Oreo Cheesecake Slice
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!
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Servings: 20 pieces
Calories: 360kcal
Equipment
- Food processor or Thermomix
- Beaters, stand-mixer or Thermomix
Ingredients
- 274 g Oreos
- 100 g butter melted
- 500 g cream cheese softened
- ½ cup (100g) caster sugar
- 1 teaspoon vanilla extract , or vanilla essence
- 1 cup (240g) thickened cream
- 3 tsp gelatine powder , dissolved (see notes)
- 200 g white chocolate
- 230 g mini Oreos
Instructions
Conventional Method
- Grease and line an 18cm x 28cm baking tin with baking paper and set aside.
- Crush the Oreo cookies until they resemble crumbs. Mix through the melted butter.
- Press into the prepared tin and smooth down with a spoon. Place into the fridge.
- Beat together the cream cheese, caster sugar and vanilla extract until smooth and creamy.
- Beat through the cream, dissolved gelatine and cooled melted white chocolate.
- Add a few of the mini Oreos (slightly broken) and mix through with a spoon.
- 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.
Thermomix Method
- Grease and line an 18cm x 28cm baking tin with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2. Add the Oreo cookies and crush for 10 seconds, Speed 6.
- 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 for 10 seconds, Speed 5. Scrape down the sides and repeat for a further 10 seconds or until smooth and creamy.
- Add the cream, dissolved gelatine and cooled melted white chocolate and mix for 10 seconds, Speed 6.
- Add a few of the mini Oreos and mix for 10 seconds, Reverse, Speed 5. 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.
Video
Notes
RECIPE NOTES & TIPS
How to dissolve gelatine - Sprinkle the powder over ⅓ cup cool water in a small bowl and allow to sit for a minute or 2. Stir, then place the small bowl into a larger bowl filled with boiling water (do not allow the boiling water into the gelatine bowl) and stir until the gelatine is completely dissolved.
Storage - Keep your slice in an airtight container in the fridge up to 5 days. You can also keep it in the freezer up to 1 month.
Ingredient notes - Let your ingredients (especially the cream cheese) become room temperature before mixing so that your slice is nice and smooth.
Nutrition
Calories: 360kcal | Carbohydrates: 31g | Protein: 4g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 57mg | Sodium: 247mg | Potassium: 126mg | Fiber: 1g | Sugar: 23g | Vitamin A: 640IU | Vitamin C: 0.1mg | Calcium: 59mg | Iron: 2.3mg
