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Wedding Cheesecake Trio

Published: Updated:
Prep Time
3h
Makes 3
Makes 3
advanced
A challenge

About the bake

As an alternative to the traditional wedding cake consider the recent trend of serving your guest a choice of cheesecake.  Make sure that there is one cheesecake that has a slightly more luxurious feel – making it special for the bride and groom.

26 ingredients25 steps
  • Vegetarian

Method

  1. Step 1

    Start with your no-bake Oreo cheesecake. Begin by preparing a 9” circular springform tin with baking paper.

  2. Step 2

    In a food processor or a using a freezer bag and rolling pin, crush up the Oreos to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. A top tip is to use a potato masher to apply the right pressure.

    Ingredients for this step

    • 300gOreos
    • 60gButter (melted)
  3. Step 3

    Place the tin into the fridge to chill whilst you make the filling.

  4. Step 4

    In a clean mixing bowl, whip together the cream cheese, icing sugar and vanilla extract.

    Ingredients for this step

    • 450gCream cheese (full fat)
    • 125gSilver Spoon Icing Sugar
    • 1 tspNielsen-Massey Vanilla Extract
  5. Step 5

    Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

    Ingredients for this step

    • 480mlWhipping cream
  6. Step 6

    Gently fold in the Oreo crumbs. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

  7. Step 7

    Place the mixture back in the fridge to set for 4 hours or overnight.

  8. Step 8

    Before serving, chop the remaining Oreos finely and sprinkle on the top to decorate.

  9. Step 9

    The day before making the cheesecake, wash, hull and chop the strawberries and place them in a bowl. Cover in Prosecco and leave to marinate overnight. 

    Ingredients for this step

    • 300mlProsecco
  10. Step 10

    Begin by preparing a 8” circular springform tin with baking paper.

  11. Step 11

    In a food processor or a using a freezer bag and rolling pin, crush up the biscuits to a fine crumb. Mix in a bowl with the melted butter and pour into the tin, pressing down firmly. 

  12. Step 12

    Place the tin into the fridge to chill whilst you make the filling.

  13. Step 13

    Drain the strawberries that you have soaked overnight and dry them gently with some kitchen towelling. Keep aside 50g of the strawberries for the decoration. Blitz the remaining strawberries together in a food processor until they become a smooth puree. 

  14. Step 14

    In a clean mixing bowl, whip together the cream cheese, icing sugar, pureed strawberries and vanilla extract.

  15. Step 15

    Reduce the speed of the mixer and add in the whipping cream. Increase the speed once again, beating the mixture to a soft peak consistency.

  16. Step 16

    Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top.

  17. Step 17

    Place the mixture back in the fridge to set overnight.

  18. Step 18

    To decorate, slice the remaining Prosecco soaked strawberries and crush the mini meringues into chunks. Place them on top of the cheesecake along with some fresh raspberries in a circular pattern. 

  19. Step 19

    For the vanilla cheesecake. Begin by lightly greasing a 7" springform circular tin and line with greaseproof paper.

  20. Step 20

    Crush the digestive biscuits in a food processor or in a freezer bag with a rolling pin, the pour into a large bowl. Melt the butter, then add to the bowl and mix together. 

  21. Step 21

    Pour the biscuit mixture into the tin and press down firmly to set the crust in place. Place the tin in the fridge to chill whilst you make the topping.

  22. Step 22

    In a large bowl beat together the vanilla bean paste, icing sugar and cream cheese until fully combined.

  23. Step 23

    Pour in the whipping cream and beat the mixture to a soft peak. 

  24. Step 24

    Remove the tin from the fridge and pour over the filling, smoothing the top down with a palette knife. Place the cheesecake back into the fridge to firm up and set, preferably overnight.

  25. Step 25

    Just before serving your cheesecake, decorate with blueberries and some crushed meringue. 

Ingredients

  • No Bake Oreo Cheesecake

    • 300gOreos 
    • 60gButter (melted) 
    • 450gCream cheese (full fat) 
    • 125gSilver Spoon Icing Sugar 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 480mlWhipping cream 
    • 15Oreos (chopped) 
    • 14Oreos (crumbed) 
  • Strawberry Prosecco Cheesecake

    • 250gRich tea or digestive biscuits 
    • 100gButter (unsalted) 
    • 300mlProsecco 
    • 300gStrawberries (washed and hulled) 
    • 400mlWhipping cream 
    • 400gCream cheese (full fat) 
    • 200gSilver Spoon Icing Sugar 
    • 1 tspNielsen-Massey Vanilla Extract 
    • 100gRaspberries 
    • 5Mini meringues (white) 
  • Vanilla Cheesecake With Blueberries

    • 125gDigestive biscuits (crumbed) 
    • 60gButter (melted) 
    • 400gCream cheese (full fat) 
    • 100gSilver Spoon Icing Sugar 
    • 1 tbspNielsen-Massey Vanilla Bean Paste 
    • 200mlWhipping cream 
    • 250gBlueberries 
    • 5Mini meringues (white) 

Utensils

  • 9in circular cake tin
  • Loose bottomed 8in cake tin
  • 7in circular springform tin
  • Food processor
  • Mixing bowl
  • Mixer

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