Ingredients
Method
- Crush Oreo cookies in a freezer bag using a rolling pin until fine crumbs form.
- Mix crumbs with 30ml water and melted butter to create a dough-like base.
- Press the mixture into the bottom of a 20cm springform pan. Freeze for 5 minutes to firm.
- In a bowl, whip cream cheese and powdered sugar until smooth.
- Add heavy cream, vanilla extract, and reserved Oreo crumbs to the cream cheese mixture. Blend until well combined.
- Spread the cream mixture over the chilled crust and smooth the surface.
- Chill in the refrigerator for at least 4 hours, preferably overnight, before serving.
Notes
For crispier crumbs, use a food processor instead of a rolling pin.
Greek yogurt can substitute heavy cream for a non-dairy alternative.
Store in the refrigerator for up to 3 days in an airtight container.
Greek yogurt can substitute heavy cream for a non-dairy alternative.
Store in the refrigerator for up to 3 days in an airtight container.