Oreo® cheesecake
30 min
This is a family favourite, plain cheesecake recipe that I tweaked to incorporate the Oreo® cookies that my kids adore. We have tried it a few different ways but this is the exact recipe that we adore.
115 people made this
Ingredients
Makes: 1 Oreo® cheesecake
- 3 (154g) packs Oreo® cookies
- 100g butter, melted
- 120g caster sugar
- 284ml Elmlea® double cream
- 300g cream cheese
- few drops of vanilla extract
Method
Prep:30min ›
Ready in:30min
- Open two packs of Oreo® cookies; separate each cookie and remove the creme centre. Take three Oreo® cookies from the third pack and do the same; set the creme filling aside.
- Take the separated Oreo® cookies and grind to fine crumbs in a food processor (or bash with a rolling pin in a food bag). Set aside three tablespoons of crumbs for topping.
- Melt the butter in a pan. Once melted, add the remaining Oreo® crumbs and 1 tablespoon of the caster sugar to the butter and mix together over a low heat for a few minutes.
- Spread the mixture in the bottom of a lined 20 or 23cm (8 or 9 in) round tin, and chill in the fridge.
- Whip the cream to soft peaks and set aside.
- Beat the cream cheese and remaining sugar together then add in the removed Oreo® creme filling and vanilla extract.
- Bash 4 whole Oreo® cookies with a rolling pin. Add to the filling and mix well. Fold in the whipped cream.
- Take the chilled base from the fridge and spread the cream and cheese mix on top of the base. Sprinkle the three tablespoons of reserved Oreo® crumbs on top of cheesecake.
- Leave in the fridge for 4 to 6 hours before serving.
Note
You won't use all of the cookies from the third pack. Enjoy those with a cuppa another day!
