Oreo Cheesecake

  • recipe

    Oreo Cheesecake



Dish TypeDessert
Prep Time45
Cook Time0
INGREDIENTS Total items( 8 )
  • recipe Choczero White Chocolate Chips
    0.35 cup
  • recipe Philadelphia Cream Cheese Regular
    4 pcs
  • recipe Puck Whipping Cream
    2 cup
  • recipe Lurpak Unsalted Butter Block
    0.25 cup
  • recipe Almarai Fresh Milk Full Fat
    0.5 cup
  • recipe Sis Icing Sugar
    1 cup
  • recipe Oreo Original Biscuit Cookies
    50 pcs
  • recipe Dream Whip Whipped Cream Topping Mix
    1 pcs

How to Make

  • To make the base, crush the Oreos in a food processor or with a rolling pin, until they are very fine crumbs. Add the Oreos to a bowl, along with the melted butter, and stir to combine.
  • Line your cake tin base with non-stick parchment paper: Use your cake tin to trace a circle on a piece of non-stick baking/parchment paper. Cut out the circle of paper. Open the spring form tin, place the circle of paper over the base, then close the tin again to secure the paper to the base.
  • Pour the Oreo crumbs into the lined tin. Press the base evenly into the tin, to form an even base reaching 1,5cm up the sides of the tin. Place the base in the fridge to set.
  • To make the filling, place the chopped white chocolate into a microwave safe bowl. Pour ¼ cup of the cream over the chocolate, then microwave the mixture, stirring every 30 seconds, until the chocolate has dissolved. Set the white chocolate mixture aside to cool.
  • Place the Philadelphia cheese into a mixing bowl. Beat the cream cheese with an electric mixer until smooth. Pour in the powdered sugar and melted white chocolate and continue to mix until well combined.
  • Measure out 1 cup of your cream and add this into the cream cheese mixture. Adjust your electric mixer speed to low, then gently mix the cream into the cream cheese mixture. Once combined increase the speed of the mixer to high, and beat the cream cheese mixture until light and fluffy. This will take about 4-5 minutes. Do not stop mixing until the mixture is fluffy, thickened and aerated.
  • While the mixture beats, prepare your remaining Oreos. Reserve 5-6 whole Oreos for garnish, then roughly chop the rest into bite sized chunks. Once the filling is light and fluffy, use a spatula to fold in your Oreo chunks. Pour the cream cheese filling into the prepared Oreo base, spread it in an even layer, then pop the cheesecake into the fridge to set for a minimum of 5 hours, or ideally overnight.
  • Once ready to serve remove the cheesecake from the tin. Whip your remaining ¾ cups of cream, until it form soft peaks. Decorate your cheesecake with the remaining Oreos, and whipped cream. Slice and enjoy!