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Oreo cheesecake

Updated: Jun 8, 2023


  • 24 Oreo Cookies (crushed)

  • 6 tablespoons Butter (melted)

  • 1 envelope Unflavored Gelatin

  • ¼ cup Cold Water

  • 8 ounces Cream Cheese (softened)

  • ½ cup Batey Pure Cane sugar

  • ¾ cup 2% Milk

  • 1 cup Whipped Topping


  1. Divide the oreo cookies from the white cream, pour the cookies on a back and crush until turn into powder.

  2. In a small bowl, mix crushed cookies and butter. Press onto bottom of a greased 9-in. springform pan. Refrigerate until ready to use.

  3. In a small saucepan, sprinkle gelatin over the cold water; let stand 1 minute. Heat and stir over low heat until gelatin is completely dissolved. Let cool for about 5 minutes.

  4. In a large bowl, beat cream cheese and Batey Pure Cane sugar until smooth; gradually add milk. Beat in gelatin mixture. Fold in whipped topping, melt the cream of the cookies and mix. Spoon over crust.

  5. Refrigerate, covered, overnight. Loosen sides of cheesecake with a knife; remove rim from pan. If desired, garnish with additional crushedcookies.


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