A creamy, intensely chocolatey no-bake cheesecake made with crushed Oreos as the base and folded through the filling, set in the freezer in eight minutes, the most indulgent no-cook dessert available.
About This Recipe
Oreo cheesecake mug takes the concept of the mug cheesecake and makes it more dramatic and more indulgent. Crushed Oreos form the base, whole Oreo pieces are folded through the cream cheese filling, and the characteristic dark-and-white colour contrast of the Oreo is visible through the pale filling wherever the pieces are near the surface. It looks and tastes deliberately impressive despite requiring no cooking whatsoever.
Crushing Oreos in a bag with a rolling pin takes thirty seconds and produces a mix of fine crumbs and larger pieces. The fine crumbs form the base and the larger pieces can be folded through the filling for visible Oreo chunks. Removing the cream from the Oreos before crushing produces a more consistent, purely chocolatey base. Leaving the cream in produces a slightly sweeter base with a hint of vanilla that some people prefer.
The freezer setting method produces a genuinely set cheesecake in eight minutes rather than the fridge’s thirty. The cold firms the cream cheese and double cream filling to a texture that is solid enough to spoon but yielding and creamy rather than hard. Eight minutes in the freezer is the optimum time. Less and the filling is too soft. More and it begins to freeze rather than simply set.
History and Origins
The Oreo was introduced by Nabisco in 1912 and became the best-selling cookie in the United States. Its use as a cheesecake base was established in American home baking by the mid-20th century and Oreo cheesecake is now one of the most searched dessert recipes. The no-bake mug version combines the simplicity of the mug format with the universal appeal of the Oreo flavour combination.
Why It Is Fast To Make
No cooking required. Five minutes assembly. Eight minutes in the freezer. Total under 15 minutes.
No Bake Oreo Mug Cheesecake
Course: Cake1
servings5
minutes580
kcalIngredients
•t4 Oreo cookies
•t115g cream cheese softened
•t2 tbsp icing sugar
•t1 tbsp fresh lemon juice
•t0.5 tsp vanilla extract
•t2 tbsp double cream
•tExtra Oreo to crumble on top
Directions
- Crush 2 Oreos into fine crumbs. Press into the bottom of a large mug to form the base.
- Roughly crush remaining 2 Oreos into pieces.
- Beat cream cheese, icing sugar, lemon juice and vanilla until smooth.
- Add double cream. Beat until slightly thickened.
- Fold in crushed Oreo pieces.
- Spoon filling over the biscuit base in the mug.
- Freeze for 8 minutes until set. Top with crumbled Oreo. Eat cold.
Notes
- The cream cheese must be genuinely softened at room temperature. Cold cream cheese produces lumps that do not beat out.
Eight minutes in the freezer is the optimum time for set but creamy texture. Longer and it freezes.
Lemon juice provides the acidity that makes this taste like proper cheesecake rather than sweetened cream cheese.
Remove from the freezer a minute before eating if it has become too firm.
Make Ahead Tips
Assemble and refrigerate for up to 8 hours rather than using the freezer for a more slowly set, slightly softer result. Add Oreo topping just before eating.
Storage and Serving
Keep refrigerated and eat within 24 hours. The biscuit base softens over time from the moisture in the filling. Best eaten within a few hours of assembly for the best texture contrast between base and filling.
Variations and Substitutions
Use Golden Oreos for a vanilla version. Add a tablespoon of peanut butter to the cream cheese filling. Top with chocolate sauce instead of crumbled Oreo. Use chocolate digestive biscuits instead of Oreos for a less sweet, more biscuity base.
