There’s no denyingthat I have aserious obsession with Oreos and Oreo desserts. Are you the same way?

I know I have done many a cheesecake recipe, but I feel like a couple more wouldn’t hurt too much! They are 100% my favourite dessert though still, no matter how much of it I eat! Lightly grease an 8 inch springform baking tin with butter and line the bottom with baking or parchment paper.

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The easiest way is to use a food processor, it will also give you the best results and it will be very fast. If you don't have a food processor, you can put the Oreos in a bowl and use the end of a rolling pin to crush them (or if you have a pestle and mortar then that would work too!) Another option is to put the Oreos in a freezer bag and again use a rolling pin to crush them. Can this cheesecake be made gluten free? All you have to do is replace the butter with a dairy free spread in the frosting and there you have it – a wonderful Vegan Oreo Birthday Cake! OREO CAKE TIPS AND FAQs

Put the vegetable oil, vinegar and milk in a large bowl and mix together. Use soya or almond milk to keep the cake dairy free. Oreo lovers, get ready to meet your new favourite cheesecake! This Oreo Cheesecake is no bake, has an Oreo biscuit base, a creamy vanilla filling with Oreo crumbs mixed into it, then it's topped with chocolate, whipped cream and more Oreos of course! I've stuffed Oreos into every aspect of this easy to make dessert to create the ultimate Oreo cheesecake. It would be an amazing dessert for a birthday or any celebration, and the Oreo fan in your life will adore it! Ingredient Tips & Equipment Information Simply beat softened unsalted butter, icing sugar and vanilla bean paste together, adding the crushed Oreos and double cream until you have a fluffy buttercream. ASSEMBLING YOUR OREO CAKE

Recommended equipment & ingredients*

Make sure your cream cheese is at room temperature so you can beat it well and get rid of any lumps.

I don’t know when it started but I do know that Oreos are my kryptonite. And this cheesecake 👇🏻 is NOT helping things.

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I prefer no-bake cheesecakes so much more than baked ones as to me they are creamier and easier to make, and to me they are a more guaranteed success in comparison to other desserts because I have made so many over my time on this blog now! You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.