Easy Oreo Cake Cheesecake (Printer-Friendly)

Oreo cake cheesecake with creamy layers, buttery crust, and optional toasted meringue topping. Effortless and impressive dessert.

# What You’ll Need to Cook:

→ Crust

01 - 24 Oreo cookies
02 - 60 g unsalted butter, melted

→ Cheesecake Filling

03 - 900 g cream cheese, softened
04 - 200 g granulated sugar
05 - 2 teaspoons vanilla extract
06 - 2 teaspoons lemon juice
07 - 480 ml heavy whipping cream

→ Optional Swiss Meringue

08 - 2 large egg whites
09 - 100 g granulated sugar
10 - Pinch of kosher salt
11 - 1 teaspoon vanilla extract

# Steps to Prepare:

01 - Pulse Oreo cookies in a food processor until fine crumbs form. Transfer to a mixing bowl and stir in melted unsalted butter. Mix until crumbs are thoroughly moistened.
02 - Press the moistened crumb mixture firmly into the bottom of a 23-cm springform pan lined with parchment paper. Refrigerate while you prepare the filling.
03 - In a large bowl, beat softened cream cheese and granulated sugar until completely smooth and creamy, scraping down the bowl as needed. Add vanilla extract and lemon juice. Mix until combined.
04 - Add heavy whipping cream in 3–4 additions, beating thoroughly after each. Continue mixing until the filling is light, fluffy, and holds soft peaks.
05 - Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula. Cover pan with plastic wrap and refrigerate 8–12 hours or overnight until fully set.
06 - In a heatproof bowl, combine egg whites, granulated sugar, and kosher salt. Set over a pan of simmering water, ensuring the bottom of the bowl does not touch the water. Whisk constantly for about 4 minutes, until sugar dissolves and the mixture is warm to the touch. Transfer to a stand mixer; whip on medium-low until foamy, then increase speed and beat until stiff, glossy peaks form and mixture is cool. Add vanilla and mix briefly to combine.
07 - Pipe the Swiss meringue around the edge of the set cheesecake and, if desired, toast with a kitchen torch until golden brown.
08 - Slice with a sharp, clean knife. Serve chilled and enjoy.

# Extra Cooking Tips:

01 - Plan for at least 8 hours chilling to ensure a firm, creamy texture.
02 - The optional Swiss meringue topping adds visual flair and toasted marshmallow notes.

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