Oreo Cheesecake
⏱️ Prep Time: 30-35 Minutes
⏱️Rest Time: Minimum of 3 hours
⏱️Total Time: 3-4 hours
⏱️Yield: 12 Mini Cheesecakes or 1 Large one
Ingredients
Base
225 grams Oreos (crushed)
60 grams Melted Butter
Filling
150ml Double Cream
300 Grams Soft Cheese
150 grams Mascarpone
150 grams Crushed Oreos
1 tsp Vanilla Extract
85 grams Icing Sugar (sifted)
Ganache Topping
240ml Double Cream
175 grams Milk Chocolate
6 Oreos (halved)
Method
With a crunchy Oreo base, a light and creamy cheesecake filling packed with biscuit pieces, and a smooth chocolate ganache on top, every layer is full of flavour. They are perfect for parties, sharing with friends, or making ahead for a sweet treat during the week. The hardest part is waiting for them to set in the fridge before digging in.
Step 1: Preparing the Biscuit Base
Begin by crushing 225g of Oreos. For a cheesecake base, the biscuits should be crushed quite finely so they look like damp sand, with only very small crumbs remaining. This helps the base hold together nicely once pressed.
I usually use a food processor or blender for this, but you can also place the biscuits in a bag and crush them with a rolling pin. Once crushed, pour them into a large bowl and set aside.
Next, melt 60g of butter in a saucepan or microwave. Pour the melted butter into the crushed Oreos and mix well. You will know it is ready when you can press the mixture together with a spoon or your fingers and it holds its shape without falling apart.
Now grab your tin. If you are using a muffin tray, place 12 cake cases into the tray and divide the biscuit mixture evenly between them. If you are using one larger cheesecake tin, simply pour all of the mixture into the base.
Use a rolling pin or any flat tool to press the mixture down firmly so it forms a compact biscuit base. Once evenly pressed and flat, place it in the fridge to chill and firm up while you prepare the filling.
Step 2: Preparing the Cream Base
Add 150ml of double cream to a mixing bowl and whisk on a medium speed until it becomes thick, similar to the texture of clotted cream. Once it has thickened, stop mixing.
Next, add 300g of soft cheese one tablespoon at a time while mixing on a medium to low speed. Continue until fully combined and smooth.
Repeat the same process with 150g of mascarpone, mixing until the filling looks smooth and creamy.
Step 3: Sweetening the Filling
Add 1 teaspoon of vanilla extract to the bowl and mix on a low speed.
Next, measure out 85g of icing sugar and sift it into a separate bowl. Add it to the filling one tablespoon at a time while mixing on a medium speed. Once combined, the mixture will thicken slightly and become smooth and creamy.
Step 4: Adding the Oreos
Now put down the whisk and grab a large spoon or spatula.
Weigh out 150g of Oreos and crush them again into very small pieces using a food processor or rolling pin. Pour these into your cheesecake filling and gently fold them in with the spoon until they are evenly distributed throughout the mixture.
Step 5: Filling the Cheesecakes
Remove your biscuit bases from the fridge and place them on the counter. Using a spoon, evenly divide the cheesecake filling between the cake cases, smoothing the tops as you go.
Give the tray a gentle tap on the kitchen counter to help level the mixture. Place the cheesecakes back into the fridge to begin setting.
If you have any filling left over after making 12 cheesecakes, you can freeze it for another time or simply crush more Oreos and make a few extra cheesecakes.
Step 6: Making the Chocolate Ganache
While the cheesecakes are chilling, you can prepare the ganache topping.
Pour 240ml of double cream into a heatproof glass bowl and place it over a saucepan of gently boiling water. Slowly heat the cream, stirring occasionally, but do not allow it to boil.
Heat it until small bubbles begin forming around the edges and it feels very hot to the touch. If you are using a thermometer, aim for around 80 to 85°C.
Remove the bowl from the heat and add your chocolate, broken into pieces. Stir until all of the chocolate has melted and you are left with a smooth, thick chocolate ganache.
Step 7: Topping the Cheesecakes
Remove the cheesecakes from the fridge. Using two tablespoons, slowly spoon the ganache onto the tops of each cheesecake. Use one spoon to spread the ganache and the other to help guide it neatly across the surface.
Take your time with this step to keep the tops looking smooth. Once covered, place half an Oreo on top of each cheesecake for decoration.
Return the cheesecakes to the fridge to fully set. They will need at least 3 hours, but ideally leave them overnight for around 12 hours.
These cheesecakes turn out incredibly light, fluffy and full of Oreo flavour. They are perfect for parties, work lunches, or as a sweet treat after dinner during the week.