Ok, so I promised a recipe this weekend, that was not one of my healthy dishes…
My kids both love Oreo cookies, and after sampling the Oreo Thins, I wanted to use them to make something, or at least decorate something, so I went on the hunt for a recipe, and this is what I found, and subsequently, made.
Oreo Cheesecake
Ingredients for Base
300g Original Oreo Cookies
140 g butter, melted and cooled slightly
Cheesecake topping
500g room temperature full-fat cream cheese or mascarpone
300ml double cream
85g icing sugar
1 tsp Vanilla Extract
1 pack (14 cookies) Original Oreos crushed into small pieces
Decoration
1 pack Oreo Thins or Mini Oreos
250ml whipping cream
Method
- For the base, melt butter. Blitz the Oreo cookies to a fine crumb. Add the melted butter and combine well. Tip crumb into a 23cm springform cake tin and press down firmly. Ensure the top is smooth then place in the fridge to chill while making the filling.
- For the filling, beat together the cream cheese and icing sugar until softened. Whisk the cream and vanilla in another bowl until soft peaks form. Fold cream into the cheese mix. Take the crushed Oreos and fold into the mixture.
- Spoon over the base, smooth on top, cover and refrigerate for around 6 hours, or overnight.
- Before serving, whip cream to pipe on top, and decorate with additional Oreo Thins.
Yum!!!
Decadent? – ✔
Naughty? – ✔
Tasty? – ✔
Enjoy!!!!!
But I Smile Anyway... 