No-Bake Oreo Cheesecake with Chocolate Frosting

Instructions

1. Preparing the Base

1. Mix the crushed Oreos with melted butter; the texture should be like wet sand.Ensure every crumb is coated—this helps the crust hold together firmly once chilled.
2. Press the mixture into the bottom of a 20 cm springform pan.Use the back of a spoon or flat-bottomed cup to compact the crust evenly and prevent crumbling.
3. Leave to cool in the refrigerator.Chilling solidifies the butter, forming a stable base for the creamy filling.

2. Preparing the Cheesecake Filling

1. Beat the cream cheese and sugar until smooth.The mixture should be silky with no lumps for the best cheesecake texture.
2. In a separate bowl, whip the cream until stiff and fluffy.Cold cream whips more easily and helps create a light, airy filling.
3. Gently fold the whipped cream into the cream cheese mixture with a spatula.Folding preserves the volume, giving the cheesecake a mousse-like consistency.
4. Add the vanilla.Mix lightly just until incorporated.
5. Soak the gelatin in warm water for 5 minutes, then quickly add it to the mixture.Stir immediately to prevent clumping; gelatin helps the cheesecake set firmly without baking.
6. Gently fold the crushed Oreos into the filling.The cookies add texture and classic Oreo flavor throughout the creamy base.
   

   3. Shaping the Cheesecake