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Close-up of Easy Oreo Cheesecake showing the creamy interior with Oreo chunks and dark ganache topping, garnished with whipped cream on a wooden board.

Ultimate Oreo Cheesecake (Cookies and Cream Perfection)

This Ultimate Oreo Cheesecake is rich, creamy, and packed with cookies and cream flavor in every bite. With a crunchy Oreo crust, smooth cheesecake filling, and silky chocolate ganache, it’s the perfect family dessert for birthdays, holidays, and special moments together.
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Course: Dessert
Cuisine: American
Keyword: baked cheesecake recipe, cookies and cream cheesecake, easy Oreo dessert, homemade cheesecake, Oreo cheesecake
Prep Time: 30 minutes
Cook Time: 1 hour 10 minutes
Chilling Time: 6 hours
Total Time: 7 hours 40 minutes
Servings: 12 servings
Calories: 510kcal
Cost: $16

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.

Nutrition

Serving: 1slice (120g) | Calories: 510kcal | Carbohydrates: 42g | Protein: 7g | Fat: 34g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 110mg | Sodium: 330mg | Potassium: 160mg | Fiber: 1g | Sugar: 32g | Vitamin A: 900IU | Calcium: 110mg | Iron: 2mg