Oreo Cookie Crust Cannoli Cheesecake with Dairy Milk Chips Recipe

Cheesecakes are divine creations in themselves. But we don’t stop there. We see something brilliant and find ways to elevate it anyway. In this case, we’re doing so by combining cannoli and cheesecake, to create a magical filling. We’re also adding Oreos to the pastry, by making the crust with them instead of graham crackers or other generic options. This adds another note of sweetness and flavor to the cheesecake. We’re also adding Dairy Milk chips for a bit of a bite and more texture. Essentially, we’re creating a cannoli cheesecake with Oreo cookie crust and Dairy Milk chips.

The Oreos have a rich sweetness and are reminiscent of happy childhood days. The ricotta and cream cheese have a rich creaminess without being too dense. The Dairy Milk chips will melt in the mouth, essentially being little pockets of surprise that burst through with each bite. The slow baking process also ensures there are lesser cracks and that it has a custard-like finish. And finally, this dessert is deeply experimental already, so you have room to experiment even more, with additional toppings and inclusions in the filling, be it zesty lemon or espresso powder, crunchy pistachios or rose water.

You’re not going to be able to stop once you’ve taken the first bite, because this recipe expertly combines the elegant Italian dessert with elements that scream nostalgia. So whether you’re hosting a celebration, planning a quiet dessert date with yourself, or just want to bake something beautiful, this recipe should be next on your list of things to try.

Ingredients

For the Oreo crust:

• 24 Oreo cookies (with filling)
• ¼ cup melted butter (unsalted)

For the cannoli cheesecake filling:

• 2 cups ricotta cheese (well-drained)
• 1 cup cream cheese (softened)
• 1 cup powdered sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ½ tsp cinnamon (optional)
• 3 large eggs
• ½ cup Cadbury Dairy Milk chips (or chopped Dairy Milk bar)

For the garnish:

• Whipped cream
• Extra Dairy Milk chips
• Crushed Oreos or chocolate curls
• A light dusting of powdered sugar

Method:

• In a food processor, beat your Oreos into fine crumbs. Mix in the melted butter until the mixture resembles damp sand. Press the mixture firmly into the base of a pan. Use your fingers or the bottom of a glass or measuring cup to smooth and flatten it. Pop it into the fridge for at least 15 minutes to set. If you want extra crunch, bake the crust at 175C or 350F for about 8 minutes. Let it cool before adding the filling. Baking is optional.
• Start by whisking together the ricotta and cream cheese until smooth and fluffy. You can beat with a handheld mixer or a stand mixer.
• Then add the powdered sugar, flour, vanilla, and cinnamon, and beat until fully incorporated. One by one, add the eggs, mixing gently after each. Don’t overbeat. You want a mixture that’s creamy, not airy. Now fold in the Dairy Milk chips. Their sweetness, when melted into the ricotta, will make every bite a delicious adventure.
• Pour the filling over the chilled Oreo crust. Smooth the top with a spatula and give it a little tap on the counter to release any air bubbles.
• Bake at 160C or 325F for about 60 minutes, or until the edges are set and the center has just a slight wobble. Place a tray of water on the bottom rack to create a steamy baking environment. It helps prevent cracks and keeps your cheesecake smooth.
• Once baked, turn off the oven, crack the door, and let your cheesecake cool inside for about an hour. Then, chill it in the fridge for at least 4 hours, but preferably overnight if possible.
• Once fully set, remove the cheesecake from the pan. Top with swirls of whipped cream, a collection of Dairy Milk chips, and a little powdered sugar. Maybe even a few chocolate curls for drama.
• Serve cold, with a strong coffee or a glass of dessert wine.

Notes:

• Make sure that the cream cheese you’re using for the cheesecake filling is soft. If it’s cold, it will be hard and won’t mix in properly with the other ingredients, and the resultant filling will be clumpy. On the other hand, if it's too hot, it will melt, and the mixture will be runny and won’t set properly. So it needs to be just right. To achieve the correct consistency, let it sit out at room temperature for about 20 minutes. It will soften naturally and be perfect to use.