Bored baking with daughter 2

From the Facebook Page with the same name. :)


So my lovely step-daughter whom I don't call step-daughter but daughter 2 and 3 are visiting over the summer. Well Daughter 2 loves to cook, but is learning to master the art of bored baking. Yes bored baking. 

Bored baking started in Jacksonville, NC and has carried over to Shippensburg, PA. It's a way to relax, help with my anxiety issues and hubby reaps the rewards. Well daughter 2 began asking me about bored baking when she got here and well this was her idea for the adventure in bored baking on July of this year. 

Now with that said and done, we used oreo thins and 1/3 less fat cream cheese which helps cut down the fat content, but keeps that rich, creamy cheesecake taste. The ninja blender will be your friend if you have one, if not a good food processor will help in the action of making the crust. Also remember with any good baking recipe all ingredients should be room temp. I keep the air conditioning at 74 degrees.

On to the recipe, and the deliciousness of a no bake cheesecake!


Ingredients

For the crust:

  • 24 Oreos
  • 4 tablespoons butter, melted

For the no-bake cheesecake:

  • 16 ounces 1/3 less fat cream cheese softened to room temp
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups cold heavy whipping cream*
  • 15 Oreo's chopped

Topping (optional)

  • 6 Oreo's chopped

Instructions

To make the crust:

  1. Add the Oreo's to a food processor/ ninja blender cup and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
  2. Line the bottom of a 9 inch spring form/false bottom pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. (DO NOT SKIP, AND FOLLOW)

To make the cheesecake:

  1. Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the powdered sugar and vanilla extract and mix until well combined.
  2. Pour the heavy whipping cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form (almost 2-3 steps from having butter). Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreo's.
  3. Remove the false bottom tart pan or spring form pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer. I didn't do this, I just added it to the crust.
  4. If using the topping, add the extra chopped Oreo's on top and gently press them down a little.
  5. Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!

Recipe Notes

I usually make my own whipped cream because I can't stand cool whip. It's an oil based whipped cream with maybe next to no dairy to it. You can use either or what ever your dietary restrictions call for. 

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