Here is my no bake Oreo cheesecake with mascarpone… This is a great make ahead iced dessert! Serve with a quick sweet cherry coulis for an extra wow effect.
I love no bake desserts!
How about you?
And that’s most probably just because I’m not much of a baker anyway.
Yet this no bake Oreo cheesecake is so simple to make. You will be surprised how easy it is! You need very little ingredients but you get maximum flavor out of it!
If you have a couple of Oreo cookie freaks in your house (and maybe that includes you as well), then you better try this one as soon as possible. I have made this cheesecake quite a few times and no one seems to mind.
So I’ll keep making it then!
No Bake Oreo Cheesecake
This time I made the cheesecake in the morning.
I took me in total less than an hour to assemble it. Then I let it set in the fridge for the rest of the day and served it in the evening. And it was scrumptious.
You have to decide for yourself how you like to serve this cheesecake best.
I you serve it fresh from the fridge, then the cake will be firm and ice cold. If you let the cheesecake rest at room temperature about an hour before you want to serve dessert, then the cake will be much creamier.
Even though it might look like it, the filling is not made out of ice cream.
The main component here however is mascarpone, that’s why it is so creamy. How do I like this cheesecake best? Creamy and at room temperature.
I topped the cake with sour cherries this time.
You can also leave it out or go for another fruit coulis. I imagine that raspberry or passion fruit coulis would really go well with the Oreo flavor and creamy mascarpone.
Do you love Oreo desserts? Then also check out my layered Oreo ice cake.
No Bake Oreo Cheesecake Recipe
No bake Oreo cheesecake with cherry sauce!
- 9 oz mascarpone (200 g)
- 7 oz Oreo cookies (200 g)
- 3 oz unsalted butter (85 g), melted
- 1 tsp brown sugar
- 4 tbsp canned cherries and juice
- 1 tsp cornstarch
Separate the Oreo cookies: transfer the white vanilla filling to a bowl. Add the black cookies to a blender.
Blend into a fine crumble. Then add the melted butter, caster sugar and a pinch salt.
Pulse again until you get a moist dough. Coat a small springform tin (9" or 22 cm in diameter) with cling film and spread the cookie crumble evenly over the bottom. Flatten it nicely with the back of a spoon.
Then place the tin in the fridge until needed later. Wipe the blender clean and add the mascarpone and white cookie filling.
Blend for about 10 seconds until the mascarpone is quite runny again. Then pour this mixture on top of the cooled cookie bottom. Spread it evenly as well and place it in the fridge again.
Let it set in the fridge for at least an hour. After that pour the canned cherries and their juice in a small saucepan, add the cornstarch and place it over medium heat.
Stir the cherries until the juice thickens into a glossy sauce.
Then take the pan off the and let the cherries cool down fully. Right before serving carefully open the springform and peel the cling film away from the no bake oreo cheesecake. Slice it up and top with the cooled cherries and cherry sauce. Serve immediately.