Oreo Cookies & Cream Cheesecake

Prep Time

30 minutes

Bake Time


Oven Temperature

Fan Oven


Gas Mark


Step 1

Put 250g of biscuits and Oreo’s in either a large bowl or in a ziplock/resealable bag and bash into fine breadcrumbs for the biscuit base – use either end of a rolling pin or bottom of a glass/mug

Step 2

Melt butter in a small microwaveable bowl in 15 secs bursts in the microwave, once melted pour into large bowl with buscuit crumbs

Step 3

Spoon the buttery biscuit mixture into a very lightly greased inch springform tin, press down evenly and chill in fridge for around 20 minutes

Step 4

Dissolve 1/4 sachet of gelatine powder in a jug filled with 60 ml warm water

Allow to cool

Step 5

In a large bowl whisk the cream until soft peaks, once done add in cream cheese, vanilla and sugar and beat until combined

Step 6

Stir in cooled gelatine to the cheesecake mixture

Step 7

In a microwaveable small bowl melt white chocolate in 15 second bursts, once melted pour into mixture and combine

Step 8

Bash 150g of Oreo’s in a bowl/resealable bag with /rolling pin/bottom of a glass into 5p + sizes/ cut Oreo’s into quarters/ whatever size you want!

Step 9

Fold in Oreo pieces to cheesecake mixture and spoon over chilled biscuit base evenly (a silicone spatula can help get all the mixture out of the bowl)

Chill in fridge for around 3hrs/ until set

Step 10

If an additional ingredient was selcted – decorate cheesecake just how you like

If melted chocolate selected – melt chocolate in a microwave safe bowl in the microwave in 15 seconds bursts until pouring consistency to drizzle easily

Step 11

ENJOY! If there’s any left once you have all had some, chill in the fridge either covered in clingfilm over the tin, or in an airtight container