Easy Oreo Cake Cheesecake (Print Version)
# Ingredients:
→ Crust
01 -
24 Oreos
02 -
60g unsalted butter, melted
→ No-bake cheesecake filling
03 -
908g cream cheese, softened
04 -
200g granulated sugar
05 -
2 teaspoons vanilla extract
06 -
2 teaspoons lemon juice
07 -
480ml heavy whipping cream
→ Optional Swiss meringue
08 -
2 large egg whites
09 -
100g granulated sugar
10 -
Pinch of kosher salt
11 -
1 teaspoon vanilla extract
# Instructions:
01 -
Add the Oreos to a food processor and pulse until fine crumbs form. Transfer to a bowl, stir in the melted butter, and mix until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Chill in the fridge while preparing the filling.
02 -
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Scrape down the sides as needed. Mix in the vanilla extract and lemon juice. Gradually add the heavy cream in 3–4 additions, whipping after each until the mixture is light, fluffy, and holds soft peaks.
03 -
Pour the cheesecake filling over the chilled crust and smooth the top with a spatula. Cover the pan with plastic wrap and refrigerate for 8–12 hours, or overnight, until fully set. Add sprinkles if desired.
04 -
In a heatproof bowl, combine the egg whites, sugar, and salt. Set the bowl over simmering water, ensuring the bottom doesn’t touch the water. Gently whisk for about 4 minutes until the sugar dissolves and the mixture is warm. Transfer the bowl to a stand mixer and beat on medium-low until foamy, then increase the speed and whip until stiff, glossy peaks form and the bowl feels cool, about 4–5 minutes. Add vanilla extract and mix. Pipe meringue around the cheesecake edges and torch until golden brown.