1/2 cup cream, lightly whipped 1 tbsp vanilla essence 1 1/2 teaspoon gelatine, dissolved in 2 tbsp boiling water 6 tbsp caster sugar 250g Philadelphia cream cheese 1 cup of oreo, crushed
- Beat the cream cheese and sugar until smooth. Fold in the gelatine mixture, vanilla essence, cream and 1 cup of crushed oreo.
- For the crust, I did it the lazy way by using an oreo for the base. (No crushing of oreos, mixing with butter and pressing into tin.)
- For the above, I used plastic strips to make temporary round containers to place the oreo and cream cheese mixture. If you don’t have those, use your trusty muffin pan. Place liners and an oreo into each muffin hole, then fill up with the cream cheese mixture. Freeze – add oreos on top before serving (suggestion from Dorothy – so that the oreos won’t get soggy ;))
Initially placed these in the fridge but I got the same comments from those who tried it – it was a bit too soft for a cheesecake. So I transferred it to the freezer. It didn’t harden (phew!) but became a nice dense cheese cake texture ;)