Yay! Today marks our 100th post, and we could not be more excited!  We are so grateful to those that have  followed and supported us since the beginning of our blog.  It is your comments and page views that keep us blogging.

Our 100th post, which was supposed to get published last week was postponed because the weather has been so nice and gloomy, we had to wait for the Sun to show up to take a bright-clear picture! So a new addition to our assets marking the 100th post is a mini studio that is going to be built in a corner of our patio!

A quick memory down the lane: After trying my hand at several very good recipes, I decided I needed a place to store these recipes, and we figured a food website would be the best place and I can’t believe We finally posted the 100th post, We still feel that our food journey has just began. There have been many-many things We have learnt from the time we started the website to now and what excites us the most is how much more we are going to learn!

Every day we are inspired by blogs, magazines, our family and friends, and all of you.  Please continue to follow us through our next 100 posts, We know they will continue to get better and better. Also if there is something you would be interested in reading about in our next 100 posts. Let us know!

If you enjoy our articles, please tell your friends too! Like Us on Facebook to get subscribed for updates from us.

Thank you all for your love and support!

Now to the recipe.. No bake and egg-less Oreo cheesecake: Its eggless – bakeless.. how much more it can get simple and wonderful for beginners!

Original recipe: Bakers Royale’s No Bake Oreo Cheesecake

Ingredients you will need:

For Crust:
1 & 1/2 cup Oreo cookies without cream/graham cracker
1/4 cup Brown sugar (Skip if using Oreo cookies)
4 tbsp Butter (Original recipe calls for 7 tbsp*)

* The reason I reduced butter quantityas the cracker-butter mixture almost became soggy and after refrigerating, it became hard.. very hard.

For Cheesecake:
2 & 1/4 cup Heavy cream
1 pound/16 oz pack Cream Cheese (at room temperature)
2/3 cup Sugar
Salt a pinch!*
1 tbsp Lemon juice
Vanilla powder**
3/4 cup Oreo cookies

*Original recipe 1/2 tsp. First time my cheesecake was slightly on the saltier side

**The original recipe calls for vanilla powder and as I didn’t have any or find in the near-by store, I used Clear vanilla extract. Avoid using vanilla extract cause your cheesecake will end up with light brown color.

Preparation:

Crush graham crackers/Oreo cookies in a food processor or even more easy way is to put them in a zip-lock bag and crush it with a rolling-pin.

Melt butter in a bowl and combine the sugar and crushed crackers.

Press the combined mixture at the bottom of the pan or in transparent disposal cups

Whip the heavy cream till medium peaks are formed (Be careful not to over beat)

In another bowl, beat the cream cheese, sugar, salt, lemon juice and vanilla extract until smooth and well combined.

Transfer the cream cheese mixture to whipped cream and beat till both are well incorporated.

Similarly, crush the Oreo cookies (with cream) like before and gently “fold” into the cream cheese-cream mixture.

Fill the pan with the cheesecake mixture and refrigerator for least 7-8 hours or best over-night.

Remove from refrigerator 15 minutes before serving and gently smooth the sides.

Serve with a mini Oreo on top of the cheesecake. I detest to make butter-cream at home, we don’t prefer so it stays in refrigerator for decades. Instead I used the cream of Oreo Cookies! No hard-work and we licked it off our spoon, yum!

The recipe will work good with mini cheesecake pan, cupcake liners, larger pan or disposal cups.

I ordered my No bake mini cheesecake pan from Amazon: Here is the link!

Other cheesecake recipes: New york style cheesecake & Strawberry Cheesecake

Happy Cooking!