Go Back

Oreo Cheesecake

Course Dessert
Keyword Baking
Prep Time 40 minutes
Total Time 4 hours 40 minutes
Servings 10 slices

Ingredients

Cheesecake base

  • 24 Oreos
  • 60 grams butter melted

Cheesecake

  • 400 grams cream cheese
  • 120 grams icing sugar
  • 1 teaspoon vanilla extract
  • 15 Oreos chopped
  • 400 ml double cream

Instructions

Cheesecake base

  • Add the Oreos to a food processor and process until you have fine crumbs. Scoop the crumbs into a mixing bowl, and the melted butter, and mix until are of the crumbs are moistened.
    Dsc01766
  • Line the bottom of a 9 inch springform pan with parchment paper, scoop the mixture into the pan, and firmly press it down into one even layer. Transfer to the refrigerator to chill while you make the cheesecake filling. Before making your cheesecake, chop up the Oreos for the cheesecake.
    Dsc01776

Cheesecake

  • Using a stand mixer fitted with the whisk attachment, or in a large mixing bowl using a hand-held mixer, beat the cream cheese until smooth. Add in the the icing sugar and vanilla extract and mix until well combined.
    Dsc01772
  • Pour the double cream in a separate bowl. Start mixing on low speed, then increase the speed to medium-high until the mixture thickens and stiff peaks form. Add the whipped cream to the cream cheese mixture and gently fold it in or mix it in on low speed with your mixer until just combined. Then, fold in the chopped Oreos.
    Dsc01775
  • Remove the spring form pan from the refrigerator, scoop the cheesecake filling onto the crust, and carefully spread it around into one even layer. Then add your remaining Oreos to the top of the cheesecake. Cover tightly and transfer back to the refrigerator to chill for at least 4-5 hours or overnight. Remove the no-bake cheesecake from the pan, slice and enjoy!
    Dsc01779