Cookies and Cream is one of, if not my favourite ice cream flavour so when I am dreaming up desserts (which happens very frequently), thoughts of cookies and cream often float through my mind. This cheesecake is oh so delish and is a total cookies and cream indulgence!
Cookies and Cream Cheesecake
- Ready in: 40 mins (plus 4 hours refrigeration time!)
- Complexity: easy
- Serves: 18 (depending on slice size!)
- 1/2 packet of Oreos (16 cookies)
- 2 tbsp butter
- 2 tsp gelatine
- 1/2 cup water
- 1 1/2 (375g) package of cream cheese*
- 1/4 c caster sugar
- 250 ml evaporated milk*
- 1 tsp vanilla extract
- 1/3 can of condensed milk*
- 1/2 packet of Oreos (16 cookies), crushed (I like a mixture of fine and chunky crumbs!)
- 180 g white chocolate
Grease and line the base of a 22cm springform pan. Don't worry lining the sides!
Using a food processor or a bowl and wooden spoon, blitz up half a packet of oreo cookies (16 cookies). Melt 2 tbsp butter and add this to the mixture. Press into the base of the tin, trying to push as far up the sides as you can. Place in fridge while you prepare the filling.
Using a small jug, mug or bowl, sprinkle gelatin over the water. Place the jug into a small saucepan of simmering water and stir until the gelatin dissolves - about 5 mins or so. While you wait, prep your white chocolate by melting using a double broiler.
In a large bowl, beat together cream cheese until smooth (I just use my cake mixer, but a handheld electric beater would be fine!). Mix in the sugar and beat well. Add evaporated milk, vanilla, and condensed milk, and beat until combined.
Add in gelatin mixture and mix until combined, and then gently fold in melted white chocolate, followed by the crushed Oreo cookies.
Pour the filling onto the base, and refrigerate for about 4 hours until set.