Servings: 8 people
Calories: 210kcal
Cost: 15
Equipment
- Blender or food processor
- Mixing bowls
- Spatula
- 8x8-inch baking pan or round mold
- Refrigerator
Ingredients
- 1 package Marias cookies
- 100 g unsalted butter, melted
- 190 g cream cheese
- 1 cup whole milk
- 1 can condensed milk
- 1 tablespoon vanilla essence
- 10 g grenetina (gelatin)
- 6 tablespoons water
- 14 chopped Oreo cookies
- q.s. extra chopped Oreos for topping
Instructions
- Crush the Marias cookies into fine crumbs and mix with melted butter until resembling wet sand.
- Press the cookie mixture firmly into your mold to form the base and refrigerate for 30 minutes to set.
- In a blender, combine cream cheese, whole milk, condensed milk, and vanilla essence and blend until smooth.
- Hydrate the grenetina with water, microwave to dissolve, and add it to the creamy mixture; blend again for another minute.
- Gently fold the chopped Oreos into the creamy mixture using a spatula without overmixing.
- Pour the Oreo-filled mixture onto the chilled cookie base and smooth the top with a spatula.
- Refrigerate for at least 2 hours or overnight to firm up.
- Before serving, sprinkle extra chopped Oreos on top, slice carefully, and serve chilled.
Notes
For best results, use high-quality ingredients like fresh cream cheese and real vanilla essence. This cake can be stored in the fridge for up to 3 days; cover tightly with plastic wrap or store in an airtight container. If you're looking to switch it up, consider using graham crackers for the base or adding strawberries to the cream layer for a fruity twist. For a low-sugar version, use sugar-free condensed milk and low-fat cream cheese.
Nutrition
Calories: 210kcal | Carbohydrates: 24g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 30mg | Sodium: 150mg | Potassium: 100mg | Fiber: 1g | Sugar: 10g | Vitamin A: 300IU | Calcium: 50mg | Iron: 1mg
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