A decadent cheesecake slice made from an Oreo biscuit and butter base, then topped with a cream cheese and Oreo mixture.
If you like Oreos as much as me, then you'll love this Oreo Cheesecake Slice. Crushed Oreos mixed with melted butter to form a chocolatey base then topped with a cream cheese, thickened cream and broken Oreo mixture. I like to decorate my slice pieces with an additional piece of Oreo on top!
For another decadent dessert made with Oreos, have a look at my Coffee Chocolate Parfait recipe.
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Ingredient notes:
- Oreos: The namesake of the recipe, these cookies are in the base, the filling and as an optional decoration on top!
- Thickened Cream: It's important to use thickened cream and not pouring cream. Thickened cream contains gelatine which is a setting agent.
- Butter: I use the same salted butter in all my baking and cooking. You call use unsalted if you prefer.
Note: Scroll to the recipe card for the ingredients, quantities and the full method.
Step by step instructions:
Line the base of a 20cm square tin with baking paper. Place the Oreos in a food processor, reserving 5 for filling. Blitz to a fine crumb. Add the melted butter and blitz again until combined.
Pour into the lined tin, spread to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
Add the thickened cream, cream cheese, sugar and vanilla to the food processor then blitz until well combined. Add the 5 extra Oreos and pulse until just combined.
Pour the filling over the chilled base. Spread out evenly. Place in the freezer for 3 hours to set. This makes it easier to cut.
Once set, remove from the tin. Remove the baking paper from the base and place on a board. Carefully slice into 16 even pieces using a sharp knife, wiping it clean with a paper towel between each slice.
Place on a serving plate and top each piece with mini easter eggs or oreo pieces. Keep in the fridge until ready to serve.
Easter Cheesecake
I've also used this recipe to make an Easter Cheesecake. It's the same base and cream cheese filling but instead of being topped with Oreos it has mini Easter Eggs on top. How cute is that?
Recipe FAQs:
Thickened cream has gelatine in it which helps the slice to set. While you could use whipped pouring cream, it won't set as well.
A food processor makes it much easier to achieve a smooth base and creamy filling, but you could also crush the Oreos in a ziplock bag with a rolling pin and mix the filling by hand or with a hand mixer. The cream and cream cheese can be mixed together with a hand held beater instead of in the food processor.
Storage:
Store any leftover slice in an airtight container in the fridge for up to 5 days.
This slice can also be frozen. Store in a freezer-safe container and thaw in the fridge before serving.
Top tips:
- Thickened cream has gelatin in it which helps the slice to set.
- Cheesecakes benefit from a long setting time. If you have to make it on the day you want to serve it, make it as early as possible in the morning or speed up the setting process by placing it in the freezer.
Related Recipes:
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Oreo Cheesecake Slice
A decadent cheesecake slice made from an Oreo biscuit and butter base, then topped with a cream cheese and Oreo mixture.
Ingredients
Base
- 2 x 128g Oreos (reserve 5 for filling)
- 80g butter, melted
Filling
- 250g thickened cream
- 250g cream cheese, softened
- 3 Tbsp caster sugar
- 1 tsp vanilla extract
- 5 Oreos, extra
Instructions
- Line the base of a 20cm square tin with baking paper.
- Place the Oreos in a food processor, reserving 5 for filling. Blitz to a fine crumb. Add the melted butter and blitz again until combined.
- Pour into the lined tin, spread to the edges and smooth the top with a spatula. Place in the fridge to chill while you make the topping.
- Add the thickened cream, cream cheese, sugar and vanilla to the food processor then blitz until well combined.
- Add the 5 extra Oreos and pulse until just combined, pour the filling over the chilled base. Spread out evenly.
- Place in the freezer for 3 hours to set. This makes it easier to cut.
- Once set, remove from the tin. Remove the baking paper from the base and place on a board.
- Carefully slice into 16 even pieces using a sharp knife, wiping it clean with a paper towel between each slice.
- Place on a serving plate and top each piece with mini easter eggs or oreo pieces. Keep in the fridge until ready to serve.
Notes
- To make this as an Easter slice, top the slice pieces with 80g of Mini Easter Eggs.
- Thickened cream has gelatine in it which helps the slice to set.
- Cheesecakes benefit from a long setting time. If you have to make it on the day you want to serve it, make it as early as possible in the morning or speed up the setting process by placing it in the freezer.
Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 271Total Fat: 21gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 44mgSodium: 163mgCarbohydrates: 21gFiber: 1gSugar: 14gProtein: 3g
Nutritional values are approximate. Please use your own calculations if you require a special diet.
Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya
Kaye says
Hi VJ,
Do you think this recipe would be ok made into a round cheesecake tin, 20cm, to cut into traditional slices? Or may it be too soft to hold?
Thanks!
VJ cooks says
I think it would work. You'd just need to ensure it was very well chilled, at least overnight.
Vayani saranga Weerasinghe arachchige says
Can i mix these by hand.dont have a food processor.
VJ cooks says
You can bash the cookies in a ziplock bag if you don't have a food processor.They do need to be broken down to a crumb.