No-bake Oreo Cheesecake

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Recipe for Oreo Cheesecake

Makes a 6 x 6 inch cake

Ingredients:

(Crust)

• 7 Oreo cookies
• 2 Tbsp of Butter, melted

(Filling)

• 200ml Heavy Cream (not whipping cream)
• 200g Cream Cheese, softened at room temperature
• 75g Granulated Sugar
• 1tsp Vanille Extract
• 1tsp Lemon Juice
• 8-10 Oreo cookies

**If you are not consuming this at home or you are using fresh cream, you have to ADD 1 Tbsp of Gelatin Powder melted in 2Tbsp of hot water, to the mixture before pouring it into the mould.**

Direction:

1. Make Crust. Remove filling of Oreo cookies for the crust, put them into a zip-lock bag and crush into crumbs with your hand, a rolling pin or the bottom of a bowl.
2. Mix melted butter into the crumbs and pour into a lined mousse cake mould. Press with the back of a spoon so the crumbs become firmly packed together. Refrigerate.
3. Make Cheesecake Filling. Whip cream in a dry and clean bowl until peak forms (stiffens up into whipping cream texture). 
4. Beat cream cheese in another bowl until creamy. Then mix in sugar, vanilla extract and lemon juice.
5. Break Oreo cookies for the filling into little pieces, fold them into the mixture until evenly distributed.
6. Take crust out from the fridge. Pour mixture on top of the crust and smooth top out with a spatula.
7. Refrigerate for at least 6 hours, or preferably, overnight.
8. Run a warm knife around the sides to remove cake from the mould. (Or wrap a warm towel around it.)

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