Upside-Down Cookies and Cream Cheesecake (No-Bake)

• porsjoner: 16 servings
• aktiv tid: 1 hour
• total tid: 1 day 1 hour

Ingredienser

1/4 cup (58g) salted butter

2/3 cup (135g) semi-sweet chocolate chips

1 cup (240ml) half and half or heavy cream

3/4 cup (165g) granulated sugar

6 tbsp (36g) unsweetened cocoa powder

1/4 tsp (1g) salt

2 tbsp (27g) vanilla extract

4 cups (580g) crushed Oreo cookies (substitution: chocolate sandwich cookies of choice)

3/4 cup (170g) salted butter, melted

1 1/2 cups (360ml) heavy cream, cold

24oz (3 blocks; 678g) cream cheese, at room temperature

3/4 cup (90g) powdered sugar

1/2 cup (120g) sour cream or Greek yogurt

1 tsp (4g) vanilla bean paste or extract

Pinch of salt

18 Oreos (or chocolate sandwich cookies of choice), crushed (~205g)

1 1/2 cups (360ml) heavy cream, cold

1/3 cup (40g) powdered sugar

1 tsp (4g) vanilla bean paste or extract

Fremgangsmåte

Grease a 9” springform pan or cheesecake pan with butter, then line the bottom with a parchment paper circle. Set aside.

In a medium saucepan over medium-low heat, melt the butter and chocolate chips, stirring frequently.

Once melted, slowly whisk in the half and half (or heavy cream) until combined. Then, whisk in the sugar, cocoa powder, and salt.

Cook over medium-low heat for 5 minutes, until the mixture comes to a slight boil. Then, reduce the heat to low and simmer for another 2-3 minutes, stirring frequently, until just slightly thickened.

Remove from the heat and stir in the vanilla.

Transfer the hot fudge sauce to a heat-safe jar or bowl and allow to cool completely before adding it to the center of the cheesecake. I personally like to place it into a separate bowl, cover tightly with plastic wrap to prevent a film from forming, and place it into the refrigerator to speed up the cooling process.

In a medium bowl, stir together the crushed Oreo cookies (or chocolate sandwich cookies of choice) and melted butter until the crumbs are coated in the butter and resemble wet sand.

Press the crumbs into the bottom and all the way up the sides of the prepared pan, using the bottom of a small measuring cup or ramekin to flatten and smooth out. I recommend working slowly here to really ensure that the crust is packed in very tightly, evenly, and all the way up the sides of the pan. Place the pan with the crust into the freezer for at least 15-20 minutes while you prepare the cheesecake filling.

Using an electric hand mixer or a stand mixer fitted with the whisk attachment, beat the cold heavy cream on medium-high speed until stiff peaks form, about 5 minutes. Set aside until ready to use.

In a large bowl, beat the cream cheese with a whisk or handheld electric mixer to smooth. Add the powdered sugar and beat for another minute until well combined. Then add the sour cream (or Greek yogurt), vanilla, and salt. Beat for another minute until well combined. At this point, the batter should be very smooth!

Using a spatula, fold the whipped cream into the cheesecake filling, until fully combined and smooth. Make sure to do this slowly so you don’t deflate the whipped cream! The fold in the crushed Oreo cookies (or chocolate sandwich cookies of choice).

Remove the crust from the freezer and place about 2/3 of the cheesecake filling on top of the crust. Spread into an even layer. Then, make a well in the center by using a spatula or large spoon and pushing the cheesecake filling out and up the sides of the pan/crust. It should be like a little bowl that the fudge sauce will sit in!

Make sure your hot fudge sauce is COMPLETELY cooled (it should be thickened but still runny), then place all of it into the well/crater you created and spread to fill the well.

Scoop the remaining cheesecake filling on top, and spread it into an even layer to cover the hot fudge sauce. The cheesecake filling should pretty much be at the very top of the rim of the pan!

Cover the pan with plastic wrap or foil and refrigerate for at least 6 hours or overnight.

Before serving the next day, prepare the whipped cream if you are serving it with the cheesecake. Pour the cold heavy cream into a large bowl.

Using an electric hand mixer or stand mixer, begin whipping the cream. Start out at medium speed. The cream will start to get frothy and bubbly. Continue beating on high for 3-4 minutes until the cream starts to get thick.

Add the powdered sugar and vanilla. Beat on high again until fully incorporated and the whipped cream has formed stiff peaks and sticks well to the beater. Set aside.

Once ready to serve, place a serving plate (preferably round) upside-down on top of the cheesecake pan. Carefully and quickly invert it (refer to video above if needed). Gently release the springform pan.

Smash the crust and serve with the whipped cream.

Enjoy!