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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 21 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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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!

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359 Comments

  1. Liz on January 16, 2018 at 5:48 pm

    Hi,

    I tried making this, and it tastes AMAZING, but the cheesecake didn’t stick to the crust. What am I doing wrong?

    • Gemma Stafford on January 17, 2018 at 2:24 am

      Hi Liz,
      It sounds like the crust was not firm enough, does this sound right?
      Did you use butter to set it up?
      I have not had a problem with this in this recipe. Generally when you pour on the cheesecake mix it settles on to the base, unless it is loose crumb, when it really cannot fix to it.
      Let me know what you think!
      Gemma 🙂

      • Liz on January 17, 2018 at 7:36 pm

        Yes, that might be the case! Thank you!

  2. Rachel on January 13, 2018 at 8:28 pm

    Love all your simple and beautiful recipes. If I wish to make these as cupcakes, how many do you reckon it makes? Thanks v much!!

    • Gemma Stafford on January 13, 2018 at 8:40 pm

      Hi Rachel,

      thanks so much, really glad you like my recipes. I’m guessing it would make around 12. It’s a really big cheesecake.

      🙂

      • Rachel on January 14, 2018 at 12:57 am

        Thanks very much for your prompt reply. Will try them in mini cupcakes as well for easy serving at a party 😊

        • Gemma Stafford on January 14, 2018 at 2:50 am

          Nice idea Rachel,
          Gemma 🙂

  3. mais aqui on January 6, 2018 at 2:14 am

    Não conhecia essa receita mas fiquei feliz em saber que existe uma comida tão boa assim , ainda não tive tem pode preparar mas pela aparência parece muito saborosa.

    • Gemma Stafford on January 6, 2018 at 3:52 am

      Bom, estou feliz por ter gostado desta receita, obrigado pelo seu amável comentário.
      Gemma 🙂

  4. Carol Motunmori on December 10, 2017 at 4:17 am

    Hi Gemma,

    I made this last year for Christmas & the whole family loved it, although the cake was runny & had to be served frozen like an Ice-Cream cake.
    There is no double or heavy cream here in Singapore. The highest fat content of cream available is 35%. We do have however Philadelphia Cream Cheese (in block form).
    Pls tell me whether I can use gelatin to set the cake and when I should add the gelatin in. By the way, can I use icing sugar instead of castor sugar? Thank you & have a Merry Christmas.

    Carol Motunmori

    • Gemma Stafford on December 11, 2017 at 3:59 am

      Hi Carol,
      You should get good results with 35% cream and the block of philly! I am a little surprised by this, it is what I use.
      My Mum has to add gelatin to hers, and this is what she does to keep it tender, but set (Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not overheat the cream.
      Read the instructions on your gelling agent pack too. Some plant based gelling agents will work, look for one which is easy to prepare.
      Interesting though, it works well as a semifreddo! I have had it like that too,
      Gemma 🙂

  5. Linda on November 19, 2017 at 9:26 am

    Hi Gemma,

    I halved the ingredients and added matcha (green tea) powder to the cheesecake filling but it became soft. It might be because I used 25 gr matcha powder and it dissolved in 2 tablespoons of hot water. So, I put it in freezer for 12 hours and surprisingly the cheesecake filling didn’t freeze. I really love this no bake cheesecake recipe because it’s so simple and delicious. Thank you for sharing the recipe.

    • Gemma Stafford on November 20, 2017 at 2:18 am

      Hi Linda,
      Interesting!
      You can also add a gelatin to this base. Some cream cheese is so soft, designed for spreading, and will not work well in this recipe.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

      • Linda on November 21, 2017 at 8:12 am

        Thank you for the tips 😊

  6. Farilyn on November 14, 2017 at 4:26 am

    Hi Gemma,
    You have become my favourite, and I absolutely love your joy of baking!!! Quick question, can I use peanut butter cups in this no bake cheesecake in place of the Oreo cookies, I’d still you the Oreo crust though. Thanks.
    Farilyn

  7. Nidhi on November 12, 2017 at 8:35 pm

    can i use the recipe for this filling to make the filling for the no bake tiramisu cheesecake if i want to use a 9 inch spring form pan?

    • Gemma Stafford on November 13, 2017 at 12:40 am

      Hi there,
      I think I know what you are saying. You want to use the quantities for the oreo recipe for the tiramisu version, and the answer is YES!
      That will be perfect.
      Thank you for being in touch,
      Gemma 🙂

  8. Donella on November 12, 2017 at 4:14 pm

    Hi Gemma,

    I will be making this oreo cheesecake tonight and just wondering how many blocks of philadelphia cream cheese are in this recipe? Thank you in advance for your response!

  9. Zara on October 24, 2017 at 6:06 pm

    Hi Gemma,

    I’m really excited to try your cheesecake. I read one of the comments and you replied to someone saying that if using tub cream cheese, it will be a little soft. That is what I am using for the cheesecake. Will the tub cream cheese still work out or will I have to buy block cream cheese? How long would you say it should be in the freezer if I am using tub cream cheese.

    Thanks, Zara

    • Gemma Stafford on October 25, 2017 at 1:27 am

      Hi Zara,
      Cream cheese sold in a tub is designed to be spread, and so it is soft, a lot softer than the block. In some places this is very hard to find. Really it seems to depend on where you live.
      The cream used in this also needs to be right, at least 35% fat content – 49.4% (heavy) fat content. This is what allows this to set up without a gelling agent.
      In the UK, my Mum discovered that the Tesco Soft Full Fat Cheese, is dry, cheap and works really well.
      After that there is an option to add a gelatin of some sort.
      Take two sheets of gelatin, or two teaspoons of gelatin or agar agar flakes. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      Gemma 🙂

      • Zara on October 26, 2017 at 1:00 pm

        Ok thanks so much Gemma!😊 I love your channel!! 😄

        • Gemma Stafford on October 27, 2017 at 2:50 am

          Thank you Zara 🙂

  10. Riva on September 23, 2017 at 1:36 am

    Hi Gemma …really love these recipes,you add a sparkle of creativity to your recipes but a question…How much of everything should I use for a single serving oreo cheese cake?

    • Gemma Stafford on September 23, 2017 at 4:48 pm

      Thanks really kind, thank you Riva!

      So go to my single serving cheesecake post, make one of those cheesecakes and just leave it plain. Then flavor with crushed up oreos 🙂

      Hope this helps,
      Gemma.

      • Riva on September 24, 2017 at 4:09 am

        Wow Gemma,I didn’t expect such a quick reply….You are a great inspiration for me….Thanks so much for the tips

  11. Elisabeth on August 15, 2017 at 10:02 pm

    Hi Gemma,

    The cheesecake was divine. My friends ate it all up! The only problem though, is that the crust stuck to the pan. (I used a spring form pan) Would you recommend to put parchment paper on the bottom before putting in the crust? Also, what consistency is the cheesecake supposed to be? Mine turned out to be like the consistency of softened cream cheese which isn’t a problem, I’m just wondering if I’m doing anything wrong.

    Thanks so much!
    -Elisabeth

    • Gemma Stafford on August 16, 2017 at 1:14 am

      Hi Elizabeth,
      I would usually place a circle of parchment under any tart/biscuit base, however, I have never found it to be really hard! Not sure why that happened.
      The cream cheese you use will determine the finish. If you have used a tub of cream cheese it will be a soft result. Tubs of cream cheese are processed for spreading, and are not ideal for no bake cheesecakes. Here in the US I get a block of Philly, or I use my own home made one. Double cream, or heavy cream too will help this to firm up.
      My Mum in Ireland uses one from Tesco, called Soft Cheese, the full fat version is very good, and dry, and really reasonably priced, though it is in a tub.
      You can also add some gelatin to help firm it up. Take two sheets of gelatin, or two teaspoons of gelatin or agar agar. Sponge the gelatin according to the pack, in a little cold water. When it is softened drain off the water. Then, if you have a microwave pop the gelatin in for about 10 secs, or until the gelatin has turned to liquid.
      You can do this over a pan of hot water too.
      Then, take a little of the cream, warm it and combine with the gelatin. Start whipping up the cheesecake mixture, and as it is forming add the gel/cream mix. Then straight into the pan.
      *Do prepare the base before you start mixing.
      *Do not over-heat the cream.
      *Do follow the instructions on your gelling agent pack.
      This is easy when you try it!
      This is a lot, I know, but it should help you get this perfect next time you make it,
      Gemma 🙂

      • Leslie Batky on October 8, 2017 at 4:43 pm

        Mine was fantastic too but the crust also stuck to my springform pan so we didn’t get any of the crust. Bummer.

        • Gemma Stafford on October 8, 2017 at 7:51 pm

          did you do my trick with flipping the base upside down? if not watch the video and see my trick. It means your cake won’t get stuck in the tin.

          Gemma 🙂

  12. Elisabeth on August 3, 2017 at 7:37 pm

    I just made this and I couldn’t stop my finger from getting into the mixture and licking it!! I think this was a genius recipe. Thanks for the recipe!!

    • Gemma Stafford on August 4, 2017 at 1:31 am

      Hi Elisabeth,
      Thank you! that is truly kind, I am happy to hear this,
      Gemma 🙂

  13. Sammy on June 19, 2017 at 7:10 am

    Hi,

    What tin size is recommended for this? Say if I halved the ingredients for a smaller cake, what size tin would be best?

    • Gemma Stafford on June 19, 2017 at 10:48 am

      Hi Sammy, good question!
      This is actually a large cake, and works well in a 9 – 10 inch pan. If you halve the ingredients a 6 – 7 inch pan will work for you.
      hope you enjoy this one, it is a favorite here,
      Gemma 🙂

      • Sammy on June 21, 2017 at 5:15 am

        Hi,

        Also can we use vanilla essence if extract cannot be found? (if i’m halving the ingredients should 1 teaspoon of vanilla essence be okay?)

        Thank you!

        • Gemma Stafford on June 22, 2017 at 8:13 am

          yes you can use essence instead. 🙂

  14. Noja Isiakpere on June 16, 2017 at 4:19 am

    Hi Gemma, I always get excited when I go through your videos, they are inspiring. I would love to make this Oreo cheese cake but I want to know if I can use a Home made cheese ( your recipe) to make it.

    • Gemma Stafford on June 16, 2017 at 4:35 am

      Hi there,
      Yes, this is cream cheese! you can use it the same way as any cream cheese, it will be good.
      Depending on where you live, and the cream you use with this, you may need to use a little gelatin to set this cake. Agar agar or carrigeen moss will also be good for this, and these are plant based,
      Gemma 🙂

  15. Nasreen on June 5, 2017 at 9:56 am

    Hi! Gemma U r such a cool person tht u reply to evry comment n queries equally …..grt goin…i luv ur baking!!

    • Gemma Stafford on June 5, 2017 at 9:12 pm

      Thank you so much for your lovely comment and for being a part of the community. Delighted you like my desserts 🙂

      Gemma.

  16. Komal Sahai on June 5, 2017 at 3:15 am

    Hey Gemma!

    I have become an admirer of yours! I have tried many of your recipes and they have always come out really great! I made an Oreo cheesecake and recently I also made a mango cheesecake following your basic recipe. As usual, they were awesome! Please continue sharing more and more wonderful recipes 🙂

    • Gemma Stafford on June 5, 2017 at 5:17 am

      That is so nice to know Komal, it is great that you are with us,
      Gemma 🙂

  17. Nina on May 29, 2017 at 3:02 am

    Hello Gemma
    i am from israel , i wanted to ask you if i can use Mascarpone cheese instead of Philadelphya cream cheese, or it comes better with philadelphya ?
    Thanks in advance

    • Gemma Stafford on May 30, 2017 at 4:03 am

      Hi Nina,
      You can use Mascarpone, it is very rich, and should be delicious. Do let me know how you get on with this,
      Gemma 🙂

      • Nina on May 30, 2017 at 11:24 am

        Thank you Gemma, i love your recipes so much! I will let you know how it will turn out!

  18. 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 🙂

    • 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 🙂

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

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

    • 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 🙂

  20. 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?

    • 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.

        • 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 🙂

  21. 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

    • 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 🙂

  22. 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!!

    • 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 🙂

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

    Can i use fresh cream??

    • 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 🙂

  24. 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?

    • 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 🙂

  25. 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?

    • 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 🙂

  26. 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

    • 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 🙂

  27. 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

    • 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 🙂

  28. 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.

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

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

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

      Thank you Lea 🙂

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

    Also would 35% milk fat cream work?

    • 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 🙂

  31. 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:

    • 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 🙂

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

    Can I use yoghurt instead of cream cheese???

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

    Can we use yoghurt instead of cream cheese??

  34. 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???

    • 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?

        • 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 🙂

  35. 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 🙁

    • 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 🙂

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

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

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

      It is on my list and happening really soon 🙂

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

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

    • 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!

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

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

  38. 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 🙂

    • 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 🙂

  39. 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?

    • 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 🙂

  40. 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?

    • 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?

          • 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 🙂



  41. Tiba sheikh on June 24, 2016 at 11:59 am

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

  42. 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

    • 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 🙂

  43. 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.

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

      Thanks so much for your feedback 🙂

  44. 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.

    • 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 🙂

  45. 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

    • 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… 🙁

        • 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



  46. 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?

    • 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 🙂

        • 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.



          • 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 🙂



  47. 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.

    • 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 🙂

  48. 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!

    • 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 🙂

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