4lite Oreo Assortment Biscuit Christmas Tin, 396 g

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Don’t use a cream cheese substitute or low fat version, go full fat cream cheese and full fat sour cream for maximum flavour. The whipping of the ingredients in my method is second nature to me – once you have whipped a cheesecake to the perfect texture, it is the same every time! Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper. I don’t like to use gelatine inmy no bake cheesecakes because it alters the taste,makes an easy recipe somewhat complicatedAND is simply not necessary. I drizzled melted dark chocolate over the cheesecake, but you could use milk or even white chocolate instead

And now we’ve take all the goodness of Oreos and transformed them into a cheesecake. And you are going toflip when you find out just how easy this cheesecake is to make. The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a freezer bag and again use a rolling pin to crush them. Can this cheesecake be made gluten free? The frosted cake keeps well for 3-4 days at room temperature in a cake container stored in a cool place.For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Oreo lovers, get ready to meet your new favourite cheesecake! This Oreo Cheesecake is no bake, has an Oreo biscuit base, a creamy vanilla filling with Oreo crumbs mixed into it, then it's topped with chocolate, whipped cream and more Oreos of course! I've stuffed Oreos into every aspect of this easy to make dessert to create the ultimate Oreo cheesecake. It would be an amazing dessert for a birthday or any celebration, and the Oreo fan in your life will adore it! Ingredient Tips & Equipment Information Repeat and top with the third layer. Smooth a thin layer of frosting over the top and sides of the cake. If you want to make this an Oreo Drip Cake then drizzle chocolate sauce along the perimeter of the cake, letting it drip down the sides. All you have to do is replace the butter with a dairy free spread in the frosting and there you have it – a wonderful Vegan Oreo Birthday Cake! OREO CAKE TIPS AND FAQsThere’s no denyingthat I have aserious obsession with Oreos and Oreo desserts. Are you the same way? I used three small cake pans to make a smallish but TALL cake. You can use slightly bigger cake tins if you like, the layers simply won’t be as tall. Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim whenyou’re ready to serve.

Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself! Simply beat softened unsalted butter, icing sugar and vanilla bean paste together, adding the crushed Oreos and double cream until you have a fluffy buttercream. ASSEMBLING YOUR OREO CAKE Put the vegetable oil, vinegar and milk in a large bowl and mix together. Use soya or almond milk to keep the cake dairy free. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.

To make the biscuit base, blitz the Oreo biscuits into crumbs and mix them with melted butter. Press the mixture into the base of a springform tin, then put in the fridge to set. I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things.