At Twisted, nothing excites us more than putting a cheeky spin on something that’s already widely adored, cue Oreo. Adding a twist just means you’ve got another excuse to eat the cookie you love with a fruity twist. Say hello to Strawberry Cheesecake Oreo. Yes, you read that right.
The cookie giant’s latest edition to the chocolate cookie sandwich world is a real winner – especially if you’re a fan of fruity treats.
The good folks over at Oreo know this well, so they put their thinking caps on and released the ultimate variation on the classic Oreo – Strawberry Cheesecake… we’re not worthy.
As soon as we got our chops around the little beauties we knew they were destined to end up in a stunning cheesecake. Trouble is, we CBA to cook them. That’s when Chef Twisted dropped the no-bake bombshell and voila we had ourselves a perfect dessert.
Fancy as hell. No fuss. A true crowd pleaser. You can thank us later.
What You’ll Need:
- 300g strawberry cheesecake Oreo
- 400g low fat cream cheese
- 300g strawberries, divided into two
- 60g strawberry jam
- 14g unsalted butter, melted
- 24g sugar
- the seeds from 1 vanilla pod
How You Make It:
Seperate your Oreos and scrape the cream away from the two biscuits. Place your biscuits in a bowl and the cream in another. Repeat with all of your cookies.
Add your biscuits (without cream) to a food processor along with your butter and blitz to combine. You want fine crumbs here. Divide your crumb between 12 paper muffin cases. Press down to firm and refrigerate for an hour or so.
Meanwhile, add your cream cheese, the reserved strawberry cream from the oreo and the seeds from your vanilla pod to a large mixing bowl. Whip with a hand blender until nicely combined and slightly aerated. In a separate bowl, add your sugar to half of your strawberries and mash. Add this mix to the cream cheese mix and fold through until combined.
Bring out your chilled bases. Divide your cheesecake mix between the cases. Refrigerate for a few hours or until set.
Slice your remaining strawberries into thin slices lengthwise. Top your set cheesecakes with 4 or so slices. Heat the jam until liquid and use to glaze each cheesecake. Refrigerate for a final half an hour then serve.