This is the first time I made this no-bake cheesecake combined with mashed banana (used over ripe ones) and crushed Oreo cookies. I really love it! They blended beautifully in this rich and creamy cheesecake. Sooo yummy! The sweetness of the cheesecake is perfect to my liking. I added Nutella Hazelnut spread and fresh topping cream with crushed Oreo cookies all over the cake. For those who love no-bake cheesecake, I hope you’ll try this recipe and enjoy this heavenly cheesecake. If you like it please tell me how it turned out.
Oreo Hazelnut and Banana Cheesecake
Author: Ann Low
Ingredients
- Cake Base - lined and greased a 9 inch cake pan
- 150g Oreo cookies, remove the cream and crush it or grind coarsely
- 60g Melted butter or add a little more if needed
- Filling
- 250g Cream cheese at room temperature
- 3 tbsp Fresh milk
- 2 Bananas (120g without skin), mashed
- ½ tbsp Lemon juice
- 70g Nutella Hazelnut spread
- 300g Fresh topping cream/non-dairy whipping cream
- 20g Gelatin powder
- 50g Water
- 20g Oreo cookies, removed cream & crush
- extra crushed Oreo cookies (about 100g or more) for topping
Instructions
- Mix crushed Oreo cookies with butter and presses them firmly on the base of the cake pan. Put in refrigerator and chill until firm.
- Whisk fresh topping cream until soft peak, set aside
- Put gelatine powder and water in a bowl and soak for a while. Then place it in a double boiler until gelatin dissolved and set aside.
- Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth. Add in hazelnut spread, continue to beat for about 1 minute. Mash bananas and mix well with ½ tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl.
- Add whipped fresh topping cream into cream mixture with a hand whisk, mix well and add dissolved gelatin into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.
- Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.
- Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.
recipe adapted from Fantastic Desserts with modification
Notes
To remove cheesecake from the cake pan, draw the parchment paper sizes slightly larger than the cake pan. This way you will be able to remove the base easier by gently sliding a cake server underneath and gently lift up the cheesecake - not high up - (but must do it quickly) onto a serving plate.
OR use a easier method but must do it gently
Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.
OR use a easier method but must do it gently
Scrape the sides of the cheesecake with a hot knife and remove the pan ring. Cover the cheesecake with cling wrap and a cake board on top then upside down the cake and gently remove the cake pan base and turn it back with the help of another cake board.
3.5.3226
奥利奥榛子香蕉芝士蛋糕
材料：
饼底 （一个9寸蛋糕盘抹油，底部铺纸）
150克 Oreo饼干，把饼干奶油馅刮掉，擀碎或磨碎
60克 融化牛油
馅料：
250克 奶油奶酪，温室放软
3汤匙 牛奶
2条 熟透香蕉 （去了皮120克）压烂
1/2汤匙 柠檬汁
70克 Nutella榛子酱
300克 植物姓奶油
20克 鱼膠粉
50克 水
20克 Oreo饼碎 （刮掉奶油馅）
适量Oreo饼碎铺面上（越100克）
做法：
- 把饼底料混合，放入盘模内压实。置冰箱内冷藏至硬实。
- 打起植物性奶油，备用。
- 将鱼膠和水浸泡一下。隔水加热至完全融化。
- 用电动打蛋器以中述度打起奶油奶酪和3汤匙牛奶致顺滑。加入榛子酱继续搅打1分钟。把香蕉压烂和柠檬汁混匀倒入奶酪类，搅打均匀后倒入一个大碗中。
- 拌入以打好的植物性奶油，用手动打蛋器拌匀，倒入融化鱼膠粉混合均匀。最后放入饼碎拌匀。
- 倒入饼底上，抹平。置冰箱冷藏4小时或隔夜。
- 拿出蛋糕撒上饼碎在表层上即可切开享用。
Enjoy!