Oreo’s in a cheesecake is absolutely inspired if I do say so myself. So quick and simple and oh so delicious, I think you will love this my version of the best Oreo Cheesecake.
I have several cheesecakes on the blog now and they are as popular as ever. Usually I bring a new one out each year as my husband is a big fan of cheesecake so I try and think of a new recipe on his birthday. This year my daughter Abigail suggested we try Oreo and it has been a big hit!
This cheesecake is no bake like all of my others. It follows the same basic ingredients, including white chocolate which I think helps bind and set the cheesecake. No gelatin, just simply ingredients that you will be able to easily find in the supermarket!
If you are a regular visitor to my blog you will notice I have had a bit of a makeover here! An updated logo and a change of website theme, and a new recipe card, it is all new and feels so nice and fresh. I muddle my way through all of my behind the scenes website creation. My theory is for the most part if I get stuck google can give me all the answers I need!
I know one of the things my regular readers enjoy is being able to print out their recipes so my new recipe card makes this possible. I hope the layout and menus makes it easy for you to find your way around. It gives me an incentive to get more new recipes up and share more with you all. Thank you as always for you ongoing support.
If you are a fan of cheesecakes, perhaps try these delicious alternatives!
White Chocolate with Raspberry Coulis
The Oreo cookie base is delicious and simple and a great alternative to my usual version with super wine biscuits. I use my food processor and mix the whole cookie, including the vanilla creme centre until it forms a fine crumb, then drizzle in melted butter. You then press this into the tin and chill while you prepare the other ingredients.
When you are making the filling, there are a few great tips. The first is to whip the cream cheese, vanilla and caster sugar really well. It should be pale and satiny. If in doubt give it an extra minute to be sure.
The Oreo cookies for the filling are coarsely crushed, I simply added a packet of them to a ziplock bag and crushed with a rolling pin. You want lots of sizes, some large, some small. Yes you use a few packets of Oreos here but the good news is they seem to be quite cheap! But then again, Cheesecake is all about decadence and not every day so enjoy!
Pin It – Oreo White Chocolate Cheesecake
So without further ado, onto the recipe
The Best Oreo White Chocolate Cheesecake
If you are a cheesecake fan you must add this to your "to try" list. You will love it!
Ingredients
BASE
- 85g Butter, melted
- 25 Oreo Cookies, finely crushed
FILLING
- 500g Cream Cheese
- 1 teaspoon Vanilla
- ½ Cup Caster Sugar
- 190 Grams White Chocolate, melted (I used Whittakers)
- ½ Cup Thickened Cream or Cooking Cream
- 1 Packet Oreo Cookies, approx 16, coarsely chopped
Optional
- Chocolate Sauce to drizzle
- Oreo Chunks to decorate
Instructions
BASE
- Crush whole Oreo biscuits into a fine crumb in the food processor, add melted butter and blend well.
- Pour into a 20-22 cm springform tin and press down well – for a thinner crust you can press it up the side of the tin or pat it down into one layer.
- Pop this in the fridge while you prepare the filling for approximately 30 minutes
FILLING
- Rinse out the food processor or use a food mixer for the filling
- Combine together cream cheese, vanilla and sugar until it is light and fluffy – scraping down the sides occasionally.
- You really want the mixture to be creamy and satiny to ensure you get the best texture in the end so whip a minute longer than you think you need to.
- In a microwave safe bowl, break the chocolate into pieces and melt in the microwave – heating for 20 second bursts, stirring in between until completely melted and smooth
- Add the second measure of Oreos to a ziplock bag, seal and remove the air, crush coarsely with a rolling pin.
- Fold the thickened cream ,second measure of Oreos and melted chocolate gently into the cream cheese mixture until well combined – I used the food processor and just put it on lowest speed until just combined.
- Pour the cream cheese mixture onto the biscuit base and gently smooth it using a knife.
- Refrigerate until set – ideally 4-6 hours, but can also be made a day ahead if required.
- Once set, remove from the fridge for 20 minutes.
- Use a slightly warm knife around the edge and gently undo the spring from tin, then carefully transfer to a serving plate and remove the base of the tin.
- Ideally allow to reach room temperature before serving.
- You can serve it as is, or add some chocolate topping, grated chocolate or even more crushed Oreo's or whipped cream!
- Enjoy!
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Happy Baking!
Anna
Love cheesecake? Check out these ones for next time
Click here for Caramello Chocolate Cheesecake
Caramilk No Bake Cheesecake
White Chocolate Cheesecake with Berry Coulis
Derryn says
What do you mean by thickened or cooking cream?
justamumnz says
Thickened cream is a cream that has the addition of thickeners such as gelatin already added to it. Some use whipped cream with success, it will just not set as well.
Robin says
Looks great. But oh dear I forgot how sweet oreo biscuits are….