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Oreo Cheesecake Slice Recipe

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4.3 from 9 reviews

A no-bake Oreo Cheesecake Slice featuring a crunchy Oreo base topped with a creamy, luscious filling studded with Oreo pieces. Perfectly chilled and set in the freezer, this dessert is easy to prepare, delightful to serve, and ideal for celebrations or casual indulgence.

Ingredients

Base

  • 256g Oreos (2 packs of 128g each, reserving 5 for filling)
  • 80g butter, melted

Filling

  • 250g thickened cream
  • 250g cream cheese, softened
  • 3 tablespoons caster sugar
  • 1 teaspoon vanilla extract
  • 5 Oreos, extra, for the filling

Instructions

  1. Prepare the Tin: Line the base of a 20cm square tin with baking paper to prevent sticking and ensure easy removal of the cheesecake slice.
  2. Make the Base: Place the Oreos into a food processor, reserving 5 cookies for the filling. Blitz the Oreos into fine crumbs, then add the melted butter and blitz again until the mixture is combined and has a wet sandy texture.
  3. Form the Base Layer: Pour the Oreo crumb mixture into the lined tin. Spread it evenly to the edges and smooth the top with a spatula. Place the tin in the fridge to chill and set while preparing the topping.
  4. Prepare the Filling: Add the thickened cream, softened cream cheese, caster sugar, and vanilla extract into the food processor. Blitz until the ingredients are well combined and the mixture is smooth and creamy.
  5. Add Oreo Pieces: Add the 5 reserved Oreos into the cream mixture and pulse briefly until just combined, incorporating chunks of Oreos into the filling.
  6. Assemble: Pour the filling over the chilled Oreo base in the tin. Spread it out evenly with a spatula for a smooth top layer.
  7. Freeze to Set: Place the assembled cheesecake slice into the freezer for 3 hours to set completely. This firm texture makes slicing easier.
  8. Remove from Tin: Once set, carefully remove the cheesecake from the tin by lifting out the baking paper. Place the slice block onto a cutting board.
  9. Slice: Using a sharp knife, slice the cheesecake into 16 even pieces. Wipe the knife clean with a paper towel between slices for neat cuts.
  10. Serve: Arrange the pieces on a serving plate and top each with mini Easter eggs or additional Oreo pieces. Keep the slices refrigerated until ready to serve to maintain firmness and freshness.

Notes

  • For best results, ensure the cream cheese is softened to room temperature before mixing to avoid lumps.
  • The cheesecake is best stored in the freezer but can be kept in the fridge for up to 2 days once set.
  • Use a sharp, warm knife for slicing to get clean edges.
  • You can substitute mini choco chips or crushed cookie crumbs as toppings instead of Easter eggs or Oreos.
  • This recipe works well as a make-ahead dessert for parties and gatherings.

Find it online: https://marthatasty.com/oreo-cheesecake-slice-recipe/