4lite Oreo Assortment Biscuit Christmas Tin, 396 g

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I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint!Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world. For the full recipe with measurements, head to the recipe card at the end of this post. How to make Oreo Cheesecake 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.

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. 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. Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps. I drizzled melted dark chocolate over the cheesecake, but you could use milk or even white chocolate instead

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The frosted cake keeps well for 3-4 days at room temperature in a cake container stored in a cool place.

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. 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. 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. 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!I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now! Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper. 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.

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! 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? 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 FAQs I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things. I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat!

How do you remove a no bake cheesecake from the tin?

I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with!