Oreo cheesecake

By Drum Digital
24 September 2014

No need for the oven, just make space in the fridge and try to be patient while it firms up in the fridge.

Serves 4-6

Preparation: 20 min

Chilling: 4 hours

176 g Oreo cookies, divided

60 g butter, melted

250 g cream cheese, softened

200 ml caster sugar

5 ml (1 t) vanilla essence

250 ml (1 c) cream, lightly whisked

extra Oreo cookies to decorate (optional)

Grease a 20 cm cake baking tin.

Chop 12 of the divided cookies coarsely and set aside.

Finely crush the rest of the cookies in a blender or with a rolling pin, mix in the butter and press onto bottom of the prepared baking tin. Chill in the fridge while preparing the filling.

Use an electric beater to beat the cream cheese, caster sugar and vanilla essence in a large bowl until smooth. Gently stir in the cream and chopped cookies and spread onto the chilled crust.

Chill in the fridge for 4 hours or until firm. Decorate with extra cookies if you like.

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