Decadently delicious no-bake cheesecake recipe with a dreamy Oreo crust and persimmon to add gorgeous flavor to the filling. No gelatin, no-bake, no hassle!
I like my no-bake cheesecake easy, always with something extra in the filling for that element of surprise and without gelatin. I know some of you like the reliably solid texture that comes with using gelatin, but I have always disliked the jello-like stiffness as well as the less-than-appetizing stuff it is made of. For me, the whipped cream adds a velvety softness to the cheesecake and also makes it somehow even more indulgent and gorgeous in texture. If you pop the cake in the fridge overnight, you will have absolutely no problems with keeping the cake intact, it will have solidified by the time you serve it.
I don’t mind the cake being a little on the soft side, especially if you add something like persimmon pulp in it. This cheesecake really is dreamy and the fluffiness of the filling just so so well with the crumbly Oreo crust.
Today, I had some persimmons and Oreos lying around and decided to combine both into a easy no-bake cheesecake. I had no idea if the flavors would work together, but I love them both, so why not give it a shot. And hey, we’re talking about Oreos here – I imagine they work well with just about any imaginable sweet ingredient known to mankind.
Well, I was right. The honey-like juicy flavor from the persimmons is just so incredibly appealing and tender, and to combine it with the smoothness of the cream cheese and whipped cream, on top of that great Oreo taste we all love… Let me tell you, I am wiping the drool off my chin as I write this, (although that probably is not an appropriate thing to say in a recipe post) it was that good. BTW, if you want to have a slightly taller cake, just use your 8 inch pan, mine was a little larger since I wanted to try a flatter version this time.
Anyway, this dessert recipe is completely fool-proof and so easy, it will surely make it into your go-to recipe collection for simple no-bake cheesecake recipe options, as this is also easy to change up with whatever you might want to use in place of the persimmons. Mango or cherries would be fantastic choices as well!
Oreo Persimmon No-Bake Cheesecake
- 20 Oreo cookies
- 3/4 stick butter melted
- 12 ounces cream cheese
- 3/4 cup powdered sugar
- 1/4 cup persimmon pulp
- 1 vanilla pod
- 1 cup heavy cream
- Pulse the Oreos in a food processor with the metal blade on until you have coarse sand-like texture. (If you like, save 2-3 tablespoons of crumbs for decorating the finished cake.) Pour the crumbs in a bowl and add melted butter. Mix with a fork first, then work with your hand to throughly combine. Pat the mixture on the bottom of a 8 inch springform pan. Put in the refrigerator to cool.
- To make the filling, measure the cream cheese into a bowl and lightly mix to soften. Add the powdered sugar and mix with an elecric mixer until smooth. In another bowl, whip the heavy cream with an electric mixer until you have stiff peaks forming when you lift up the mixer.
- Add the whipped cream into the cream cheese mixture. Mix gently to combine, then add persimmon pulp and the scraped seeds from the vanilla pod.
- Pour the filling in the pan, smooth the surface using a large, wet spoon and place in the refrigerator overnight. When ready to serve, run a knife along the edges, then slowly release the sides of the pan. Serve immediately and refrigerate the leftover cake.