Baked in an Oreo cookie crust and topped with mixed berry coulis and homemade whipped cream, this is the best cookie cheesecake you’ll ever have. It will taste even better if you did not skimp on any ingredients and went full fat on everything. It’s cheesecake, after all. This mixed-berry cheesecake with cookie crust is creamier and more luxurious. So, make sure you take a look at the recipe card below.
The History Of Oreos
For over 100 years, Oreo sandwich cookies - with two chocolate wafers sandwiched between sweet cream filling - have brought joy to people all over the world. It was renamed the Oreo Biscuit in 1921, then the Oreo Sandwich in 1921, then the Oreo Creme Sandwich in 1948, and the Oreo Chocolate Sandwich Cookie in 1974. Its design has mostly remained unchanged with only a few changes over the years. At first, the design was simple - with an Oreo name and a wreath around the edge.
The company augmented the original design to match a name change in 1921. A ring of laurels and two turtle doves were added to the 1924 design. Today’s elaborate design first appeared in 1952, 20 years later. Other Oreo products have been developed by Nabisco over the years. In the 1920s, Nabisco introduced a lemon-filled Oreo that was discontinued later on. The Double Stuf was introduced in 1975 with twice the amount of cream filling as the original Oreo. The Double Stuf was introduced in 1975 with twice the amount of cream filling as the original Oreo.
Golden Oreos are as good as original Oreos because they are baked with vanilla frosting. Golden Oreos are as good as original Oreos, because they are baked with vanilla frosting. Oreos with golden chocolate cream frosting, previously called the ‘Uh-Oh Oreo’, is the opposite of vanilla cookies with chocolate cream frosting.
Here’s the recipe for the cheesecake cookies:
Ingredients:
• 2 1/2 cups finely crushed Oreos (centres scraped and reserved for cheesecake filling)
• 1/2 cup flour
• 1/2 cup dark cocoa powder
• 1 1/2 tsps baking powder
• Pinch of salt
• 2 sticks (16 tbps) unsalted butter, softened
• 2/3 cup packed brown sugar
• 2 eggs
For the filling:
• 8 ounces cream cheese, softened
• 1/4 cup granulated sugar
• 1 teaspoon lemon zest
• 1 tsp vanilla extract
• Coulis
• 8 ounces mixed berries
• 1 cup sugar
• 1 cup water
• Juice of 1 lemon
• Pinch of salt
Source: Freepik
1. Preheat the oven to 350 degrees.
2. Separate the cookies and reserve their centres for the cheesecake filling.
3. Grind cookies in a food processor until fine.
4. Add flour, cocoa powder, baking powder, and salt.
5. Cream butter and brown sugar in a separate large bowl.
6. Mix in the eggs until just combined.
7. Mix dry ingredients with wet ingredients, stirring until well combined.
8. Bake cookies on a baking sheet using a 1 1/2-ounce ice cream scoop. Each cookie should have a small hole in the middle.
9. Incorporate cheesecake filling into each.
10. Bake for 6 minutes, then rotate the sheet 180 degrees and bake for another 6 minutes.
11. For the filling:
12. Whip cream cheese and sugar together in a medium bowl.
13. Stir together the lemon zest, vanilla, and the leftover cookie filling.
14. Transfer the filling to a pastry bag.
For the coulis:
1. Bring all ingredients for the coulis to a boil in a small sauce pot. Reduce the heat and simmer for 30 minutes. Serve alongside or drizzle over cookies once cooled to room temperature.
It’s good to eat a little bit of what you like, so don’t say no to one of these mini treats.
