OREO Vanilla Cheesecake
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  • Prep time 20 '
  • Total time 200 '


  • 240 g OREO Original Cookies
  • 40 g butter, melted
  • 350 g Philadelphia Original
  • 100 g caster sugar
  • 2 tsp vanilla extract
  • 250 ml Greek yogurt
  • 1 sachet (11g) powdered gelatine
  • A few fresh strawberries or raspberries
  • A few extra OREO cookies, broken into pieces


  • Place 160 g of the OREOS in a food processor and process to a fine crumb. Add the butter and mix together. Press the mixture into the base of an 18 cm spring form tin. Roughly chop the remaining 80 g cookies and set aside.
  • Put 3 tablespoons of water in a small basin and sprinkle on the gelatine. Stand the basin over a saucepan of hot water and heat gently until dissolved.
  • Beat together the Philadelphia, sugar and vanilla until smooth. Then fold in the yogurt. Next stir in the gelatine.
  • Stir the set aside cookies through the filling then pour over the biscuit base. Refrigerate for 3 hours or until set.
  • Serve decorated with the fruit and biscuit pieces.


Nutritional Information

Typical values Per Serving
Energy 1432.2 kj
Energy 342.0 kcal
Fat 22.3 g
Carb 29.1 g
Protein 6.5 g
Saturated fat 13.7 g
Salt 0.8 g
Dietary fibre 1.2 g
Sugars 22.4 g