This is one of the most amazing cheesecake recipes I’ve ever come across! And it is so delicious, and so versatile – great combination of cookies and cream.


This is by far my favourite cheesecake recipe EVER!  Unfortunately I haven’t had much success with making it myself, but Grant is the guru of this recipe.  Every single time it turns out perfectly – creamy, chocolate-y goodness. 

Couple of points to note:

  • Make this recipe gluten-free by substituting any type of gluten-free cookie, such as Chocolate Peanut Butter cookies, for the Oreos.  You don’t need as much butter for the base, and it is still very yummy.
  • Use any type of cookie (ginger nut, arrowroot, etc) and process similar to the Oreos.
  • Add blueberries or other types of fruit as a fill-in.
  • Add cocoa powder and milk cooking chocolate instead of white chocolate.

If you’re interested in a dairy-free alternative, check out this recipe here.

Can’t go wrong with anything that combines cream cheese, chocolate and sugar … unless you want to add peanut butter as well – might try that next time!

Cookies & Cream Cheesecake Slice

Prep Time 20 minutes
Servings 16


  • 350 g Oreo original cookies
  • 80 g butter melted
  • 375 g cream cheese softened
  • 1/2 cup granulated sugar
  • 1 tsp vanilla
  • 1 cup cream
  • 3 tsp gelatine 4 sheets, dissolved in 1/4 cup boiling water
  • 200 g white chocolate melted, cooled slightly


  1. Place 250g of the Oreo cookies in a food processor and process into fine crumbs. Add the butter and process to combine. Press the mixture into a greased and lined 18cm x 28cm slice pan and chill.
  2. Beat the cream cheese, sugar and vanilla with an electric mixer until smooth, then beat in the cream. Stir through the gelatine and white chocolate.
  3. Roughly chop the remaining cookies and stir through the filling, then pour over the Oreo cookie base. Refrigerate 3 hours or until set. Serve immediately

Recipe Notes

Adapted from Simply Heaven (Philadelphia Cream Cookbook)