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In a food processor, crush oreo cookies to a fine crumb.
In a bowl, mix together melted butter and crushed oreo cookies until well combined and consistency of wet sand is achieved.
Pack the mixture onto the base of the container. Chill.
In a bowl, steep the tea leaves in boiling water for 5 minutes. Strain.
In a separate bowl, dissolve and bloom gelatin in milk. Set aside.
Whisk the cream in a bowl until soft peaks
Cream together cream cheese and sugar until sugar is dissolved and the mixture is light and fluffy. Mix in the gelatin mixture and the tea until well combined.
Fold in the whipped cream until fully incorporated and well combined.
Pour mixture on top of the cookie base. Chill until set.
In a pot over medium heat, pour tapioca pearls into boiling water and cook stirring constantly until the pearls start to float. Cover and continue cooking for 15 -20 minutes. Strain.
Top cheesecake with pearls.
Ingredients
Directions
In a food processor, crush oreo cookies to a fine crumb.
In a bowl, mix together melted butter and crushed oreo cookies until well combined and consistency of wet sand is achieved.
Pack the mixture onto the base of the container. Chill.
In a bowl, steep the tea leaves in boiling water for 5 minutes. Strain.
In a separate bowl, dissolve and bloom gelatin in milk. Set aside.
Whisk the cream in a bowl until soft peaks
Cream together cream cheese and sugar until sugar is dissolved and the mixture is light and fluffy. Mix in the gelatin mixture and the tea until well combined.
Fold in the whipped cream until fully incorporated and well combined.
Pour mixture on top of the cookie base. Chill until set.
In a pot over medium heat, pour tapioca pearls into boiling water and cook stirring constantly until the pearls start to float. Cover and continue cooking for 15 -20 minutes. Strain.
Top cheesecake with pearls.
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