Oreo Dessert Glass Recipe

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Buttery Oreo biscuit base, cheesecake filling with crushed Oreos and topped with Belgian chocolate sauce, a cream swirl and a whole Oreo. 

When I first made my Oreo Cheesecake, my husband decided before he tried it that he didn’t like Oreos…

Clearly knowing him better than he knows himself, I knew he’d love it, so I ignored him and made it anyway! 

Fast-forward a few months, and here we were on a Sunday, I was making a roast dinner again for my family,  and needed a last minute dessert plan, but I couldn’t decide what to make! My husband asked if we could have another Oreo Cheesecake, so I ended up making this Oreo Dessert Glass!

It’s more or less the same as the cheesecake, just with a slightly different presentation, and without all the leftovers for the rest of the week, which I try and avoid simply because I’m on a healthy eating plan through the week and like a treat on weekends! 

Handy notes

  • This recipe makes 4 dessert glasses.
  • The desserts should be stored in the fridge with clingfilm tightly wrapped around the top of the glass.
  • They should keep in the fridge for up to 5 days with correct storage.
  • If you want the whole Oreo to stay crunchie, place it on top last before serving, however it does still taste amazing even if it’s a bit softer as part of the dessert.

Here’s how I made my Oreo Dessert Glass

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Ingredients (serves 4)

  • 200ml double cream + 100ml for decoration
  • 200g cream cheese 
  • 75g icing sugar
  • 300g Oreos
  • 50g butter
  • tesco Belgian chocolate sauce

What you’ll need to make this strawberry and white chocolate dessert glass

Scales

Mixing Bowl

Saucepan

Electric Whisk

Spatula

Piping Bag

1B Drop Flower Nozzle

4 Dessert Glasses

Food Processor (or rolling pin)

Method 

  1.  Firstly, melt the butter slowly in a saucepan over a low heat on the hob.
  2. Secondly, crush 100g Oreos either in a food processor or in a bowl with a rolling pin, pour in the melted butter and mix together.
  3. Press the buttery biscuit into the base of 4 dessert glasses and refrigerate while you move on to the next step.
  4. Whisk 200ml double cream in a mixing bowl with an electric whisk until stiff peaks form.  (ip – you should be able to turn the bowl upside down without any falling out. If you can’t do this, whisk for longer. Be careful not to over whisk.)
  5. Add the cream cheese and 75g icing sugar and whisk until combined.
  6. Take out 4 Oreos and place to one side for later. Crush the rest as you did before, and fold into the mixture with a spatula until combined.
  7. Take the glasses from the fridge and divide the Oreo cheese mixture between the 4 glasses and smooth out the top. Clean around the edges if you need to.
  8. Heat the Belgian chocolate sauce in a microwave for 15 seconds until a liquid forms. Drizzle the chocolate over the top of each dessert.
  9. Whisk another 100ml double cream until stiff peaks form, and place it in a piping bag with a medium drop flower nozzle.
  10. Finally, pipe a swirl in the middle of the glass and complete by placing a whole oreo on top. Refrigerate for 4+ hours or overnight before serving. 

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If you liked this Oreo Dessert Glass Recipe, you might also like my Chocolate Orange Dessert Glass Recipe. Click here to read it.

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