The best ever no-bake Oreo Cheesecake Slice... this is cookies and cream at it's very best! A chocolate Oreo base covered with a white chocolate and Oreo cheesecake filling!

Oreo Cheesecake Slice - Thermomix Method

The best ever no-bake Oreo Cheesecake Slice... this is cookies and cream at it's very best! A chocolate Oreo base covered with a white chocolate and Oreo cheesecake filling!
5 from 1 vote
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Course: bars and slices, Cheesecakes, desserts, Slices, sweets
Cuisine: Cheesecake, Chocolate, slices and bars
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 16 pieces
Author: Lucy Mathieson

Ingredients

  • 100 g butter, melted
  • 274 g packet original Oreo cookies
  • 500 g cream cheese, softened
  • 1/2 cup (100g) caster sugar
  • 1 tsp vanilla extract
  • 1 cup (240g) thickened cream
  • 3 tsp gelatine powder, dissolved (see notes)
  • 200 g white chocolate melts
  • 230 g mini Oreos

Instructions

  • Grease and line an 18X28cm baking tin with baking paper and set aside. 
  • Place the butter into the Thermomix bowl and melt on 100 degrees, Speed 2,  3 minutes. Add the Oreo cookies and crush on Speed 6, 10 seconds. 
  • Press into the prepared tin and smooth down with a spoon. Place into the fridge. 
  • Place the cream cheese, caster sugar and vanilla extract into the Thermomix bowl and mix on Speed 5, 10 seconds. Scrape down the sides and repeat for a further 10 seconds or until smooth and creamy. 
  • Add the cream, dissolved gelatine and cooled melted chocolate and mix on Speed 6, 10 seconds. 
  • Add a few of the mini Oreos and mix on Reverse, Speed 5, 10 seconds. 
  • Spread the mixture over the top of the prepared base. Top with the mini Oreos and place into the fridge for 3-4 hours or until set. 
  • Cut into pieces and store in an airtight container in the fridge for up to 1 week. 

Notes

To dissolve the gelatine, sprinkle the powder over 1/3 cup cool water in a small bowl and allow to sit for a minute or 2. Stir. Place the small bowl into a larger bowl filled fill boiling water (do not allow the boiling water into the gelatine bowl) and stir until completely dissolved. 
To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.