- TM 31
Ingredients
Oreo Base
- 150 g Oreos, 1 packet
- 50 g Butter
Cookies and Cream Cheesecake
- 150 g Oreos
- 100 g sugar
- 500 g Phillidephia cream cheese
- 3 teaspoons Gelatin powder
- 60 g Boiling water
- 25 g lemon juice
- 200 g thickened cream
Accessories you need
-
Spatula TM5/TM6
Share your activity
I'm cooking this todayRecipe's preparation
Place Oreos into mixing bowl and chop 5 sec/speed 5. Set aside.
Place butter into mixing bowl and melt 2 min/ 50°C/ speed 1.
Add chopped Oreos and combine 5 sec/speed 5.
Press into 12 muffin pan and chill.
Place Oreos into mixing bowl and chop 5 sec/speed 4. Set aside.
Place sugar into mixing bowl and mill 5 sec/speed 9.
Add Philidelphia and combine 1 min/speed 4.
Dissolve gelatin in boiling water then add to mixture, with lemon juice and thickened cream on 1 min/
"Counter-clockwise operation" /speed 4.Add Oreo and combine 20 sec/
"Counter-clockwise operation" / speed 4.Check bases and wiggle them free if stuck, then pour mixture on top and chill for 30 minutes.
Decorate with extra oreo or melted dark chocolate. I minused 4 oreos from the mixture, for the decoration. Can also use grated chocolate. Chill for minimum of 3 hours.
Oreo Base
Cookies and Cream Cheesecake Mixture
Thermomix Model
-
Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Delicious! I just used chocolate ripple biscuits with butter as the crumb base. I made a regular sized cheesecake and had some filling left over so I placed choc ripple biscuits in the base of a silicon muffin tray and poured the filling on top to use it up. (Made 6 individual cheesecakes). Perfect! I should have just made a heap of individual cheesecakes as it was so easy!
Great recipe. The filling part makes an awkward 15 or so cheesecakes which made it a little awkward as I only have one muffin pan.
I also used patty pans to make it easier.
Recipe is so easy to follow!
Yum, yum, yum!! Made for my son's birthday so did as one full cheesecake. Base was a little thin but worked nonetheless and was demolished by the boys!!
I've fully filled 12 silicon patty pans and i have heaps of mixture left wondering if next time should only use one 250g of cream cheese instead of 2. Don't know what to do with left over mixture
I used mixed frozen berries as I didn't realise I needed 300gms of cookies and cream biscuits I though it was 150gms for the whole receipe. Crisis over I blended the frozen berries (150gms) using the same instructions as if they were the cookies. Mixed in at the same step it says to put in cookie mixture in. Might I say delicious combination with the cookies and cream base!
Yum, quick & easy
I just made this this afternoon.Wow it is so easy and yum!! I too made one big cheesecake and had to double the base ingredients. I also didn't add as much lemon juice ( I used 15g).
Thanks for for sharing this recipe
Devine!! This is my staple dessert.. I use the disposable foil pie trays from Woolies ect. and I get 2 from this recipe.. Thank you for sharing!!
Totally awesome and yummy. I've made several times now and they never go astray. I froze mine in silicon cupcake moulds then turn out and defrost when required. Then you don't have to fuss about the base at all
This is one of the best cookies & cream recipes I've ever tried. I make these in mini spring form tins, and end up with 20 for the batch...
There is nothing I would or could change about this recipe - it is that good. It seems my only problem is stopping at eating one!