Oreo® cake



Crazy about Oreo® cookies? Do you dream of a giant one for your birthday? Let us explain how you can prepare one in a few simple steps! Oreo® cake is a cold cheesecake, with no baking required. It is also gelatin free and perfect for all occasions. America's most famous cookie is used to create a crunchy base, with all their flavor. A slightly punchy note offers a contrast to the soft and sweet cream and cheese filling, which will win you over, bite after bite. Also called Oreo® dream pie, it truly lives up to its name: everyone will be impressed with its simple yet scenographic decorations! Ready to start dreaming? Let's get started!?


Ingredients for a 7 inch (18 cm) mold
Oreo® cookies 16
Butter ¼ cup (50 g) - soft
For the cream
Cream cheese 1 cup (250 g)
Heavy cream 1 cup (250 g)
Powdered sugar 6 tbsp (40 g)
For the decoration
Oreo cookies 12
Heavy cream ½ cup (100 g)

How to prepare Oreo® cake

To prepare Oreo® cake start from the base: divide the 16 Oreo® cookies and remove the cream using a spatula 1. Place it in a bowl and leave to one side 2. Now place the biscuit part in the bowl of a bladed mixer 3

along with the chopped butter at room temperature 4. Blend to obtain a crumbly and thoroughly amalgamated mixture 5. Place on a 7 inch (18 cm) pastry dish on a tray lined with parchment paper and add the biscuits blended with the butter. Press the mixture down with the back of a spoon 6

to cover the entire base 7. Place back in the refrigerator for 30 minutes. Prepare the filling in the meantime: beat the cream and powdered sugar using an electric whisk 8, until firm 9.

Place the Oreo® cream set aside for later in a bowl 10, together with the spreadable cheese 11. Stir with the electric whisk for around 1 minute.

Upon obtaining a smooth cream, incorporate the previously whipped cream, stirring from the bottom up (13-14). Now remove the base from the refrigerator and pour the cream over it 15.

Smooth the surface with the back of a spoon 16. Blend 8 whole Oreo® cookies in the mixer, without removing the cream from the inside (17-18).

Place the blended cookies on the cake 19 and spread over the entire surface, without pressing down too much (20-21). Place back in the refrigerator for at least 1 and a half hours.

Take the cake 22 and run the blade of a knife along the outer edge 23 so that you can remove the ring more easily 24.

After removing from the mold 25, beat the cream with an electric whisk 26 and put it in a 0.4 inch (1 cm) star-tipped pastry bag 27.

Now add tufts of cream to the surface of the cake 28 and garnish with Oreo® cookies split in half 29. Serve your Oreo® cake nice and cold 30.


Oreo® cake can be stored in the refrigerator for no longer than a day, or in the freezer for a week.


You can make the cake cream more stable by adding 0.25 oz (7 g) of gelatin, previously soaked in cold water and dissolved in 0.35 oz (10 g) of hot cream. Simply add it to the cream cheese mixture before the whipped cream.