Cookies and Cream Cheesecake with Shiny Mirror Glaze

Why I Love This Cookies And Cream Cheesecake

The great thing about this Mirror Glazed Cookies and Cream Cheesecake is that it lets you whip up a fancy-looking dessert right at home. It's the kind of treat that looks like it's straight out of a fancy French bakery, but you can make it in your own kitchen!

The shiny glaze and the little touch of gold leaf make it look super posh, and your guests might just think you bought it from a high-end pastry shop. Alternatively, if you are looking for something unusual that's not glazed you will love my cookies and cream cheesecake waffle cones!

Ingredients For Cookies And Cream No Bake Cheesecake

Cookies And Cream Cheesecake Filling

• Cream Cheese: This is the base of the cheesecake filling. It's rich, creamy, and provides the classic cheesecake flavour and texture.
• Heavy Cream: When whipped, it introduces air, making the filling light and fluffy. It also contributes to the creamy texture.
• Cup Powdered Sugar: This fine sugar easily dissolves in the cream cheese mixture, sweetening the filling without any graininess.
• Vanilla Extract: Adds a subtle, aromatic flavour that complements both the cream cheese and Oreos.
• Crushed Oreos: These provide the iconic cookies and cream taste. The small chunks add a pleasant, crunchy contrast to the creamy filling.
• Gelatine Powder: Acts as a setting agent. When combined with hot water and added to the filling, it helps the cheesecake hold its shape once cooled and set.
• Hot Water: Used to dissolve the gelatine, ensuring it integrates smoothly into the filling.

Chocolate Biscuit Base

• Unsalted Butter (Cold): The butter provides richness and ensures a crisp, crumbly texture when baked.
• Sugar: Adds sweetness and also contributes to the texture of the biscuit base.
• Large Eggs: Act as a binder, holding the flour and cocoa powder together to form a dough. They also add moisture, which is crucial for a tender crumb.
• Vanilla Extract: Enhances the base's flavour, balancing the richness of the butter and chocolate.
• All-Purpose Flour: The main structural component of the base, it gives firmness and body.
• Cocoa Powder: Provides a deep chocolate flavour, making the base a perfect complement to the cream cheese filling.
• Teaspoon Salt: Salt is a flavour enhancer; it sharpens and balances the sweetness of the base.

Chocolate Mirror Glaze

• Sugar: Adds sweetness and is essential for the glaze's texture.
• Water: Dilutes the cocoa powder and sugar, ensuring a smooth consistency. Also add to the shine of the glaze.
• Cocoa Powder: Offers a rich chocolate flavour and the deep colour characteristic of the glaze.
• Heavy Cream: Adds richness and a glossy finish to the glaze.
• Teaspoons Gelatine: Provides the setting property to the glaze, allowing it to firm up on the cheesecake without running off.
• Tablespoons Cold Water: Used to 'bloom' the gelatine, i.e., to soften and swell it before it's dissolved in the hot mixture, ensuring a smooth integration.

Decoration

Edible Gold Leaf: This is purely for aesthetics. The gold leaf adds a touch of elegance and luxury to the finished dessert, making it look professional and sophisticated.

How To Make My Cookies And Cream No Bake Cheesecake

Cookies And Cream Cheesecake Filling

Prepare Gelatine: Begin by dissolving 1 tablespoon of gelatine powder in 3 tablespoons of hot water. Stir until completely dissolved, then set it aside to bloom.

Cream Cheese and Sugar Mixture: In a large mixing bowl, blend 250g of cream cheese with ⅓ cup of powdered sugar. Beat them together until the mixture is smooth, ensuring there are no lumps of cream cheese.

Add Cream and Vanilla: Into the cream cheese mixture, add 300ml of heavy cream and 1 teaspoon of vanilla extract. Whisk these together until the mixture becomes smooth and slightly thickened. This process might take a few minutes.

Incorporate Gelatine: Gradually pour the cooled gelatine mixture into the cream cheese mixture while continuously stirring. Mix until the mixture is uniformly thick and smooth.

Fold in Crushed Oreos: Gently fold in ¾ cup of crushed Oreos, distributing them evenly throughout the filling. The Oreos should be well integrated but not overly crushed, as you want to maintain some texture.

Moulding: Spoon or pipe the cheesecake filling into silicone mini heart moulds. Use an angled spatula to smooth the surface evenly. Ensure there are no air bubbles. Freeze the moulds overnight to set the cheesecake firmly.

Chocolate Biscuit Base

Oven Preparation: First, preheat your oven to 180°C (360°F). This ensures a consistent baking temperature.

Dough Preparation: In a food processor, mix together 225g of cold unsalted butter, 200g sugar, 240g all-purpose flour, 100g cocoa powder, and ¼ teaspoon salt. Pulse until the mixture resembles coarse crumbs, ensuring the butter is well incorporated.

Add Eggs: Crack 2 large eggs into the mixture and pulse just until the dough begins to form a ball. Avoid overmixing.

Rolling and Chilling: Roll the dough between two sheets of parchment paper to a 3mm thickness. Refrigerate the rolled-out dough for 15 minutes. Chilling makes it easier to cut and handle.

Cutting and Baking: Use a cookie cutter to cut circles of dough. Place them on a baking sheet lined with a silicone mat. Bake for 10-12 minutes. Watch for the edges to firm up but not burn. Let them cool completely on the tray to firm up. A delicious crisp base for your cookies and cream cheesecake.

Chocolate Mirror Glaze

Bloom Gelatine: Mix 3 teaspoons of gelatine powder with 3 tablespoons of cold water. Set it aside to bloom, which means the gelatine will soften and swell.

Prepare Glaze Mixture: In a saucepan, combine 210g sugar, 85g water, 60g cocoa powder, and 130g heavy cream. Heat it until it boils, then simmer for two minutes. Stir consistently to prevent burning.

Add Gelatine to Glaze: Remove the mixture from heat and stir in the bloomed gelatine until it's completely dissolved. This step is crucial for the setting of the glaze. Strain the glaze through a mesh strainer.

Cooling the Glaze: Let the glaze cool down to about 35°C. It should be warm and fluid but not hot enough to melt the cheesecake.

Assembly and Decoration

Unmoulding Cheesecakes: Remove the cheesecakes from the silicone moulds. They should be solid and well-set due to freezing.

Glazing: Place each cookies and cream cheesecake on a wire rack with a tray underneath (to catch excess glaze). Pour the mirror glaze over each cheesecake, ensuring complete coverage. Let the excess glaze drip off for a smooth finish.

Placing on Biscuit Base: Once the glaze stops dripping, carefully transfer each glazed heart to a chocolate biscuit base.

Decoration: Decorate with edible gold leaf while the glaze is still tacky so that it adheres well.

Finalizing: Refrigerate the cheesecakes until ready to serve. The glaze should stay shiny, and the cheesecakes should be thawed but still hold their shape.

My Top Tip

My number one tip for this cookies and cream cheesecake and other mirror glazed desserts is the crucial role of temperature management throughout the process. Specifically, when preparing the chocolate mirror glaze, it’s essential to cool it to the right temperature before applying it to the cheesecakes. The glaze should be cooled to around 35°C (95°F), which is warm enough to be pourable and achieve a smooth, shiny finish, but not so hot that it melts the cheesecake filling or causes the glaze to be too thin and run off the cake.

Similarly, if it's too cool, it will become too thick to pour and won't cover the cheesecake smoothly. Using a kitchen thermometer to check the glaze temperature can be very helpful. If you don't have a candy thermometer, then aim for lukewarm.

Also, making sure the cheesecakes are frozen before glazing is equally important. This helps the glaze to set quickly upon contact, resulting in a perfectly smooth and even layer.

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