Recipes>No-bake bakes Recipes

Fitwaffle’s No-Bake Cookies and Cream Cheesecake

by Eloise Head from Fitwaffle’s Baking It Easy: All my best 3-ingredient recipes and most-loved cakes and desserts

Easy

Serves 10

Total 20min

Cook 20min

With a buttery biscuit base and creamy Oreo cheesecake filling, this no-bake cheesecake is an impressive dessert for birthdays or other special occasions.

Discover more delicious Cheesecake recipes

Creamy, irresistible desserts to impress

From the book

Fitwaffle’s Baking It Easy

Eloise Head

Fitwaffle’s Baking It Easy: All my best 3-ingredient recipes and most-loved cakes and desserts

100 easy recipes using just 3 ingredients

Popular recipes from Eloise’s online platforms as well as brand new content

From cookies and brownies, to puddings and cakes

Buy From

Introduction

A show-stopping cheesecake with a buttery biscuit base and a sweet, creamy filling loaded with biscuit pieces. You could also swap the sandwich biscuits for a different flavour – why not try it with Bourbon biscuits?

Tags

Ingredients

Essential kit

You will need a 20cm (8in) round springform cake tin and an electric hand mixer.

Method

Line the bottom of a 20cm (8in) round springform cake tin with a circle of nonstick baking paper (see page 16 of Fitwaffle’s Baking It Easy ).

To make the base, put the biscuits into a food processor and process until finely crushed. Alternatively, put into a plastic bag and crush with a rolling pin. Tip them into a medium bowl, then pour in the melted butter and mix together with a spoon until fully combined.

Transfer one third of the mixture to a separate bowl and set aside for the topping. Press the remaining mixture firmly into the bottom of your prepared tin, then pop into the refrigerator while you make the filling.

In a large mixing bowl, whip the cream with an electric hand mixer until stiff peaks form. In a separate bowl, beat together the cream cheese and icing (powdered) sugar with the electric mixer until creamy and smooth, then fold in the whipped cream with a rubber spatula until fully combined. Add the broken biscuits and fold in.

Remove the chilled base from the refrigerator, then spoon in the filling, smoothing it out to the edges. Top with the reserved biscuit crumb mixture, spreading it evenly over the

top and pressing it down gently so it sticks. Decorate around the edge with the halved biscuits. Chill in the refrigerator for at least 6 hours, or overnight, if possible, until set.

To serve, remove the cheesecake from the tin and transfer to a serving plate or board. Cut into 10 slices. Enjoy!

Store in the refrigerator for up to 4 days.

Tip: If you can’t find double cream, you can use 375ml (1½ cups) heavy cream + 80g (⅓ cup) sour cream.

Reviews

Have you tried this recipe? Let us know how it went by leaving a comment below.

Cancel reply

Your review

Name *

Our team will respond to any queries as soon as we can - this may take longer over weekends. You do not need to resubmit your comment.

Please note: Moderation is enabled and may delay your comment being posted. There is no need to resubmit your comment. By posting a comment you are agreeing to the website Terms of Use .

Be the first to leave a review

Ingredients

Method

More Cheesecake Recipes

View all

Nadiya Hussain’s Badam Cheesecake

by Nadiya Hussain from Nadiya’s Simple Spices

Strawberry Shortcake Cheesecake

by Jemma Wilson from Crumbs & Doilies

More No-bake bakes Recipes

View all

Buddy Oliver’s Rocky Road

by Buddy Oliver from Let’s Cook

Fitwaffle’s No-Bake Chocolate Hazelnut Cheesecake Bars

by Eloise Head from Fitwaffle’s Baking It Easy

More Eloise Head recipes

View all

Fitwaffle’s Cinnamon Pastry Swirls

by Eloise Head from Fitwaffle’s Easy Air Fryer

Fitwaffle’s Loaded Hash Browns

by Eloise Head from Fitwaffle’s Easy Air Fryer

Get our latest recipes, features, book news and ebook deals straight to your inbox every week