Oreo Cheesecake Cookies

Oreo cheesecake cookies, looking for these recipes? check this for 10 best Oreo cheesecake cookies: Oreo cheesecake slice,Oreo choc chunk cookies & cream cheesecake,Cookies ‘n’ cream cheesecake bar,Jelly jaffa cheesecake,10-minute strawberry and dark chocolate drizzle cheesecake bites,White chocolate slice with toasted marshmallows and burnt caramel sauce

 

Jelly jaffa cheesecake

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 100g Allen’s Jaffa lollies
  • 400g Oreo Original cookies
  • 125g unsalted butter, melted, cooled
  • 5 gelatine leaves
  • 750g cream cheese, at room temperature
  • 140g (2/3 cup) caster sugar
  • 170g (2/3 cup) sour cream
  • 1 1/2 teaspoons finely grated orange rind
  • 1 1/2 tablespoons strained fresh orange juice
  • 1 tablespoon strained fresh lemon juice
  • 1/2 teaspoon vanilla bean paste
  • 200ml thickened cream, whipped

Orange jelly

  • 3 gelatine leaves
  • 1 tablespoon caster sugar
  • 2 tablespoons Grand Marnier
  • 1 tablespoon water
  • 250ml (1 cup) strained fresh orange juice

Method

  • Step 1
    Release the base of an 8cm-deep, 22cm (base measurement) springform pan and invert. Grease the base and line with baking paper, then secure back in the pan, allowing the edges to overhang. Grease the side and line with baking paper.
  • Step 2
    Place the Jaffas in a sealable plastic bag and use a rolling pin to pound until coarsely crushed. Process the Jaffas and Oreos in a food processor until finely crushed. Add the butter and process until well combined. Transfer biscuit mixture to the prepared pan. Use a straight-sided glass to spread and press biscuit mixture firmly over the base and side of the pan, creating a jagged edge at the top. Place in the fridge for 1 hour to chill.
  • Step 3
    Place the gelatine in a bowl. Cover with cold water. Stand for 5 minutes. Squeeze excess moisture from the leaves. Place in a small saucepan over low heat for 30 seconds or until dissolved.
  • Step 4
    Process the cream cheese, sugar, sour cream, orange rind, orange juice, lemon juice and vanilla in the clean food processor until smooth and combined. With the motor running, add the gelatine until combined. Add the cream and process to combine. our into the pan. Smooth the surface. Place in the fridge for 4 hours to set.
  • Step 5
    For the jelly, place the gelatine in a bowl. Cover with cold water. Stand for 5 minutes. Squeeze excess moisture from the gelatine leaves. Place the sugar, liqueur and water in a small saucepan over medium-low heat. Cook, stirring, for 1 minute or until sugar dissolves. Simmer for 2 minutes or until thickened slightly. Add gelatine to syrup and stir to dissolve. Remove from heat and stir in orange juice.
  • Step 6
    Carefully pour jelly mixture over the cake. Place in the fridge for 4 hours to set

 

White chocolate slice with toasted marshmallows and burnt caramel sauce

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 280g Oreo Chocolate Cookies
  • 100g unsalted butter, melted
  • 180g Milkybar White Chocolate, finely chopped
  • 60ml (1⁄4 cup) lemon juice, warmed
  • 1 teaspoon gelatine powder
  • 2 x 250g packets cream cheese, at room temperature
  • 395g can sweetened condensed milk
  • 100g dark cooking chocolate, finely chopped
  • 1 tablespoon thickened cream
  • 25g butter, extra
  • 500g white marshmallows

Burnt caramel sauce

  • 100g (1/2 cup) caster sugar
  • 60ml (1/4 cup) water
  • 80ml (1/3 cup) double cream

Method

  • Step 1
    Line a 16 x 26cm (base measurement) slice pan with baking paper, allowing 2 long sides to overhang. Process the cookies in a food processor until crushed. Add the melted butter and process until well combined. Spoon into the pan and use the back of a spoon to smooth the surface. Place in the fridge to chill.
  • Step 2
    Place the white chocolate in a heatproof bowl. Microwave on Medium, stirring every 30 seconds, for 4-5 minutes or until melted and smooth. Set aside to cool slightly. Place the lemon juice in a heatproof bowl. Sprinkle over the gelatine. Microwave on High for 10-15 seconds until the gelatine has dissolved. Set aside to cool slightly.
  • Step 3
    Process the cream cheese and sweetened condensed milk in a clean food processor until smooth. Add the white chocolate and process until well combined. Add the gelatine mixture and process until well combined. Spoon into the pan and smooth the surface. Place in the fridge for 6 hours to chill.
  • Step 4
    Combine the dark chocolate, cream and butter in a heatproof bowl. Microwave on High, stirring every 30 seconds, for 3-4 minutes or until melted and smooth.
  • Step 5
    Pour the chocolate over the slice and smooth the surface. Place the marshmallows on top, using a knife to push them slightly to make gaps where you will cut once cheesecake has set. Place in the fridge for 1 hour to set.
  • Step 6
    Meanwhile, for the caramel, stir the sugar and water in a saucepan over low heat, brushing down the side of pan occasionally with a wet pastry brush for 5 minutes or until the sugar dissolves. Increase heat to high. Bring to the boil. Boil, without stirring, for 5 minutes or until deep golden. Remove from heat. Carefully stir in the cream (mixture may spit). Set sauce aside for 15 minutes to thicken slightly.
  • Step 7
    Use a kitchen blowtorch to caramelise the marshmallows. Cut into slices. Serve drizzled with caramel sauce.

 

Oreo cheesecake slice

Image credit: Guy Bailey – taste.com.au

Ingredients

  • 500g cream cheese, at room temperature, chopped
  • 100g dark chocolate melts, melted
  • 60g unsalted butter, melted
  • 3/4 cup malted milk drink powder
  • 529g (23 x 23g pkt) Mini Oreo Original biscuits
  • 1/2 cup caster sugar
  • 1 tsp gelatine powder
  • 300ml thickened cream

Method

  • Step 1
    Grease a shallow square 23cm cake pan and line with baking paper, allowing the paper to overhang the sides. Reserve 81 biscuits and place remaining in a food processor. Process until finely crushed. Add butter and process until combined. Press evenly into base of prepared pan. Place in the fridge to chill while preparing the filling.
  • Step 2
    Use electric beaters to beat cream cheese, sugar and malt powder in a bowl until light and creamy. Pour 1 tbs water in a small heatproof bowl. Sprinkle with gelatine and stir until well combined. Place bowl inside a larger heatproof bowl. Pour boiling water into larger bowl until it reaches halfway up side of smaller bowl. Set aside, stirring occasionally, for 5 minutes or until gelatine dissolves. Beat gelatine mixture into cream cheese mixture.
  • Step 3
    Use clean beaters to beat cream in a bowl until firm peaks form. Fold into cream cheese mixture until smooth. Spread filling evenly over biscuit base. Top with reserved biscuits, pressing down gently. Place in the fridge for 4 hours or until set.
  • Step 4
    Spoon melted chocolate into a small plastic sealable bag. Snip off 1 corner and drizzle chocolate over slice. Set aside until chocolate sets. Cut into squares to serve.

 

Cookies ‘n’ cream cheesecake bar

Image credit: Jeremy Simons & Sam McAdam-Cooper – taste.com.au

Ingredients

  • 2 x 150g pkts Oreo Classic biscuits
  • 70g unsalted butter, melted
  • 2 tablespoons boiling water
  • 1 tablespoon gelatine powder
  • 500g cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 125ml (1/2 cup) thickened cream
  • 1 teaspoon vanilla extract

Chocolate ganache

  • 100g dark cooking chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream

Method

  • Step 1
    Line a straight-sided 7cm-deep, 9.5 x 19.5cm (base measurement) loaf pan with baking paper, allowing 2 long sides to overhang.
  • Step 2
    Process half the biscuits in a food processor until finely crushed. Add the butter and process until well combined. Spread the biscuit mixture firmly over the base of the pan. Chill for 30 minutes or until firm.
  • Step 3
    Meanwhile, place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled with boiling water. Set aside, stirring often, for 5 minutes or until gelatine dissolves. Cool slightly.
  • Step 4
    Process cream cheese, sugar, cream and vanilla in a food processor until smooth. Add the gelatine mixture. Process to combine. Pour into a bowl. Quarter remaining biscuits. Stir into cheese mixture. Pour into pan. Smooth surface. Chill for 6 hours or until set. Transfer to a plate.
  • Step 5
    For ganache, place chocolate in a heatproof bowl. Bring cream almost to the boil in a small saucepan over medium-low heat. Pour the cream over the chocolate. Set aside for 5 minutes, then stir until smooth. Set aside for 10 minutes to cool slightly.
  • Step 6
    Pour the ganache over the cheesecake.

 

Oreo choc chunk cookies & cream cheesecake

Image credit: Jeremy Simons – taste.com.au

Ingredients

  • 200g plain chocolate biscuits
  • 50g butter, melted
  • 2 x 250g pkt cream cheese, at room temperature
  • 155g (3/4 cup) caster sugar
  • 2 teaspoons vanilla extract
  • 130g (1/2 cup) Jalna Greek Natural Yoghourt
  • 250g Original Oreo biscuits, coarsely chopped
  • 2 tablespoons hot water
  • 2 teaspoon gelatine powder
  • Mini Original Oreo biscuits, to decorate

Chocolate ganache

  • 100g dark cooking chocolate, finely chopped
  • 60ml (1/4 cup) thickened cream

Italian meringue

  • 315g (1 1/2 cups) caster sugar
  • 60ml (1/4 cup) water
  • 4 egg whites, at room temperature
  • Pinch of cream of tartar

Chocolate topping

Method

  • Step 1
    Line a straight-sided, 6.5cm-deep, 9 x 21cm (base measurement) loaf pan with baking paper, allowing 2 long sides to overhang.
  • Step 2
    Process biscuits in a food processor until finely crushed. Add butter. Process until well combined. Spread mixture firmly over base of pan. Place in the fridge for 30 minutes or until firm.
  • Step 3
    Process cream cheese, sugar and vanilla in a food processor until smooth. Add yoghurt and process until well combined. Add 150g of the Oreos. Process until mixture becomes a light chocolate colour.
  • Step 4
    Meanwhile, place water in a heatproof bowl. Sprinkle with gelatine. Place bowl in a larger bowl half-filled with boiling water. Set aside, stirring often, for 5 minutes or until gelatine dissolves. Remove. Set aside for 10 seconds.
  • Step 5
    With the motor running, add gelatine mixture in a steady stream to cream cheese mixture. Process to combine. Stir in the remaining chopped Oreos. Pour into pan. Smooth surface. Place in fridge for 8 hours or until set.
  • Step 6
    For the ganache, place the chocolate in a heatproof bowl. Bring cream almost to the boil in a saucepan over medium-low heat. Pour the cream over the chocolate. Set aside for 5 minutes, then stir until smooth. Set aside for 10 minutes to cool slightly.
  • Step 7
    Pour ganache over cheesecake. Place in the fridge for 1 hour, to set.
  • Step 8
    For the meringue, stir sugar and water in a saucepan over low heat, brushing down side of pan with a wet pastry brush to prevent sugar crystals forming, until sugar dissolves. Increase heat to medium-high. Cook, without stirring, for 3-5 minutes or until mixture reaches 115°C (soft ball stage). While the syrup continues to cook, use electric beaters to whisk egg whites and cream of tartar in a bowl until soft peaks form. When the syrup reaches 120°C (hard ball stage), with beaters on low speed, gradually add syrup to egg white mixture. Increase speed to high and whisk for 15 minutes or until thick, glossy and cool.
  • Step 9
    Place cheesecake on a serving plate. Spread meringue over cake to cover. Use a cook’s blowtorch to caramelise.
  • Step 10
    For the topping, place chocolate and cream in a small microwave safe bowl. Heat on Medium, stirring every 30 seconds until melted. Drizzle topping over cheesecake. Sprinkle with Mini Oreos.

 

10-minute strawberry and dark chocolate drizzle cheesecake bites

Image credit: Nigel Lough – taste.com.au

Ingredients

  • 250g cream cheese, softened
  • 1/4 cup icing sugar mixture
  • 1 teaspoon vanilla bean paste
  • 19 Oreo cookies
  • 150g Coles dark chocolate, melted
  • 8 small strawberries, halved

Method

  • Step 1
    Using an electric mixer, beat cream cheese, sugar and vanilla for 1 minute or until smooth.
  • Step 2
    Place cream cheese mixture in a snap-lock bag. Snip off 1 corner. Pipe mixture onto 16 cookies. Finely chop remaining cookies.
  • Step 3
    Drizzle cheesecakes with chocolate and sprinkle with chopped cookies. Top with strawberries. Serve.

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