I’ve never had a dessert with Oreos that wasn’t yummy. Oreo cookies have such a unique flavor indeed – from the crisp chocolate cookie to the sweet cream in the center, this treat is made for experimenting in new desserts. I took a stab at making cheesecake out of mine. The outcome was fantastic! The crispness still existed in the Oreo-filled crust and the creaminess was exaggerated by the sweet cheese. Because Oreos are so chocolaty, I didn’t feel the need to add any more chocolate to this dessert.
On a side note, I elected to use yogurt because it is a much healthier option than other dairy products. That also meant temperature control was highly important. When using yogurt in baking, keeping the temperature at 325 degrees F or lower is ideal to prevent the yogurt from separating or curdling. Other than that, the rest of the recipe is pretty standard, but produces a treat that is anything but ordinary.
Ingredients
- 1 (15.5 oz) package Oreos
- 4 tbsp unsalted butter, melted
- 3 (8 oz) package cream cheese, softened
- 3/4 cup sugar
- 6 oz light vanilla yogurt
- 1 tsp vanilla extract
- 1/2 tsp salt
- 3 eggs
Instructions
- Preheat the oven to 325 degrees F and coat a foil-lined 9"x13" baking pan with nonstick spray; make sure there is an overhang from the foil. Set aside.
- Place 26 Oreos (2 rows) in a plastic bag and crush using a rolling pin. Combine the crushed cookies with the butter and mix until combined. Transfer the cookie mixture to the prepared pan and spread evenly while pressing lightly with your hands. Bake the cookie crust for 10 minutes.
- Meanwhile, beat the cream cheese and sugar on high speed in a mixer until smooth. Add the yogurt, vanilla extract and salt and continue to mix. Beat in the eggs one at a time making sure that each egg is thoroughly incorporated before adding the next. Pour the cream cheese mixture evenly over the baked cookie crust and use a spatula to even out the surface. Crush the remaining Oreos with your hands and sprinkle over the top of the cream cheese mixture; press the cookies gently into the cream cheese.
- Bake for 40 minutes. Allow 1 hour for cooling at room temperature; then cover the pan with foil and refrigerate for a minimum of 3 hours. Using the foil overhang, lift the cheesecake out of the pan and place on a cutting board. Run a knife under hot water, wipe the knife dry and cut into squares. Make sure to run the knife under hot water and wipe after each cut.
Adapted from Recipe Girl
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