Oreo Cheesecake
Pencuci Mulut • Malaysia
How to Make Oreo Cheesecake (Traditional & Healthy Version)
Oreo Cheesecake has become a much-loved dessert in Malaysia, celebrated for its rich, creamy texture and irresistible chocolate crunch. While it carries global influences, Malaysians have made it their own by incorporating local ingredients and flavors, such as pandan extract for a unique aromatic twist. This cheesecake is popular not just in cafes but also during family gatherings, potlucks, and festive occasions, reflecting Malaysia’s multicultural spirit. Its sweet, decadent flavor appeals to all ages, making it a staple at dessert tables across the country. Malaysian Oreo Cheesecake stands out for its balance of sweetness and creaminess, often achieved by using locally sourced cream cheese, fresh santan (coconut milk), and the classic Oreo biscuits. The dessert is easy to prepare, requiring minimal baking, which suits our tropical climate and busy lifestyle. With a health-conscious approach, this recipe reduces sugar and fat, offering a lighter yet flavorful treat. If you’re looking to indulge in a classic Malaysian dessert while keeping your calorie count in check, this Oreo Cheesecake is the perfect choice.
Bahan-bahan(untuk 1 medium slice (about 130g))
- 8 pieces Oreo biscuits (Use original or halal-certified)
- 120g Low-fat cream cheese (Locally sourced if possible)
- 60g Greek yogurt (For creaminess, replaces some cream cheese)
- 2 tbsp Santan (coconut milk) (Fresh for local flavor)
- 1/2 tsp Pandan extract (Optional, for Malaysian twist) - pilihan
- 1.5 tbsp Stevia or brown sugar (Healthier sweetener)
- 1 large Egg (Free-range preferred)
- 1 tsp Fresh lemon juice (Adds tang and reduces sweetness)
- 1/2 tsp Vanilla essence (Optional, enhances aroma) - pilihan
- 1.5 tbsp Unsalted butter (Melted, for biscuit base)
Arahan
- 1
Crush 6 Oreo biscuits into fine crumbs. Mix with melted unsalted butter and press firmly into the base of a small baking pan (lined with parchment).
5 minutes
Use a flat-bottomed glass to get an even base.
- 2
In a mixing bowl, beat low-fat cream cheese and Greek yogurt until smooth. Add santan, stevia or brown sugar, and mix well.
4 minutes
Let cream cheese soften at room temperature for smoother blending.
- 3
Add egg, fresh lemon juice, vanilla essence, and pandan extract (if using). Mix until just combined. Do not overmix.
3 minutes
Overmixing can make the cheesecake dense.
- 4
Pour the cheesecake mixture over the Oreo base. Crush remaining Oreo biscuits and sprinkle on top for extra crunch.
2 minutes
Layer Oreos evenly for a balanced bite.
Kenapa hidangan ini sihat
By replacing full-fat cream cheese with Greek yogurt and santan, this Oreo Cheesecake is lower in saturated fat and higher in protein. Stevia and brown sugar are healthier alternatives to refined sugar, helping to maintain stable blood sugar levels. The recipe also incorporates local ingredients like pandan, which offer natural flavor and added health benefits. This makes it a better option for those seeking indulgence without excess calories.
This health-conscious Oreo Cheesecake provides a balance of protein and carbs, thanks to the inclusion of low-fat cream cheese and Greek yogurt. Santan adds healthy fats and a dose of minerals, while lemon juice and pandan introduce antioxidants. Using stevia or brown sugar instead of refined sugar reduces calories and glycemic impact. Each serving contains moderate calories, making it suitable for calorie tracking, and the dessert is rich in calcium, vitamin B2, and probiotics from yogurt.
Petua
- 💡Tip 1: Let cream cheese soften for easier mixing and a smoother texture.
- 💡Tip 2: Use fresh santan for authentic Malaysian flavor and health benefits.
- 💡Tip 3: Chill overnight for the best taste and consistency.
Penyimpanan & hidangan
Store Oreo Cheesecake in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze individual slices wrapped in plastic for up to 2 weeks. Always serve chilled for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 420.0 kcal |
