Philadelphia OREO Cheesecake
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  • Prep time 25 '
  • Total time 325 '


  • 2 rolls of OREO Original Cookies (à 154 g)
  • 75 g butter, melted
  • 3 packs of Philadelphia Original (à 180 g), at room temperature
  • 220 ml double cream
  • 2 tsp vanilla extract
  • 80 g icing sugar, sifted


  • Step 1: Base
    Grease an 18 cm loose-bottomed cake tin and line with parchment paper.
  • Crush one and a half rolls of OREO (21 sandwich biscuits) in a plastic bag or food processor until finely ground. Mix with the melted butter until well combined. Press firmly and evenly into the base of the tin.
  • Step 2: Filling
    Use an electric whisk to beat the Philadelphia Original Cream Cheese on high speed for 2-3 minutes until fluffy.
  • Beat in the cream, vanilla and icing sugar until incorporated.
  • Roughly crush five of the remaining OREOs and fold through the cream cheese mixture.
  • Pour into the tin and smooth the top. Refrigerate for at least five hours, or overnight if possible, until set.
  • Step 3: Topping
    To serve, remove from the tin. Finely crush the remaining two OREOs and scatter them around the rim of the cheesecake.


Nutritional Information

Typical values Per Serving
Energy 1742.1 kj
Energy 416.0 kcal
Fat 32.6 g
Carb 26.9 g
Protein 4.7 g
Saturated fat 19.0 g
Salt 0.7 g
Dietary fibre 0.9 g
Sugars 17.1 g