Oh Yum – It’s Oreo Day!

Today is dedicated to all things Oreo. How are you to celebrate the day? Get yourself an Oreo Cookie, twist it apart, eat the creamy center, then dunk what’s left in some milk. Yeah, I think we can do better.

If you were to ask me, the first of March is the perfect time to start thinking Kelly Green and Saint Patrick’s Day. After all, you have less than three weeks to come up with the menu, maybe make a test run on a few of the more complex dishes, and put the final touches in place. All this while looking beyond, to the next big family event – Easter.

Last year as part of our Saint Patrick’s Day celebration, dessert was a Grasshopper Trifle.

Surprise, the truffle featured crushed Oreos. Hum, I sense a theme coming on. Oh well, what can I say except this is the time when the Oreo Cookies come out to play! So I say let’s keep the theme going with a Cheesecake fitting for Saint Patrick and National Oreo Cookie Day!

Oreo Mint Cheesecake
The Crust
22 Mint Oreo Cookies
3 tablespoons melted Butter
1 tablespoon Sugar

Crush the Oreos in food processor until fine. Melt butter, drizzle over the crush cookies. Sprinkle with sugar, pulse to blend. Pour the crushed cookies into an 8-inch spring-form pan. Press the crumb mixture into bottom and partway up sides of the pan. Refrigerate at least 30 minutes to firm.

The Filling
18 Andes Mints
16 oz softened Cream Cheese
1 cup Sugar
6 drops Green Food Coloring, divided
16 oz Heavy Cream
1/4 cup Powdered Sugar
1 teaspoon Mint Extract

Using a small food processor or by hand, chop the mints. Set aside.

Using a hand-held mixer, beat cream cheese, sugar, mint extract and 3 drops of food coloring in a bowl until well mixed. Set aside.

Using a stand mixer with a whip attachment, whip heavy cream and powder sugar until stiff peaks form.

Gently fold the cream cheese mixture into the whipped cream along with the remaining 3 drops food coloring and chopped candy mints.

Spoon the filling into the prepared crust, spreading smooth. Refrigerate for at least 4 hours or until firm.

Optional Garnish
8 oz Heavy Cream
4 tablespoons Powdered Sugar
8 Oreo Mint Cookies
1/2 cup broken Oreo Mint Cookies

Whip the chilled heavy cream with sugar until stiff peaks form. Dollop whipped cream around the edge of the cheesecake every 2-inches or so. Place a whole mint cookie in the center of each dollop; standing on its side.

Break up a few more cookies, scatter around the center of the cheesecake and in-between the dollops of cream in a decorative fashion.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen