A perfect Oreo Cheesecake is a game of contrasts. It's not just a "cheesecake with cookies"; it's a brilliant piece of food architecture. You need the dark, salty, crunchy Oreo crust to stand up to the bright, tangy, creamy cheesecake filling. And you need those cookie chunks inside to break up the smooth texture. This recipe is my tried-and-true blueprint for getting that perfect cookies and cream balance every single time.
This dessert is loaded with extra cookies and cream in every single bite creating the ultimate treat. My recipe uses NO fussy water bath and yields smooth, creamy results every time. It has all the good stuff: crunchy cookie crust, rich cheesecake filling, and plenty of Oreos mixed in and on top.
Jump to:
- Why You'll Love This Oreo Cheesecake
- Ingredients for Oreo Cheesecake
- How to Make Oreo Cheesecake
- My Top Tips for Oreo Cheesecake
- Making Oreo Cheesecake with My Family
- Substitutions for Oreo Cheesecake
- Variations on Oreo Cheesecake
- Equipment for Oreo Cheesecake
- Storage Tips for Oreo Cheesecake
- Adam's Tip for Oreo Cheesecake
- FAQ about Oreo Cheesecake
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Oreo Cheesecake
- No water bath needed: This recipe uses NO fussy water bath and yields smooth, creamy crack-free cheesecake with a simpler baking method.
- Oreos everywhere: With an Oreo crust, Oreos in the filling, and Oreos on top, this is the ultimate cookies and cream experience.
- Crowd-pleaser: This dessert is the perfect blend of chocolaty Oreos and rich, creamy filling that appeals to all ages.
Ingredients for Oreo Cheesecake
This simple recipe uses full-fat brick cream cheese and room-temperature ingredients for the smoothest texture. The Oreo crust is made from crushed cookies and butter, while chocolate ganache and homemade whipped cream top it off beautifully. You'll gently fold in Oreo pieces to keep them chunky throughout.
What You'll Need
For the Oreo Crust:
- 24 Oreo cookies (with filling), finely crushed
- 4 tablespoons butter, melted
- Pinch of salt
For the Cheesecake Filling:
- 32 ounces (4 packages) cream cheese, softened at room temperature
- 1 cup granulated sugar
- 1 cup sour cream, room temperature
- ½ cup heavy cream, room temperature
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 15 Oreo cookies, roughly chopped
For the Chocolate Ganache:
- 6 ounces semi-sweet chocolate, chopped
- ½ cup heavy cream
- 1 tablespoon butter
For Topping:
- Homemade whipped cream
- 8 to 10 whole Oreo cookies
- Crushed Oreo pieces
Why These Ingredients Matter
- Room-temperature ingredients: Using room-temperature ingredients prevents lumps and creates a silky smooth full-fat brick cream cheese filling.
- Full-fat cream cheese: Don't use low-fat or whipped cream cheese as they contain too much moisture and won't set properly.
- Oreo cookies (24 + 15 + 8-10): You'll need about 2 packages total for the crust, filling, and topping.
How to Make Oreo Cheesecake
Step-by-Step Directions
- Preheat oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil.
- In a food processor or blender, pulse 20 Oreos to fine crumbs for the crust.
- Mix Oreo crumbs with melted butter and salt until combined.
- Press mixture firmly into the bottom and slightly up the sides of the springform pan.
- Bake crust for 10 minutes, then cool completely.
- Beat cream cheese, yogurt, sour cream, sugar and vanilla in large bowl on medium speed until smooth and creamy, about 3 minutes.
- Add heavy cream and beat until combined.
- Add eggs one at a time, beating on low speed after each addition just until incorporated.
- Gently fold in Oreo pieces (the 15 roughly chopped cookies) using a spatula.
- Pour filling over the cooled crust and smooth the top.
- Bake for 60 to 70 minutes until edges are set but center still jiggles slightly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Remove from oven and cool completely at room temperature.
- Refrigerate for at least 6 hours or overnight for slow chill / refrigeration time.
- Make chocolate ganache: Heat cream until simmering, pour over chopped chocolate, wait 2 minutes, then stir until smooth. Add butter.
- Pour ganache over chilled cheesecake and spread evenly.
- Top with homemade whipped cream and whole and crushed Oreos.
- Return to refrigerator until ready to serve.
Hint: For a no-bake version, use a no-bake filling with gelatin and skip the baking step entirely. Chill for 4 to 6 hours until set.
My Top Tips for Oreo Cheesecake
Don't overbeat the batter once you add the eggs. Overbeating incorporates too much air, which causes cracks. Beat just until each egg is incorporated, then stop. Also, the slow chill / refrigeration time is crucial for the best texture and flavor. The cheesecake needs at least 6 hours in the fridge to fully set and develop its flavors. This patience is similar to what we need with our dark chocolate raspberry cheesecake, where proper chilling makes all the difference.
Making Oreo Cheesecake with My Family
Last Saturday, Adam helped me make this dessert for his birthday. He was in charge of crushing the Oreos for the crust and couldn't resist eating a few. "Quality control, Mom," he said with a grin. When it came time to fold in the chopped Oreos, he carefully added them and said, "Make sure we get cookies in every bite!"
The next day when we cut into the chilled cheesecake, Adam was amazed by all the Oreo pieces throughout. "This is like the Cheesecake Factory version but better because we made it!" Grandma Viola tried a slice and said, "A delicious, decadent, and easy cheesecake recipe that's absolutely wonderful. The cookie pieces add such great texture."
Substitutions for Oreo Cheesecake
- Cookies: Use chocolate sandwich cookies or even peanut butter Oreos for a different twist on this simple recipe.
- Cream cheese: For the creamiest, smoothest texture, use Philadelphia brand cream cheese.
- Topping: Skip the ganache and use chocolate syrup or hot fudge sauce for a simpler version.
- Sour cream: Use Greek yogurt or additional heavy cream if you don't have sour cream on hand.
Variations on Oreo Cheesecake
- Mini version: Make individual cups or mini cupcakes in muffin tins for perfect single servings.
- Bar version: Try bar-style portions by baking in a 9x13-inch pan and cutting into squares.
- No-bake version: Create a no-bake version using a no-bake filling with gelatin for an even easier dessert. Check out this Philadelphia Oreo no-bake cheesecake for inspiration.
Equipment for Oreo Cheesecake
- 9-inch springform pan: Essential for easy removal and creating a tall, beautiful cheesecake.
- Food processor: Makes crushing Oreos into fine crumbs quick and uniform.
- Electric mixer: Ensures the cream cheese gets smooth and lump-free for the perfect texture.
- Offset spatula: Perfect for spreading ganache and whipped cream smoothly on top.
Storage Tips for Oreo Cheesecake
- Refrigerator: Cover and store for up to 5 days. The Oreos will soften slightly over time but still taste delicious.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Make-ahead: This cheesecake must be made at least 1 day ahead, making it perfect for parties and cold cheesecake entertaining.
This dessert is perfect for unique cheesecake recipes and sweet snacks recipes collections. The Oreo crust with chocolate ganache and homemade whipped cream makes it ideal for birthdays and celebrations. It pairs beautifully with our rose pistachio cheesecake ice cream when you want variety in your yummy cheesecake repertoire.
Adam's Tip for Oreo Cheesecake
"Don't skip putting whole Oreos on top because they look really cool and you can grab one to eat with your slice. Also, the cheesecake tastes better the next day, so try to wait even though it's really hard."
FAQ about Oreo Cheesecake
How to make a cheesecake oreo?
To make this dessert, start by crushing Oreos for the Oreo crust, then beat cream cheese, yogurt, sour cream, sugar and vanilla in large bowl until smooth. Add eggs, gently fold in Oreo pieces, and bake at 325°F for 60 to 70 minutes. The key is using room-temperature ingredients and the slow chill / refrigeration time of at least 6 hours. Top with chocolate ganache and homemade whipped cream for the ultimate result.
Did Cheesecake Factory change their oreo cheesecake?
The Cheesecake Factory version has remained mostly consistent over the years, though they occasionally adjust recipes. The original Oreo® Dream Extreme Cheesecake, Creamy Cheesecake Layered with Oreo® Cookies features multiple layers of Oreo mousse and cheesecake. Making this at home gives you control over the Oreo ratio and sweetness level, plus it costs less than restaurant prices.
Does Costco have oreo cheesecake?
Yes, Costco sometimes carries this dessert in their bakery section, though availability varies by location and season. If you're searching for one near you, Costco is worth checking. However, making it at home ensures you get exactly what you want with fresh ingredients. Homemade also lets you control calories by adjusting sugar and using lighter ingredients if desired.
What flavor is oreo cheesecake?
The flavor profile is cookies and cream combined with tangy cream cheese. The chocolate cookie pieces provide cocoa flavor, while the sweet cream filling adds vanilla notes. The full-fat brick cream cheese base is tangy and rich, balancing the sweetness of the cookies. With an Oreo crust, Oreos mixed throughout, and chocolate ganache on top, you get layers of chocolate and vanilla cream flavors in every bite. It's essentially chocolate cream cheesecake with cookie crunch.
Conclusion
So, forget everything you thought you knew about just "mixing cookies in." You've just built a masterpiece. Every slice shows a perfect cross-section of crunchy, creamy, and chunky. It's a delicious blueprint, and it's all yours to rebuild again and again. This Oreo Cheesecake with its perfect balance of crust, creamy filling, and ganache is pure structural perfection.
This simple recipe is perfect for celebrations and easy desserts. Whether you make it no-bake or traditionally baked, it's always a crowd-pleaser. Try our millionaires cheesecake bars or pumpkin better than sex cake for more indulgent desserts. Enjoy!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Oreo Cheesecake:
recipe
Ultimate Oreo Cheesecake (Cookies and Cream Perfection)
Equipment
- 1 9-inch Springform Pan Wrap bottom with foil
- 1 Food Processor For crushing Oreos
- 1 Electric mixer Hand or stand
- 2 Mixing bowls One for crust, one for filling
- 1 Offset spatula For spreading ganache
- 1 Measuring cups & spoons
Ingredients
For the Oreo Crust
- 24 cookies Oreo cookies With filling, finely crushed
- 4 tablespoon butter Melted
- 1 pinch salt
For the Cheesecake Filling
- 32 oz cream cheese Softened, full-fat
- 1 cup granulated sugar
- 1 cup sour cream Room temperature
- ½ cup heavy cream Room temperature
- 4 large eggs Room temperature
- 2 teaspoon vanilla extract
- 15 cookies Oreo cookies Roughly chopped
For the Chocolate Ganache
- 6 oz semi-sweet chocolate Chopped
- ½ cup heavy cream
- 1 tablespoon butter
For Topping
- whipped cream Homemade
- 8–10 cookies whole Oreos
- crushed Oreos
Instructions
- I always let my little helper turn the oven dial to 325°F while I wrap the outside of the springform pan with foil. It makes her feel like the official kitchen starter.
- She pours the crushed [Oreo cookies] into the bowl while I drizzle in the melted [butter] and [salt]. We stir until it looks like chocolate sand, then press it into the pan together.
- We bake the crust for 10 minutes, then let it cool completely. This is when she usually sneaks a crumb or two, quality control, of course.
- I beat the [cream cheese] and [sugar] until fluffy while she scrapes the bowl. Then we add the [sour cream], [heavy cream], and [vanilla].
- We add the [eggs] one at a time on low speed. I remind her, “Slow and gentle keeps cheesecake dreamy.”
- She carefully folds in the chopped [Oreo cookies] and makes sure every scoop gets plenty of cookie chunks.
- We pour the filling over the crust and bake for 60–70 minutes until the edges are set but the center jiggles slightly.
- We crack the oven door and let the cheesecake cool for 1 hour, then refrigerate it for at least 6 hours. This waiting part is always the hardest.
- We pour hot [heavy cream] over chopped [chocolate], wait, then stir in [butter] until glossy and smooth.Ingredients Used: chocolate, heavy cream, butter
- She spreads the ganache, piles on [whipped cream], and proudly places the [whole Oreos] and crushed pieces on top. Every cake gets her signature look.
Notes
- For a no-bake Oreo cheesecake, use a gelatin-based filling and chill 4–6 hours instead of baking.
- For extra crunch, add additional crushed Oreos between the filling layers.
- Store covered in the refrigerator up to 5 days.
- Freeze whole or sliced up to 2 months for make-ahead desserts.
- This cheesecake pairs beautifully with coffee, vanilla ice cream, or fresh berries.
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