This is pretty much an instant cheesecake recipe, packed full of Oreos! Combining the cream, condensed milk and lemon juice makes the ‘cheese’ part of the cheesecake – creating a thick, creamy and delicious mixture. If you want to, you can add some Oreo crumbs to the cheesecake mix to add more flavour and texture (as seen in photo). I also bought some little loaf cases (mine are from Home Bargains), which look lovely holding the cheesecakes – and you don’t have to worry about washing up after eating them!
Ingredients
- 20 Oreos, plus 10 for decoration
- 50g Butter
- 400ml Condensed Milk
- 600ml Double Cream
- Juice of 2/3 Lemons
- 1 Tsp Vanilla Extract
- 100g Dark Chocolate, melted
Directions
- Put 20 Oreos into a large sandwich bag (without holes) and use a rolling pin to break them into fine crumbs. Meanwhile, heat the butter in a saucepan over a medium heat. Stir the crushed Oreos into the pan with the butter.
- Fill the bottoms of 10 cases with the buttery Oreos.
- In a large bowl, combine the condensed milk, double cream and vanilla extract. Pour in the lemon juice until the mixture becomes thick.
- Pour the mixture into the cases, making sure they are all even and use a teaspoon to flatten out and neaten the tops. Decorate the tops with the remaining Oreos, crushed or whole, and the melted chocolate.
- Place in the fridge for as little as 20 minutes to set up.
