Last two months ago I finally had the time and courage to make this wonderful dessert. I saw this recipe from FB and tried it at home, one good thing is that it is "No Bake Cake".
It was really easy and you can easily get the ingredients in any grocery stores out there.
Let me share with you how it was done and what was used!
Ingredients:
1 pack Oreo (with 12 packs of three)
1 pack Magnolia Cream cheese
1 pack Nestle All Purpose Cream (Chilled)
1/2 pack Alaska Condensed milk
4 tbsp butter (I prefer Anchor Butter)
Toblerone or Cadbury for mixing
Let's get starting!
For the crust, crush 9pcs of Oreo cookies then mix it with the melted butter, once mixed press it onto your container.
Tip:
° The butter can either be melted in room temperature or heat it.
° Do not press too much! It can harden like rock and you will have a hard time cutting it! (Happened to me ^_^).
Then put it in the freezer for two hours.
For the mixture.
Whip the Chilled All Purpose Cream until it is fluffy and then place into a separate bowl.
Whip the Cream cheese - my technique was the Cream cheese was not placed in the fridge (out from grocery or let it soften for two hours) so that it can be whipped easily.
Once done, pour in the whipped all purpose cream with the cream cheee and whip until thoroughly mixed and creamy. Then slowly add the condensed milk until you reach your desired sweetness.
To create the other layer for your cake, get a cup of the mixture and place it in a separate bowl. Add melted toblerone (or your choice of chocolate) to bring out a chocolatey color to the Cream - set aside
Tip:
°do not use Ricoa - it doesn't give the desired sweetness for the Oreo Cheesecake (I love Ricoa for Champorado).
°You can add bits of toblerone for texture
Get your crust and pour the first part of your cream cheese. Then pour your chocolate mixed cream cheese.
Add toppings of Oreo and toblerone.
You can also grate toblerone on top for design.
Freeze overnight and enjoy!!
Xoxo
It was really easy and you can easily get the ingredients in any grocery stores out there.
Let me share with you how it was done and what was used!
Ingredients:
1 pack Oreo (with 12 packs of three)
1 pack Magnolia Cream cheese
1 pack Nestle All Purpose Cream (Chilled)
1/2 pack Alaska Condensed milk
4 tbsp butter (I prefer Anchor Butter)
Toblerone or Cadbury for mixing
Let's get starting!
For the crust, crush 9pcs of Oreo cookies then mix it with the melted butter, once mixed press it onto your container.
Tip:
° The butter can either be melted in room temperature or heat it.
° Do not press too much! It can harden like rock and you will have a hard time cutting it! (Happened to me ^_^).
Then put it in the freezer for two hours.
For the mixture.
Whip the Chilled All Purpose Cream until it is fluffy and then place into a separate bowl.
Whip the Cream cheese - my technique was the Cream cheese was not placed in the fridge (out from grocery or let it soften for two hours) so that it can be whipped easily.
Once done, pour in the whipped all purpose cream with the cream cheee and whip until thoroughly mixed and creamy. Then slowly add the condensed milk until you reach your desired sweetness.
To create the other layer for your cake, get a cup of the mixture and place it in a separate bowl. Add melted toblerone (or your choice of chocolate) to bring out a chocolatey color to the Cream - set aside
Tip:
°do not use Ricoa - it doesn't give the desired sweetness for the Oreo Cheesecake (I love Ricoa for Champorado).
°You can add bits of toblerone for texture
Get your crust and pour the first part of your cream cheese. Then pour your chocolate mixed cream cheese.
Add toppings of Oreo and toblerone.
You can also grate toblerone on top for design.
Freeze overnight and enjoy!!
Xoxo
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