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Oreo Cheesecake with Coconut

Updated: Mar 11

  • Oreo Cheesecake with Coconut recipe. Regardless of the fact that this coconut Oreo cheesecake is really easy to prepare, the taste will really delight you. The taste is like eating a big Raffaello, so you could best describe the taste of this cake. Follow recipe.

Ingredients: simple, total time: 45 min.


  • 350 g Oreo biscuits cold in fridge

  • 150 g butter

  • 1 big Tbsp oil


  • 500 ml heavy cream

  • white Oreo filling

  • 200 g cream cheese

  • 150 g sugar

  • 200 g coconut flour


  • 200 ml heavy cream for whipped cream

  • 200 g any white chocolate

  • 100 g coconut flour


  • 100 g coconut for sparkle cheesecake

  1. Separate the Oreo biscuits from the cream. It’s best to keep the cookies cold, so it will be far easier.

  2. Grind the biscuits, mix with melted butter and arrange in a 26 ′ cm cake tin previously coated with a little oil. This will make this cheesecake easier to separate from the base when you cut it at the end.

  3. The mixer attachment is best stored briefly in a deep freezer. It's about minutes.

  4. Mix the cooled whipping cream for 2 minutes, no longer because it turns very easily into butter

  5. Now mix the cream cheese and white filling of the Oreo biscuits, which you singled out right at the beginning of the recipe. Add sugar and mix well.

  6. Add coconut to this mixture, mix well and shake in the whipped cream you have prepared. Stir well.

  7. Shake over the biscuit base and flatten and store in the refrigerator until use

  8. Heat the whipping cream and as soon as it boils, remove from the heat and add the white chocolate and stir until melted.

  9. Now add the coconut, stir and pour over the cheesecake and level everything well Immediately add the remaining coconut from above, flatten and store in the refrigerator to cool well. When is chilled cake you can decorate with chocolate topping.

  10. The sweet chocolate topping is not only decorative but tastes great!!

Buon appetito!

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