No-Bake Oreo Cheesecake

Last week I had a little guest over at my place for a one-night stay. This little guest was none other than the little girl that my mother babysat for the past years since she was like 3 months' old??? Well, she has now grown into a fine little girl whom I still adore so much.  And so her mama "parked" her at my place for a 2-day-1-night stay, and I cooked her favourite noodle soup lunch, and we played baking in my humble kitchen.

Fun for her, and me as well!

Sinking her teeth into one slice of the Oreo Cheesecake once it was set and decorated.

No-Bake Oreo Cheesecake

Makes a 6-inch cake

Bottom base

90g digestive biscuits crumbs 

30g oreo biscuits crumbs 

65g butter (melted) 

Fillings

250g cream cheese 

60g sugar 

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

14 individual pcs of oreo cookies (cream removed), crush with a rolling pin till you get a mixture of fine bits and chunky bits 

Deco (Optional)

Oreo cookies 

1. Mix the crumbs and melted butter in a bowl. Spoon cookie base into baking pan and gently press to level base and keep in the fridge. (Do not press base hard as it might be hard and difficult to spoon out to eat)

2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. 
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the cream cheese mixture until well incorporated. Fold in the in the whipped cream until everything well combine. Add in crushed oreo bits and fold in briefly.
5. Spoon oreo creamcheese mixture into baking pan, cover top of baking pan with cling wrap anf allow to chill in the fridge until set. Decorate with Oreo cookies or crushed cookies and enjoy!

Oreo Cheesecake & Coffee Cheesecake Cups

Made these cheesecake cups for my colleagues as a little Thank-You gesture for the farewell lunches and gifts I received.  It was my first time making cheesecakes into little dessert cups and I definitely love how they turned out. Cute, dainty and sweet little cheesecake cuppies. I want to do these again!

Colleagues commented that the plastic dessert cups were cute. Got them from Phoon Huat (not cheap!!!). Gonna try purchasing them from Tao Bao :)

Since this post is done on 9 Aug 2015 - being the SG50 post, I'll end here with a Happy 50th National Day to Everyone & All Singaporeans!!!

Coffee Cheesecake Cups

Makes 10 cups

Bottom base

90g digestive biscuits crumbs 

30g oreo biscuits crumbs 

65g butter (melted) 

Fillings

250g cream cheese 

60g sugar 

12g instant coffee (dissolve with 1 tablespoon water) 

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

Deco (Optional)

10 chocolate coated coffee beans

1. Mix the crumbs and melted butter in a bowl. Spoon 2 to 3 tsp of cookie base into dessert cups and gently press to level base and keep in the fridge. (Do not press base hard as it might be hard and difficult to spoon out to eat)

2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Spoon in cheese mixture into dessert cups  till 3/4 full and chill in the fridge until it set.
6. After the cheesecake has set, decorate each coffee cheesecake cups with a chocolated coated coffee bean. Enjoy!

Oreo Cheesecake Cups

Makes 10 cups

Bottom base

90g digestive biscuits crumbs 

30g oreo biscuits crumbs 

65g butter (melted) 

Fillings

250g cream cheese 

60g sugar 

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

14 individual pcs of oreo cookies (cream removed), crush with a rolling pin till you get a mixture of fine bits and chunky bits 

Deco (Optional)

Oreo cookies (I broke each oreo cookies (with cream on) into 4 quarters)

1. Mix the crumbs and melted butter in a bowl. Spoon 2 to 3 tsp of cookie base into dessert cups and gently press to level base and keep in the fridge. (Do not press base hard as it might be hard and difficult to spoon out to eat)

2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. 
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the cream cheese mixture until well incorporated. Fold in the in the whipped cream until everything well combine. Add in crushed oreo bits and fold in briefly.
5. Spoon in oreo creamcheese mixture into dessert cups till 3/4 full, Place oreo cookie as deco on top, and chill in the fridge until it set. Enjoy!

Chilled Coffee Cheesecake 免考咖啡乳酪蛋糕

Wanting to clear the blocks of cream cheese in my fridge, I got down to making this fuss free and yummy no-bake coffee cheesecake. It has been some time since I last baked this cheese cake.  Cheese cakes are decadent yet sinful cakes so they are good only for occasion indulgence.

Gave some slices to my sis and bro-in-law and brought some for my colleague. This cheesecake was cleared fast and that means I can do another cheesecake real soon!

Short post here. Be back soon :)

Chilled Coffee Cheesecake 

Recipe by Grace Kitchen Corner

- for 8 inches baking tin or 8 of 5cm chef rings (I used a 6-inch springform tin)

Bottom base

90g digestive biscuits crumbs 

30g oreo biscuits crumbs 

75g butter (melted) - you may use 60g to 65g melted butter if you prefer crumbier base

Fillings

250g cream cheese 

60g sugar 

12g instant coffee (dissolve with 1 tablespoon water) 

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

40g chocolate beads (I left out the coffee beads)

Toppings (I left the toppings out)

150g whipping cream 

50g dark bitter chocolate 

8 pieces of mocca beans (deco)

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the coffee mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the coffee mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan or chef rings and chill in the fridge until it set.
6. After the cheesecake has set. Melt the chocolate with the whipping cream. Pour a thin layer on top of the cheesecake. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Decorate with a dollop of whipped cream and go with the mocca bean. Enjoy!

Chilled Baileys Cheesecake

With the bottle of baileys and blocks of cream cheese lying in my fridge, I decided to settle for a no-bake cheesecake with these.  Not only is it easy to do, no-bake cheesecakes make a wonderful and sinful sweet treat.  I love how fuss-free and quick it is to make no-bake cheesecakes, as compared to the bake ones!  Oh but well, I love cheesecakes, baked or no-bakes, I will just do it anyway!

Chilled Baileys Cheesecake
(Adapted from Grace Kitchen Corner but with slight changes/additions)

Recipe for 8 inches baking tin 

Bottom base: 

90g digestive biscuits crumbs (base was a little thick, so if you do not like thick base, you can half the amount of the digestive biscuit and oreo cookies)

30g oreo biscuits crumbs 

75g butter (melted) 

Fillings: 

250g cream cheese 

60g sugar 

15g Baileys Irish cream

2 teaspoon gelatin (dissolve with 1 tablespoon hot water) 

170ml whipping cream 

Method:

1. Mix the crumbs and melted butter in a bowl. Press crumbs mixture onto bottom baking pan or little chef rings and keep in the fridge.
2. In another bowl, beat cream cheese until soften, gradually beat in sugar until the sugar dissolve. Add in the Baileys mixture until well blended.
3. Whisk the whipping cream in another bowl until thicken.
4. Mix the dissolved gelatin into the Baileys mixture until well incorporated. Fold in the in the whipped cream until everything well combine.
5. Pour into the baking pan and chill in the fridge until it set.
6. After the cheesecake has set. Let it set in the fridge.
7. Run a sharp knife at the edge of the cake pan and unmold when everything has set. Enjoy!