Ingredients
Equipment
Method
- Crush the Maria cookies into fine crumbs and mix with melted butter until it resembles wet sand.
- Press the cookie mixture firmly into the bottom of a 9-inch springform pan or pie dish and refrigerate for 30 minutes to set.
- Blend the cream cheese, whole milk, condensed milk, and vanilla until smooth.
- Sprinkle gelatin over cold water, let it bloom for 2 minutes, then heat until dissolved.
- Stream the gelatin into the blender while running and blend until thick.
- Fold the chopped Oreos gently into the creamy mixture.
- Pour the filling over the chilled cookie base and smooth the top.
- Cover and chill in the fridge for at least 2 hours or overnight.
- Before serving, decorate with extra chopped Oreos and slice.
Nutrition
Calories: 276kcalCarbohydrates: 37gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 32mgSodium: 178mgPotassium: 161mgFiber: 0.5gSugar: 14gVitamin A: 331IUCalcium: 84mgIron: 0.8mg
Notes
Use parchment paper for easy removal from the pan. Swap Maria cookies for graham crackers or more Oreos if desired. To lighten the recipe, substitute cream cheese with Greek yogurt or vegan alternatives. This cake can be made ahead of time and stored in the fridge for up to 4 days or frozen for a month. For a richer taste, consider adding a layer of melted chocolate on the cookie crust before the filling.
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