No-Bake Oreo Blueberry Cheesecake Recipe

Instructions

1. Add melted butter to the crushed Oreos from which the cream has been removed, mix them, put them in a mold, press them flat, and put them in the refrigerator.
2. Pour water into the powdered gelatin and soak it for about 10 minutes. Loosen the cream cheese at room temperature, add sugar, vanilla extract, and lemon juice, mix, then add plain yogurt and mix.
3. After adding blueberry puree and mixing, heat the soaked gelatin in a microwave for about 20 seconds to completely melt it, then add it to the cream cheese dough and mix.
4. Whip about 50% of the fresh cream, add it to the cream cheese batter and mix evenly.
5. Pour about 150g of blueberry cream cheese batter into the mousse mold, flatten it, harden it in the freezer for about 20 minutes, and put about 150g of blueberry cream cheese batter in another bowl.
6. Put the remaining blueberry cream cheese batter in a piping bag and lightly press the mousse strips (12cm, 9cm, 6cm) into the mousse mold.
7. Squeeze the blueberry cream cheese dough in a piping bag into the outermost and outer third compartments to a similar height and freeze in the freezer for about 2 hours.
8. Add water to the powdered gelatin, mix, soak for more than 10 minutes, loosen the room temperature cream cheese, add sugar and mix, then add plain yogurt and vanilla extract and mix.
9. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, then pour it into the cream cheese batter and mix evenly.
10. After whipping about 50% of the fresh cream, pour it into the cream cheese batter, mix it, add crushed Oreo powder, mix it, and put it in a piping bag.
11. Remove the mousse strips from the mousse mold and squeeze the Oreo cream cheese dough to the same height as the blueberry cream cheese dough in the empty space.
12. After hardening in the freezer for about 10 minutes, pour 150g of the remaining blueberry cream cheese dough, flatten it, and harden it in the freezer for about an hour.
13. Add water to the powdered gelatin and soak it for about 10 minutes. Pour the hot cream into the white chocolate and melt it in a water bath. Add the cream separated from the Oreos and mix.
14. Heat the soaked gelatin in a microwave for about 15 seconds to melt it, pour it into the chocolate, mix well, add Oreo powder and mix, then add white pigment and mix.
15. After separating the cheesecake from the mold, when the temperature of the white chocolate glaze reaches 34-35 degrees, pour it over the top edge and decorate with whipped cream and Oreo powder.