Oreo Cheesecake

Oreo Cheesecake

Oreo Cheesecake

Recipe Type: Dessert

Cuisine: American

Author: Caroline Artiss

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

Serves: 6-8

baked cheesecake made with oreo cookies - Noms!


  • Base:
  • 1 1/2 packs of Oreos (18 biscuits)
  • 75g g melted butter


  • Filling:
  • 700g cream cheese
  • 3 large eggs
  • 1 ½ tsp. vanilla extract
  • 2 tbsp. plain flour
  • 2/3 cup sour cream
  • ¾ cup caster sugar
  • 5 Oreo cookies crushed into pieces with a rolling pin


  • Decorating:
  • 5 Oreo cookies for decorating
  • Whipped / squirty cream for decorating


  • Equipment:
  • 9inch spring form tin


Preheat oven to 200c

  1. To make the base blend the Oreo cookies into fine crumbs in a food processor
  2. Add melted butter and stir together
  3. Push into the bottom of your spring form tin


  1. To make the filling beat cream cheese in a large mixing bowl or using a food mixer
  2. When it’s soft add the eggs one at a time and beat well
  3. Add all the other ingredients and give a good beat together until it’s all smooth and lump free
  4. Pour filling on top of the base and pop into the oven for 10 minutes at 200c
  5. Then turn oven down to 125c and cook for a further 25 minutes
  7. Scrap a knife around the edge of the cheesecake in the tin releasing the sides from the tin
  8. This helps a little to stop it cracking
  9. You can leave the cheesecake to cool down in the oven with the door wedged open
  10. If you prefer your cheesecake less firm you can take it out of the oven to cool down
  11. Sometimes the cheesecake can crack on the top if you do this due to changing temperatures too quickly, but you can always cover that up with some cream
  12. Once cooled down, leave cheesecake in fridge over night and serve the next day with whipped cream swirls on top and stick half an Oreo cookie on top


Note – it’s always best to have the ingredients at room temperature when making a baked cheesecake!

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