Description
A delicious dessert combining creamy cheesecake with the crunch of Oreo cookies, perfect for any occasion.
Ingredients
Scale
- 35 Oreo cookies with filling, crushed (for cookie crust option 1)
- 70 g (5 tbsp) unsalted or salted butter, melted (for cookie crust option 1)
- 300 g Oreo biscuits without filling or black vanilla biscuits, crushed (for cookie crust option 2)
- 100 g (7 tbsp) unsalted or salted butter, melted (for cookie crust option 2)
- 750 g (3 1/3 cups) cream cheese, softened
- 200 ml sour cream
- 150 g (3/4 cup) caster sugar
- 1 tsp vanilla extract
- 3 large eggs
- 12 – 15 Oreo cookies, quartered (for cheesecake filling)
- 360 g (1 1/2 cups) heavy or whipping cream (for frosting)
- 100 g Oreo biscuits without filling or black vanilla biscuits, crushed (for frosting)
- 1 tsp vanilla extract (for frosting)
- 1/2 cup icing sugar (for frosting)
- 12 Oreo cookies (for topping)
- Some crushed cookie crumbs (for topping)
Instructions
- Prepare the Water Bath: Preheat the oven to 160°C (325°F) and place a shallow baking tray filled with water in the oven. Grease a 23-cm (9-inch) springform pan.
- Make the Cookie Crust: For Option 1, mix 35 crushed Oreo cookies with 70 g melted butter; for Option 2, mix 300 g crushed Oreo biscuits with 100 g melted butter. Press mixture into the pan and bake for 8-10 minutes.
- Make the Cheesecake: Beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract. Add eggs one at a time and fold in chopped Oreo cookies. Pour into crust and bake for 1 hour 15 minutes. Cool in the oven with the door ajar for 1 hour, then cool completely at room temperature for 4-6 hours.
- Chill the Cheesecake: Wrap the cooled cheesecake and chill in the refrigerator for at least 12 hours.
- Make the Oreo Whipped Cream: Whip heavy cream, vanilla extract, and icing sugar until stiff peaks form. Fold in crushed Oreo cookies.
- Frost the Cheesecake: Spread Oreo whipped cream over cheesecake and garnish with whole Oreo cookies and crushed cookie crumbs. Chill for 15 minutes.
- Serve: Remove from the fridge 20 minutes before serving, slice, and enjoy.
Notes
Make sure cream cheese is softened for easy mixing. Let cheesecake cool in the oven with the door ajar to prevent cracks.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, Oreo, no-bake cheesecake, creamy, chocolate