Oreo Dessert Pots
Layers of oreo cheesecake and crushed oreos, topped with whipped cream, in individual serving glasses
Servings 4
Calories 1240kcal
Ingredients
For the oreo crumb layers
- 200 g Oreo biscuits crushed into crumbs
- 50 g Butter or baking spread melted
For the oreo cheesecake layers
- 420 g Full fat cream cheese I used Philadelphia
- 70 g Icing sugar
- 1 tsp Vanilla extract
- 165 ml Double cream
- 40 g Oreo biscuits crushed into crumbs
For the topping and decoration
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 5 Oreo biscuits 4 whole, 1 crushed
Instructions
- Use a food processor to turn the oreo biscuits into crumbs - or bash them in a bowl with the end of a rolling pin
- Make the oreo crumb layers by mixing the oreo crumbs and butter together in a bowl
- Then add a layer of the oreo crumbs to the bottom of your serving glasses - the glasses I used have a 250ml capacity - use a teaspoon to press the crumbs down to compact them
- For the cheesecake layers use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract
- Once it is smooth with no lumps, add the double cream and whisk until it is very thick and holds it's shape
- Then fold in the oreo crumbs
- Use a piping bag to pipe a layer of the cheesecake over the crumbs, or use a spoon
- Add another layer of crumbs, then another layer of cheesecake
- Whip up the double cream with the icing sugar and the vanilla extract, and either pipe or spoon it on top
- Add an Oreo biscuit to each glass for decoration, crush up the remaining biscuit and sprinkle some crumbs over the whipped cream
- Serve immediately, store any leftovers in the fridge and eat within 2 days
Video
Nutrition
Calories: 1240kcal | Carbohydrates: 80g | Protein: 13g | Fat: 99g | Saturated Fat: 55g | Trans Fat: 1g | Cholesterol: 285mg | Sodium: 811mg | Potassium: 390mg | Fiber: 2g | Sugar: 54g | Vitamin A: 3249IU | Vitamin C: 1mg | Calcium: 190mg | Iron: 7mg