Cookies & Cream Oreo Cheesecake
- Laura
- Sep 14, 2020
- 2 min read
A fun and simple no-bake cheesecake with a yummy cookie twist!
No-bake cheesecake recipes like this can be so easy to make, and create a fun and delicious dessert that the whole family can enjoy! Made using a traditional no-bake cheesecake recipe, this one incorporates the famous Oreo biscuit! By adding the popular cookies into the base and cheesecake filling, this cookies and cream recipe takes your cheesecake to the next level!
My Notes:
I love making new cheesecake flavours, and this is one of my new favourites! I love Oreos and this recipe uses the perfect balance of the cookie for a yummy cookies and cream flavour that isn't too sweet or overpowering. Plus, you can always switch out the Oreos for an cheaper branded similar cookie for the same great taste and theme.
Serves: 8 Slices
Prep Time: 25 Minutes
Cooking Time: 0 Minutes (2 hours to set)
Allergies: Contains Dairy
Please note these are only rough nutritional facts and will depend on the specific ingredients used.
Ingredients:
Base:
150g Oreo Biscuits
40g Butter/Stork
Cheesecake Filling: 235ml Double Cream
75g Caster Sugar
235g Full-Fat Cream Cheese
115g Oreo Biscuits
Method:
Begin by lining a round 18cm (ideally lose-bottomed) tin with greaseproof paper.
Crush the Oreo biscuits into a fine crumb.
Melt the butter and add to the crushed Oreos. Mix together until combined.
Pour the mixture into the lined tin and carefully press down to make a flat and even covering with the back of a spoon.
Place in the fridge to chill while you make the cheesecake filling.
Crush the Oreo biscuits into a fine crumb.
In a large bowl, whip the double cream until it forms soft peaks.
Add the cream cheese and caster sugar and mix well.
Add the crushed Oreos and mix until fully combined.
Take the cheesecake base out of the fridge and pour over the filling mixture. Spread it out evenly with a spoon or spatula until flat and even.
Place in the fridge for a minimum of 2 hours (or ideally overnight) to set.
Once set, cut into 8 even pieces and serve.
Enjoy!
My Tips:
When lining your round tin, you can also use a ready-made tin liner to save some time. If you're brave, you can make the cheesecake straight into the tin, but it may be difficult to get out!
For this recipe (and for most cheesecake recipes) I recommend using full-fat cream cheese. This is because it gives it the right texture and density and allows it to set properly. If you're making this cheesecake with light cream cheese to be healthy, this isn't the recipe for you! Try some of my healthy recipe ideas instead!
For this cookies and cream Oreo cheesecake recipe, you can always switch out branded Oreos for similar sandwich biscuits if you want a more cost-effective recipe! I love using own-brand alternatives for my baking!
When pressing down the biscuit base, make sure to really compact it! If your base is too loose, when you try to cut or eat it, it will just crumble apart!
Make sure to fully whip the cream for the filling, otherwise your cheesecake will be a bit runny.
I have recommended cutting this cheesecake into 8 slices, but feel free to cut into less or more to suit your needs!
If you do decide to try out my cookies and cream Oreo recipe, I'd love to see some pictures! Tag me on instagram @lauras.bakery_ so I can have a look!
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