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!
- 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
1B Drop Flower Nozzle
4 Dessert Glasses
Food Processor (or rolling pin)
- Firstly, melt the butter slowly in a saucepan over a low heat on the hob.
- 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.
- Press the buttery biscuit into the base of 4 dessert glasses and refrigerate while you move on to the next step.
- 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.)
- Add the cream cheese and 75g icing sugar and whisk until combined.
- 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.
- 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.
- Heat the Belgian chocolate sauce in a microwave for 15 seconds until a liquid forms. Drizzle the chocolate over the top of each dessert.
- Whisk another 100ml double cream until stiff peaks form, and place it in a piping bag with a medium drop flower nozzle.
- 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.