Cookies & Cream Cheesecake

By Trish Rapley - 15th December 2024

Serves 10-12 people

Indulge in our delicious cookies and cream cheesecake that brings together the rich, creamy texture of classic cheesecake with the delightful crunch of chocolate cookies.

This decadent dessert features a smooth filling made with cream cheese and whipped cream, perfectly blended with crushed chocolate sandwich cookies - oreos!

Topped with a sprinkle of cookie crumbs, each bite offers a harmonious balance of flavors that will satisfy any sweet tooth. Perfect for celebrations or simply as a treat for yourself!

For the Crust:

350g chocolate Oreo biscuits - without cream

150g unsalted butter, melted

For the Cheesecake Filling:

675g cream cheese - room temperature

⅓ cup sugar

300ml thickened cream

½ cup sour cream

1 teaspoon vanilla extract

2-3 packets Oreo biscuits

1 lemon - for zest

Cream from Oreos

For Decoration:

1 Packet of mini Oreos

NOTES

For the crust, I use an Easy Glide Fondant Smoother to get that even height all over.

Before I whip the thickened cream, I place

my mixing bowl in the freezer. It helps whip it up well but firm too!

Once it is beaten I again place it back into the freezer until I am ready to fold it into my mixture.

I use the cream that I remove from the Oreos I use for the base! You'll notice I use less sugar with this recipe because the cream from the Oroes that is added to the cream cheese filling helps sweeten it up!

Method:

Prepare the Crust:

Line a 9-inch (23cm) springform pan or round tin with parchment paper on the bottom and the sides.
Place the Oreo biscuits - without cream in a food processor until finely crushed.
Set aside the cream removed from the Oreo biscuits for later.
Either in the microwave or on a stovetop melt the butter.
Pour the crushed biscuits into a medium mixing bowl, add butter, and combine well.
Spoon the mixture into the prepared pan and press the mixture over the base evenly.
Place in the fridge to set.

Prepare the Cheesecake Filling:

In a large mixing bowl, using a hand mixer or kitchen master whip the cream cheese until smooth and creamy.
Add granulated sugar and beat until well combined.
Add the sour cream and lemon zest, and beat until well combined.
Add the removed cream from the Oreos and combine well.
Cut the Oreo biscuits - roughly and mix into the cream cheese filling.
In a separate mixing bowl add the vanilla essence and cream whipping well until thickened using a hand mixer - remembering the cream needs to be firm but not over-whipped.
Combine the fresh thickened cream mixture with the cream cheese filling by folding it in, not stirring. Stirring it will remove the thickness from the cream cheese.

Assemble the Cheesecake:

Remove the crust from the fridge.
Pour the cheesecake filling into the baking tin and tap on the bench to help level it out.
Place in the fridge either for 6-8 hours or overnight to set.