One Pot Oreo White Chocolate Cheesecake
A quick and easy cheesecake recipe using crushed Oreos and white chocolate, perfect for beginners and indulgent cravings.
Ingredients
For the Oreo Base
- 3 pieces Oreo cookies, finely crushed Add more for a thicker crust if desired.
- 7 g unsalted butter, melted Binds the crushed Oreos into a firm base.
For the Cheesecake Filling
- 100 g cream cheese, room temperature Ensure cream cheese is at room temperature for easy mixing.
- 1 tbsp icing sugar Can substitute with powdered sugar or sweeteners.
- 10 g white chocolate, melted and cooled slightly Make sure it's warm, not hot.
- 15 g white chocolate, broken into small pieces For folding into the whipped topping.
- 15 ml double cream Whipped for topping.
Optional Add-ons
- Fresh berries (strawberries, raspberries, or blueberries) Adds a bright, tangy contrast.
- Chocolate sauce or salted caramel For extra decadence when serving.
- Toasted chopped nuts (pistachios or almonds) Sprinkle lightly on top for texture.
- Mini chocolate chips For more chocolatey bites.
- A pinch of vanilla extract Boosts flavor.
Instructions
Preparation
- Remove the cream cheese from the fridge to let it reach room temperature.
- Prepare your dish: line or lightly grease your serving dish or four small ramekins.
- Crush the Oreos in a zip-top bag using a rolling pin or in a food processor until fine.
Making the Oreo Base
- In a mixing bowl, combine the crushed Oreos with melted butter.
- Stir until the mixture looks glossy and holds together when pressed.
- Firmly press the mixture into the bottom of your dish or ramekins.
Making the Cheesecake Filling
- Melt the white chocolate either in short bursts in the microwave or over a double boiler.
- In a medium bowl, mix the room-temperature cream cheese with icing sugar until smooth.
- Pour in the cooled melted white chocolate and mix until homogenous.
- Optionally fold in whipped cream for a lighter filling.
Assembling the Cheesecake
- Spoon the cheesecake mixture over the pressed Oreo base and smooth the top.
- Cover and refrigerate for at least 2 hours or until set.
Making the Topping
- Whip the double cream until soft peaks form.
- Gently fold in the broken pieces of white chocolate.
Finishing Touches
- Once set, add the whipped cream topping over each portion.
- Garnish with optional toppings like berries, nuts, or sauce.
Notes
This cheesecake keeps for 1–2 days in the fridge. For quick portions, make in ramekins and chill faster in the freezer for 20-30 minutes.