It’s summer, and here in Colorado it is HOT. It’s also been raining almost everyday (which I love!) but it’s also been incredibly humid (probably not as humid as in places that you live, but still, incredibly humid). (Check me out on Made by You Monday at Skip to My Lou
So needless to say, as much as I love baking, I’m not a huge fan of turning on my oven right now. When I was asked to bring dessert to a recent barbeque I had to come up with something that didn’t involve me turning on my oven. One of the first things that popped into my mind was cheesecake, because it sounded delicious.
I know what you’re thinking…cheesecake has to bake in the cake for over an hour! That is the opposite of not turning on your oven. Well here’s my secret. I found this recipe for no-bake cheesecake.
Now in my mind this could be taken in a million different directions…Snickers, peanut butter swirl, salted caramel…so many ideas! I am keeping this recipe near by…you know in my back pocket, it’s so handy.
However, I went with the Oreo suggestion this time around.
So here’s what you do.
No-bake Oreo Cheesecake
6 tablespoons butter, melted
1 cup half and half
4 large egg yolks
1/4 cup flour
1 cup white chocolate chips, melted
4 blocks of cream cheese
1/2 cup powdered sugar
2 teaspoons vanilla
First things first, let’s make the crust (super easy)
Crush up the 30 Oreos. You can do this in a food processor or by hand with a rolling pin or meat tenderizor. Once you have a pretty fine crumb, pour in the melted butter and mix.
Pour into a spring form pan and smoosh flat. The best way to do this is to use a measuring cup and press it into the edges.
Put the crust into the fridge and allow to set for at least and hour.
While the crust is setting, let’s get to the first step of the filling.
Put 3/4 of the half and half in a medium saucepan and bring to a boil. Mix the rest of the half and half with the egg yolks. Add in the flour and whisk until combined.
Once the half and half reaches a boil, slowly add it in to the egg mixture while whisking. Be very careful to not let the eggs scramble. Put everything back int othe pot and cook for another two minutes while stirring constantly.
Seriously, I mean constantly otherwise you will have scrambled eggs…
I had to start again.
Moving on, once the mixture has thickened remove from the heat and whisk in the melted white chocolate.
Once everything is combined, pour into a bowl and put a sheet of plastic wrap right on the surface of the pudding, put in the fridge and let cool at least and hour.
Once everything is cooled it’s time to bring everything together. In a large bowl, mix the cream cheese, sugar, salt and vanilla until smooth. Pour in the pudding mixture and beat until combined.
Now pour about a third of the filling onto the crust. Sprinkle with 6 crushed Oreos and then cover with another third of the filling.
Sprinkle with more Oreos and top with the remaining filling. Use a rubber spatula to smooth the top. Put in the fridge and let set for about 3 hours (or overnight, the perfect make ahead treat).
This will serve about 12 people very filling portions. Enjoy!