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Oreo cheesecake

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Adjust Servings:
250 g Oreo cookies Base
120 g Butter Base
350 g Cream cheese Cream
50 g Powdered sugar Cream
1 packet (10 g) Gelatin Cream
300 ml Heavy cream Cream
200 g White chocolate Cream
100 g Oreo cookies Cream

Nutritional information

620 kcal
64 g
7 g
40 g

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Oreo cheesecake

  • 30 minutes
  • Serves 12
  • Easy




1. Make the base

Crush the Oreo cookies using a meat mallet or rolling pin, placing them in a freezer bag. Transfer the crushed cookies to a bowl.

Melt the butter and add it to the cookies, combining the mixture and pressing it with your fingers into the bottom of a 24 cm springform pan lined with parchment paper.

Place the base in the refrigerator while you prepare the cream.

2. Make the cream

Mix the cream cheese and powdered sugar together. Set aside and prepare the gelatin according to the instructions on the packet.

In heated heavy cream, add the finely chopped white chocolate and stir until melted.

Gradually add the dissolved gelatin, mixing gently with a mixer. Now combine this mixture with the cream cheese and sugar mixture.

3. Assemble the cake

Add the Oreo cookies, crushed by hand, to the prepared cream mixture, and then pour the finished cream over the chilled cookie base.

Place the Oreo cheesecake in the refrigerator to chill well for at least three hours, but it’s best to leave it overnight.

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