No-Bake OREO Cheesecake – Gemma’s Bigger Bolder Baking Ep 54


Gemma’s Bigger Bolder Baking
No-Bake OREO Cheesecake (Music) Hi Bold Bakers! I know how much you love my
no-bake desserts also that you’re big fans of OREO cookies so today we’re going to marry
those lovely things together and make a No-Bake OREO Cheesecake. So let’s’ get baking! We’re going to start out by making our OREO
cookie base. Now I’m going to grind up my cookies in my food processor but if you don’t
have a food processor you can put them in a bag and bash them with a rolling pin. I
don’t bother to scrape out the filling of the OREO, I just throw them in whole. Once your cookies are all ground up and nice
and fine, we’re going to mix them with our melted butter. And then just mix it all together.
I think one of my favorite parts of the cheesecake is actually the base. Ok, our base is done
so we’re going to form it in the tin. I’ve shown you this trick before but I’m going
to show you again just in case you missed it. When you’re using a springform tin, I
like to take off the base and actually flip it over and then you have a nice smooth surface
so when you make a cheesecake it will slide right off rather than get caught in the edge.
And then just close up the tin as normal. Now just press your base into your springform
tin. It’s a little bit of a dirty job but that’s ok. As you can see my base is pretty
thick but like I said it’s my favorite part. We’re going to pop this in the fridge and
get started on the rest of the cheesecake. Our next step in this recipe is to make the
cream cheese filling. In the bowl of a stand mixer or a hand mixer,
we’re going to add in our room temperature cream cheese. Then add in your sugar and your
vanilla extract. Now we’re going to whip this mix on high until it becomes nice and thick. And
it’s going to take around 3-4 minutes. Once your cream cheese is whipped up, it’s going
to be nice and mousse-y and thick and this is exactly what we want. To this, we’re going
to pour in our cream. We’re going to turn the machine back on and whip up this mix really
lovely and thick but make sure you start it out really low because you don’t want the
cream to splatter out everywhere. Perfect! And there you have it! This is your cheesecake base. It is that easy!
There is no gelatin in this mix, so you need to get your base really thick so it sets without
it. What this mix is, is just a plain cheesecake
that you guys can get really creative with. Today I’m making OREO but you can add your
own candy bars, whatever your favorite flavor is, even Nutella. It’s really great for making
whatever you want. Ok. I have to give this guy a taste. Yep,
it’s delicious. Ok, we’re good to go. We’re going to add in our OREO. Yumm. Next we’re going to crush up our OREO to mix
into our cheesecake. Now I’m going to leave some bits chunky and some bits fine because
I like that nice bit of texture. And then straight into your cheesecake mix. Oh man,
that is a thing of beauty! And then gently fold in your OREO. This is such a pretty cheesecake,
I know it’s black and white but it looks so nice. And there you have it! It’s this easy to make no-bake cheesecake.
If you guys like these recipes, then give this video a THUMBS UP! Now we’re ready for
the tin. Generously pile in half of your cheesecake mix. When
I was growing up, my mum would make cheesecake like this because baked cheesecakes weren’t
really a thing and she would whip up cream cheese and cream and then she would melt a
block of lemon jelly and then she would pour it in there and fold it in. And I still remember
the flavor of it and the texture. And I remember just thinking that my mum is like the smartest
woman ever. And I would still love one of those cheesecakes right now. I crushed up some more OREO and I’m going
to add in a little sneaky layer into the middle of this cheesecake. That’s a yummy surprise
right there. Then we’re going to top this off with the rest of the cheesecake filling.
Then just flatten out the top of the cheesecake. This is how you make a regular cheesecake
extra BIG & BOLD. This cheesecake looks beautiful but before
we put it in the fridge, we’re going to give it a little tap on the counter to get out
any air bubbles there might be. Ok. Perfect! We’re going to put our cheesecake
in the fridge while we go ahead and get our ganache ready to go on top. So for our ganache, we’re going to put our
chocolate in a bowl. Heat up our cream until it’s almost to a simmer. Then take it off
the heat and pour it directly over our chocolate. We’re going to let it sit there for around
3-4 minutes and don’t stir it, just let it naturally melt itself. And then go in and
give it a little whisk to get out any lumps. And there you have it, that’s your ganache. So we’re going to pour our ganache on top
of our cheesecake but remember it makes a really good sauce for ice cream sundaes. And also
if you let it set and go hard, it makes really good chocolate truffles. When your ganache has cooled, we’re going
to pour it directly over the top of your cheesecake while it’s still in the tin so you get a beautiful
finish on top of your cheesecake. If it’s a little bit thick, spread it out with a spatula.
Try not to move it too much. To smooth out your ganache, just tap your
cheesecake onto the counter and it will just get rid of those lines. Ok, perfect! Our cheesecake is ready to be chilled.
I’m going to put this in the fridge, and preferably you want to leave it overnight. Because there’s
no gelatin in this recipe it doesn’t set as hard as other cheesecakes would so it does
need extra time in the fridge. So you’re talking overnight maybe 12 hours minimum and then
you’re good to go. I made a cheesecake yesterday so it would
be ready for you guys to see. And this is what your cheesecake will look like. You have
lovely layers of the base, the filling, and then the chocolate on top. I like to add the ganache
on top because it gives it extra texture and it makes it a little bit fancy. And as you
can see, there’s our secret OREO cookie layer. This cheesecake already looks beautiful but
I’m going to make it even better by piping rosettes of cream all the way around the top.
And then topping those off with each a little mini OREO. Out of all the requests I get, I actually think OREO cheesecake must have been one of
the highest so I really hope you guys like this recipe. You can’t deny that this is such
a beautiful looking dessert. If you guys get a chance to make this, then
please share your photos with me on my social media like Instagram and Facebook because
I love to see them. I hope you guys are enjoying my no-bake desserts.
And if you haven’t done so already, don’t forget to SUBSCRIBE to my channel. And I’ll
see you back here again next Thursday for more Bigger Bolder Baking.

Leave a Reply

Your email address will not be published. Required fields are marked *