Oreo cheesecake with meringues and boozy cherries
I dare you find a person who’s absolutely not in love with Oreos? Do you know someone? Anyone?..
Oreos are a little guilty pleasure of mine. I always tend store a package of them somewhere in the back of the shelf, with the pretext of being able to whip a dessert within minutes if needed, only to end up having cookie by cookie until the package is empty and I need to get another one, you know to have, just in case.
The thing about Oreos is that they work so well as basis for all sorts of cheesecakes, adding a tang more flavor than the usual digestive cookies. I’ve started using them quite a lot in various desserts, after having made Oreo and calvados trifle almost a year ago, which was surprisingly refreshing.
There are two versions of this cheesecake the less and more labor intensive ones. Naturally, here I’ve posted a slightly more labor-intensive version (in the form of a tart), but that’s only to show how nice the end result can look and I’ve recently got these cute tart tins and now cannot stop using them, well everywhere (more showcase examples are coming up soon).
The quick version of this cheesecake, can be made in approx. 5-10 minutes, by simply assembling all the ingredients in a glass, with no baking required, but a few extra minutes (spent mainly on pressing the cookies in the base) can results in petit tart, but I guess that’s down all to preference.
- OREO BASE
- 100g oreos
- 50 g butter
- CREAM CHEESE – MERINGUE FILLING
- 100 g cream cheese at room temperature (I’ve used mon chou)
- 200g cream
- 2 large meringues, crushed,
- 1 vanilla pod
- 1 teaspoon sugar
- CHERRY TOPPING
- 100 g cherries (I’ve used frozen)
- 3 tablespoons Crème de Cassis
- Heat the oven to 190°C.
- Start by making the Oreo base, cut out 2 circles out of baking paper and line bottom of tart tines with removable bases. This will later help to remove the cheesecake from the base easier.
- Ground Oreo cookies in the food processor, melt the butter and add the ground cookies, coating them completely. (Note: if the cookies are not completely coated in butter add a knob more to the pan).
- Divide the mixture between 2 mini tart tines, spread equally and press well. (it’s not as much work as it may seem, I took about 3 minutes per tart)
- Bake the tart bases for 5 minutes, remove and leave to cool completely. Then gently remove from their tins, set aside.
- If using frozen cherries, thaw first, then mix with crème de cassis and set aside.
- Split the vanilla pod and scrape the seeds out and add them to the cream, cream cheese and sugar. Beat everything for a few minutes till well-combined and soft peaks, then gently stir in the crushed meringues.
- To assemble the tart: spoon some of the cream into the Oreo tart shells and decorate with boozy cherries. (Tip: if prepping the tarts in advance, to avoid the cherry syrup dripping all over add the cherries the very last minute, or as we did for the photo first drain the access syrup on the paper towel, and then top the tart with cherries, keeping the drizzling of the syrup for the last part.)
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- Quicker preparation version of this tart: ground the oreo cookies (skip the butter) make the cream and cherries and stated above and layer all in cup or glass! Enjoy!
So delicious! Those tartlets are wonderful. *drool*
Cheers,
Rosa
Thanks, Rosa!
I’ll confess: I’m that person. I do not like oreos. But your recipe could change my mind…
Oh dear… I’ll just have to ship you some of these then…
Oh wow… this sounds fabulous! I am not a huge Oreo fan, but I love everything about this recipe… and the best part is that it sounds pretty simple to make! Perfect! Love the quick version too
I must mention that the photographs are really beautiful.. Thanks for sharing!
Thanks, Marsha, the quick version can literally be whipped within minutes, and cherries can easily be replace by… lets say apples, or any other fruit
Okay, that is really, really, REALLY cool! What a terrific idea to add cherry on top of the perfection that is the oreo!
Thanks Ann!
OMG … *I* am that lone crusader who absolutely detests Oreos!! Yes, I am unmasked… seriously, I really hate them. But these tarts are gorgeous!!!
I think they’d work really well with other chocolate cookies too!!
Lovely and ooh lala cherries, cherries cherries…actually, I love them so much, I might even come around to the oreo crust
Lovely, as usual!!
x
I do! I do!! I love oreos! Can I come over for dessert? Possibly dinner?? This looks amazing!!!
I thought I have tried all Oreo cheesecake combinations, only to realize this recipe post is something new… I have never tried oreo with boozy vibrant cherries. Thanks for the recipe!
LOVE this idea! I love cheesecake and oreos. Perfect!
I have loved Oreos all my life until I recently looked at a box and found they’d been made in China. Now I have nothing against the Chinese but I don’t fully trust them where my food is concerned. I’m okay with people disagreeing with my opinions
However, cheesecake and oreos sounds majestic!
I can definitely relate to having a package of Oreos in the pantry ‘just in case’. They should be part of any person’s survival kit =)
oh my..
Oreo-based desserts look always so elegant because of the dark colour and here the contrast with the white filling is beautiful. I love cherries soaked in alcohol (especially the sour ones).
I grew up eating oreos and this is grownup version with very fancy look and cherries. =) You always make something unique that totally grab our attention. I love the color tone of this photography (great job ieva!).
These are adorable!! I love the idea of adding meringues, and of course Oreos are always welcome in baking
I love your pictures and recipes, they are mouth watering. Would love for you to share them with us at foodieportal.com. We are new but at foodieportal.com we are not photography snobs, we are just foodies.