Fiona's Non-BaKe Oreo cheese cake - by Fiona lau

120g digestive biscuits, chopped into fine crumbs (placed in ziplog bag & crush with roller pin)
50g melted butter

250g cream cheese, room temperature
80g fine sugar
1 tsp vanilla
250 whipping cream (I used Bulla Thickened Cream)
60g Oreo crumbs (remove filling)
1 tablespoon gelatin powder
3 tablespoon water
10g lemon juice
additional Oreo crumbs for the top, optional on your own choice


1.Combine digestive biscuits crumbs (for crust) with melted butter.
2.Press into the bottom and halfway up the sides of a 7" inch spring form pan or cake ring.
Set in refrigerator to firm.

3.Place gelatin powder, lemon juice &  water in a bowl. double boil until Dissolve gelatin
4.With electric mixer, beat cream cheese, sugar and vanilla together in a large bowl until smooth and well combined.
5.Beat whipping cream with electric mixer until stiff peak

6.Blend in gelatin solution.Gently stir whipping cream with a spatula. 
7. Add Oreo crumbs and chopped Oreos and gently mix until well combined.
8. Pour filling into crust and smooth the top.
9. Top with additional Oreo crumbs, if desired.
10. Refrigerate for about 4 hours or until firm.

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

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