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Oreo Cheesecake Tres Leches for Bake Sales

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A decadent cookies-and-cream twist on tres leches cake, featuring Oreo-studded sponge soaked in sweet milk and topped with whipped cheesecake and crushed Oreos.

Ingredients

Scale

Cake Base:

  • 1 cup all-purpose flour

  • 1½ tsp baking powder

  • ¼ tsp salt

  • 5 large eggs, separated

  • 1 cup sugar (divided)

  • ⅓ cup whole milk

  • 1 tsp vanilla extract

  • ½ cup crushed Oreos

Tres Leches Mixture:

  • 1 (14 oz) can sweetened condensed milk

  • 1 (12 oz) can evaporated milk

  • 1 cup whole milk or cream

  • 1 tsp vanilla extract

  • Optional: ¼ cup crushed Oreos

Cheesecake Topping:

  • 12 oz cream cheese, softened

  • ½ cup powdered sugar

  • 1 tsp vanilla extract

  • 1 cup heavy cream, whipped

  • ½ cup crushed Oreos

  • Extra Oreos for garnish

Instructions

  • Preheat oven to 350°F. Grease and line a 9×13” pan.

  • Beat egg yolks with ¾ cup sugar until pale. Add milk and vanilla.

  • Fold in sifted dry ingredients.

  • Beat egg whites to stiff peaks with remaining ¼ cup sugar. Fold in gently.

  • Fold in crushed Oreos. Pour into pan and bake 25–28 minutes. Cool completely.

  • Whisk tres leches ingredients. Poke holes in cake and pour soak slowly. Refrigerate 3+ hours.

  • Beat cream cheese, powdered sugar, and vanilla. Fold in whipped cream and Oreos.

  • Spread topping over chilled cake. Garnish with crushed or whole Oreos.

Notes

  • Chill overnight for best flavor.

  • Use flavored Oreos for fun variations.

  • Great make-ahead dessert for crowds.

Find it online: https://foodemily.com/oreo-cheesecake-tres-leches-for-bake-sales/