Yellow Velvet Oreo Cheesecake
This stunning yellow velvet cheesecake features a smooth vanilla cream filling over a crunchy Oreo base—bake or chill for a dreamy dessert that’s as eye-catching as it is delicious.
- Prep Time: 20 minutes
- Cook Time: 60 minutes (if baking)
- Total Time: 1 hour 20 minutes (baked) / Overnight (no-bake)
- Yield: 8–10 servings
- Category: Dessert
- Method: No-Bake or Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the base:
200 g Oreo cookies (crushed)
100 g melted butter
For the cream filling:
500 g cream cheese
¾ cup granulated sugar
1 cup cold heavy cream
2 tablespoons cornstarch
1 teaspoon vanilla extract
1 teaspoon white vinegar or lemon juice
½ cup milk
A few drops yellow food coloring
For the topping:
Whipped cream
Crushed Oreos
Instructions
Make the Oreo base:
Combine crushed Oreos and melted butter. Press firmly into the bottom of a springform pan. Chill for 10 minutes.
Prepare the yellow velvet cream:
In a mixing bowl, beat cream cheese and sugar until smooth and creamy.
Add vanilla extract, milk, vinegar (or lemon juice), and yellow food coloring. Mix well.
Fold in the cold heavy cream and cornstarch using a spatula until evenly combined and fluffy.
Assemble:
Pour the cream mixture over the chilled Oreo base and smooth the top.
Bake or Chill:
Baked version: Bake at 160°C (320°F) for 50–60 minutes. Let it cool completely.
No-bake version: Refrigerate overnight until set.
Decorate:
Top with whipped cream and crushed Oreos before serving.
Notes
Adjust yellow food coloring based on your desired vibrancy.
For a tangier flavor, use lemon juice instead of vinegar.
For easier slicing, refrigerate the cheesecake for at least 4 hours after baking.
Great for birthdays, spring events, or as a fun twist on classic cheesecake.
Find it online: https://elladishes.com/yellow-velvet-oreo-cheesecake/
