Who doesn't like chocolate cookies? The little round temptations are absolutely delicious and you can't get enough of them. Oreo cookies with a creamy filling are a true classic and a total favorite among cookies. A double biscuit consists of two baked parts with a white vanilla-flavored filling tied together. Due to the high cocoa content, the cookies have a characteristic, almost black color and taste bitter and chocolatey.
Oreo first came to the US market in 1912 and are the best-sellingCookiesin history. Like Coca-Cola, they have even become a true cultural trademark of the USA. They are dipped in milk and eaten as desired, but there are also many recipes for Oreo cakes and tarts where the cookies are used as the base.
The Oreo crumbs can be used for different recipes. Above all, cake crusts and bases are made from it. But the cookies have to be crumbled well beforehand. The quickest and easiest way to do this is with a mixer, but it can also be done without one if one is not available. A sealable plastic bag is required for this. Take a few cookies, stick them in and use a rolling pin to roll them over the bag a few times. Repeat several times until you get the crumbs the size you want.
Simple no-bake recipe
For the floor:
- 22 Oreo Biscuits
- 1 tbsp sugar
- 3 tbsp melted butter
For the cream:
- 450 g whipped cream
- 450 cream cheese
- 1 cup sugar
- 1/4 powdered sugar
- 14 Oreo Biscuits
To make the dough, finely crumble Oreo cookies in the mixer. Add the melted butter and sugar and mix well. Press the resulting mixture onto the bottom of a suitable baking pan, forming a small edge. Cover the cake base with cling film and place in the fridge for at least 30 minutes.
In the meantime, prepare the cream. To do this, first whip the whipped cream with the sugar until stiff and gradually sift the powdered sugar on top. Mix slowly with a spoon and add the cream cheese too. You can also achieve this with a hand mixer on the lowest setting. Roughly chop the 14 Oreo cookies for the filling, leaving a handful for decoration. Mix the rest with the Shane cheese mixture and spread on the cake base in the springform pan. Place the already finished cake covered in the refrigerator for 3-4 hours so that it sets. Sprinkle the remaining Oreo pieces on top before serving.
Quick microwave cake
Ingredients:
- 20 Oreo Biscuits
- 1 No
- 1 tsp baking powder
- 2 tbsp powdered sugar
- 1 cup milk
Put all the ingredients in a blender and mix on the highest level for 2 – 3 minutes. Pour the mixture into a glass bowl lined with cling film. Bake the bowl with the cling film in the microwave for five minutes on the highest setting. When the bowl becomes cool, you can invert it and invert the cake onto a plate. If you want, you can melt chocolate or chocolate icing and put it on the cake. This extra quick cake tastes best shortly after it is baked.
Oreo Cheesecake Recipe
Ingredients for 16 servings:
- 30 Oreo Biscuits
- 50g melted butter
- 750 g low-fat quark
- 300 g double cream cheese
- 2 pk. vanilla sugar
- 1.5 tsp grated organic orange peel
- 3 Owner
- 80 g Flour
- 110g sugar
Finely crumble 16 Oreo cookies and knead with the melted butter in a bowl. Spread the mixture into a springform pan (approx. 24 cm in diameter) and press it into the bottom with a spoon. Line the edge with the rest of the cookies - 14 Oreo cookie halves without the filling.
Prepare the filling by mixing low-fat quark, double cream cheese, vanilla sugar, orange peel, sugar and flour until creamy. It is best to use a hand mixer here and set it to medium speed. Add the eggs afterwards and stir well. Then pour the mixture into the springform pan and smooth it out.
Then bake for at least 40 - 50 minutes in the preheated oven at 160 degrees on the second rack (from below). Then let it cool for at least 1 hour and another 5 hours, preferably overnight in the fridge. If desired, you can cover the surface of the cake with scraped Oreo cookies.
Cake with raspberries and Oreo
For the floor:
- 24 Oreo Biscuits
- 100g melted butter
For the cream:
- 120 ml Sahne
- 340g white chocolate
- 380 g cream cheese
- 2 Owner
- 130g sugar
- 3 tsp lemon juice
For the topping:
- 450 g raspberries (also possible frozen)
- 160 ml cold water
- 3 tsp starch
- 2 tbsp sugar
First you need to crush the Oreo cookies. You can use a freezer bag and rolling pin or put them all in blender and just press the button. Pour the cookie crumbs into a bowl and add the melted butter. Mix with a large spoon and then pour into a springform pan. Use your hands to spread it over the floor and shape it as evenly as possible. Set aside.
For the cream, chop the white chocolate into small pieces and dissolve it into the cream. This works best in a water bath - put both in a bowl and place it on or in a pot with hot water. But you have to be careful that the cream doesn't start to boil. When the mixture is uniform, you can set aside. Now stir the eggs into another bowl with a whisk. Mix the cream cheese and sugar together. To do this, pour the chocolate and cream mixture and mix everything well. Leave aside.
Prepare the raspberry topping in a saucepan. Stir the sugar and starch into the water with a whisk and add the raspberries. Boil everything. Take a sieve and strain the raspberries through it so that the seeds get stuck in there. The result should be a liquid, delicious raspberry sauce.
Take back the springform pan in which you made the Oreo base and shake half of the cream onto it. Then spread half of the raspberry topping on top, then cover with the rest of the cream. Bake at 160 degrees for 40 minutes and leave in the switched off oven for another 5 - 10 minutes. Then let the cake cool for at least 6 hours. Only then can you take it out of the mold. Decorate with the remaining topping and/or fresh raspberries.
*As a substitute, you can use hazelnut biscuits with cream filling instead of Oreo cookies.
Vegan Oreo cake
However, the original Oreo cookies are not vegan. Here we have chosen a simple recipe in which the conventional ingredients are replaced, and the dough tastes very similar to that made from chocolate cookies.
For the dark dough:
- 2 tsp water
- 1 tsp coconut oil
- 2 El Bake-Cocoa
- 1/4 cup almonds
- 1 cup dates
For the cream:
- 1 cup soaked cashews (soaked in water for at least 8 hours)
- 1 lemon, juiced
- 1 teaspoon vanilla sugar
- 1 pinch of salt
- 1 pinch of sugar
- 1/4 cup water
For the dark dough, simply add all the ingredients to the mixer and mix on high until a sticky mass forms. Place baking paper on the work surface and press the dough into an evenly thick rectangle. Using a round glass, cut out circles that resemble the original Oreo cookies in size. Allow to cool in the refrigerator for at least 30 minutes.
In the meantime you can prepare the cream. Mix in all the ingredients for the cream and mix on high until you get a creamy mixture. Use this to spread the dough circles evenly and then assemble them into a tower. Place in the freezer for at least an hour and serve chilled. If desired, you can sprinkle with brown sugar and cocoa and serve as is.
