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.)
- 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!