No Bake Pink Oreo Cheesecake

This no-bake pink Oreo cheesecake is so delicious and quick to whip up. The test will be whether you can wait till it’s set to dig in. Start by adding 40 grams of unsalted butter in a small bowl and melt it in a microwave or over a hot water bath. Next, you will need 15 pink Oreos, separate the cookies from the cream, place the cookies in a ziplock bag and the cream on a plate.

Using a rolling pin, smash the cookies into crumbs, you can also use a food processor to crush them. Add the melted butter into the ziplock bag with the cookie crumbs and let them mix until the butter is fully incorporated into the cookie crumbs. Put the mixture into a 15cm round mold and press them down gently then refrigerate it for 20 minutes. Next, pour 5 grams of gelatin into a small bowl add 25 ml of water and let it sit for 15 minutes.

In a large mixing bowl, add 250 grams of room-temperature cream cheese and gently smash it with a spatula until it’s very light and fluffy. Add 10 grams of sugar and mix it in with a hand whisk until the sugar is well incorporated into the cream cheese. Add hot water into a medium-sized bowl, place the bowl with the gelatin in the hot water and stir the gelatin until it becomes light.

Add the gelatin into the cream cheese mixture together with 30 ml of strawberry syrup and mix them until the added ingredients are incorporated and the mixture is pink. Add 250 grams of whipping cream into the mixture and fold it in, If you do not want to overmix the batter, stop mixing when the mixture is homogenous. Bring the pan with the cookie crust from the fridge and pour in half of the cream mixture.

Top it with layers of pink Oreo cookies and add some strawberry jam in the middle. Pour the remaining mixture and finish off by topping with crushed cookies. Refrigerate the cake for 4 hours then remove from the fridge, decorate with whipping cream and serve. Enjoy…