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Crustless Baked Oreo Cheesecake♡

A rich baked cheesecake filled with crushed Oreos and chopped white chocolate, without a biscuit base. Enjoy it on its own or use it as the creamy centre of a red velvet Oreo cheesecake cake.

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Crustless Baked Oreo Cheesecake

Prep time

15 mins + cooling and 2 hrs freezing

Cook time

1 hour

Serves

One 8-inch layer

Difficulty

Easy

What you'll need

Ingredients

For the crustless cheesecake

  • 678g full-fat cream cheese
  • 1/2 cup caster sugar
  • 1 1/2 tbsp vanilla extract
  • 2 eggs
  • Approximately 2 packs Oreo biscuits, crushed, including their filling
  • 200g white chocolate, chopped
Red Velvet Oreo Cheesecake Cake

Make it with

Red Velvet Oreo Cheesecake Cake →

Pair this creamy tagliatelle with my pan-seared salmon for a complete dinner.

Step by step

Method

1

Preheat the oven to 175°C. Line the base and sides of an 8-inch springform tin with baking paper. There is no biscuit base for this cheesecake.

2

Beat the cream cheese and caster sugar together until smooth. Mix in the vanilla extract.

Crustless Baked Oreo Cheesecake step 2
3

Add the eggs and mix gently until incorporated, scraping down the bowl to remove any pockets of unmixed cream cheese.

Crustless Baked Oreo Cheesecake step 3
4

Crush the Oreos, leaving a mixture of crumbs and small pieces. Fold them into the cheesecake mixture with the chopped white chocolate.

Crustless Baked Oreo Cheesecake step 4
5

Spoon the mixture into the lined tin and smooth the top. Bake for approximately 1 hour, until the edges are set and the centre has a slight wobble rather than a liquid movement.

Crustless Baked Oreo Cheesecake step 5
6

Allow the cheesecake to cool in its tin, then place it in the freezer for at least 2 hours before assembling the layered cake. Keep it supported as it cools and firms up.

Crustless Baked Oreo Cheesecake step 6
7

Once firm, carefully release the cheesecake from its tin and peel away the baking paper. Transfer it with a cake lifter or flat cake board. If serving on its own, allow it to soften in the fridge before slicing.

Crustless Baked Oreo Cheesecake step 7

Cook's tip ♡

Freezing after cooling makes this crustless layer easier to lift and stack. Oreo pack sizes vary; the quantity used here was approximately two packs, not an exact biscuit weight.

Equipment

♡ 8-inch springform tin

♡ Baking paper

♡ Large mixing bowl

♡ Electric mixer

♡ Spatula

♡ Kitchen scales

♡ Measuring cups and spoons

♡ Knife and chopping board

♡ Cake lifter or flat cake board

♡ Freezer

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