Wed, 5 August 2026
Cheesecakes are one of those bakery items that our customers just can’t get enough of. They love it set, they love it baked, they love it Basque…any which way, it is a guaranteed crowd-pleaser.
This version is a set cheesecake, and with a classic cookie taking centre stage, it will be a hit with kids of all ages.
Ingredients:
● 154 g Oreo cookies (1 sleeve, which has 14 cookies)
- 10 of these cookies are broken into fine crumbs; the rest are smashed to make a chunkier crumb for sprinkling on top
● 30 g salted Irish butter, melted
● 227 g full fat cream cheese
● 25 g caster sugar
● 1 tsp vanilla extract
● 85 g white chocolate, melted
● 120 ml double cream
● 115 g dark chocolate, melted
● 1 tsp sunflower oil
● 30 ml boiling water
Directions:
● Line a loaf tin with parchment paper.
● In a medium bowl, mix the melted butter and fine cookie crumbs. Keep stirring and squishing until the mixture holds together. Press into the base of the loaf tin. Chill in the fridge for 45 minutes.
● In a large bowl, mix the sugar, cream cheese, and vanilla just until smooth.
● Stir in the melted white chocolate.
● Stir in most of the chunky cookie crumbs, reserving just a bit to sprinkle on top later.
● In a separate bowl, whisk the double cream until it forms stiff peaks.
● Gently fold the whipped cream into the cheesecake mixture, being careful to retain as much air as possible.
● Spread the mixture onto the chilled base. Cover with cling film and refrigerate for at least 2 hours.
● To make the chocolate topping, stir together the oil and melted dark chocolate until smooth. Finally, stir in the boiling water. Pour over the top of the chilled cheesecake, sprinkle the remaining cookie crumbs on top, and pop it back in the fridge for another hour.
● Remove the Oreo cheesecake from the loaf tin to slice into bars.
● This cake will last in the fridge for up to 5 days
