Karina Cortes

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Chocolate Cookie Cheesecake

30 mins
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Cheesecake ideal for hot weather, and of course, to share, these cookies are the addiction of several, so when you create a creamy cheesecake with them you will make the perfect dessert. Prepare it
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4 portions
  • 2 packages chocolate cookie, (oreo), for the base
  • 90 grams butter, melted for the base
  • 340 grams cream, for the filling
  • 100 grams sugar, for the filling
  • 226 grams cream cheese, for the filling
  • 18 grams gelatin, for the filling
  • 80 milliliters Water, for the filling
  • 1 package chocolate cookie, (oreo) for the filling
  • 30 grams cocoa powder, to decorate


For the base, open the two biscuit packets and remove the filling from the center, crush the cookies (no longer the filling) in a thick bag, until a fine powder is made.
Once ground, mix the cookie powder with the butter and in a mold with aluminum around it, (so that it does not stick), place the mixture and press with a spoon to unify the base and make it even. Refrigerate
For the filling mix the filling of the cookies with the cream cheese and heat in the microwave for 30 seconds, mix well to incorporate the ingredients.
In a bowl add the cream and the sugar cream until firm consistency and add the cream cheese mixture. Incorporates with soft and enveloping movements. Reservation.
Hydrates the grenetina, removes the lumps and adds to the previous mixture, it should not be hot, to avoid lowering the volume of the mixture.
Pour some mixture over the cookie-based mold and add a piece of cracked biscuit and finally cover with the rest of the mixture.
Add cocoa to taste on the surface with the help of a colander. Refrigerate for 4 hours minimum.


You can add liquid chocolate and / or chantilly cream with pieces of biscuit to your liking.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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