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.

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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
Serves 16
Print
Prep Time
20 min
Prep Time
20 min
355 calories
31 g
56 g
25 g
4 g
14 g
88 g
202 g
23 g
0 g
9 g
Nutrition Facts
Serving Size
88g
Servings
16
Amount Per Serving
Calories 355
Calories from Fat 220
% Daily Value *
Total Fat 25g
39%
Saturated Fat 14g
69%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 7g
Cholesterol 56mg
19%
Sodium 202mg
8%
Total Carbohydrates 31g
10%
Dietary Fiber 1g
3%
Sugars 23g
Protein 4g
Vitamin A
12%
Vitamin C
0%
Calcium
6%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 350g Oreo original cookies
  2. 80g butter, melted
  3. 375g cream cheese, softened
  4. 1/2 cup granulated sugar
  5. 1 tsp vanilla
  6. 1 cup cream
  7. 3 tsp gelatine (4 sheets), dissolved in 1/4 cup boiling water
  8. 200g white chocolate, melted, cooled slightly
Instructions
  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
Adapted from Simply Heaven (Philadelphia Cream Cookbook)
beta
calories
355
fat
25g
protein
4g
carbs
31g
more
Adapted from Simply Heaven (Philadelphia Cream Cookbook)
Cook at Home http://cookathome.info/
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