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Recipe by Laura Bakhtiarian

Images by Naomi Giatas

Creamy, but with a perfect OREO crunch.

Time 20 minutes + 4 hours set time + overnight in fridge

Makes 6 — 8



300g OREO Cookies, chopped finely

60g unsalted butter, melted Filling

450g PHILADELPHIA Cream Cheese, softened

125g icing sugar

1 tsp vanilla paste

480ml cream

50g CADBURY Baking Chips


250g CADBURY Dark Chocolate Melts

80ml cream

Mini OREO Cookies, for decoration (optional)



• Line a springform tin with baking paper.

• In a food processor, crush OREO cookies to a fine crumb. Add to a bowl with the melted butter and stir until well combined. Pour into the base of the springform tin, pressing down firmly. Move to fridge to set.

• In a bowl, whip the cream cheese, icing sugar and vanilla paste. Reduce the speed of the mixer and add the whipping cream. Increase the speed, beating the mixture to a soft peak consistency.

• Fold in the chocolate baking chips. Remove the tin from the fridge and spoon in the filling, using a spatula to smooth the top. Place in the fridge to set for 4 hours.

• To make the chocolate ganache topping, combine melts and cream in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Remove from heat. Cool slightly before spreading onto the cheesecake.

• Return to the fridge and allow to set overnight.

• Decorate with Mini OREO cookies and whipped cream.

We used: OREO Cookies.

Everyone loves an OREO! Why? Because they nail that perfect balance between cookie and creme. Uncover the layers of deliciousness with one simple twist — best enjoyed in a decadent dessert, or as a moment of indulgence just for you.





Laura Bakhtiarian

Laura Bakhtiarian

Outrageously creative Food Content Creator, she's the ultimate cook, photo stylist and recipe creator - yum!

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