Oreo Birthday Cake

This fridge cake is a must for all Oreo fans: The Oreo Birthday Cake without gelatine is a delicious combination of crunchy chocolate biscuits and cream cheese frosting.

Oreo Birthday Cake

Ingredients for Oreo Birthday Cake Recipe:

For the base:
200 grams Oreo double biscuits approx. 18 pieces
60 grams liquid butter
For the topping:
400 grams cream cheese
50 grams bourbon vanilla sugar or icing sugar, no vanillin!
100 grams white chocolate
200 grams of cream
2 packets of cream stiffener
100 grams Oreo double biscuits approx. 9 pieces
Oreo double biscuits for the decoration


Finely grind the biscuits in a stand mixer, kitchen chopper or food processor. Knead with the melted butter and press onto the base of a small springform pan lined with baking paper or cling film. Refrigerate while you prepare the cream.

Melt the chocolate in a hot water bath. Leave to cool slightly. Mix the creamy cream cheese with the sugar until smooth. Whip the cream until stiff; stir in the cream stiffener towards the end. First stir the liquid chocolate into the cream cheese, then fold in the whipped cream.

Roughly chop the Oreos and add to the cream. Spread the cream over the base and smooth it down. Put the cake in the fridge for approx. 3 hours. Decorate with biscuit (pieces) and serve well chilled.

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Oreo Birthday Cake

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