A creamy no-bake Oreo cheesecake slice with a buttery Oreo biscuit base, smooth vanilla cream cheese filling and chunks of crushed Oreo throughout. It is sweet, creamy and crunchy, with a cookies-and-cream flavour and an easy chilled finish.
SERVES 16
TIME: 30 MINUTES
~ 360 calories per serve
~ 6g protein per serve
Ingredients
Base
250 g (about 24) Oreos
100 g unsalted butter
Filling
500 g Philadelphia cream cheese, softened
395 g can sweetened condensed milk
1 tsp vanilla extract
Juice of 1 lemon
8–10 extra Oreo cookies, roughly chopped
Topping
Extra crushed Oreos
Method
Base: Line a 20×30 cm tin with baking paper. Crush Oreos, mix with butter, press into tin, chill.
Filling: Beat cream cheese until smooth. Add condensed milk, vanilla, lemon juice. Fold in chopped Oreos.
Assemble: Pour over base, smooth top, add toppings.
Chill: Refrigerate or freeze 4 hrs or overnight. Slice to serve chilled or defrosted from frozen.
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