Oreo Cheesecake Stuffed Strawberries Recipes

OREO STRAWBERRY CHEESECAKE

Steps:

• Preheat oven to 160°Celsius.
• Crush the Oreo cookies into crumbs by processing them in a food processor or by putting them in a zip lock bag and pressing them with a rolling pin. Place the crumbs in a bowl, add the melted butter and mix.
• Transfer the crust mix into a parchment paper-lined 7 inches round springform pan and press it down evenly and firmly. Set aside.
• In a separate bowl, beat cream cheese until smooth for 30 seconds.
• Scrape the sides of the bowl, add the sugar, flour, and salt. Beat again for 20 seconds.
• Add in both the eggs and vanilla essence. Beat for about 10 seconds until the eggs are well combined. Scrape the bowl and continue beating for another 10 seconds until the batter is all smooth and creamy. Do not overbeat to avoid the batter from incorporating too much air.
• Fold in the sour cream until it is well incorporated into the batter, followed by the strawberry filling.
• Pour the batter into the prepared crust and bake in a water bath for 55 minutes at 160 °Celsius. When done, the sides should be firm and the center of the cake still wobbly. Turn the oven off and leave the cake in the oven for another 10 minutes.
• Remove from oven and let the cake cool for another 20 minutes before loosening the cake tin and removing the cake out.
• Let the cake rest in the refrigerator for at least 4 hours or overnight before serving.
• Garnish the cake with a layer of fresh whipped cream and strawberry halves.
• Keep leftovers refrigerated.

STRAWBERRY OREO CHEESECAKE (NO BAKE)

Steps:

• To make the base use a food processor to whizz up the oreo biscuits into crumbs, or bash them with a rolling pin in a bowl
• Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
• For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese and icing sugar until smooth with no lumps
• Add the strawberry flavouring and enough pink food colouring for a baby pink colour (remember you can always add more but can't tke away). Then add the double cream and whisk until it is thick and holds it's shape
• Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
• Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
• Whip up the double cream with the icing sugar and vanilla, and pipe rosettes all around the edge
• Crush up the remaining oreos and sprinkle the crumbs in the centre, then add pink sprinkles if you like
• Serve immediately, store any leftovers in the fridge and eat within 2 days

CHEESECAKE-STUFFED STRAWBERRIES

Steps:

• Beat cream cheese, confectioners' sugar, and vanilla extract together in a bowl until smooth; spoon into a piping bag or a resealabe bag with a corner snipped.
• Fill cavities of cored strawberries with the cream cheese mixture. Dip filled side of strawberries in the crushed graham crackers to coat.

OREO® CHEESECAKE TRUFFLES

Steps:

• Place 36 sandwich cookies in a food processor.
• If you'd like to decorate the finished truffles with cookie crumbs, discard the filling from any remaining cookies and place the wafers in a small resealable bag. Crush with a rolling pin and set aside until needed.
• Pulse the cookies in the food processor until they become fine crumbs. Add cream cheese and powdered sugar; process until well mixed. Cover and refrigerate for at least 1 hour.
• Line a baking sheet with parchment paper.
• Remove cookie mixture from the refrigerator and roll into forty-eight 1-inch balls. Place on the prepared baking sheet and refrigerate for 30 minutes.
• Toward the end of the chilling time, place candy melts in a microwave-safe bowl. Microwave in 30-second intervals, stirring after each interval, until melted and smooth. Let sit for 5 minutes.
• Remove balls from the refrigerator and dip, one at a time, into the melted chocolate. Shake off any excess and place back on the lined baking sheet. Sprinkle reserved cookie crumbs and/or candy sprinkles over truffles while chocolate is still wet.
• Place truffles in the refrigerator until coating is set, about 15 minutes.