Oreo-crust Blackberry Cheesecake Bars (No Bake)

If I had to pick one summer dessert recipe that you should definitely try, this would be it. The list of ingredients is short, it is very easy to make, and at the same time exceptionally versatile, not to mention that you don’t even have to turn the oven on. I got hooked on this treat a couple of years back when I tasted a strawberry version, but it works with basically any kind of fruit you can think of. Pick seasonal fruits that have a tangy flavor to balance the sweetness of the Oreo crumb and the cheese cream. Apart from strawberries it’s fantastic with plums, apricots, mango, passionfruit and any kind of berries. Or a mix of berries as a matter fact.

Since we have loads of blackberries coming from a bush in the back of the garden, it was an obvious choice for me to use them.

Let’s get started!

Ingredients of the Oreo crust:

• 350 g Oreo cookies
• 80 g butter (melted)
• pinch of salt

Ingredients of the cream cheese filling:

• 400 g cream cheese (Philadelphia)
• 200 g + 100 g double cream
• 1/2 vanilla pod or 1/2 teaspoon vanilla extract
• 100 g powdered sugar
• 1/4 teaspoon salt
• 4 gelatine sheets

Ingredients of the blackberry coulis:

• 400 g blackberries
• 60 g sugar
• pinch of salt
• 1/2 vanilla pod or 1/2 teaspoon vanilla extract

Tools:

• stand mixer
• food processor (optional)
• saucepan
• bowl
• 18 x 25 cm rectangular mold
• parchment paper
• glass
• chopstick

1. Melt the butter (I put it into the microwave at 600 W for 1 minute).

2. Crush Oreos without removing the filling until they break down into fine crumbs. The easiest way is using a food processor, an other way is to place them into a Ziploc bag and crush them with a pestle or any heavy object.

3. Transfer crushed Oreos into a bowl and pour in the melted butter. Mix well, until it has the consistency of wet sand.

4. Line the mold with parchment. Do not cut the overhanging parts as it will serve as a handle when lifting the cake out of the mold. Dump in the mixture and spread as evenly as you can.

5. Tap it down with the bottom of a glass.

6. Place it into the freezer for about 30-60 minutes or until you get ready with the rest of the treat.

1. Save a handful of the blackberries to decorate the top.

2. Place the rest of blackberries, sugar and a pinch of salt into a small saucepan.

3. Cut the vanilla pod in half and then split it (slice down the middle with a sharp knife). Remove the seeds by running the knife along the inside of the pod.

4. Add the seeds and the pod into the saucepan.

5. Simmer for 5 minutes on medium heat until the berries soften and the sugar is dissolved (pic. 4.).

6. Remove the pod and puree with a hand blender. (At this stage you may strain the puree if you are not happy with the small seeds inside.)

7. Keep on simmering for a couple of minutes until it thickens a bit. (If you pull a finger across the back of a spoon, the mark should stay.)

8. Set it aside to cool.

(As this is a no-bake cheesecake, there are no eggs involved, so gelling agent must be used for the bars to keep their shape. I used gelatine sheets, but powdered gelatine or agar agar is just as good, though please note that there are differences in the application.)

Pour cold water into a bowl and submerge gelatine sheets into it. Place them one by one to make sure that they do not stick and all sheets are fully submerged. Soak for 5 minutes (or according to instructions on the package).

Pour the 100 g of cream into a small saucepan and bring it to boil.

When gelatine sheets are soft, squeeze excess water out of them, add to the hot cream and stir until it fully dissolves.

Let the mixture cool to room temperature.

Pour 200 g cream into the mixing bowl and whisk for 3 - 4 minutes to incorporate some air, until it approximately doubles in volume.

Add the rest of the ingredients: vanilla, cream cheese, sugar, salt and whisk until light and fluffy. Check if the cream with the gelatine has already cooled down, if so, add it to the cream cheese and incorporate with the whisk attachment.

Pour the cream cheese mixture on top of the Oreo base and spread it evenly with a spatula.

I was planning on creating distinct layers, therefore at this stage I placed it into the fridge for 10-12 minutes for the cream cheese to set a bit.

Then spoon blackberry coulis on top and draw swirls into it with a chopstick. Top it with blackberries.

Put it into the fridge to 3-4 hours so that it can fully set.

Grab the overhanging parchment and remove the cake from the mold. Cut it into squares, lean back and enjoy!

Keep the remaining bars refrigerated.