Fluffy Oreo Cheesecake
- 1 hour ago
- 3 min read
## Irresistible Fluffy Oreo Cheesecake Delight
Fluffy cheesecake made with Oreo biscuits, mascarpone, whipped cream, and a coconut filling. I created this cheesecake for my husband's birthday, as he has a particular fondness for Bounty chocolates and coconut-based treats. My goal was to find a recipe that was both economical and simple to prepare. The cheesecake was crafted using a 26 cm mold; however, if you have a smaller mold, such as 22-23 cm, I have provided adjusted quantities at the end of this section. This dessert is ideal for any occasion, offering a refreshing taste in summer and a comforting flavor in winter. Let's prepare it together—I am confident you will enjoy every bite! Read NOTE at the bottom of the text preparation. Please follow the recipe.
Ingredients: simple, total time: 35 min.
Base:
32 biscuits cocoa Oreo with filling
150 g melted butter
24-26 cm ring mold
Cream :
500 g Mascarpone cheese / or Philadelphia
10 pieces Oreo biscuits/ crushed
300 ml whipped cream
6-7 Tbsp coconut flour
2 Tbsp extract of vanilla
6-7 Tbsp powdered sugar
Decoration:
150–200 ml whipped cream/ depends on if decoration
5 pieces Oreo biscuits/ cut in half
Preparation:
Base:
Crush the biscuit with the filling into small pieces and put it in a deep dish, add the melted butter and mix it with a spoon.
Take a mold and place baking paper or place a decorative round tray under the ring of the mold and directly put the mixture, being careful not to move it.
With the help of a spoon or cup, flatten the mixture into a circle evenly. Transfer in fridge.
Cream:
In a medium deep container, whip the sweet cream until stiff.
In another deep container, beat the mascarpone (or Philadelphia) with vanilla extract and powdered sugar, until it becomes foamy.
Add coconut flour and gradually beaten whipped cream, mix until the cream is uniform.
At the end, add the hand-torn biscuits — stir everything well with a spatula until the cream is uniform.
Spread the cream on the base, level everything evenly and smooth it with a knife.
Leave the cake to set well overnight.
The next day, prepare the decoration by whipping the whipped cream well until it hardens.
Pour it into a cake decorating bag and place the star attachment.
Decorate the cake as desired in a circle, add an Oreo 1/2 cookie to each decoration with whipped cream.
Put the cake back for 1 hour, so that the whipped cream sets well, then serve.
Buon appetito!
NOTE:
Ingredients for a 22-23 cm mold with ring: Base: 18 biscuits, 130 ml melted butter. Cream: 400 g Mascarpone, 8-10 crushed Oreo biscuits, 250 ml whipped cream, 1 Tbsp aroma extract, 4 Tbsp coconut flour, 4 Tbsp powdered sugar. Decoration: same.
Biscuits for this cake you will need about 4 Oreo packages.
Keep the cake covered in the refrigerator for up to 5 days, so that it does not pick up other smells.
If you want, you can also freeze this cake in special boxes with a lid and wrap it in a nylon bag so that it does not absorb odors in the freezer. Keep it for up to 2 months. Before consumption, take out 4 hours before and transfer to the refrigerator.
Do you want to try something a little different?
#fluffy #Oreo #cheesecake #biscuits #coconutflour #vanilla #mascarpone #philadelphia #neutralcheese #whippedcream #food #dessert #cake #simple #recipe #delicious #tasty
Use the contact form for questions or advice.
I would be happy if you would comment on my recipes and put like.
Comments