You’d think there wasn’t a way to improve on the beloved Oreo cookie until you encounter … the Oreo Cheesecake. This Oreo Cheesecake recipe is a beauty. It has an entire packet of Oreos crushed into the filling, along with melted white chocolate, cream cheese and whipped cream. I’ve used a plain biscuit base, but you could increase the chocolate factor with some crushed plain chocolate biscuits instead. Warning, this is quite a sweet cheesecake if the ingredients didn’t give that away. 


Makes: one 23cm cheesecake, serves 8-12         Difficulty: Easy


  • 23 cm (9 in) Springform Cake Tin
  • Rolling pin or food processor
  • Electric mixer / stand mixer / hand-whisk


  • 175g (4.4 oz) Plain Biscuits
  • 90g (3 oz) Unsalted Butter, melted
  • 375g Cream Cheese, softened
  • 2 teaspoons Vanilla Extract
  • 100g (3.4 oz) Caster Sugar
  • 300ml (10 fl oz) Thickened Cream, whipped
  • 100g (3.4 oz) White Chocolate, melted
  • 3 teaspoons Gelatin Powder
  • 60 ml (2 fl oz) cold Water
  • 2 x 137g (4.8 oz) packets of Oreos (or other cream-filled Chocolate Biscuit)


  • Line the base of the springform tin with baking paper.
  • Prepare the cheesecake base: smash the plain biscuits into small crumbs with a rolling pin or process them in a food processor. Stir in the melted butter. Firmly press the biscuit just on the base of the springform tin. Place in the fridge.
  • Add the softened cream cheese, caster sugar and vanilla to the bowl of an electric mixer. Beat together on medium speed until smooth and well mixed.
  • Sprinkle the gelatin over the cold water. Stir together until the gelatin has dissolved and there are no lumps. It will be a thick paste.
  • Before the gelatin sets beat it into the cream cheese mixture until evenly incorporated.
  • Stop the beaters. Fold in the whipped cream, melted white chocolate, and chopped chocolate cream biscuits.
  • Spread the cheesecake mix over the biscuit base made earlier. Decorate the top with extra biscuits.
  • Place the cheesecake in the fridge until it has set. This takes at least 3 hours.
  • Serve chilled.



  • Make sure you work fast when mixing the gelatin and water. If you’re too slow the gelatin will start to set before you add it to the batter.
  • If you don’t like your cheesecake too sweet you can leave out the melted white chocolate.
  • You could substitute the plain biscuits in the base with chocolate biscuits.