The Ultimate Oreo and White Chocolate Cheesecake

22 Sep 2019

Surprise! I've got a brand new baking post! You guys know how much I love to bake and share recipes, but in between moving house and recovering from being a poor student, I just haven't had the time or funds. Sure, there's been the odd little thing behind the scenes, but nothing that I thought was 'good enough' to share on my blog. That was until my workmate, Sarah, had a request for her birthday!

I remember this so vividly. I had made two desserts for our Easter dinner, one of which was a white chocolate cheesecake with Golden Eggs on top. I shared photos of them on my Insta story and almost straight away, Sarah had messaged me, requesting a cheesecake for her birthday. I was a little shocked, especially because this was about 4 or 5 months before her birthday and I was still the newbie at work, but of course, I was more than excited to make something for her!

Originally, she had her heart set on Kinder Bueno, so I'd been concocting up plans of building some elaborate sculpture on top, made purely from Kinder products, but around 2 weeks before her birthday, she decided she'd like Oreo instead. Totally understandable, Oreos are delicious! So I set about planning what I was going to do and this is what I came up with.

This black and white cheesecake creations consists of an Oreo base, an Oreo Creme, white chocolate and soft cheese mixture with added Oreos, a topping of crushed Oreos surrounded by whole Oreos and whipped cream, and a drizzle of chocolate. It definitely couldn't be more Oreo-y if I tried! In fact, I was a little bit worried that it would be too much Oreo, but thankfully, the cheesecake went down a total storm and there wasn't a single piece left.
For the base of this recipe, I followed one from Little Cake House, which is a sweet blog I discovered whilst looking for some cheesecake inspiration. It had fantastic reviews and the images looked just like how I wanted my cheesecake to turn out. However, in true Olivia fashion, I couldn't help but add my own twist with the decoration. If you look at her photos, you can see that hers has a much neater finish, whereas mine is haphazard and a little bit crazy, but that's exactly what I was going for!

I had toyed with decorating the top with different treats, but the thought process in my head was 'surely, a little bit more Oreo can't hurt... that looks good... wait, Olivia, stop!... too much Oreo!... oh hang on, that doesn't look half bad.' It was a real internal battle, but it worked out pretty well, which was especially apparent when people were saying that it looks like something that could be sold in a shop!

You will need:
4 x 154g packet Oreo
75g unsalted butter (melted)
1 tbsp. water
1 tsp. powder gelatine (or vegetarian powder gelatine)
300g cream cheese (room temperature)
450ml double cream
150g white chocolate
30g milk chocolate

  1. Lightly grease an 8" or 9" springform cake tin with butter.
  2. Remove the filling of some Oreos until you get 200g of just biscuits to use for the base. Keep the filling to one side. Finely crush the biscuits in a food processor and slowly pour in the melted butter til combined. Tip the mixture into your prepared tin and press evenly until the bottom is completely covered and firm. Refrigerate while you make the cheesecake mixture.
  3. Crush another packet of Oreos into small pieces and set to one side.
  4. Put the tablespoon of cold water in a small bowl and add in the teaspoon of gelatine. Place the bowl in a small saucepan of simmering water till the gelatine dissolves, stirring constantly.
  5. Whilst your gelatine is dissolving, melt your white chocolate in the microwave on 30 second blasts, stirring in between, or in a heatproof bowl over a pan of barely simmering water. Once melted, remove it from the heat and allow it to cool slightly.
  6. In a large bowl, use an electric whisk to beat the cream cheese til smooth. Add in the gelatine, melted chocolate and reserved Oreo Creme, and mix til smooth and combined. 
  7. In a smaller bowl, lightly whip 300ml of double cream til it forms soft peaks (make sure not to over whip). Gently fold this into the cream cheese mixture and mix til combined.
  8. Stir in the reserved pieces of crushed Oreo, then pour this mixture out on to your refrigerated base. Use the back of a spoon to smooth it out, then pop it back into the fridge for at least 4 hours or overnight.
  9. Once set, remove your cheesecake from the tin. You can always use a knife to gently coax the sides away from the tin! Whip the remaining 150ml of double cream in a bowl until it forms soft peaks, then transfer it into a piping bag with your favourite nozzle attached.
  10. Create a circle of Oreos around the edge of your cheesecake, then use your piping bag to add splodges of whipped cream on top of each one.
  11. Melt the milk chocolate in the microwave on 30 second blasts, stirring in between, or in a heatproof bowl over a pan of barely simmering water. Allow it to cool slightly, then using a tablespoon, drizzle the melted chocolate over the top of your cheesecake.
  12. Crush the remaining Oreos into little pieces and sprinkle them over the centre of the cheesecake, and finish off with one last drizzle of milk chocolate for good measure.

What I was left with was a gorgeously light cheesecake that actually wasn't too overpowering with Oreo flavour. The Oreos inside the cheesecake became soft, so there was no mess when scooping it up with a fork. It was honestly one of the nicest things I think I've ever made and even my work neighbour, Ethan, who can't stand anything to do with cheese, was absolutely head over heels for it.
I'm really excited to get back into the swing of baking on the regular, especially with a work family that are now aware of how much I enjoy baking. I've also picked up two new autumnal tins from Nordic Ware and we've got a new oven, so I think you should keep your eyes peeled over the next month or so!

I hope you all enjoyed this post and if any of you make this cheesecake, please send me some photos. It absolutely makes my day when someone follows a recipe from this blog, so always tell me if you do so!

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@thenorthernist