No bake Cheesecake with Oreo Crumb
Have ready a 21 cm, springform cake tin.
To make the base: Put the OREO Cookie Pieces into a food processor and blitz to a fine crumb. Add the melted butter and whizz until thoroughly mixed. Press the mixture, very firmly into the base of the springform tin.
To make the cheesecake filling: Put the Philadelphia, sugar and cream in a large bowl and whisk until thick and creamy.
Gently stir in the OREO Cookie Pieces. Spoon the cheesecake mixture over the OREO base. Use the back of the spoon to push the mixture down ensuring there are no air pockets. Smooth the surface with a palette knife.
Chill for at least 2 hours before serving cut into portions.
- Ingredients for the base
- 225 g OREO Small Crushed Cookie Pieces
- 55 g olive oil, melted
- Ingredients for the cheesecake filling
- 450 g Philadelphia Original
- 50 g caster sugar
- 220 ml double cream
- 100 g OREO Small Crushed Cookie Pieces