Eggless No-Oven Oreo Cheesecake by @millsandbuns

29 min

2 servings

🍪

7

Oreos

🧈

20 g

Butter

🧀

60 g

Cream cheese

🥛

30 ml

Fresh cream

🍬

10 g

Caster sugar

🥛

40 g

Condensed milk

🌽

1 g

Corn flour

  1. Crush
    • Oreo cookies

    Crush 4 Oreo cookies into fine crumbs, reserving 1 crushed Oreo cookie for the topping.

  2. Mix
    • Oreo cookies
    • melted butter

    Mix the crumbs for the crust with 20 g melted butter until evenly moistened.

  3. Divide
    • Oreo cookies
    • melted butter

    Divide the buttery crumbs between 2 small ramekins and press them firmly into an even base.

  4. Refrigerate

    Refrigerate the ramekins while preparing the cheesecake filling.

  5. Combine
    • cream cheese
    • caster sugar
    • fresh cream

    Combine 60 g cream cheese, 10 g caster sugar, 30 g fresh cream, 40 g sweetened condensed milk, and 1 teaspoon corn flour in a bowl.

  6. Stir
    • cream cheese
    • caster sugar
    • fresh cream

    Stir the filling until it is completely smooth and lump-free.

  7. Pour
    • cream cheese
    • caster sugar
    • fresh cream

    Pour the cheesecake filling evenly over the chilled Oreo bases in the 2 ramekins.

  8. Sprinkle
    • Oreo cookies

    Sprinkle the reserved crushed Oreo cookie over the filling and cover each ramekin tightly with aluminum foil.

  9. Steam

    Steam the covered ramekins in an electric multi-cooker for 12 to 15 minutes, until the filling is set around the edges with a slight center wobble.

  10. Cool

    Cool the mini cheesecakes completely at room temperature before refrigerating them.

  11. Chill

    Chill the cheesecakes for 4 to 5 hours before serving cold.

Eggless No-Oven Oreo Cheesecake by @millsandbuns

29 min

2 servings

🍪

7

Oreos

🧈

20 g

Butter

🧀

60 g

Cream cheese

🥛

30 ml

Fresh cream

🍬

10 g

Caster sugar

🥛

40 g

Condensed milk

🌽

1 g

Corn flour

Preparation Steps

  1. Step 1/11

    Crush 4 Oreo cookies into fine crumbs, reserving 1 crushed Oreo cookie for the topping.

    🍪Oreo cookies
    🥣mixing bowl
    🥄spoon

  2. Step 2/11

    Mix the crumbs for the crust with 20 g melted butter until evenly moistened.

    🍪Oreo cookies
    🧈melted butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/11

    Divide the buttery crumbs between 2 small ramekins and press them firmly into an even base.

    🍪Oreo cookies
    🧈melted butter
    🍳small ramekin
    🥄spoon

  4. Step 4/11

    Refrigerate the ramekins while preparing the cheesecake filling.

    🍳small ramekin

  5. Step 5/11

    Combine 60 g cream cheese, 10 g caster sugar, 30 g fresh cream, 40 g sweetened condensed milk, and 1 teaspoon corn flour in a bowl.

    🧀cream cheese
    🍬caster sugar
    🥛fresh cream
    🥛sweetened condensed milk
    🌽corn flour
    🥣mixing bowl
    🥄measuring spoon

  6. Step 6/11

    Stir the filling until it is completely smooth and lump-free.

    🧀cream cheese
    🍬caster sugar
    🥛fresh cream
    🥛sweetened condensed milk
    🌽corn flour
    🥣mixing bowl
    🥄spatula

  7. Step 7/11

    Pour the cheesecake filling evenly over the chilled Oreo bases in the 2 ramekins.

    🧀cream cheese
    🍬caster sugar
    🥛fresh cream
    🥛sweetened condensed milk
    🌽corn flour
    🍳small ramekin
    🥄spatula

  8. Step 8/11

    Sprinkle the reserved crushed Oreo cookie over the filling and cover each ramekin tightly with aluminum foil.

    🍪Oreo cookies
    🍳small ramekin
    🧻aluminum foil

  9. Step 9/11

    Steam the covered ramekins in an electric multi-cooker for 12 to 15 minutes, until the filling is set around the edges with a slight center wobble.

    🍳small ramekin
    🧻aluminum foil

  10. Step 10/11

    Cool the mini cheesecakes completely at room temperature before refrigerating them.

    🍳small ramekin

  11. Step 11/11

    Chill the cheesecakes for 4 to 5 hours before serving cold.

    🍳small ramekin

Composition

Ingredients

Types

Dairy, Cheese, Sweeteners, Baking, Thickeners

Ingredients

Oreos, Butter, Cream cheese, Fresh cream, Caster sugar, Condensed milk, Corn flour

Notes

Oreos (crushed, for the crust), Butter (melted)

Allergens

Milk, Corn

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

310 kcal

Macro nutrients

Protein: 4.5g, Carbohydrates: 32g, Fat: 18g, Saturated Fat: 10g, Fiber: 1g, Sugars: 24g

Nutritional Information

Minerals

Calcium: 120mg, Sodium: 210mg, Iron: 1.2mg, Potassium: 150mg

Vitamins

Vitamin A: 160µg, Vitamin D: 0.7µg, Vitamin B12: 0.4µg

Preparation

Time Information

Preparation

15 minutes

Cooking

14 minutes

Overall

29 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

mixing bowl, spoon, spatula, measuring spoon, aluminum foil, small ramekin

Appliances

Steamer, Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

Snack, Party, Celebration, Afternoon Tea

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

American, Indian

Geographic

to inform

Various

Aspect

Texture

Creamy, Smooth, Crumbly, Soft, Dense

Flavors

Chocolatey, Sweet, Creamy, Vanilla, Tangy, Buttery

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Cool only until fully cooled,Do not leave out longer because it contains dairy), fridge : 3 days (Keep covered in the ramekins or an airtight container,Store at or below 4°C / 40°F), freezer : 30 days (Wrap each cheesecake tightly,Thaw overnight in the refrigerator)