Admission time – I’m not a fan of Oreos. At least, not by themselves. As a biscuit (or cookie, for you USA folk) they’re okay at best but there are much better ones out there. But, strangely, as an ingredient they work really well. Hence why you see Oreo flavoured everything, especially… cheesecakes! I know there are probably a million cheesecake recipes out there, but what’s one more between friends? One of my work colleagues said this was in her top 5 desserts that she’s ever had, so I must’ve done something right! And the best part is that it’s so easy to make and there’s no baking at all! This is a super indulgent dessert with absolutely no healthy characteristics at all, and that’s what makes it a great dessert. It’s also made without using gelatine so it’s suitable for vegetarians, but not vegans due to the copious amounts of dairy – but if you manage to make a Vegan version, then please let me know!
Oreo CheesecakePrint Recipe
- For the cheesecake:
- 600g Full Fat Cream Cheese
- 600ml Double Cream, whipped
- 90g Icing Sugar
- 300g Oreos, finely crushed (plus some to decorate)
- 1tsp Vanilla Extract
- For the base:
- 300g Oreos, finely crushed
- 100g Unsalted Butter, melted
- 50g Caster Sugar
Firstly, for the base, either blitz up the Oreos in a food processor or finely crush them in a plastic food bag using a rolling pin. The food processor is preferable because the filling can get stuck to the inside of the food bag.
Melt the butter in the microwave in 10 second bursts.
Transfer the Oreos to a bowl and add in the melted butter and caster sugar and mix together well.
Line the base of a loose bottom 25cm round tin with baking paper, and then transfer the oreo mixture into it. Press down the mixture so it's packed nice and tight. Place into the fridge to chill for at least 15 minutes.
While the base chills, whip the double cream in a large bowl until it makes stiff peaks - I highly recommend using an electric whisk unless you've got arm muscles like The Rock, which I certainly don't!
Add the cream cheese and icing sugar into the cream along with the vanilla extract and beat together until well combined and smooth.
Crush the rest of the oreos using the same method as you did before.
Add in the crushed oreos into the cheesecake mixture and make sure they're well mixed into every part of the filling.
Remove the base from the fridge and add in the filling and smooth off the top.
Cut a few Oreos in half using a very sharp knife, and decorate the top of the cheesecake. Alternatively, use mini Oreos if you can get a hold of them!
Place into the fridge and chill well for at least 6 hours, or preferably overnight.
Serve and enjoy!