4 Quick and Easy cheesecakes Recipes

Mini Oreo cheesecakes recipe

cheesecake

Using the traditional American biscuit as the base and crushed throughout, this no-bake cheesecake recipe makes making mini Oreo cheesecakes quite simple. This dish is incredibly delicious and will appeal to both adults and children. These are everyone's favorite chocolate biscuits, and they taste even better when made into a cheesecake. This recipe makes plenty for 12, although it might end up feeding a smaller group if your guests keep coming back for more.

Ingredients:

  • Two packages weighing 154g each Cookies Oreo
  • 280g of cream cheese with fat
  • 284 milliliters of double cream
  • 75 grams of caster sugar
  • 2 tsp lemon juice, fresh
  • One drop of vanilla essence

Method:

  1. Have your youngster line a muffin tin with 12 holes using paper cases.
  2. To make the base of your cheesecakes, count out 12 Oreo cookies. Your small assistant can be tasked with inserting a cookie into the bottom of every paper case.
  3. Since they will be used as decorations later, count out six more Oreo cookies and set them aside.
  4. Fill a medium-sized mixing bowl with the double cream to make the creamy cheesecake topping. Until the cream begins to thicken, whip it with a balloon whisk or an electric whisk. Test the doneness by lifting the whisk above the bowl and observing if the cream that falls off leaves a trace on the remaining portion. The consistency is just right with this!
  5. Incorporate the cream cheese, caster sugar, lemon juice, and a small amount of vanilla extract. Blend all the ingredients until a smooth and well-combined mixture is achieved.
  6. About 7 Oreo cookies should be remaining, and these will be mixed in with the cheesecake topping. Make sure all the air is out of the sandwich or freezer bag before sealing it up with the Oreos inside. After that, your youngster can use a rolling pin to pound the Oreos until they are the size of small crumbs.
  7. Add the Oreo crumbs to the cheesecake mixture and mix until they are well combined.
  8. Have your tiny assistant cover the Oreo bases with the cheesecake mixture by spooning it into the paper casings.
  9. To firm up, refrigerate the cheesecakes for two to three hours.
  10. When the cheesecakes are ready to be served, crush the last six Oreo cookies into halves and insert one halves into each cheesecake.

Top tip for making mini Oreo cheesecake

You might also try this recipe with different biscuits, such Party Rings, HobNobs, or Digestives.

Nadiya Hussain's no-bake mint Oreo cheesecake recipe

cheesecake


No-bake mints by Nadiya Hussain The chocolate drips over the cake in this gorgeous recipe for Oreo cheesecake, which only requires 30 minutes of preparation. You can be sure that everyone will enjoy it because chocolate and mint are a timeless combination. You can use as much or as little crumbled Oreos as you desire when decorating your cheesecake. Just be sure to refrigerate the cake for a sufficient amount of time to allow it to set correctly.


Ingredients:

  • 300g of Oreo cookies (with the filling taken out and placed aside), plus a few more for decoration
  • 110g of melted unsalted butter that has cooled
  • 300 ml of double cream
  • Three tablespoons of powdered sugar
  • 360g of cream cheese with fat
  • 1 tablespoon pure vanilla
  • 1/2 tsp peppermint extract or oil
  • Use green food coloring
  • 100g of milk or dark chocolate, chopped coarsely
  • Two tablespoons of golden syrup
  • 25 grams of cubed unsalted butter

Method:

  1. Grease a 20cm loose-based tin, then line the sides with greaseproof paper. Put the biscuits in a zip-lock bag and roll them with a rolling pin or pulse them in a processor. Mix in the melted butter after adding it.
  2. After filling the prepared tin, level the mixture, and refrigerate for a full hour. In the meantime, beat the cream until it begins to thicken in order to produce the filling. Incorporate the vanilla, cream cheese, and icing sugar and blend thoroughly.
  3. Take out ⅓ of the mixture and transfer to another bowl. When creamy and spreadable, add the food coloring and peppermint oil and stir.
  4. Take the cheesecake's base out of the refrigerator and pour in the green mint concoction. Reduce to a thin layer.
  5. Proceed to cover the mint layer with the remaining vanilla mixture, making sure to gently level the surface. While preparing the topping, place in the refrigerator.
  6. In a bowl that can withstand heat, melt the chocolate, syrup, butter, and 60ml of water over a pan of water that is simmering slowly. Stir until smooth, then set aside to cool and become somewhat thicker. Transfer the mixture to the center of the cheesecake, spreading it gently to the edges so that it drips over the sides.
  7. Sprinkle crumbs, Oreo biscuit halves, and any remaining filling on top to decorate. Place in the refrigerator for a minimum of three hours or overnight before serving.
Top tip for making Nadiya Hussain's no-bake mint Oreo cheesecake

Consider using their limited-edition Oreo Strawberry Cheesecake or Oreo Mint Flavour for a little twist if you want to try something a little more adventurous.

No-bake Custard Cream cheesecake recipe

cheesecake


This delightful treat, a no-bake Custard Cream cheesecake, is inspired by these beloved biscuit tin favorites. 

Our 30-minute no-bake Custard Cream cheesecake recipe is incredibly easy to make. To provide a base for the extra creamy biscuit, we've replaced the digestive biscuits with Custard Creams and blended them together. Its famous biscuit flavor is then replicated by topping it with a traditional creamy cheesecake filling that includes custard powder. When topped with additional brownies, it truly is a cheesecake masterpiece. Serve without accompaniment or drizzled with just cream.

Ingredients:

  • 200g of custard cream biscuits that have been finely ground
  • 50g of caster sugar, 50g of melted butter, and 200ml of double cream
  • 50 grams of caster sugar
  • 280g of room temperature cream cheese, such Philadelphia
  • 250g of room-temperature mascarpone cheese
  • two tsp custard powder
  • four tsp condensed milk
  • 200g biscuits with custard cream

Method:

  1. A circle of baking paper should be placed within a 20cm spring-form cake tin.
  2. Fill a big bowl with the crumbled biscuits and sugar. Add the butter and stir until fully combined. Using the back of a metal spoon, press the mixture into the lined tin until the surface is even. To chill, place in the refrigerator.
  3. Lightly beat the double cream and caster sugar together until the mixture doubles in volume, using an electric whisk. Combine the condensed milk, mascarpone, cream cheese, and custard powder in a another bowl and beat with an electric whisk. Add the whipped double cream to the cheese mixture and fold it in.
  4. Evenly spoon mixture onto cold cheesecake crust. Using the back of a spoon or a small palette knife, flatten once more.
  5. Let the cheesecake cool for a minimum of two hours.
  6. Remove the cheesecake from the tin with caution. Take off the parchment paper. Use the leftover custard cream biscuits to decorate. To ensure a smooth edge before serving, slice using a sharp knife that has been dipped in hot water.
Tips for making no-bake Custard Cream cheesecake:

For an extra creamy flavor, you may also incorporate a few drops of vanilla essence into the cheesecake filling.

Toffee and chocolate topped cheesecake recipe

cheesecake

This cheesecake with toffee and chocolate topping is a simple, no-cook dessert that's perfect for a celebration or dinner party. While the delightful, ornamental toffee and chocolate topping provides it a sure wow factor, you can just as easily replace the toffee and chocolate topping with sliced seasonal fruit. Its classic vanilla flavor, thick and creamy filling is popular with children and adults alike. To ensure that the cheesecake sets properly in the refrigerator, make sure to remove it from the fridge 30 minutes before serving. This will allow the cheesecake to pull away from the tin easily and allow the flavors to meld.

Would you like to try another delectable cheesecake recipe? Our decadent Baileys no-bake cheesecake is sure to impress your visitors!

    Ingredients:

    • 200g digestive biscuits
    • 100g of melted and chilled butter  
    • Four hundred grams of cream cheese
    • 200g of cheese, mascarpone
    • 150g of powdered sugar
    • 175ml of double cream and 1 tsp of vanilla essence
    • Regarding the garnish
    • 70g of firm toffee
    • 50 grams of dark chocolate

    Method:

    1. Grease a 23cm loose-bottomed spring form cake tin with 10g of melted butter, then line it with baking parchment to make the biscuit foundation. Roll the digestive biscuits into crumbs with a rolling pin after placing them in a freezer bag, sealing it shut, and forcing out any remaining air. Toss the biscuit crumbs in a mixing basin with the remaining melted butter, stirring to coat each clump well.
    2. Press the biscuit crumbs into the bottom of the cake tin with your fingertips or the back of a spoon. Allow the biscuit base to set by placing the tin in the refrigerator for one hour.
    3. In a mixing bowl, add the cream cheese, mascarpone, icing sugar, and vanilla extract for the cheesecake. Use an electric mixer to blend the ingredients.
    4. Beat the cream until it thickens in a another bowl, then add it to the cream cheese mixture and beat again until the two mixes are well blended.
    5. After taking the tin out of the refrigerator, evenly spread the cheesecake mixture over the biscuit base. Put it back in the refrigerator to set, preferably for at least four hours or overnight.
    6. Remove the cheesecake from the refrigerator and let it come to room temperature about half an hour before serving.
    7. To make the topping, place the toffee in a bowl and microwave it for about 20 seconds, stirring every few seconds, until it melts. Drizzle the melted toffee over the cheesecake using a spoon. Melt the dark chocolate and pour it using the same method. Before serving, place the cheesecake back in the refrigerator for five minutes to allow the topping to solidify.
    TOP TIP FOR MAKING TOFFEE AND CHOCOLATE TOPPED CHEESECAKE

    A simple method to remove the cheesecake from the cake tin is to place the base on top of a can, then use both hands to carefully pull down the tin's sides. Finally, place the base onto a serving dish and remove the baking paper and base.

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