Oreo Cookies & Cream Cheesecake

Posted on August 14, 2016

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With a full-time residency looming ever closer the 2 Fingers project needed a couple of dessert options to fit the bill. First up – a tried and tested classic which first appeared at Acoustic Sunday last year. It seemed to go down a treat, as well as getting the thumbs up from our Book Keeper too!

This no bake cheesecake really is a crowd pleaser, and can be put together with minimum fuss whilst you can take time to ‘faff’ around garnishing the cheesecake with extra Oreo cookies, salted caramel and popping candy for an enhanced effect.

Ingredients:

Crust:

22 Oreo Cookies

3 tbsp melted Butter

1 tbsp Sugar

Filling:

16 oz softened Cream Cheese

16oz Heavy Cream

110g Sugar

55g Powdered Sugar

12 Oreos, chopped

Method:

Crush Oreos in food processor and add melted butter and sugar. Press mixture into bottom and partway up sides of springform pan. Refrigerate at least 30 minutes to firm.

Beat cream cheese and sugar until well mixed. Set aside. Whip heavy cream and powder sugar until stiff peaks form.

Fold and blend cream cheese mixture into whipped cream mixture. Fold chopped Oreos into filling mixture. Pour/spread into pan.

Refrigerate for at least 4 hours or until firm. Garnish with crushed cookies, salted caramel and popping candy if you so wish.

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