Oreo cheesecake is a very common cake in the USA. Its origins, however, aren’t entirely clear. Cheesecake goes all the way back to ancient Greece while Oreos where first made in 1912 in Chelsea, Massachusetts. This recipe does not require you to get your oven started and is a very fresh and sweet cake, perfect for your summer party. It is an easy recipe and can be made by anyone, no matter their experience in the kitchen. For this recipe, I prefer using double cream Oreos but any Oreos you prefer will do.
Recipe
Ingredients
Crust
- 24 Oreos
- 60g Butter
Filling and Decoration
- 450g Cream Cheese
- 120g Powdered Sugar
- 480ml Heavy Cream
- 12 Oreos + Oreos or Mini Oreos for decoration
Instructions
- Use a blender to process the Oreos and the butter. Or crumble the Oreos a bit before using a masher to mix them with the butter.
- Fill the crust into a round cake pan and spread it with a spoon pushing it into place and smoothing the top.
- Leave the crust to cool for about 30 minutes in the fridge while you prepare the filling.
- Use an electric mixer to mix the cream cheese until soft.
- Sift in the powdered sugar while mixing.
- In a different bowl, whisk the heavy cream until stiff peaks form when removing the mixer.
- Incorporate the heavy cream into the cream cheese cream.
- Chop 12 Oreos and mix them into the cream with a spatula.
- Pour the filling on the crust and decorate the cake with Oreos.
- Leave the cake to cool for 2 hours in the freazer and 1 hour in the fridge before serving.
- Alternatively, leave to cool for 4-5 hours in the fridge.
- Serve and enjoy!
Variations
You can use whatever Oreos you like best for this recipe. You can use strawberry cheesecake Oreos or even vanilla Oreos.
