Golden Oreo Cheesecake (No Bake)
Creamy no bake cheesecake topped with golden oreos and white chocolate
Servings 16
Calories 512kcal
Ingredients
For the base
- 308 g Golden Oreos (2 x 154g packs)
- 100 g Butter melted
For the cheesecake filling
- 750 g Full fat cream cheese
- 125 g Icing sugar
- 300 ml Double cream
- 2 tsp Vanilla extract
For decoration
- 200 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- 75 g White chocolate melted
- 154 g Golden Oreos (1 x 154g pack)
Instructions
- To make the base use a food processor to whizz up the golden oreos into crumbs, or gently crush them with a rolling pin in a bowl
- Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
- For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and vanilla extract until smooth with no lumps
- Add the double cream and whisk until it is very thick and holds it's shape
- Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
- Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
- Drizzle over half of the melted white chocolate
- Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
- Add Golden Oreos all around the edge, then crumble up the rest and sprinkle them in the centre of the cheesecake. Drizzle the remaining white chocolate all over the cheesecake
- Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Nutrition
Calories: 512kcal | Carbohydrates: 35g | Protein: 5g | Fat: 40g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 312mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1247IU | Vitamin C: 1mg | Calcium: 85mg | Iron: 1mg