Oreo Light Cheesecake

Oreo light cheesecake is a fluffy, melt-in-your-mouth dessert that blends the creamy richness of cheesecake with the chocolatey crunch of Oreos. Baked gently in a water bath, this cheesecake has a delicate texture, golden top, and just the right balance of sweetness. It’s lighter than traditional cheesecakes, making it a perfect treat for any occasion.

Why You’ll Love This Recipe

This cheesecake is airy and soft, yet still indulgent thanks to the addition of Oreo crumbs. The gentle baking method and meringue base give it a souffle-like texture, while the overnight chill ensures clean slices and a silky finish. It’s an impressive dessert that looks and tastes elegant, yet is made with simple ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

200 g cream cheese, softened
75 g whole milk
40 g unsalted butter
35 g cake flour, sifted
3 large eggs, separated
45 g granulated sugar
40 g Oreo cookies, finely crushed
1 tbsp lemon juice
1 tbsp vanilla extract

Directions

Prep & Batter

1. Separate eggs, placing whites in a clean bowl. Freeze whites for 15 minutes until icy. Keep yolks aside.
2. In a heatproof bowl set over simmering water, whisk cream cheese, milk, and butter until smooth. Remove from heat.
3. Whisk in egg yolks until fully incorporated.
4. Sift flour into the mixture and whisk until smooth. Strain through a fine sieve. Set aside.

Meringue

1. Preheat oven to 120°C (248°F). Line loaf pan with parchment paper, leaving overhang for lifting later.
2. Beat chilled egg whites with lemon juice until foamy. Gradually add sugar and vanilla, whipping to soft peaks (tips should curl).

Fold & Bake

1. Gently fold one-third of the meringue into the batter, then fold in the remaining meringue until just combined.
2. Fold in crushed Oreos carefully without overmixing.
3. Pour batter into the prepared pan. Tap pan sharply twice and pop bubbles with a toothpick.
4. Place loaf pan into a larger roasting pan and pour in hot water until halfway up the sides.
5. Bake for 60 minutes at 120°C (248°F), until set. Increase heat to 180°C (356°F) and bake an additional 2 minutes until golden on top.

Chill & Serve

1. Remove cheesecake from the water bath and let cool.
2. Refrigerate overnight.
3. Slice with a hot knife, wiping clean between cuts, and serve chilled.

Servings and timing

This recipe makes about 8 slices. Preparation takes 25 minutes, baking takes about 1 hour 2 minutes, and chilling requires overnight refrigeration. Total time: 9–12 hours including cooling.

Variations

• Use golden Oreos for a vanilla twist.
• Add cocoa powder to the batter for a chocolate base.
• Mix in mini chocolate chips along with Oreo crumbs for added texture.
• Swap vanilla extract for almond extract for a subtle nutty flavor.
• Top with whipped cream and extra Oreo crumbs for decoration.

Storage/Reheating

Store cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze slices wrapped tightly in plastic wrap and foil for up to 1 month. Thaw in the refrigerator overnight before serving. This cheesecake is not meant to be reheated—enjoy it chilled.

FAQs

Why is the cheesecake baked in a water bath?

It helps the cheesecake bake gently and evenly, preventing cracks.

Can I use all-purpose flour instead of cake flour?

Yes, but cake flour makes the texture lighter and softer.

Do I need to freeze the egg whites before whipping?

Yes, slightly frozen whites whip up stronger, giving the cake its airy texture.

Can I use reduced-fat cream cheese?

It’s best to use full-fat cream cheese for a smooth, rich consistency.

What if my cheesecake doesn’t turn golden on top?

Increase the oven temperature for the last 2 minutes as directed to brown the surface.

Can I make this without Oreos?

Yes, the base cheesecake will still be deliciously light and fluffy.

How do I slice clean pieces?

Use a sharp knife dipped in hot water, wiping clean between cuts.

Can I bake this in a round springform pan?

Yes, just adjust baking time slightly and ensure the pan is lined.

Why is my cheesecake dense instead of fluffy?

Overmixing or deflating the meringue during folding can reduce the light texture.

Can I serve it the same day?

It’s best chilled overnight for proper setting, but 4–6 hours of chilling works in a pinch.

Conclusion

Oreo light cheesecake is a delicate, cloud-like dessert that combines the creaminess of cheesecake with the crunch of Oreos. With its souffle-like texture, golden top, and chilled finish, it’s the perfect make-ahead dessert for gatherings or simply indulging at home. Elegant yet approachable, this cheesecake is sure to impress every time.

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