Blueberry Oreo Cheesecake
A decadent cheesecake layered with blueberry jam and crunchy Oreo pieces, perfect for any celebration.
Servings 12 servings
Calories 450kcal
Ingredients
For the crust
- 200 g Oreo cookies, crushed Classic, but experiment with different Oreo flavors if you want!
- 80 g melted butter Real butter helps create that dreamy, rich crust.
For the blueberry layer
- 200 g blueberries (fresh or frozen) Frozen work beautifully—use what you’ve got.
- 50 g sugar Just enough to sweeten the berries without overpowering.
- 1 tbsp lemon juice Freshly squeezed for the best zing!
- 2 tbsp cornstarch (dissolved in 2 tbsp water) This thickens the blueberry sauce to jammy perfection.
For the cheesecake filling
- 500 g cream cheese, softened Room temp is key for a creamy filling—no lumps.
- 150 g sugar Sweetens and balances the tang of the cream cheese.
- 200 ml sour cream or Greek yogurt I sometimes use Greek yogurt for extra tang.
- 3 eggs
- 1 tsp vanilla extract Pure vanilla makes a big difference.
- 100 g chopped Oreos Adds surprise crunch.
- 100 g dark chocolate, melted For a dramatic, glossy topper.
- Whipped cream for decoration To serve.
- Extra blueberries and Oreo cookies for garnish
Instructions
Make the Crust
- Crush your Oreo cookies (cream and all) into fine crumbs using a food processor or a zip-top bag with a rolling pin.
- Pour in the melted butter and mix until it resembles wet sand.
- Press this firmly into the base of a springform pan and chill in the fridge.
Create the Blueberry Layer
- In a saucepan, stir together blueberries, sugar, and lemon juice.
- Cook over medium heat until the fruit softens and gets juicy.
- Drizzle in your cornstarch slurry, stirring until it thickens into a glossy sauce.
Prepare the Cheesecake Filling
- Beat the cream cheese and sugar together until smooth.
- Add the sour cream (or Greek yogurt) and vanilla, mixing well.
- Mix in the eggs one at a time, then gently fold in the chopped Oreos.
Layer and Bake
- Pour half the cheesecake batter onto the chilled crust.
- Dollop and gently spread the blueberry mixture over it.
- Top with the remaining filling and smooth the top.
- Place the pan in a larger baking dish, add hot water around it, and bake at 160°C (320°F) for 60–70 minutes.
Cool and Decorate
- Let the cheesecake cool in the oven with the door cracked, then chill in the fridge for at least 4 hours.
- Spread melted chocolate across the top and decorate with whipped cream, extra Oreos, and blueberries.
Notes
Taste your blueberries before using—if they are tart, add a sprinkle more sugar.
