For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. I have had an insane amount of requests for this recipe (even though there are so many already!!) so I hope it doesn’t disappoint!Oreo’s, as you might have noticed, are a big thing for me as they’re yummy and very popular all over the world.

The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a freezer bag and again use a rolling pin to crush them. Can this cheesecake be made gluten free?

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If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

I used three small cake pans to make a smallish but TALL cake. You can use slightly bigger cake tins if you like, the layers simply won’t be as tall. Repeat and top with the third layer. Smooth a thin layer of frosting over the top and sides of the cake. If you want to make this an Oreo Drip Cake then drizzle chocolate sauce along the perimeter of the cake, letting it drip down the sides. Oreo lovers, get ready to meet your new favourite cheesecake! This Oreo Cheesecake is no bake, has an Oreo biscuit base, a creamy vanilla filling with Oreo crumbs mixed into it, then it's topped with chocolate, whipped cream and more Oreos of course! I've stuffed Oreos into every aspect of this easy to make dessert to create the ultimate Oreo cheesecake. It would be an amazing dessert for a birthday or any celebration, and the Oreo fan in your life will adore it! Ingredient Tips & Equipment Information Using Full-Fat cream cheese is 100% needed so that it sets – if you would rather use a lower fat one be careful when you mix so that it doesn’t split, and it probably needs to set in a dish as it won’t hold itself!

Always use a springform tin so you can easily remove your cheesecake. Simply run a butter knife around the edge and then gently remove the cake rim whenyou’re ready to serve. I know that some people aren’t a fan of them, but they do so many different flavours now you probably will find some that you like! Mixing the Oreo flavouring with the cream cheese & the rest of it makes it such a DELICIOUS treat! I use classic Oreos in mine, but you can use any flavour you like! I went to the supermarket last week and found they have mint, raspberry and vanilla, brownie and even birthday cake which would be fun to experiment with! Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.

And now we’ve take all the goodness of Oreos and transformed them into a cheesecake. And you are going toflip when you find out just how easy this cheesecake is to make. Transfer the frosting into a piping bag fitted with a large star tip. Pipe a generous layer of buttercream over the bottom cake layer and top with the second layer. Put the vegetable oil, vinegar and milk in a large bowl and mix together. Use soya or almond milk to keep the cake dairy free. I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things.

How do you remove a no bake cheesecake from the tin?

This Oreo buttercream is so insanely addictive there’s a real danger you will eat it straight out of the bowl before you frost the cake… You have been warned! You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly. To make the biscuit base, blitz the Oreo biscuits into crumbs and mix them with melted butter. Press the mixture into the base of a springform tin, then put in the fridge to set. Gently fold through chopped Oreos. Pour cheesecake mixture on top of the Oreo cookie crust, smooth the top and refrigerate for at least 6 hours or overnight.