Oreo Cheese Lapis (Kue Keju Lapis Oreo Lumer)

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Oreo Cheese Lapis (Kue Keju Lapis Oreo Lumer or Kek Lapis Cheese Oreo) is an absolute showstopper of a treat. It combines the velvety, rich luxury of a cream cheese filling with the iconic, chocolaty crunch of Oreo cookies, all wrapped in a moist, layered structure. The term “Lumer” refers to that melt-in-your-mouth, ultra-creamy texture where the cream cheese and buttery layers blend seamlessly into every bite.

Here is how to make this decadent, crowd-pleasing dessert at home—no traditional complex multi-tier steaming required, focusing on a luscious layered pudding/cake style that captures that signature creamy richness.

Ingredients

The Creamy Cheese Layer (Lapisan Keju Lumer):

  • 250g cream cheese, softened to room temperature
  • 1 cup (200ml) heavy cream or whipping cream
  • ½ cup sweetened condensed milk (adjust to taste)
  • ¼ cup fresh milk

The Biscuit & Base Layers:

  • 2 packs (approx. 24 cookies) Oreo cookies (cookies and cream)
  • ¼ cup unsalted butter, melted (for binding if doing a crust, or used to moisten layers)
  • 2 tbsp milk (for softening or dipping Oreos)

The Cornstarch Custard Thickener (for the silky structure):

  • 2 cups full-cream milk
  • 3 tbsp cornstarch (tepung maizena)
  • ⅓ cup granulated sugar
  • 1 tsp pure vanilla extract

Instructions

1.Prepare the Oreos:Separate the Oreo cookies from their cream filling, crush the chocolate cookies into coarse crumbs, and set the cream aside.

Twist open your Oreo cookies. Scrape out the white cream filling and reserve it for the cheese layer (it adds fantastic sweetness and flavor!). Place the chocolate biscuits into a ziplock bag and crush them into medium-fine crumbs using a rolling pin.
2.Make the Silky Custard Base:Whisk full-cream milk, cornstarch, sugar, and vanilla in a saucepan over medium heat until it thickens into a glossy, smooth custard.

In a saucepan, whisk together the milk, cornstarch, and sugar until completely dissolved. Cook over medium-low heat, stirring constantly, until the mixture thickens into a smooth, velvety custard. Remove from heat and stir in the reserved Oreo cream filling until melted and incorporated.
3.Whip the Cheese Layer:Beat softened cream cheese with condensed milk and heavy cream until light, fluffy, and completely smooth.

In a separate mixing bowl, beat the softened cream cheese until creamy. Gradually pour in the heavy cream and condensed milk, whipping on medium-high speed until the mixture forms soft, luxurious peaks. Gently fold this into your cooled custard base.
4.Assemble the Lapis Layers:Layer crushed Oreos and the rich cheese custard alternately in a square dish or glass container, repeating until ingredients are used.

In an 8×8-inch baking dish or individual glass jars, create your first layer with a generous dusting of crushed Oreo cookies. Spoon a thick layer of the velvety cheese custard over the top. Repeat the layers (Oreo crumbs, then cheese custard) until you reach the top, finishing with a final gorgeous blanket of crushed Oreos.
5.Chill and Serve:Chill in the refrigerator for at least 4 hours (or overnight) until completely set and chilled through.

Cover the dish and refrigerate for at least 4 hours—overnight is even better! This allows the layers to set into a firm, sliceable yet lusciously creamy texture where the Oreo cookies soften just enough to cake-like perfection. Slice, serve, and enjoy!

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