No-Bake Oreo Dessert That Tastes Great All Year Round

Step-by-step method

At a glance

You'll start by making a no-bake cookie base, then cook a pudding and whip up a creamy filling with cream cheese, cream and gelatine. The cream is layered with fruit in a tin, then left to set firmly in the fridge, ideally overnight. Chilling takes up most of the time — the rest of the process is refreshingly simple and fun.

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Prepare the tin and blitz the cookies

Prepare a springform cake tin about 26–28 cm in diameter. Line the base and sides with baking paper. Put all the Oreo cookies and the coconut fat into a food processor and blend together until you get a compact mixture. Spread this mixture over the base of the tin and press down firmly.

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20 gram
Coconut Oil

180 gram
Filled Cookies
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Cook the pudding

Divide the milk into 300 ml and 100 ml portions. Stir the pudding powder into the 100 ml of milk. Heat the 300 ml of milk, and once it starts to steam, slowly pour in the milk with the pudding powder. Stir until thickened.

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400 gram
Fresh Whole Milk (3.5% Fat)

40 gram
Vanilla Pudding Powder
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Let it cool

Cover the finished pudding in the pot with plastic film and let it cool completely.

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Stir the gelatine into the cream

Heat the whipping cream. It shouldn't boil, but it should be hot. Whisk in the gelatine until there are no lumps in the cream. Let it cool slightly.

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150 gram
Whipping Cream 33%

15 gram
Powdered Gelatin (dry)
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Whip it up

Put the Philadelphia cream cheese and the cooled cooked pudding into a stand mixer fitted with the whisk attachment. Sweeten with sugar, add cinnamon and lemon zest, and whip until the two mixtures are fully combined.

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500 gram
Cream Cheese Spread

100 gram
Powdered Sugar

5 gram
Ground Cinnamon

5 gram
Dried Lemon Zest
6/9

A smooth cream

Slowly pour in the warm cream. Keep the mixer running on a low speed the whole time so no lumps form in the cream. Once all the cream has been incorporated, increase the speed again and whip everything together thoroughly.
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Cut the fruit

While the cream is whipping, cut three-quarters of the fruit into slices and smaller pieces. Keep the rest of the fruit whole for decorating the cake.

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400 gram
Strawberries

200 gram
Blueberries

200 gram
Raspberries
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Layering

Pour the finished cream into the tin in stages. First add a third of the cream, then scatter over half of the chopped fruit. Add the second third of the cream, followed by the rest of the chopped fruit, then cover with the final portion of cream. Smooth the surface and decorate with the remaining whole fruit.
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Chill in the fridge

Let it set in the fridge for at least 10–12 hours. I like to make this cake during the Advent season, when I'm not yet ready to dig into Christmas cookies but still want to treat our guests.

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No-Bake Oreo Dessert That Tastes Great All Year Round

Name: No-Bake Oreo Cheesecake with Fresh Fruit
Prep time: 35 min
Cook time: 20 min
Total time: 785 min
Yield: 8
Cuisine: American
Ingredients: 200 gram Blueberries; 200 gram Raspberries; 5 gram Ground Cinnamon; 15 gram Powdered Gelatin (dry); 5 gram Dried Lemon Zest; 20 gram Coconut Oil; 500 gram Cream Cheese Spread; 180 gram Filled Cookies; 40 gram Vanilla Pudding Powder; 150 gram Whipping Cream 33%; 100 gram Powdered Sugar; 400 gram Strawberries; 400 gram Fresh Whole Milk (3.5% Fat)

bohynekuchyne

Prep 35 min Cook 20 min

Plus overnight of resting (not counted in active time)

13 Ingredients

9 Steps

Medium Difficulty

Equipment

What you'll need besides the ingredients.

Cake tin ⌀ 28 cm

Baking paper

Countertop blender

Whisk

Stand mixer

What's in it?

510 kcal

Calories

42 g

Carbohydrates

35 g

Fats

10 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

No-bake cakes are all the rage from spring through summer. True, when fruit is in season you have a wider choice of fresh fruit to use. But that doesn't mean you have to skip desserts like this the rest of the year, too. You can fill the cake with plums, bananas, stewed mandarins, apples – the possibilities are endless.

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Step-by-step method

At a glance

Prepare the tin and blitz the cookies

For this step

Cook the pudding

For this step

Let it cool

Stir the gelatine into the cream

For this step

Whip it up

For this step

A smooth cream

Cut the fruit

For this step

Layering

Chill in the fridge

How it went

Nobody has tried this recipe yet

No-Bake Oreo Dessert That Tastes Great All Year Round

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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