Desserts with layers, stripes, and multicolored sections have always intimidated me. I’m so not a perfectionist, and these sorts of treats require precision. I’ve finally discovered a tool that makes creating these desserts so easy that you don’t need to be a fancy pastry chef (or a home baking guru) to pull them off: Creo Stax.
In this blog post, you’ll find step-by-step photos of how this magical little gadget works (if you prefer to see it in video format, check it out on Instagram or Facebook). Join me as I make my no-bake mixed berry Oreo cheesecake.
Creo Stax comes with two Stax Molds and I use them both for my cheesecake. First, I put the Oreo crust in the bottom of both Stax Molds (just one shown in the photo below) and chilled it in the freezer for just a few minutes.
Then, I use the included XO Tool to divide the circle into sections. I add different flavors of cheesecake (raspberry, blueberry, and oreo) in a fun pattern.
When I pull out the XO Tool, the sections stay separated!
I rinse the XO Tool off and use it again to fill the second Stax Mold, swapping the locations of blueberry and raspberry cheesecakes. Then, I again remove the XO Tool and freeze both molds overnight. In the morning, I top both cheesecakes with more Oreo crust and use the included Tamper Tool to level them.
Then comes the moment of truth – the stack and slide. The two Stax Molds easily click together. The bottom of each mold has a sliding tray which easily removes. I slide out the bottom of the top mold and use the Tamper Tool to push the top cheesecake down on top of the bottom one.
Next, I place the stacked molds onto a plate, slide out the bottom sliding tray, and use the Tamper Tool to press the stacked cheesecake down onto the plate.
Finally, I easily open the molds to reveal the creation!
I decorate and then dig in!
I adapted the specific recipe that I used for this no-bake cheesecake from Linda at Call Me Cupcake and I’ve included my recipe below. But, I hope more than anything that the Creo Stax tool inspires you to come up with your own unique and stunning creations!
No Bake Mixed Berry Oreo Cheesecake
Oreo Crust Ingredients
- 13 Oreos
- 4 tablespoons unsalted butter melted
- 8 ounces cream cheese room temperature
- 8 ounces ricotta cheese room temperature
- 1 1/2 cups heavy whipping cream room temperature
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 24 raspberries
- 20 blackberries
- whipped cream and cherries for topping optional
Oreo Crust Instructions
Place Oreos and melted butter in a food processor and process until you have fine crumbs.
Divide 1/2 cup of the Oreo crust evenly between two Creo Stax Molds. Place molds in the freezer while you work on the cheesecake.
Mix cream cheese, ricotta cheese, heavy whipping cream, sugar, and vanilla extract until smooth.
Remove 1 cup of cheesecake batter and food process it with the raspberries until smooth. Set aside.
Remove another 1 cup of cheesecake batter and food process with the blackberries until smooth. Set aside.
Remove 3/4 cup of cheesecake and mix it with 1/4 cup of the remaining Oreo crust. Set aside. There may still be a little cheesecake batter left over at this point and you can go ahead and eat it. There will definitely be leftover Oreo crust and you'll need it in the morning. Don't eat it. Cover it and set it aside.
Remove the Stax Molds from the freezer and place the XO Tool in one of the molds. Alternately fill the outer sections of the Mold with raspberry and blackberry cheesecake.
Fill the center section with Oreo cheesecake.
Carefully remove the XO Tool, rinse, place in the second mold, and fill inner section with Oreo cheesecake and the outer sections with raspberry and blackberry cheesecake in the opposite pattern as the first mold..
Place the molds in the freezer overnight.
In the morning, remove the molds from the freezer and use the remaining Oreo crust to top the molds. (If the crust has clumped up overnight, it may help to microwave it for 10 seconds before using it.) Use the Tamper Tool to lightly tamp the top Oreo crusts, leveling them.
Stack the two molds and click them in place.
Slide out the bottom of the top mold and used the Tamper Tool to push the top cheesecake down onto the bottom one.
Place the stacked molds onto a plate, slide out the bottom sliding tray, and use the Tamper Tool to press the cheesecake down onto the plate.
Unlock the molds and open to reveal the cake. Ta-da!
Top with whipped cream and fresh cherries.
If not eating within the next hour, return to the freezer. Remove from the freezer thirty minutes prior to enjoying.
Note: This post was sponsored by Creo, who has truly created a new favorite kitchen gadget of mine.