Non Baked Oreo Cheesecake (25% Less Cream)

Hi my readers! =) 

I'm now in my 24th week and trying to get myself to do something other than work and rest~

I wanna get my bum moving, so that it can help to shorten labour time..

Although I already do a lot of walking, I still want more! To help in digestion too~

I decided to start baking/cooking again~

I was craving for some blueberry cheese tarts sold in traditional cake shops,

but somehow, I can't find it anywhere!
I need some cheesy stuffs~so made these Oreo cheesecake with less cream & icing sugar!

to make it "not so sinful"
My man joined me and we made these together~!
He's my helped in washing the dishes and bowls..hehehehe
Must really thank him~

Actually, I made this cheesecake previously HERE 

it was well received by my family members~

this time round I made them into little cups again, 

so that I can keep some for the next few days, eat one cup at a time.

Cream was reduced from 260ml to 200ml and icing sugar from 50g to 25g.
Still tasted yummy!

The soft creamy cheesecake! =)

I had one cup for my breakfast!

I'm thinking of making some scones next!

Stay tuned! =p 

(and yeah after so many months, I finally touched the DSLR again!)

Non Bake Oreo Cheesecake

This is my third time making cheesecake,
but a total new recipe and not into a pan this time round.
The recipe doesn't call for lemon juice.
The previous ones that I've tried were a tad too sour because of the juice.

And after trying this recipe from Jess @ Bakericious
my conclusion is...it's heavenly!
My man kept saying it's good it's good non stop while eating.

I made it into individual cups so there will not be an overdose of calories & fats!
when there's a whole cake, we will not count how many slices we've eaten.
Made 11 cups in total, 8 will be given to my family.

If you love Orea and Cheesecake,
this is definitely the cake to go for!

8"   Non Bake Oreo Cheesecake

Biscuit Base:

100 gm Digestive Biscuits - crushed with roller

50 gm melted butter

( I crushed Oreo with cream, and did not add any butter, but it's better to use butter to make the crust firm)

Mix them together and press into an 8" springform tin. Chill it.

Cream Cheese Filling:

250 gm Cream cheese

50 gm Icing sugar

1 Tbsp Maple Syrup (I used honey)

60 ml milk

1/4 tsp vanilla extract

10 Oreo cookies - chopped coarsely

260 ml whipped cream - whipped till medium peak

1 Tbsp gelatine powder + 70 gm water

Some extra crushed Oreo Cookies for sprinkling on top

Method:

1. Measure water into a bowl and sprinkle in the gelatin (without stirring with a spoon). Set aside to allow the gelatin grains to swell (10 mins) before setting the bowl over a pot of simmering hot water. Stir with a spoon and once the gelatin melts, remove the bowl from the pot and set aside to cool to room temperature)

2. Beat cream cheese with icing sugar till well combined.

3. Add in fresh milk and mix till well combined. Add in gelatine mixture and mix well.

4. Fold in whipped cream and divide mixture into 2 portions.

5. Fold in chopped Oreo cookies into 1 portion and maple syrup or honey and vanilla extract into the other portion.

6. Pour in the white portion into the chilled biscuit base. Level the cream cheese filling and put it into the fridge to let it set.

7. Pour the Oreo cream cheese filling onto the set white cream cheese and level it.

8. Put into the fridge to let it set for 2 to 3 hours. (put in freezer to have ice cream alike texture)

9. Remove from freezer to decorate as desired and put back to freeze it.