Lemongrass Catering – Cookies and cream cheesecake

Picture of squares of cookies and cream Christmas cheesecake surrounded by fruit

When I was a child I’m pretty sure Christmas didn’t come around near as quick as what it seems to these years! And yet here we are as another year is coming to an end and the same conversations will be starting of … Who’s turn is it this year to host the Christmas party and stress!

While the traditionalist may love the full flavour Christmas hit of a traditional Christmas pudding (me included) to finish off the kiwi Christmas bash some guests will turn their nose up to all that boozy fruit of deliciousness with custard and cream… (it’s got to be calorie free on this day surely?)

To cover all your bases this year for the grand finale try our favourite cookies and cream cheesecake recipe. Make it in a tray or double the mix for a mile-high round cheesecake. Hot tip – when you come to cut your cheesecake and you want professional cut lines. Boil some water pour in a mug and place in two knifes to heat up. When cutting your cheesecake alternate the knifes by placing back in the water to re-heat. Perfect cut cheesecake.

Make this cheesecake the day before so on the big day you only have to worry about… roasting the potatoes, boiling the peas, cooking the meat, tossing the salads, making the canapes… but at least dessert is sorted!

Wishing you a very merry Christmas and a Happy New Year !!


Cookies and cream cheesecake

250g packet plain biscuits –
wine biscuits.

150g butter – melted

50g toasted silvered almonds (optional)

½ tsp. ground cinnamon (optional)

2 ½ tsp. powdered gelatine

2 tbsp. just–boiled water

250g cream cheese

½ c caster sugar

300ml cream

1 tsp. vanilla extract

150g packet Oreo biscuits –
rough broken


1 tsp. chopped stem ginger

Extra Oreo cookies for top of cheesecake

Edible glitter – Culinary council shop – Gate Pa

Fresh fruit – strawberries and raspberries look great!


Line a baking tray 20 x 30 cm with baking paper. Place plain biscuits in food processor and ‘pulse until crushed. Add butter (toasted almonds and cinnamon if using) mix to combine. Press into base of pan. Chill for 20 minutes.

In a small bowl whisk gelatine into hot water until it dissolves, cool slightly. In another mixing bowl, beat cream cheese and sugar until smooth. Make sure this is mixed well. Beat in cream, vanilla and gelatine. Fold through Oreo biscuits (chopped stem ginger if using). Pour this mix over base. Use a palate knife to smooth over top. Crumble over additional Oreo cookies. Chill for 3 hours or overnight. Cut in desired shape and serve.

By Belinda Lombard
Lemongrass Catering

I write for Bay Waka because I enjoy feedback about my recipes from Readers.