OREO Cookies & Cream Cheesecake

OREO Cookies & Cream Cheesecake


  • 3 packs OREO cookies
  • 100 g olive oil
  • 3 packs PHILADELPHIA Original
  • 150 g vanilla yoghurt
  • 4 drops vanilla essence
  • 1 pack gelatine
  • 75 g sugar
  • icon time
    3 hour 35 mins
  • icon difficult
  • icon serving


  1. Start by putting 200 g of yummy OREO cookies in a freezer bag. Close the bag securely, then crumble the cookies with a rolling pin (or your hands).
  2. Melt the butter, mix it with the crumbled cookies and press the mixture down into a springform cake tin (approx. 26 cm in diameter) lined with baking paper. Break up the remaining OREO cookies into chunks.
  3. Now, whisk together the PHILADELPHIA, yoghurt and vanilla essence.
  4. Leave the gelatine to soak in 150 ml of cold water for 10 minutes. Add sugar and heat while stirring until the gelatine and sugar have dissolved. Immediately mix into the PHILADELPHIA and stir in 100 g of the OREO cookie chunks.
  5. Add the cream to the tin, then leave the cheesecake to set in the fridge for at least 3 hours. Sprinkle the remaining OREO chunks over the cheesecake. And you’re done! Now, marvel and your creation and show all your friends!