any fruit or berries you prefer. Let me now how it turns out. Thanks for commenting, Michelle 🙂

  32. charmaine arana on August 9, 2015 at 2:16 am

    hi! Ms. Gemma, i have a request, coz i dont have oven or a mixer or hand mixer, but i wud want to make no bake dessert…. particularly cheesecakes and cake…. can you make a cake out of rice cooker? supee thanks!

  33. Joseph on August 9, 2015 at 7:25 pm

    hi Gemma

    I don’t understand you no-bake oreo chesecake 🙁

    • Profile photo of Gemma Stafford on August 17, 2015 at 11:28 am

      Thanks for your comment, Joseph. What do you not understand about this recipe? 🙂

  34. Jaziah Najeeb on August 13, 2015 at 1:57 pm

    Hi Gemma,
    I tried your No Bake Oreo Cheesecake today and Everyone LOVED it. It’s Super delicious and May God Bless you Always, wishing you lots more success in future. Thanks a TON for sharing these absolutely heavenly Delicious Recipes with Sugaholics like me.

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:20 pm

      Aw, thank you so much for your *sweet* comment 😉 Really glad you liked this recipe.

  35. Beth on August 14, 2015 at 6:22 am

    Gemma, I would like to make this as a low-carb cheesecake (without the sugar and base). How much Splenda would be used to equal the amount of sugar? Thanks so much!!!

    • Profile photo of Gemma Stafford on August 17, 2015 at 12:24 pm

      I haven’t tried that, but I think you could use the same amount of Splenda. Let me know how it turns out 🙂

  36. Kryztel on August 23, 2015 at 4:31 am

    Hi Gemma! I’m trying the recipe for the second time and this time I used whipping cream but then something bad happened. The mixture curdled! I did not know what happened. The whipping cream I used is cold and I did not use a whisk attachment to my hand mixer because I have none. During the first time, it worked out fine with the all-purpose cream. Maybe it was the cold whipping cream that’s the problem? I really don’t know. 🙁

    • Profile photo of Gemma Stafford on August 25, 2015 at 5:29 pm

      Sounds like you may have over-whipped or mixed the cream. Hope this helps 🙂

  37. Tina on August 24, 2015 at 10:51 am

    Hi Gemma,

    Great recipe! Cant wait to try…. But two doubts:

    1. Can cool whip be used to substitute whipping cream? If yes, how does the measure change?

    2. Is it ok to half the whipping cream? And keep all other measures the same? (if using cool whip, I’ll follow your answer to qn 1)

    Waiting for your reply,

    Thanks & keep up the great work! God bless.

    • Profile photo of Gemma Stafford Gemma Stafford on August 24, 2015 at 7:27 pm

      Hi Tina:
      1. No, I suggest using heavy whipping cream and 2) you should keep the proportions the same. You can always make a smaller cheesecake. I hope you enjoy! 🙂

      • Tina on August 24, 2015 at 10:38 pm

        Thank you for the prompt reply, Gemma.
        I hope to make it this weekend and shall update you.
        God bless!! ?

        • Tina on August 29, 2015 at 2:32 pm

          Hi Gemma,
          As promised, here’s my update. I made it and it was yum yum yum. But… The moment it was outta the fridge, it started sliding off. It just wasn’t holding up! And because of trying to cut in a rush, none of us could get the base as it hadn’t come to room temperature. …. What do you think the problem could be?….. Thanks for your help! God bless.

          • Profile photo of Gemma Stafford on October 29, 2015 at 3:15 pm

            Your cheesecake should chill in the fridge for at least 8 hours. It should be fine to cut after that. Hope this helps 🙂



  38. Samantha Chew on August 25, 2015 at 6:02 pm

    Hi Gemma, I live in Australia so could you please tell me how many grams everything is?

    • Profile photo of Gemma Stafford on September 8, 2015 at 6:53 pm

      There are gram measurements listed on the ingredient lists. Hope this helps 🙂

  39. Sheena on September 2, 2015 at 8:18 am

    Gemma,
    What if I don’t have a spring form tin what do I use

    • Profile photo of Gemma Stafford on September 10, 2015 at 1:07 pm

      You can try using a pan with tall sides. But be sure to line the sides with parchment paper. That will make it a little easier to get slices of the cheese cake out of the pan. Hope this helps 🙂

  40. Sheena on September 2, 2015 at 8:20 am

    And Gemma can You make a no-bake strawberry cheesecake that’s like my favourite flavour

    • Profile photo of Gemma Stafford on September 2, 2015 at 6:23 pm

      You can follow this recipe and replace with Oreos with strawberries. Hope this helps 🙂

  41. Anjali Lathiya on September 7, 2015 at 3:02 am

    Gemma,
    I live in India and here we have different cream cheese brands and I fear that if I use it at room temp. it will be too runny. Can I use chilled Fresh Cream and Cream Cheese irrespective of the brand I use for both? Thanks.

    • Profile photo of Gemma Stafford on September 17, 2015 at 1:00 pm

      Thanks for your comment. The recipe calls for room temperature cream cheese so that it will be easier to mix the ingredients together. I think you may have some trouble with chilled cream cheese. Let me know how it turns out for you 🙂

  42. Karen Nicole on September 8, 2015 at 1:10 am

    Hi Gemma, how are u?

    Im from Honduras C.A
    i did this recipe last night and i dont 100% sure that i did it well… This was my problem: the cream that I used it was a room temperature… And dont have succeeded with the texture… *you dont mention (in the video) that its more easy reach the texture if a would used a cooler cream, my cheescake will be a mess ? Even i put it in the freezer?

  43. Anjali on September 16, 2015 at 6:01 am

    Gemma, I tried this recipe yesterday and though it looked delicious the cream cheese was salted I think. The cake had a salty flavor like that of cream cheese itself 🙁 where did i go wrong here.. I live in India and Philadelphia cheese being too costly in INR I used Amul cream cheese which is a very trusted brand. However I think that cream cheese is used as a cheese spread. Pls suggest if u can. Thanks.

    • Profile photo of Gemma Stafford on September 17, 2015 at 12:40 pm

      Sorry to hear that! Thanks for your comment. I’ve only used Philadelphia cream cheese, so I’m not sure why yours would turn out salty.

  44. Anjali on September 16, 2015 at 6:14 am

    Hi it’s me again, also i forgot to mention that the base turned out to be very hard inspite of using good amount of butter can u please suggest ?

  45. Chloe on September 17, 2015 at 5:32 am

    What is the recipe for a 8 inch cake?

  46. Catherine on September 17, 2015 at 5:45 am

    What is the recipe of 8 inch cake ?

  47. Sumaira umber on September 21, 2015 at 7:49 am

    Hi gemma

    Can I use puck cream cheese instead of Philadelphia

    • Profile photo of Gemma Stafford on September 22, 2015 at 5:56 pm

      What is puck cream cheese? 🙂

  48. Germaiine on September 26, 2015 at 4:27 am

    Hi Gemma,

    I am from Singapore. I tried this recipe. But its quite runny becos i did not store my whipped cream inside the fridge & its room temperature. I pour into my round pan after realising it. So what do i do now? I need the cheese cake by tomorrow 12pm(27 Sept). I put in to the fridge at 6pm (26 Sept)

    • Profile photo of Gemma Stafford on October 8, 2015 at 2:36 pm

      Next time be sure to chill your whipped cream. Otherwise your cheesecake batter will be runny and will not set. Hope this helps 🙂

  49. Valeria De Castro on October 6, 2015 at 7:43 pm

    Puck cream cheese spread from Denmark.
    It was so nice to read your recipe and watch your demonstration video for Facebook.
    From your recipe, I cold tell that you were not from the states. But I actually preferred it that way. I understood everything and plan to try the cake for my daughter’s birthday dessert on Sunday. I wondered about certain ingredients, but with reading your replies to other people, I’ve gotten my answers. My questions were slight ones. I applaud you answering everyone’s questions. No need to reply to mine, since I no longer have a question. You are the first person that I’ve ever subscribed to on YouTube. I look forward to a delicious cake and will try to take a picture of my results. Thanks for the details, because of your use of Oreos twice. Best of continued luck to you!

  50. Carolyn on October 7, 2015 at 7:58 pm

    Thanks

  51. Gk on October 10, 2015 at 8:43 pm

    Hi Gemma

    If I preferred a firmer texture, is it ok to add gelatine and how much should I put in? I m planning to make for my girl’s school (in Singapore, weather is quite hot..I m afraid the cake will be too runny)

    Thanks

    • Profile photo of Gemma Stafford on October 28, 2015 at 7:34 pm

      I haven’t tried that that! Let me know how it turns out 🙂

  52. Valeria De Castro on October 13, 2015 at 3:55 pm

    I commented before I made the cake and there is one sliver left of it, so a very poor picture it will make. The birthday was all turned around and my serving it was as grand as I thought, BUT when my daughter came over for some of the cake the next day, it was waiting, w/o the pretty toppping and oreos on top, but I gave her half the cake and she took it home (after work) and ate a quarter. She said she liked it. I had my quarter and you should have purposely warned us that it was rich and we’d need to serve a 8th serving and if they wanted more, then they’d have to come back for more. I had a tummy ache and couldn’t finish my piece (finished it the next morning) And it was addictive… that’s why there is only a small sliver left. A small strip now, another strip later… I loved it. I’m sure my daughter loved it also, but she was busy and tired. I’ll have to ask her if she liked it enough to make it again. Oh, and my granddaugher helped he make it a little. she watched as the mixer turned and told me when it doubled in size/fluffiness, the way you said it should. She was a big help in making that cake. Thank you very much. I just wish the day had gone as planned so more people could have tried it. Thanks again!!!

    • Profile photo of Gemma Stafford on October 14, 2015 at 6:40 pm

      Thanks so much for visiting my website. Really glad you liked this recipe 🙂

  53. Unnur on October 14, 2015 at 4:27 am

    Hi Gemma.
    I’ve got a few questions.
    1. Can I make this cake and freeze it for about 3 weeks without it loosing any quality?
    2. The secret layer of oreos, is that substracted from the amount of oreos in the cheescake part of the recipe or is it extra cookies not mentiond on the ingretients list?
    3. Can I use your homemade oreos for this recipe or are store bought ones better fitting?
    Thx
    Unnur

    • Profile photo of Gemma Stafford Gemma Stafford on October 29, 2015 at 12:16 pm

      Hi Unnur,

      ALL go questions.

      1, you can freeze however with a cheese cake that isn’t baked there is a chance it texture will change because the cream will have been frozen. It will come out a little wetter and soft. Preferably make and use within 3 days fresh.
      2, The amount of ores needed for the secret layer isn’t included. I just realized. Add an extra cup of cookies for that layer
      3, You can use homemade Oreos and it will be delicious.
      4, Good Luck 🙂

      Gemma.

  54. Baking Queen on October 24, 2015 at 1:08 am

    Hi Gemma amazing idea! Would I be able to use chocolate chip cookies instead?

    • Profile photo of Gemma Stafford on October 27, 2015 at 6:10 pm

      Absolutely! 🙂

  55. Alya on October 24, 2015 at 9:47 pm

    Hi Gemma,

    I have a question. I want to serve this at an event on Tuesday and right now where I live (Indonesia) it’s Sunday afternoon. When would be the best time to make this cake so that it’ll last until Tuesday morning?

    By the way, I love your videos! Keep on making cool stuff x

    • Profile photo of Gemma Stafford on October 27, 2015 at 5:59 pm

      You can make it two days in advance. Hope this helps 🙂

      • Mel on June 16, 2016 at 3:37 pm

        For father day in going to do this recipe ist look so amazing and good me and my dad are a big Oreo fan so I feel like he is going to love it so much .
        ????????????????❗️❗️❗️❗️❕❗️❗️❗️❗️❗️❗️❗️❗️❗️❗️❗️

      • Mel on June 16, 2016 at 3:40 pm

        For father day in going to do this recipe it look so amazing and good me and my mom are going to try to make it soon.????????????
        ????????????????❗️❗️❗️❗️❕❗️❗️❗️❗️❗️❗️❗️❗️❗️❗️❗️

  56. Jessy Ng on October 29, 2015 at 8:59 am

    Hi Gemma, thanks for the awesome recipe. Love it so much this is my first time made cheesecake and I can’t believe I really did it. All because of your awesome and easy recipe. Will post the picture once the cheesecake is ready. Once again thank you??

    • Profile photo of Gemma Stafford on October 29, 2015 at 11:16 am

      Yay! Delighted to hear that. Can’t wait to see pictures of your creation 🙂

  57. Cristina on October 31, 2015 at 6:50 pm

    I love your cheesecake videos and can you make a chocolate cheesecake soon.

    • Profile photo of Gemma Stafford on November 3, 2015 at 7:44 pm

      I will add it to my list, stay tuned 🙂

  58. Cristina on November 9, 2015 at 3:51 pm

    I love your videos and I love you to make a cookie dough cheesecake

    • Profile photo of Gemma Stafford on November 10, 2015 at 6:31 pm

      Thanks so much for visiting my website, Cristina. You can follow this recipe for no-bake cheesecake, and just use my edible cookie dough in place of the Oreos. Get creative with it 🙂

  59. Cheryl on November 15, 2015 at 6:06 pm

    Do I use only one block (8oz) of cream cheese?

    • Profile photo of Gemma Stafford on November 17, 2015 at 6:41 pm

      No, for this recipe you will need three (8oz) blocks of cream cheese. Hope this helps! 🙂

  60. Photsie on November 22, 2015 at 4:19 pm

    Dear Gemma,
    Thanks for the recipe but my problem is my finished product ‘s a bit runny and soft. What’s the problem?

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:51 pm

      Is your cheesecake runny and soft after you’ve let it set?

  61. Ezgi on November 27, 2015 at 6:51 am

    Hi gemma, can i use single cream?

    • Profile photo of Gemma Stafford on December 2, 2015 at 4:27 pm

      You can use all-purpose, heavy and whipping cream for this recipe. Hope this helps 🙂

  62. Hezel on November 29, 2015 at 5:34 am

    Hi Gemma,

    I’ve been looking for no bake cheesecake & I just found your amazing site. I am now inspired to make my very own cheesecake..just started with the crust first & I will be working on the cheesecake filling tomorrow since it’s already 9pm here.

    Love all your recipes , i need to mention the home made icecream & popsicles.

    God bless you!

    Hezel from Philippines

    • Profile photo of Gemma Stafford on November 30, 2015 at 6:59 pm

      Thanks so much, Hezel. Really glad you found my website. Let me know how your cheesecake turns out 🙂

      • Hezel on November 30, 2015 at 7:43 pm

        Hi Gemma!

        We just loved our oreo cheesecake. We used the graham for the crust & used a lesser butter so the crust got brittled but the cheesecake texture is gorgeous. My husband whipped the batter for more than an hour since we don’t have a mixer, i will now buy one. I have posted the result on your fb page. Thank you so much..you are an inspiration. God bless you on your baking, will try home made icecream & popsicles next time.?☺?

        • Profile photo of Gemma Stafford on December 2, 2015 at 3:48 pm

          Thanks so much, Hezel. Really glad you liked this recipe 🙂

  63. Jade on December 2, 2015 at 5:28 am

    Hello, Gemma! How long can I store this cheesecake? 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on December 2, 2015 at 2:32 pm

      This cheesecake is best when eaten right away but will last in the fridge for 5 days, and you can also freeze it. Hope this helps 🙂

  64. Sandy on December 3, 2015 at 8:21 pm

    Hi Gemma,

    The cake turn out lovely and delicious the first time i made it. Going for my second attempt as a birthday cake. Would appreciate if you can also provide the instructions for the whipped cream rosettes as I am not an experienced baker but would love to have that nice final touch to the cake.

    • Profile photo of Gemma Stafford on December 24, 2015 at 9:48 pm

      Thanks for your comment, Sandy. You will need a piping bag and a rosette tip for the piping bag. Hope this helps 🙂

  65. sevim on December 5, 2015 at 3:14 pm

    hi if i were to do it by hand do i whip the cream first and then fold it in to the creamcheese mixture?

    • Profile photo of Gemma Stafford Gemma Stafford on December 5, 2015 at 10:41 pm

      Hi, yes, that is exactly what you would do 🙂

  66. Cristina on December 7, 2015 at 7:44 pm

    What’s do I make the base of the cookie dough cheesecake and the crust a chocolate cheesecake base with a Oreo crust or a vanilla cheesecake base with graham crackers crust. Thank you ??

  67. Ileana on December 12, 2015 at 3:48 pm

    Hi Gemma! I have made this cheesecake and wanted to share a picture with you! I’m really happy with the result but I must say that I had a small problem with the cream cheese that I used… I left it at room temperature and when I was about to use it it was like fresh cream.. really liquid.. so I decided to whip the cream first and then add in the cheese… that worked out really well! And all the mixture was just like yours. I added a bit of caramel on the base for an extra sweet surprise. Hope you like it! kisses from Argentina :*

    [Img]http://s24.postimg.org/tbn6n40at/20151212_200333.jpg[/img]

    • Profile photo of Gemma Stafford on December 18, 2015 at 7:52 pm

      Wow, that’s a great looking cheesecake! Thanks so much for sharing this with me 🙂

  68. Lee on December 17, 2015 at 6:03 am

    Dear Gemma, if i want to bake blueberry cheesecake, i will substitute the oreo with graham crackers , can i just replace the oreo mix with the blueberry jam without changing the recipe? Thanks

    • Profile photo of Gemma Stafford on December 17, 2015 at 2:36 pm

      Yep. Get creative with this recipe. Let me know how it turns out 🙂

  69. Lee on December 19, 2015 at 10:07 pm

    Dear Gemma, the blueberry cheesecake is delicious. But it still doesn’t thick like yours. Maybe next time i’ll add gelatine . Can’t wait to try your other recipes.

  70. Josephine Cayaban on December 20, 2015 at 12:39 am

    Hi. Can I use different kind of chocolate and can I use all-purpose cream on the ganache? Thank you. 🙂

    • Profile photo of Gemma Stafford on December 22, 2015 at 9:08 pm

      Sure 🙂

      • Haidee on January 11, 2016 at 3:15 am

        what cream did you use gemma to mix with the chocolate?

        • Profile photo of Gemma Stafford on January 11, 2016 at 12:26 pm

          Thanks for your question, Haidee. You can use heavy, whipping or all purpose cream. Hope this helps 🙂

          • Haidee on January 11, 2016 at 9:37 pm

            Thanks Gemma! does the cream suppose to be cold or not ?



          • Profile photo of Gemma Stafford Gemma Stafford on January 11, 2016 at 10:57 pm

            yes, cold. Always use cold cream for my recipes.



  71. Haidee on January 13, 2016 at 1:08 am

    Thanks Gemma

  72. Garland on January 15, 2016 at 2:45 am

    Hi Gemma, love your no-bake cheesecake recipe. Definitely going to try this. Just one question, will the heavy cream split in the cheesecake mixture if it is whipped too much? Can you also tell me when the cheesecake mixture has been mixed in well and is ready to be used? Thankyou so much

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2016 at 4:53 am

      I’m delighted you like my recipe. This is a great question. So with my method of adding the cream into the cream cheese (rather then mixing it separately) it is harder to over mix.

      When the cream is added you will see it get stiffer and stiffer. Don’t be as afraid to whip it stiff, like I said it’s not prone to splitting. I hope I explained it well.

      Good Luck.

      • Garland on January 16, 2016 at 6:35 pm

        So just to make sure I know what you’re talking, the cream will not split in the cream cheese mixture. Am I right?

        • Profile photo of Gemma Stafford on January 21, 2016 at 4:54 pm

          Correct 🙂

      • Garland on January 17, 2016 at 1:11 am

        Thankyou so much

  73. Nesta Rogers on January 18, 2016 at 11:38 am

    Loved this cake can’t wait to make it no fuss no baking. My kind of cooking.

    • Profile photo of Gemma Stafford on January 19, 2016 at 6:39 pm

      Thanks so much, really glad you liked this recipe 🙂

  74. Maria on January 29, 2016 at 12:12 pm

    I made this cheesecake for a school project and it was amazing.Every 30 seconds (during science) teachers used to come in and say who is the cheesecake girl or this cheesecake is amazing or the cheesecake is so good.IT WAS SO ANNOYING !!!
    ANYWAY THANKS FOR THIS AMAZING RECIPE.IF IT WEREN’T FOR YOU I WOULDN’T HAVE RECEIVED SO MANY COMPLIMENTS.

    • Profile photo of Gemma Stafford on January 29, 2016 at 8:31 pm

      I’m delighted to hear that, Maria. Thanks so much, really glad you liked this no-bake recipe 🙂

  75. Shia on January 31, 2016 at 1:32 pm

    I really love this recipe and I wanted to know if I can replace the whipping cream with half and half?

    • Profile photo of Gemma Stafford Gemma Stafford on February 6, 2016 at 7:15 pm

      Delighted you like this recipe. Unfortunately you can’t use half and half because it doesn’t whip up thick lie cream. It has to be cream

  76. Rose on February 7, 2016 at 3:36 am

    Hello Mis jemma,I tried your carrot cake,and it’s really yummy even the cheese cream is not that much blend because I just only mix it by spatula(manual)even though My college and my family they really like it..thanks for your biggerbolderbaking page..every time I want to do baking only yours I’m searching..Godbless you and more happy baking?

    • Profile photo of Gemma Stafford Gemma Stafford on February 8, 2016 at 3:26 pm

      Hi Rose,

      I’m really delighted you found my website. Thank you for trying my recipes. I have tons more for you 🙂

  77. Sara on February 16, 2016 at 1:46 am

    By any chance, can double cream be used?

    • Profile photo of Gemma Stafford on February 17, 2016 at 7:12 pm

      Sure 🙂

  78. Ali Fraser on February 29, 2016 at 12:05 am

    Hi Gemma,
    Just wondering if you could make a mango swirl cheesecake. I made your mango jam, and it worked amazing.

    • Profile photo of Gemma Stafford on February 29, 2016 at 10:28 am

      hi Ali, that does sound amazing. I love the taste of mango, but I am guessing you are buying local produce? I am better to make Coulis from the exotic fruits I can buy here. Your suggestion will go on my list, thank you,
      Gemma 🙂

  79. Angira Maitra on March 5, 2016 at 5:15 am

    Is there any substitute for cream cheese?Or can it be made at home in any way? Cream cheese isn’t available in my country 🙁 Really want to try this though. 🙂

  80. Mizi on March 9, 2016 at 11:19 pm

    Heyy, it’s my first time trying this recipe. Is it okay if I just use “Pure cane” sugar?

    • Profile photo of Gemma Stafford on March 10, 2016 at 2:31 am

      Hi Mizi,
      It should work perfectly, lovely ingredient,
      Gemma 🙂

  81. Rebecca Levine on March 22, 2016 at 1:49 pm

    Any idea how many cupcakes this recipe would yield?

    • Profile photo of Gemma Stafford on March 25, 2016 at 10:34 am

      Hi Rebecca,
      This is not the best recipe for cupcakes, but would be good in single portion style molds. I would say you will easily get 12 portions out of this, I do when I am catering,
      Gemma 🙂

  82. Moumita on March 28, 2016 at 11:54 am

    Hello Gemma! This recipe’s just amazing but the thing is that I’m from India and Cream Cheese is not quite available here, not even in the super market. So, can u pls give me a recipe for making my very own cream cheese at home? A substitute for cream cheese would also help. Frm Moumita…(:

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 12:51 pm

      Hi Moumita,
      I do not make this, it is so easy for me to buy it.
      There are a number of good website for this, and I like this one (http://www.culturesforhealth.com/how-to-make-cream-cheese)
      Do try it, it is a process, but if you enjoy doing this you will love it,
      Gemma 🙂

  83. safia awale on March 30, 2016 at 8:25 am

    hey,do you put it in the fridge or freezer? xo
    btw im a big fan of your cooking 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on March 30, 2016 at 11:06 am

      Hi Safia,
      I have done both with this!
      In Ireland the cream cheese is softer, designed for spreading, and when I am there I serve this slightly frozen, and it is delicious,
      otherwise the fridge will do!
      Gemma 🙂

  84. Ronja on April 21, 2016 at 10:46 am

    Looks marvellous.
    I know what my next birthday cake is going to be 😉

    • Profile photo of Gemma Stafford Gemma Stafford on April 21, 2016 at 1:51 pm

      I’m delighted you liked it Ronja. I doesn’t get easier then this cake, and everyone loves Oreos so win win 🙂

  85. Leslie on April 25, 2016 at 9:29 am

    Hi Ms. Gemma, 🙂 I’ve been looking for the best no bake cheesecake recipe for a surprise to my boyfriend and I think I found the best and easiest one which is yours! My aunt tried your recipe last easter, so I’m also giving it a try later this week. I hope everything will be alright, this is my first time doing an oreo cheesecake. Thanks and God bless you!

    • Profile photo of Gemma Stafford Gemma Stafford on April 26, 2016 at 3:53 am

      Hi Leslie,
      I am sure it will be a great success, made with love!
      Gemma 🙂

  86. Sebastián on April 25, 2016 at 6:52 pm

    Hello gemma
    The cream that you used on this recipe is cold órgano room temperature?

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 9:59 pm

      Cold Sebastian. Every time you want to whip cream make sure the cream is cold because it whips much better when cold.

  87. Sebastián on April 25, 2016 at 7:02 pm

    Hey gemma
    i have a classic kitchenaid stand mixer, so when you say ‘high speed’ you mean the most high speed?

    • Profile photo of Gemma Stafford Gemma Stafford on April 25, 2016 at 9:58 pm

      Medium High Sebastian, not the highest but pretty high.

  88. sebastian on April 28, 2016 at 6:38 pm

    Thank you dear gemma

    • Profile photo of Gemma Stafford Gemma Stafford on April 30, 2016 at 11:28 am

      Thank you Sebastian,
      Gemma 🙂

  89. Amran on May 2, 2016 at 6:58 am

    Hey Gemma xD
    I was just wondering if you have to use a round pan…. Can you use a square pan to make this oreo cheesecake? And what about the measurements?

    • Profile photo of Gemma Stafford Gemma Stafford on May 2, 2016 at 8:04 am

      Hi Amran,
      Yes, you can use any pan you like, These ingredients will suit a square pan, about 8″ square. either line the pan with cling wrap, or select a loose bottom pan, happy baking.
      Gemma 🙂

  90. Raf Anti on May 7, 2016 at 12:17 pm

    Wow i’m impressed, it’s so delicious and so easy to make!!

    • Profile photo of Gemma Stafford Gemma Stafford on May 8, 2016 at 3:01 pm

      thanks so much, I’m delighted you like my recipes. Lots of great desserts planned for the summer. 🙂

  91. Cristina on May 10, 2016 at 7:32 pm

    I love your no bake cheesecake videos and I love for you to make a marble cheesecake.

    • Profile photo of Gemma Stafford on May 11, 2016 at 12:22 pm

      Thanks so much for your request and visiting my website, Cristina. I will add it to my list. Stay tuned 🙂

  92. Daphne on May 18, 2016 at 7:34 am

    Hi ms gemma, if I uses only 1 cream cheese, how much do I need to cut down for the others ingredients? Because I decided to make a smaller portion.

    • Profile photo of Gemma Stafford on May 18, 2016 at 1:35 pm

      Thanks for your question, Daphne. I’m not sure what you mean by using only 1 cream cheese. Can you explain that to me?

      • Daphne on May 20, 2016 at 2:13 am

        Opps, I mean 1 block of cream cheese

  93. Sobia on May 20, 2016 at 6:25 am

    Gemma, you are a cooking genius. I really don’t have words to describe how yummy and simple your recipes are. You have taken all of us to a while new level of baking. God bless you for that. I am excited to see casserole and chicken and mashroom quiche in your up coming videos. I tried hard but couldn’t make a good quiche. Please help.

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 11:42 am

      Hi Sobia,
      I know this is a regular request! Quiche is easy once you know how. It really is just pastry, and a savory custard. I will add this to my list, thank you for the suggestion,
      Gemma 🙂

  94. Ellie on May 20, 2016 at 12:06 pm

    Oh my god I made the cake and accidentally only put about 310 ml instead of 500 ml now it’s in the fridge for guests that come tomorrow I’m so confused though bc the base tasted awsome and nearly filled my 9 inch tin over the top but I’m scared it wouldn’t hold properly what do you think will happen????

    • Profile photo of Gemma Stafford Gemma Stafford on May 21, 2016 at 3:15 am

      Hi Ellie,
      If you are worried about it pop it into the freezer for about 30 mins before removing it from the tin. This will give it a semi frozen, parfait like feel. It will allow you to get it out of the tin in one piece too. I have done this myself in Ireland where the cream cheese is a softer version of the hard block I get here. it will be delicious!
      Gemma 🙂

  95. Agata on May 29, 2016 at 1:30 am

    Hi Gemma, very nice recipe!
    I’m writing from Italy!
    Just a quick question: do you have tried the cheescake layer without any crushed oreo; just a white layer?
    In this way, you should have a sharp contrast between the taste of cheese layer and the secret layer.
    Thank you very much for your recipes.
    See you,
    Agata

    • Profile photo of Gemma Stafford Gemma Stafford on May 29, 2016 at 1:37 pm

      Hi Agata,
      That does indeed sound lovely. I will try it!
      Gemma 🙂

  96. Kelly on May 29, 2016 at 2:36 pm

    Hi Gemma, I just want to say this recipe is delicious. I made it and it was amazing. The only problem I had was the little cream swirls on the top. Mine flopped. Could you please tell me how you made the cream keep its shape please. I’m making it again on Wednesday so if you could get back to me before then I will be very great full. Thank you again for this amazingly delicious cheesecake.
    KELLY ☺

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 8:01 am

      Hi Kelly,
      I think this is due to the cream you use. I use a full fat cream, 49.4% fat content for whipping. it tends to hold its shape. Lighter creams are difficult to manage. I am happy that you like this recipe, it is delicious!
      Gemma 🙂

      • Kelly on May 30, 2016 at 8:55 am

        Thank you Gemma I will try a higher percentage fat content cream.i will let you know how it goes. Thank you again for your quick reply.
        KELLY☺

        • Profile photo of Gemma Stafford Gemma Stafford on May 31, 2016 at 2:45 am

          Hi Kelly,
          Great, it is a delicious recipe, hope it goes well for you,
          Gemma 🙂

  97. Katie on May 30, 2016 at 3:13 am

    Hi Gemma, about to try the recipe! Please can you clarify what you mean by white sugar eg. Granulated, caster sugar, icing sugar ect. Thank you !

  98. Katie on May 30, 2016 at 3:59 am

    Hi Gemma, about to make this yummy cheesecake! Please can you clarify what white sugar is eg. Caster, icing sugar, granulated ect. Thank you ! X

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:35 am

      Hi Katie,
      I use caster sugar for most baking, unless I specify otherwise. I hope you enjoy making this recipe, it is GOOD!
      Gemma 🙂

  99. Nghuixin on May 30, 2016 at 6:03 am

    Hi ms Gemma Stamford I’m really interested to make this recipe but I don’t have the spring form tin that you have. So can I know how big is yours so I can measure out myself

    • Profile photo of Gemma Stafford Gemma Stafford on May 30, 2016 at 7:25 am

      Hi There,
      I use a 9 inch springform tin. you can add an inch to it without too much difference to the result,
      Gemma 🙂

  100. Jasmine on June 2, 2016 at 4:00 am

    Oh my favorite Oreo~~ Thank you for sharing this recipe~~~ Oreo can be used in every cake~~ yay

  101. Rycelyn on June 10, 2016 at 2:05 am

    Hello Gemma! Don’t know if you’ll see this but I’ve tried out these recipe yesterday and I was just wondering how long can the cheesecake stay in the fridge for? Would it spoil anytime soon? And I truly love your recipes very much and I’ve tried many of them! Thank you so much Gemma!

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 2:56 am

      Hi there,
      Thank you for your kind comments. As this is a fresh product it need to be consumed within a few days, and kept refrigerated too. So, two to three days. If you do not think you will use it all and if you have a freezer you can cut it into portions and freeze these for later use,
      Gemma 🙂

  102. Sobia on June 10, 2016 at 12:19 pm

    Hey Gemma,I had a dinner tonight so I tried this recipe and made it last night to keep it refrigerated for the whole night. The batter looked ok but the cake was runny. So I cut the slices and served them in bowls. Everyone loved the taste. I am sending this email from Qatar and I used Almarai spreadable cream cheese. I think I made a mistake in choosing as spreadable creamcheese it self doesn’t hold. Please tell me which cream cheese did you use. Rest of the recipe is fool proof.

    • Profile photo of Gemma Stafford Gemma Stafford on June 11, 2016 at 1:45 am

      Hi Sobia,
      Yes, you are right! The spreadable cream cheese will not set properly. this is a problem in Ireland and the UK too. I contacted the Philadelphia Cream Cheese people and they confirmed that it is not possible to get the block of cheese in some countries which is what I use here. My Mum in Ireland chills her oreo cheesecake and serves it slightly frozen, or she uses a little gelatin to set it. If you can buy the block of cream cheese use this, it is a dry-ish product and sets perfectly,
      Gemma 🙂

  103. Trieu on June 12, 2016 at 10:03 pm

    Hi Gemma, I tried the recipe last night and it turned out looking amazing but it was a little salty. I weighed all the ingredients but should I add more sugar next time?

    • Profile photo of Gemma Stafford Gemma Stafford on June 13, 2016 at 2:24 am

      Hi Trieu,
      Sometimes cream cheese is salty, depending on the brand. I would not add more sugar to this recipe. Check out other brands for salt content before you buy the cream cheese,
      Gemma 🙂

      • Trieu on June 13, 2016 at 4:05 am

        Thanks for your prompt reply. I used Philadelphia cream cheese and couldn’t find any other brands in the supermarket. I’ll try and look for another brand though. Any recommendations? I live in Australia 🙂

        • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:07 am

          Hi Trieu,
          Is the cream cheese in a block, like a block of butter? this is a better texture than the tub ones, as they are designed for spreading.
          Sometimes you can buy block cream cheese at a cheese counter too. My Mum resorts to gelatin, as she cannot get the block of Philly in Ireland.
          Gemma 🙂

          • Trieu on June 14, 2016 at 6:08 am

            Yes it was the block version, not the spread. I’ll have a look at the deli section next time or try around at a few other stores. Thanks for the recipe and all your help, I really appreciate it.



          • Profile photo of Gemma Stafford Gemma Stafford on June 14, 2016 at 3:59 pm

            I am so disappointed that this was not good for you, this is the one which works so well for me. I hope I dod not put you wrong with other elements of this recipe, it is so good when it is right,
            Gemma 🙂



  104. Ivy on June 15, 2016 at 1:34 am

    Hi Gemma,

    Your cake looks really yummy! But if I want to cut down on the amount of cream cheese (680g is too much; I have only 500g), how much sugar (instead of the original 140g) and whipping cream (instead of the original 500ml) should I use instead?
    By the way, I’ll be using Tatura brand of cream cheese. It will be my first time trying to make a no bake cheesecake.
    Thanks in advance.

    Ivy, Singapore

    • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 1:33 am

      Hi Ivy,
      I apologize for my late response, I have been bogged down. If you adjust one element of a recipe, you will need to adjust the other ingredients to get the balance right. I am not familiar with the ingredients you can get in Singapore, and the whipping cream in particular. I use fresh dairy cream, from cows milk, nothing added, nothing taken away. This is what works for this recipe.
      Gemma 🙂

      • Ivy on June 20, 2016 at 2:19 am

        Thanks for the reply, Gemma.

        Actually this mail was sent 1st but I thought it did not reach u, so I resent another mail which u have replied 🙂
        I’ll reduce all the other ingredients by a quarter as advised.

        As for the types of whipping cream sold here in our country, there are 35% and 38% fat. I suppose you meant that I should use these. Actually I’m just wondering if the non-dairy ones will work. Wanted to try it out. But you have mentioned that non-dairy cream doesn’t work though… 🙁

        • Profile photo of Gemma Stafford Gemma Stafford on June 20, 2016 at 11:17 am

          Hi Ivy,
          I have not found the thread to the original comment, and I guess this refers to the ice cream. In order for this ice cream recipe to work the cream needs to whip to stiff peaks. If it will not whip, this will not work. I use a fresh dairy cream which has a fat content of 49.4%. This whips like a dream!
          Gemma 🙂

          • Ivy on June 21, 2016 at 11:23 pm

            Hi Gemma,

            I meant that you already replied in the same no bake oreo cheesecake thread on 17 Jun (if you scroll below) 🙂

            Anyway, just to let you know that I made it last night with all the ingredients reduced by a quarter as advised. I used non-dairy cream. Whipped the cream separately until soft peaks and fluffy, then fold into the cream cheese mixture.

            End product is great! Hubby likes it as it is not sweet. I used the strawberry oreo cookies sold here, so it’s a No-Bake Strawberry Oreo Cheesecake!
            Yums and thumbs up 😀

            Recipe is definitely a keeper.

            Thanks,
            Ivy



  105. Ivy on June 17, 2016 at 2:38 am

    Hi Gemma,

    I love no bake oreos and your recipe looks really yummy. But say if i want to reduce the cream cheese to 500g, how much whipping cream and sugar should I reduce accordingly? I only have a 22cm springform pan.
    Also, can I use non-dairy whipping cream?
    Many thanks in advance!

    Ivy, Singapore

    P.S: I’ve previously sent to ask as I want to make this immediately. However there was no reply and I wonder if it was sent through.

    • Profile photo of Gemma Stafford Gemma Stafford on June 17, 2016 at 3:40 am

      Hi Ivy,
      First of all do not use a non dairy cream, it will not be good. It is not always easy to find dairy cream in some countries, but this is the only one which will work. You will need to divide the recipe by 1/4 right through.
      Gemma 🙂

  106. Profile photo of Tiba sheikh Tiba sheikh on June 22, 2016 at 2:08 pm

    Hi Gemma, how r u ? Today i have tried oreo cheesecake and its jst wow every1 in my family really like it .and its taste is hmmmm still feeling it lol.i have send u my cake pic.u k ow Gemma i have never tried somthing like that and before watching your videos i ca’nt say that i can bake somthing like cake etc but your recipes are so easy so i person like me can also zhink Yeahh i can do this toooo.thank you soooo much and stay blessed.tomorrow i will try another your recipe.

    • Profile photo of Gemma Stafford on June 23, 2016 at 8:09 pm

      Thanks so much for your feedback 🙂

  107. Jil Patel on June 23, 2016 at 1:49 pm

    Hi Gemma!

    Your no bake Oreo cheesecake looks fabulous. I can’t wait to try it myself! Your recipes are great because I mostly avoid baking. Thank you for sharing your recipes..appreciate it! =)

    Jil Patel

    • Profile photo of Gemma Stafford on June 23, 2016 at 9:06 pm

      I’m glad you liked this recipe, Jill. Let me know how yours turns out 🙂

  108. Profile photo of Tiba sheikh Tiba sheikh on June 24, 2016 at 11:59 am

    Your welcome Gemma, u know now i am making monkey pizza bread, yuhuuu

  109. Josh Layaog on July 1, 2016 at 6:19 am

    like the No-Bake Strawberry Cheesecake one, can I also use a blender to combine the ingredients together?

    • Profile photo of Gemma Stafford Gemma Stafford on July 1, 2016 at 3:33 pm

      Hi Josh,
      Yes you can, provided it is large enough, this is a big mix, you can make a smaller cake too by dividing the recipe,
      Gemma 🙂

      • Josh Layaog on July 1, 2016 at 8:03 pm

        thanks Gemma 🙂

        • Josh Layaog on July 1, 2016 at 8:04 pm

          follow up question, if I were to make it in a blender, what are the instructions?

          • Profile photo of Gemma Stafford Gemma Stafford on July 3, 2016 at 7:05 am

            Hi Josh,
            This depends on the size of your blender. This is a big mix, 1 1/2 lbs cheese plus 1/2 liter cream will need to be handled carefully in a blender.
            You can divide the mixture, and blend it in smaller amounts. It will ‘grow’ as the cream thickens. I suggest you start with 1/2 of this recipe and experiment.
            You can also use a mixer, beat the cream cheese. Then whip the cream, and combine them carefully.
            Gemma 🙂



  110. Svenja Geissler on July 22, 2016 at 2:12 pm

    Hi Gemma
    This recipe looks absolutely amazing, cant wait to try it out!!!
    I was wondering what the difference is between cream cheese and cottage cheese?
    Also I found this machine where you can melt chocolate in, does one still need to temper it if I melt it in there?

    • Profile photo of Gemma Stafford on July 22, 2016 at 4:18 pm

      Cream cheese is smooth, creamy and a little sour. Cottage cheese is more chunky, like curds. Yes, I recommend tempering your chocolate. Hope this helps 🙂

  111. Shasha on July 24, 2016 at 4:19 pm

    Hi Gemma,

    I’m from Malaysia 🙂

    For some reasons my mixture wouldnt get thick (after adding in the cream) after beating for very long – it became very runny/watery and lumpy. Do you know what are the possible reasons? I used philadelphia cream cheese spread & Emborg whipping cream. Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on July 25, 2016 at 3:25 am

      Hi Sasha,
      This is a problem with your cream as far as I know.
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      This is my best guess for this problem,
      Gemma 🙂

  112. George on August 1, 2016 at 1:59 am

    I’m making this for my birthday, can’t wait till it’s set :D!

    • Profile photo of Gemma Stafford Gemma Stafford on August 1, 2016 at 2:08 am

      Happy Birthday George, I hope you enjoy your cake,
      Gemma 🙂

      • George on August 1, 2016 at 1:58 pm

        Thank you, it was fantastic!

        • Profile photo of Gemma Stafford Gemma Stafford on August 2, 2016 at 1:19 am

          Yea George, i am happy to hear that,
          Gemma 🙂

  113. Shamaila on August 7, 2016 at 12:36 pm

    Hi Gemma
    Can you do a bold baking basics video of homemade whipping cream?

    • Profile photo of Gemma Stafford Gemma Stafford on August 8, 2016 at 6:20 am

      It is on my list and happening really soon 🙂

  114. Maha on August 12, 2016 at 1:50 pm

    Can I make this recipe using a hand mixer ? I tried but it’s not working 🙁 when I added the cream the mixture did not thicken 🙁 I kept mixing for more than 20 minuets but nothing happened 🙁

    • Profile photo of Gemma Stafford Gemma Stafford on August 13, 2016 at 1:56 am

      Hi Maha,
      It is the cream!
      Fresh cream:
      This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry!
      Gemma 🙂

  115. Grace on August 14, 2016 at 12:52 am

    Hi Gemma, I love ask of your easy recipes. I’m interested in making this one too but I don’t have cream cheese so I was wondering if it’s absolutely necessary. If it is then what can I use in place of this???

    • Profile photo of Gemma Stafford Gemma Stafford on August 14, 2016 at 2:09 am

      Hi Grace,
      If you do not have cream cheese you can follow my recipe here to make your own. This is similar to Paneer. I would be more concerned that you do not have fresh cream! Usually you will find both of these items together. This is cream, which is a natural part of cows’ milk. It is a fresh product, the full fat version of which is known as Double cream and is 49.4% fat content. This is the one which will whip up really quickly and hold its’ shape. It must be kept cold, it will spoil in a day or so if stored at room temperature. There is no substitute which will work in my ice cream recipe.
      In some countries which do not have a dairy industry, and these are generally warmer countries, this product is very hard to come by. Manufactured alternatives, whilst they may be good for some desserts, will not do for this. I am sorry 🙂 Gemma

      • Grace on August 14, 2016 at 4:08 am

        Can I use yoghurt instead of cream cheese?

        • Profile photo of Gemma Stafford Gemma Stafford on August 15, 2016 at 2:42 am

          Hi Grace,
          I did not try this, so I really do not know. You will need to strain the yogurt really well, to give you a cream cheese like texture. Changing an ingredient changes the result, so it will be a different thing when finished!
          Gemma 🙂

  116. Grace on August 14, 2016 at 2:49 am

    Can we use yoghurt instead of cream cheese??

  117. Grace on August 14, 2016 at 3:06 am

    Can I use yoghurt instead of cream cheese???

  118. Jane on October 12, 2016 at 2:19 pm

    Made you cookie cheesecake and it was amazingggg. For this one, does the “plain” cheesecake filling colour well? I want to colour it and swirl it together c:

    • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2016 at 1:22 am

      Hi Jane, Yes it should color well, take a tablespoon of the mix and try it, a gel color may be best!
      Gemma 🙂

  119. Jane on October 12, 2016 at 6:03 pm

    Also would 35% milk fat cream work?

    • Profile photo of Gemma Stafford Gemma Stafford on October 13, 2016 at 1:16 am

      Hi Jane,
      I usually use a higher fat cream for this, but I am told that 35% cream works. I think I would use a gelling agent to stabilize it, just a small amount, so that it does not become like a jelly, but sets up. Take a look at gelatin packs and learn how to use this, it is useful, and one which I will do on my basics series soon. Gemma 🙂

  120. Lea on October 13, 2016 at 12:15 pm

    Thanks Gemma for your share. I learn lots from you.thank so much.

    • Profile photo of Gemma Stafford Gemma Stafford on October 14, 2016 at 2:03 am

      Thank you Lea 🙂

  121. Emma on October 20, 2016 at 2:16 pm

    Your no bake cheesecakes are super rich and delicious. I found the nutrition facts for one of them and how come there is no trans fat? I mean, cream cheese and cream contain trans fat.

  122. Fathima on December 15, 2016 at 10:15 pm

    Hi Gemma,

    I live in Canada, I tried your recipie but it did not work for me. When I added cream to my cream cheese mixture it didn’t whip up or thickened it just stayed runny. I used original Philadelphia cream cheese and cold whipping cream at 35%. Can you please tell me what possibly went wrong? I ended up putting some gelatine in it I am hoping it will settle.

    Thank you,
    Fathima

    • Profile photo of Gemma Stafford Gemma Stafford on December 16, 2016 at 2:32 am

      Hi Fatima,
      I am surprised! This is usually a good combination of ingredients. If the proportions are according to the recipe it should work!
      In Ireland my Mum cannot find Philadelphia Original and has to use one in a tub, which is softer for spreading. She then uses a gelatin to stabilize that and it works out perfectly. Two sheets/teaspoons of gelatin, softened in 1 tablespoon of water, dissolved in a few seconds in the microwave, cooled a little, and poured in a stream into the whipping ingredients will do this for you. Do go back to the recipe to check the quantities,
      Gemma 🙂

  123. Profile photo of Riddhi Riddhi on December 29, 2016 at 11:02 am

    Hii Gemma Madam,
    Do we have to grease the springform tin . The cream cheese and whipped cream should be at room temperature or chilled

    • Profile photo of Gemma Stafford Gemma Stafford on December 30, 2016 at 2:53 am

      Hi Riddhi,
      The springform tin can be oiled, just lightly will do it.
      Fresh dairy produce should always be chilled, it will spoil if it is not. Fresh dairy cream also whips up better when it is chilled.
      Keep this type of food refrigerated up to serving time, that is best practice,
      Gemma 🙂

  124. Jahanara on January 9, 2017 at 2:26 am

    hello Gemma, I am from Bangladesh. My Question is, if I use your home made cream cheese recipe instead of Philadelphia cheese, what will be the result?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 8:31 am

      This is what this is, it is cream cheese, it will work in this recipe,
      Gemma 🙂

  125. Jahanara on January 10, 2017 at 6:38 am

    Will i get the same result, if i use your home made cream cheese recipe for this oreo cake?

    • Profile photo of Gemma Stafford Gemma Stafford on January 10, 2017 at 7:27 am

      Yes, cream cheese is essentially the same thing, like paneer too, it is a curd really!
      Gemma 🙂

  126. zeeha on January 13, 2017 at 8:14 pm

    Can i use fresh cream??

    • Profile photo of Gemma Stafford Gemma Stafford on January 14, 2017 at 12:30 pm

      Yes, that is what is called for here, heavy fresh cream is best, if you can get it,
      Gemma 🙂

  127. Profile photo of Zeeha Zeeha on January 15, 2017 at 7:36 am

    Hey Gemma!!
    Zeeha again here!!
    The cheesecake came out just really really delicious and amazing!!
    Though am not a big fan of deserts my family loved it!!
    And its my first time making a cheesecake!!
    we don’t find cream cheese in my locality but thanks to your cream cheese recipe too!!
    thank you so much for this amazing recipe!!
    Lot of love!!

    • Profile photo of Gemma Stafford Gemma Stafford on January 15, 2017 at 11:03 am

      Thank you Zeeha,
      I am happy that you found this useful, we love it in my house too!
      Gemma 🙂

  128. Profile photo of Lizzy mari Lizzy mari on January 23, 2017 at 6:03 am

    Hi Gemma!
    I just wondered if the cake stands in room or warmer temperature for some time will it collapse?
    The cake looks amazing and I am excited to try it.
    Thanks

    • Profile photo of Gemma Stafford Gemma Stafford on January 25, 2017 at 5:34 am

      Hi there,
      This is a good question.
      1. Remember that this is a fresh dairy product, and as such needs to be refrigerated up to the time of serving.
      2. If the cream cheese you can get is not the block of cream cheese I get here in the US you may need to stabilize this, with gelatin if you use that, or agar agar/China grass if you use that.
      Chilling this down well in the freezer also works, but I would not choose to allow it to stand in a warm room for more than an hour or so,
      Gemma 🙂

  129. Yulia Fadhila on March 3, 2017 at 4:30 am

    Hi Gemma, I love your recipes and I love your youtube channel. I tried this oreo cheesecake couple days ago and everybody loved it. If I want to make no-bake mocca cheesecake, can I use this recipe by omit the Oreo and just add chocolate and coffee? How much chocolate & coffee shoul I use?

    • Profile photo of Gemma Stafford Gemma Stafford on March 3, 2017 at 11:06 am

      So, let us consider what you will use for the base. Do you have a suitable cookie, such as a digestive biscuit, or graham cookie? It will need a foundation of some sort.
      Then, how to add the coffee/chocolate flavor?
      I think what will work is to add 4 teaspoons of coffee powder, dissolved in a very little hot water, to the cream cheese/cream mix.
      Then use the ganache as the chocolate element, I think this will be good for you, but the base will matter!
      Gemma 🙂

      • Yulia Fadhila on March 3, 2017 at 3:56 pm

        Wow, such a quick response =D Thanks for the suggestions, Gemma. Can’t wait to make it. My friend really like coffee and cheesecake, so I think a combination of both will make her happy. And I will use digestive biscuits as base.

        • Profile photo of Gemma Stafford Gemma Stafford on March 4, 2017 at 3:28 am

          Yep! ideal really, I love coffee too, my Mum makes a coffee cake for me every time I go home to Ireland, so delicious!
          Gemma 🙂

  130. ola on March 26, 2017 at 8:51 am

    My sugar is abit bigger than the regular sugar will it dissolve

    • Profile photo of Gemma Stafford Gemma Stafford on March 27, 2017 at 12:29 pm

      Hi Ola,
      I think it will! it is probably like the granulated sugar we get in Ireland, slightly bigger grain. This has time to dissolve in this mix. You can whizz it in a food processor too to break it down, if you have one of these!
      Gemma 🙂

  131. Catalina on April 22, 2017 at 1:43 pm

    Hi Gemma! I love your recipes, I’ve tried this one and it’s absolutely amazing! However it doesn’t set even if I leave it many hours in the fridge, so I wanted to ask you if I add gelatine how many grams should I use? Thanks 🙂

    • Profile photo of Gemma Stafford Gemma Stafford on April 23, 2017 at 2:32 am

      Hi Catalina,
      This is down to the cream cheese! If you are using cream cheese from a tub, it will be soft, as this is designed for spreading.
      This is what my Mum does, as she cannot get the block of cream cheese.
      1. sponge two teaspoons/two sheets of gelatin in a little cold water.
      2. When soft pour off the water.
      3. pop into the microwave for a very few seconds, watch it, it will melt.
      Do this before you start making your cream cheese mix, by the time your mixture is ready it will be cool enough to add, it works perfectly!
      Do not be tempted to add too much gelatin as it will be rubbery!
      Gemma 🙂

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