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Cookies and Cream Cheesecake (No Bake)


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4

Ingredients

8 piece(s)

Biscuit Base

  • 150 g Butter, roughly chopped
  • 250 g Chocolate Biscuits, (Choc Ripple or similar)

Cheesecake Filling

  • 110 grams caster sugar
  • 60 grams recently boiled water
  • 2 teaspoons gelatine
  • 180 grams white chocolate melts
  • 360 grams Philadelphia cream cheese, (room temperature)
  • 300 gram tub of cream (thickened)
  • 1 teaspoon vanilla extract
  • 150 grams Oreo Cookies
  • 50 grams dark chocolate
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Recipe's preparation

    Biscuit Base Preparation
  1. 1. Lightly grease a 23cm springform tin and line with baking paper.

    2. Place caster sugar into clean Closed lid and mill 8 sec/speed 9. Set aside for use in filling and clean Closed lid with dry paper or tea towel.

    3. Place butter into Closed lid and melt for 3:45 min/50°C/Counter-clockwise operation/speed 3.

    4. Add chocolate biscuits to butter and blend 8 sec/speed 8.

    5. Scrape down sides and blend for an additional 3 sec/speed 8.

    6. Press the biscuit mixture evenly over the base of the tin and 3cm up the sides. Refrigerate for 20 min, retouching the sides after 10 min. Prepare filling while base cools.
  2. Cheesecake Filling Preparation
  3. 1. Pour boiling water into a small bowl or glass, sprinkle gelatine on top and stir until dissolved. Allow to cool for 5 minutes.

    2. Meanwhile, place white chocolate into Closed lid and chop 5 secs/speed 7. Melt 4 min/45°C/speed 2. Scrape down sides and continue melting 1.5 min/45°C/speed 2.

    3. Add cream cheese, caster sugar, cream, and vanilla extract to white chocolate. Mix on 20 sec/speed 5. Scrape down sides and mix 20 sec/speed 5 again. Pour into a large bowl.

    4. Stir cooled gelatine mixture into cheesecake filling mixture, then place chunked Oreos on the surface of the mixture. Fold the Oreos in carefully (too much stirring will discolour the white chocolate mixture).

    5. Pour the filling mixture into the chilled biscuit base and refrigerate for at least 3 hours, until set.

    6. Once cheesecake has set, place dark chocolate into Closed lid and chop 5 sec/speed 7. Melt 4 min/speed 2, 4 minutes, 50°C. Scrape down sides and continue melting on speed 2 for 60 seconds, 50°C.

    7. Pour dark chocolate into a piping bag or small zip-lock bag with the corner cut off and drizzle across cheesecake in a zigzag pattern.
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Accessories you need

11

Tip

- MC is to be inserted for all steps involving Closed lid.

- Gelatine leaves (3-4) can be substituted for powdered gelatine.

- Base and filling can be prepared a few days in advance, up to Step 5 in 'Cheesecake FIlling Preparation".

- Tim Tams make a tasty substitute for the Oreos for an Australian twist.

- For a subtle extra layer of flavour and texture, try adding 1/2 cup of coconut in Step 4 of the filling preparation and substituting your favourite coconut dark chocolate in Step 6.

- Pictured is the Easter version with speckled M&Ms added before Step 6, but the white base makes this suitable to decorate for any occasion.

NB: This recipe is converted from a popular non-Thermo version. I would recommend you only make it about once a year unless you have the metabolism of a Greek god.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • Scrumptious! I made this for my son’s birthday...

    Submitted by The Rob Fam on 15. March 2018 - 17:00.

    Scrumptious! I made this for my son’s birthday and everyone raves about it. Thanks for sharing.

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  • kucherenko wrote:...

    Submitted by Mrbeets on 22. December 2016 - 22:45.

    kucherenko wrote:

    Thanks for sharing this will be a regular dessert when going to friends for dinner from now on


    Thanks kucherencko! Glad to hear it was a hit!

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  • I usually do a non thermi

    Submitted by kucherenko on 31. July 2016 - 09:19.

    I usually do a non thermi White choc raspberry no bake cheesecake but raspberries have been a bit sour lately. So I tried this as an alternative for a friend's birthday last night  and it was amazing!! Everyone raved about it, said it was better then the fancy store bought birthday cake she had. I didn't use the dark choc as a topping I just crumbled some extra Oreo biscuits in the centre instead. Thanks for sharing this will be a regular dessert when going to friends for dinner from now on

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