Oreo Hazelnut and Banana Cheesecake

Ingredients

Cake Base - lined and greased 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

70g Nutella Hazelnut spread

300g Fresh topping cream

1/2 tbsp Lemon juice

20g Gelatine powder

50g Water

20g Oreo cookies, crushed

extra crushed Oreo cookies (about 100g or more) for topping

Preparation

Mix crushed Oreo cookies with butter and presses them firmly on the base of 9 inch 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 gelatine 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 1/2 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 gelatine 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.

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About

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.