Oreo Hazelnut and Banana Cheesecake

Oreo Hazelnut and Banana Cheesecake


  • 150g Oreo cookies, remove the cream and crush it or grind coarsely
  • 60g Melted butter or add a little more if needed
  • 250g Cream cheese at room temperature
  • 3 tbsp Fresh milk
  • 2 Bananas (120g without skin), mashed
  • 70g Nutella
  • 300g Fresh topping cream
  • 1/2 tbsp Lemon juice
  • 20g Gelatine powder
  • 50g Water
  • 20g Oreo cookies, crushed
  • extra crushed Oreo cookies (about 100g or more) for topping


  1. Mix crushed Oreo cookies with butter and presses them firmly on the base of 9 inch cake pan. Put in refrigerator and chill until firm.
  2. Whisk fresh topping cream until soft peak, set aside
  3. Put gelatine powder and water in a bowl and soak for a while. Then place it in a double boiler until gelatine dissolved and set aside.
  4. Beat cream cheese at medium speed with 3 tablespoon of fresh milk until smooth. Add in hazelnut spread, continue to beat for about 1 minute. Mash bananas and mix well with 1/2 tbsp lemon juice then add into the cream cheese mixture, mix well again and transfer to a large bowl.
  5. Add whipped fresh topping cream into cream mixture with a hand whisk, mix well and add dissolved gelatine into it. Lastly fold in 20g crushed Oreo cookies with a rubber spatula.
  6. Pour cream cheese mixture into prepared cake pan and refrigerator for at least 4 hours or overnight.
  7. Remove chilled cheesecake from cake pan and sprinkle extra crushed Oreo biscuits over it.

Recipe and Photo: Foodista / CC BY

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