Oreo Cheesecake

Did you know that Cheesecake is actually believed to be an ancient Greek invention? To be honest, no, neither did we! Give our extra-delicious Oreo Cheesecake recipe a try - it has Oreos in the filling and the crust for extra indulgence. Yum!


For the crust:

  • 250g Oreos, crushed

  • 70g butter, melted

  • pinch of salt

For the filling:

  • 450g cream/soft cheese

  • 120g sugar

  • 20g lemon juice

  • 1 lemon zest

  • ½ tsp vanilla essence

  • pinch of salt

  • 340g heavy cream

  • 15 Oreos for garnish

Chef’s tips:

Not a fan of Oreos? You can replace them with other biscuits. If they’re drier than Oreos, add more wet ingredients.

Key Equipment

  • 23cm pie dish

  • Mixing bowl

  • Electric mixer with paddle and whisk attachment

  • Whisk


For the crust

  1. Crush 250g of Oreos in a bag or in a mixer, and melt your butter in a pan or in the microwave.

  2. Combine Oreo crumbs and melted butter in a small bowl, then stir in a pinch of salt to taste.

  3. Sprinkle the mix into a 23cm pie dish. Spread into an even layer, then press firmly with a flat-bottomed and strong drinking glass.

  4. Keep pressing until the crumbs are in a compact, even layer across the bottom and sides of the pan. If not using immediately, refrigerate until needed.

For the filling

  1. Combine the cream/soft cheese, sugar, lemon juice, vanilla, and salt in the bowl of a kitchen mixer fitted with a paddle attachment.

  2. Mix at low speed till you get a uniform paste, then increase to medium speed until soft and smooth.

  3. Scrape the bowl and beater with a flexible spatula, then switch to the whisk attachment and pour in the cream. Mix at low speed to combine, then increase to high and whip until the mixture can hold stiff peaks.

  4. Crush up a couple more Oreo biscuits, and fold them through the cream cheese mixture.

  5. Transfer the mix to the crust, and place in the fridge till it has set completely.

  6. Decorate with the remaining Oreos.