If you’re a fan of cookies and cream, the Oreo Cheesecake is your ultimate dessert dream. This indulgent cheesecake combines the creamy, velvety texture of classic cheesecake with the iconic chocolatey crunch of Oreo cookies, both in the crust and throughout the filling. Every bite is a heavenly mix of sweet cream, rich chocolate, and the satisfying crisp of cookies — a dessert that’s sure to impress friends, family, or even just yourself.
The beauty of this cheesecake is that it’s luxurious yet approachable. The Oreo crust provides a crunchy base, the cheesecake filling is rich but silky, and the extra crushed Oreos swirled on top or folded into the batter elevate this dessert into pure indulgence. Perfect for birthdays, celebrations, or a weekend treat, it’s the dessert everyone will rave about.
Why I Love This Recipe
I love this recipe because it’s the perfect fusion of classic cheesecake and everyone’s favorite cookie — Oreo. The flavors are balanced: the chocolatey cookie base complements the creamy filling without being too sweet, and the Oreo chunks throughout add texture and fun to every bite.
It’s a crowd-pleaser — visually stunning, decadent in taste, and satisfying in portion. Plus, it’s a dessert that feels indulgent but is made from simple, readily available ingredients. There’s nothing better than biting into a slice that’s rich, creamy, and has that iconic Oreo crunch!
Why It’s a Must-Try Dish
This Oreo Cheesecake is a must-try because:
- It’s a cookies-and-cream dream in cheesecake form.
- Perfect for celebrations, dinner parties, or holidays.
- Combines a crispy Oreo crust, creamy filling, and Oreo topping for layers of texture.
- Homemade taste is far superior to store-bought versions.
- It’s visually stunning with chocolate cookie swirls and layers.
Recipe Details
- Preparation Time: 25 minutes
- Baking Time: 50–60 minutes
- Cooling & Chilling Time: 4–6 hours (or overnight)
- Total Time: 5–6 hours
- Servings: 12
- Calories per Serving: ~480 kcal
- Course: Dessert
- Cuisine: American
Ingredients
For the Crust
- 24 Oreo cookies (crushed, filling included)
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 10 Oreo cookies, roughly chopped (for folding into the filling)
For the Topping
- 8–10 Oreo cookies, crushed or halved
- Optional: whipped cream for garnish
Directions (Quick Overview)
- Preheat oven and prepare the crust.
- Mix cream cheese, sugar, and eggs for the filling.
- Fold in sour cream, heavy cream, and chopped Oreos.
- Pour filling over crust, bake in a water bath.
- Cool, chill, and top with extra Oreos.
Step-by-Step Preparation Method
Step 1: Prepare the Crust
- Preheat oven to 325°F (160°C).
- Crush 24 Oreos in a food processor or place in a sealed bag and crush with a rolling pin.
- Mix crushed Oreos with melted butter until evenly combined.
- Press mixture firmly into the bottom of a 9-inch springform pan.
- Bake crust for 8–10 minutes, then let it cool while preparing the filling.
Step 2: Prepare the Filling
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add sugar and vanilla extract, and beat until fully incorporated.
- Add eggs one at a time, beating slowly after each addition.
- Mix in sour cream and heavy cream until smooth.
- Fold in the roughly chopped Oreos gently.
Step 3: Assemble the Cheesecake
- Pour the filling over the cooled crust.
- Smooth the top with a spatula.
Step 4: Bake
- Wrap the bottom of the springform pan with foil and place in a water bath (hot water halfway up the pan sides).
- Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center slightly jiggles.
- Turn off the oven, slightly open the door, and let the cheesecake cool for 10–15 minutes to prevent cracking.
Step 5: Cool and Chill
- Remove the cheesecake from the oven and water bath.
- Cool to room temperature.
- Refrigerate for 4–6 hours or overnight for best texture.
Step 6: Add Topping and Serve
- Top cheesecake with crushed or halved Oreos before serving.
- Optionally, pipe whipped cream around the edges for decoration.
- Slice and serve chilled.
How to Serve
- Serve chilled with a glass of cold milk, coffee, or dessert wine.
- Top with whipped cream or extra Oreo crumbs for presentation.
- Perfect for birthdays, potlucks, or holiday celebrations.
Recipe Tips
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for a smooth filling.
- Avoid Overmixing: Overmixing eggs can create cracks in the cheesecake.
- Water Bath: Helps prevent cracks and ensures creamy texture.
- Cool Gradually: Sudden temperature changes can cause cracks.
- Slicing: Use a hot knife for clean slices; wipe blade between cuts.
Variations
- No-Bake Oreo Cheesecake: Use whipped cream and cream cheese for a no-bake version.
- Mint Oreo Cheesecake: Add peppermint extract and use mint Oreos.
- Chocolate Oreo Cheesecake: Add 1/4 cup melted chocolate to the batter for extra richness.
- Mini Oreo Cheesecakes: Make in muffin tins for single servings.
- Peanut Butter Oreo Cheesecake: Swirl in peanut butter before baking.
Freezing and Storage
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap tightly and freeze for up to 2 months.
- Thawing: Refrigerate overnight before serving.
Special Equipment Needed
- 9-inch springform pan
- Food processor or rolling pin for crushing Oreos
- Electric mixer
- Water bath setup (large baking pan with hot water)
- Spatula and knife
Conclusion
This Oreo Cheesecake is the ultimate dessert for Oreo lovers — rich, creamy, and full of cookies-and-cream flavor. Its luxurious filling, crunchy chocolatey crust, and Oreo topping make it a show-stopping treat for any occasion.
Whether you’re celebrating a birthday, hosting a dinner party, or simply craving something decadent, this cheesecake is guaranteed to impress. Indulgent, visually stunning, and absolutely delicious — it’s a dessert worth mastering and sharing.
Oreo Cheesecake
If you’re a fan of cookies and cream, the Oreo Cheesecake is your ultimate dessert dream. This indulgent cheesecake combines the creamy, velvety texture of classic cheesecake with the iconic chocolatey crunch of Oreo cookies, both in the crust and throughout the filling.
Ingredients
For the Crust
For the Cheesecake Filling
For the Topping
Instructions
-
Step 1: Prepare the Crust : Preheat oven to 325°F (160°C). Crush 24 Oreos in a food processor or place in a sealed bag and crush with a rolling pin. Mix crushed Oreos with melted butter until evenly combined. Press mixture firmly into the bottom of a 9-inch springform pan. Bake crust for 8–10 minutes, then let it cool while preparing the filling.
-
Step 2: Prepare the Filling : In a large mixing bowl, beat cream cheese until smooth and creamy. Add sugar and vanilla extract, and beat until fully incorporated. Add eggs one at a time, beating slowly after each addition. Mix in sour cream and heavy cream until smooth. Fold in the roughly chopped Oreos gently.
-
Step 3: Assemble the Cheesecake : Pour the filling over the cooled crust. Smooth the top with a spatula.
-
Step 4: Bake : Wrap the bottom of the springform pan with foil and place in a water bath (hot water halfway up the pan sides). Bake at 325°F (160°C) for 50–60 minutes, or until the edges are set and the center slightly jiggles. Turn off the oven, slightly open the door, and let the cheesecake cool for 10–15 minutes to prevent cracking.
-
Step 5: Cool and Chill : Remove the cheesecake from the oven and water bath. Cool to room temperature. Refrigerate for 4–6 hours or overnight for best texture.
-
Step 6: Add Topping and Serve : Top cheesecake with crushed or halved Oreos before serving. Optionally, pipe whipped cream around the edges for decoration. Slice and serve chilled.
