Do you consider yourself smooth, cool, nutty or fruity?
Tough question, I know, so I have asked little man for help and he said that I am smooth. I am not too sure what he meant, but I chose not to ask any further questions just in case I did not like his answers.
I was pleased to find out that I am smooth just like the new Choc’o Brownie flavour Oreo. This delicious cookie features a silky smooth chocolate brownie flavoured crème centre in the traditional cocoa biscuit that we all know and love!
The exciting flavours range offers a variety of flavours to suit different personalities. If you are cool, you will love the Mint flavour Oreo, while nutty ones will go crazy for the Peanut Butter flavour Oreo and fruity characters will adore the Strawberry Cheesecake flavour Oreo.
As I also consider myself cool sometimes, with a touch of fruitiness, I decided to make a dessert incorporating Choc’o Brownie flavour Oreo with strawberry and mint.
Instead of a traditional cheesecake base, I added a chocolate brownie twist to the base by crushing Choc’o Brownie flavour Oreo at the bottom of the individual cheesecake glasses.
This recipe is quick and easy to make and it doesn’t involve any baking. It is perfect for those days when you fancy something sweet. The smooth chocolate brownie flavour cookies are beautifully complemented by the silky cream cheese and the fruity mixed berries topping.
The no bake cheesecake was a massive success with the whole family and so was the new Choc’o Brownie flavour Oreo.
- 6 Choc’o Brownie Flavour Oreo
- 180g cream cheese
- 180g condensed milk
- 1 teaspoon vanilla extract
- 150g strawberry
- 150g raspberry
- 150g blueberry
- 1 tablespoon sugar
- Fresh mint
- Place the biscuits into a freezer bag, seal the bag and crush the biscuits with a rolling pin.
- Cover the bottom of the individual glasses with the Oreo crumb.
- In a large bowl, whisk the cream cheese at room temperature until completely smooth.
- Add the condensed milk and whisk for a couple of minutes until combined.
- Mix in the vanilla extract. The mixture should be fluffy and light.
- Spread the cream cheese mixture over the biscuit base and chill in the fridge for 3-4 hours.
- Once the cheesecake has set, make the mixed berries sauce by combining the strawberry, raspberry and blueberry with sugar in a medium saucepan.
- Bring the berries mixture to a simmer over low heat until the sugar has dissolved, around 5 minutes.
- Remove from heat and let the mixture cool before pouring over the cheesecake.
- Serve with fresh mint.
- If you prefer mini desserts, you can make the cheesecake in shot glasses. The recipe should be enough to fill at least 10 shot glasses.
This recipe has been created in collaboration with Oreo.