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No Bake Oreo Cheesecake

If you are a regular follower of mine on here or my facebook page, you'll know how much I adore food. But with that comes a consequence whicht is I constantly battle to keep my weight in check. I wish I was one of those really lucky people who can eat all they want and stay slim but alas I'm never going to be that girl!

So, I could feel everything getting tighter again and any photo's of me where being deleted. Therefore I decided I need to jump back on the wagon. 

In the week (Mon-Fri) I am super restrained. I'm having a Bircher muesli or cornflakes at about 11am with a skinny coffee. Then a small piece of grilled fish, chicken or meat and salad or steamed veg for dinner and either a very small handful of nuts or a slightly larger one of berries. It totals about 700-800 cals and I'm walking 12k every day. 

The weekends I am less restrained as I need a little down time. So I'm sticking to about 1500 cals and still 12k. The other thing you'll know is how I love a list, so I use an App for everything, to list how many calories I'm consuming to how many steps I take a day (with a tracker) and to tick off the 6-8 glasses of water I drink. See the bottom of the page for the the Apps I use.

I hear the cogs turning "what on the earth does this have to do with CHEESECAKE? Well the thing I hate most about dieting is not cooking, so I made this mini Cheesecake just enough for my family with nothing leftover for me to be tempted by!
4 x 25g packs of mini Oreo's
3 Bourbon biscuits
45g melted unsalted butter
300g cream cheese
300ml double cream 
4 tbsp caster sugar
1 tsp vanilla extract
2 tbsp of cocoa
1 tbsp icing sugar
1 pkt mini oreo's 

In a food processor blitz the biscuits, once they have reached a sandy constancy add the melted butter, blitz until combined, spoon into an 6 inch spring-form tin. Whisk the half double cream until soft peak stage. 
Add the vanilla, sugar, cream cheese. Whisk until well combined.

Pour the cheesecake filling over the biscuit base. Pop into the fridge and chill for at least 2 hours. Pour the remaining cream into a bowl with the cocoa and icing sugar, whisk until you have medium soft peaks, spoon into a piping bag fitted with a star nozzle, pipe little rosettes around the top of the cheesecake and decorate with the remaining packet of Oreo's. 

iphone Apps 
My Net Diary 
Jawbone Up 24
This weeks weight loss 3lbs