Oreo Horchata Cheesecake

Oreo Horchata Cheesecake

The biggest adjustment for my son’s  distant learning BACK TO SCHOOL route has been the lack of in-person social interaction with his friends. He’s told me he misses recess and the conversations they had as they dug into their lunch boxes. I heard what he said and came up with a way to make his lunch time special here at home. I decided I would make a deluxe dessert every week and during his mid–day break away from the screen,  him and I would have daily heart to heart chats (where no topic was off the table) while eating our dreamiest sweet treat.

I double time jumped on Instacart and selected Northgate Market as my mercado of choice.  The first dessert of order had to have Oreo cookies in it he said, I added them into my cyber cart.  I’m well versed in the inventory of Northgate Market and I know they carry all my favorite Latin ingredients, this allows me to go a little outside the box and make something that would cater to my son’s flavor palate desires. He’s especially loving Zuko’s Horchata right now, so why not make a Oreo Horchata Cheesecake! I used El Guapo ground cinnamon to make sure the cheesecake hit just right. Our dessert chat was a huge success and made BTS feel a little more human and less zoomy.


Ingredients for Oreo Horchata Cheesecake :


  • 1 package of Oreo Cookies (36 ccokies)
  • 4 tablespoons salted butter (melted)


  • 24 oz. cream cheese, softened
  • 1 1/4 cups Zuko Horchata Mix
  • 1/8 teaspoon salt
  • 1 cup sour cream
  • 1 teaspoon vanilla extract
  • 4 eggs

Cinnamon Whipped Cream:

  • 2 cups whipping cream
  • 1/2 cup sugar
  • 1 teaspoon El Guapo ground cinnamon


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Spray a 9-inch springform pan with non-stick baking spray or grease with a generous amount of butter. Set to the side.

Crust Making:

  1. Place Oreos in a blender or food processor. Grind cookies into a fine crumb, add melted butter and mix until combined. The mixture should look like wet sand. Press the cookie crumbs into the bottom of your prepared pan.
  2. Bake the crust for 8 minutes to ensure a crisp crust. Remove from the oven and allow to cool while you make the filling.


  1. In a stand-up mixer beat the cream cheese until smooth. Blend in Zuko Horchata Mix, salt and sour cream.
  2. Add in vanilla extract and eggs one at a time with the mixer on low. Mix until smooth.
  3. Carefully wrap the springform pan in a few sheets of foil to ensure no water seeps into the pan while baking during water bath step. Fold the sheets of foil over the top of the pan.
  4. Pour the cheesecake filling over the cooled crust. Spread the top evenly with an offset knife.
  5. Transfer the foil covered pan to a large baking dish then fill the bottom of the baking dish with an inch high of boiling hot water. The water bath will help reduce cracks in cheesecake.


  1. Bake Cheesecake for an hour. Then turn off the oven, crack the oven door 1 inch, and leave cheesecake in oven to cool for 60 minutes.
  2. Remove from oven and water bath. Carefully unwrap foil off pan and place on a cooling rack to come to room temperature.
  3. Place cheesecake in fridge overnight uncovered to chill and set.

Cinnamon whipped cream:

  1. In a stand-up mixer add whipping cream and sugar and whisk on high until peaks form.
  2. Add whipped cream to a piping bag fitted with a tip and pipe whipped cream onto the cheesecake creating the design of your choice. Sprinkle the top with El Guapo ground cinnamon.
  3. Cut and serve.
  4. Enjoy!