Ingredients
Crushed Oreo biscuits – 125g
Unsalted butter – 50g
Cream cheese (softened) – 200g
Golden syrup – 60ml
Cornstarch – 50g
Vanilla extract – 1 tbsp
Instructions
Melt butter in a microwave-safe container and let cool slightly.
Pulse Oreo biscuits in a food processor until fine crumbs form.
Mix melted butter into crumbs until the mixture holds together when pressed.
Press the base into a 6-inch baking dish.
In a bowl, beat cream cheese until smooth.
Stir in golden syrup, cornstarch, and vanilla extract until fully combined.
Spread the filling over the Oreo base and smooth the surface.
Refrigerate for at least 30-40 minutes until firm.
Notes
Substitute butter with coconut oil for a vegan option.
Use halal-certified or dairy-free cream cheese if needed.
Golden syrup can be replaced with lactose-free syrup for dietary restrictions.
Optional: Skip vanilla extract if not halal-approved.
Store in the refrigerator for up to 4 days.
- Prep Time: 15
- Category: Summer Desserts
- Method: No Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 16g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg