Time for another cheesecake. J and I flipped through cookbooks for cheesecake ideas and she spotted some pictures of cookies and cream cheesecakes. She begged for it but I wasn’t quite happy with the recipe as it called for a few more ingredients that I didn’t have and I thought there was way too much cream in the recipe.
What do you do when that happens? Create your own recipe!
I’ve used the base for my mango cheesecake, noted the need to add gelatine to help firm up the no-bake cheesecake, used thickened cream instead of whipped cream and threw in blitzed Oreos crumbs to create that cookies-and-cream effect.
These are not too sweet at all and you can consider adding 200g melted dark chocolate into the cream cheese mixture, if you would like a richer chocolate taste to it.
What I’ve also done, as I’m sure was what caught your eye in the first place, is that as well as assembling normally in a springform cake tin (which the recipe below shows), I’ve also gone creative and assembled them in little mini glasses. Aren’t they gorgeous?
The recipe was enough for me to make an 8″ cheesecake plus 6 mini desserts. J loved these, especially the little tiny crunchy balls of chocolate!
250g nice biscuits
100g melted butter
2 blocks (16 oz total) cream cheese
1 can caramel or condensed milk
600ml thickened cream (fat content >36%)
1 cup crushed Oreos
Extra Oreos for decoration
4 tsp gelatine dissolved in 150ml hot water
Extra blitzed Oreos for decoration – these are my ‘edible dirt’
crunchy Valrhona pearls
1. Smash biscuits into fine crumbs. Mix with melted butter and press onto the base of a lined springform tin. Chill in the fridge.
2. Beat the cream cheese and caramel/ condensed milk until smooth.
3. Add the gelatine to a bowl of hot water, mix vigorously. Add to the cream cheese mixture.
4. Add heavy cream and crushed Oreos to the mixture.
5. Pour into the crumb-lined tin.
6. Push Oreos randomly onto the surface and chill for at least 5 hours.