Say hello to the dreamiest Oreo cookie cheesecake. Topped with chopped cookies and chocolate ganache, you won't believe how amazing and creamy it is! It keeps well for several days in the refrigerator and can be frozen for a month. Get ready to make this recipe over and over.
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An epic Oreo cheesecake recipe
Oreo and cheesecake are two words that can make a dessert believer out of almost anyone. Is it the cheese or the cake part that is so appealing? Probably both.
You can't go wrong with cheese followed by cake.
I'm rather a purist when it comes to cheesecake, meaning that I don't like to use thickeners (such as cornstarch or flour), am partial to a cookie crust and usually add a touch of sour cream.
It's all in the layers.
As in a layer of cookie crust, a distinct cheesecake layer, and a top layer of chopped Oreo cookies with ganache (chocolate sauce).
I like to have a creamy plain cheesecake layer flanked by the base and topping made with Oreos; that's why I don't mix the filling all together with the chopped cookies - but I carefully sink the cookie pieces on top until they are barely covered with the cheese mixture. As I said before, an epic cheesecake.
You can't go wrong with the cookies and cream combination, whether it's a no-bake Oreo cheesecake, cookies and cream ice cream or even if you try your hand at homemade Oreos.
Why we love it
- Layers: this cheesecake is different from most in that there are distinct oreo and cheesecake layers. Cookie crust, creamy cheese filling, cookie top layer. That way, you get all flavors together but individually too, if that makes any sense. Anyway, it works!
- Bake ahead: as with most cheesecake recipes, it is recommended that it's baked a few days before eating. That means that you can serve a last-minute Oreo cheesecake for dessert with minimal fuss.
- Freezing: it can be frozen for up to a month. Wrap it well in plastic and then in aluminum foil and you have cheesecake any time you want.
- Dessert for a crowd: Oreos are a favorite of most people so this is a perfect dessert. Bake this recipe in a rectangular pan (the cake will not be as tall), and then you can cut it into smaller squares and feed many more guests, similar to what I like to do with the Easy Baked Cheesecake.
Watch the video tutorial 👇🏻
What our readers are saying:
I made it for the dinner we were hosting and it came out SO beautiful. Everyone loved it, and I've made my fair share of cheesecake and this really came at the top. One of our guests even said it was the best cheesecake they've ever had! (Abs)
Amazing recipe; my family said it was the best cheesecake I had ever made! (Melanie)
Deliciously amazing, I would not change anything. The texture is perfect, not too sweet, the directions are clear, ganache great. (Rebekah)
FAQ
With this recipe! You can make the best Oreo cheesecake recipe if you follow the instructions in the recipe card below and watch the videos to guide you. And let me know if you have more questions.
Though recipes are all different, baked cheesecake usually has eggs and it's baked in the oven first before being refrigerated for several hours. No-bake recipes rely more on whipped cream and sometimes gelatin for consistency and structure and use the cold environment of a refrigerator to set.
Yes, you can, especially if you use electric appliances like a stand mixer or food processor, and beat it longer than recommended in the recipe. Mixing it by hand is always my choice and it's easy to do if the ingredients are at room temperature.
Not at all! It will still taste delicious though it might not look its best unless you add a topping. In this recipe for Oreo cheesecake, the chopped cookies added before baking can create a few cracks, as they don't dissolve. Even if this happens (it does to all of us at some point!) the ganache and cookies on top will take care of it.
Ingredient list
- Oreos: the classic Oreo cookies are the best, but you can vary the type of filling the cookies have.
- Cream cheese: the regular type, full-fat cream cheese is needed for consistency and creaminess.
- Sour cream: the regular, full-fat type. It adds a very slight tanginess that complements well all that richness.
- White granulated sugar.
- Unsalted butter.
- Eggs: fresh, large.
- Cream: heavy, whipping, or heavy whipping cream, they all work.
- Vanilla extract.
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
Variations
Any type of Oreo cookie can be used. Our favorites are:
- Chocolate creme Oreos that are filled with chocolate.
- Peanut butter Oreos, because the mix of flavors is amazing in a cheesecake.
- Mint Oreos, especially for the holidays.
- Dark chocolate Oreos for a more sophisticated chocolate flavor.
How to make Oreo cheesecake
This dessert has three parts: the Oreo base, the cheesecake layer with cookies, and the ganache topping.
Cookie crust
It consists of ground Oreos with melted butter. You can pat it with your hands, a spoon, or a measuring cup.
Cookie pieces
For the filling, they need to be cut into pieces, not chopped into tiny bits. This ensures you taste the cookies with each bite.
Adding the Oreos
The chopped cookies are scattered over the cheese mixture in the pan and carefully submerged with a spatula or spoon. They will return to the surface, but they will be covered in the batter.
Baking
It's important that you run a smooth-bladed knife around to unstuck parts before removing the cheesecake.
It's very common for this cheesecake to crack a bit due to the cookie pieces; the topping will take care of that.
Topping
- Chopped cookies: for this part, I like to use finely chopped cookies to add crunch.
- Chocolate ganache: it adds another layer of flavor. Don't overdo it as it may overpower the flavor of the Oreos.
- If making the cheesecake ahead of time, refrigerate it in the pan, then remove and top it not long before serving.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
- Cookies: use regular stuffed Oreos, the original ones. Unless you want a different filling flavor, that is fine. But don't buy the double-stuffed ones.
- Ingredients: all filling ingredients must be at room temperature. This ensures they'll all mix well without overbeating the batter, which is so important and part of how you achieve a creamy consistency.
- Creaminess: besides the ingredients, make sure you bake it in a medium/low oven, turn it off while the cheesecake still jiggles a lot, cool it down, and then leave it for at least 24 hours in the fridge, covered, but without removing it from the pan. I suggest 2 days. I find the texture is superior.
- Freezing: cheesecakes can be frozen, and in my opinion, they are often creamier and softer after a stay in the freezer. There's probably a chemical explanation.
- Topping: I add some chocolate ganache on top to complement the overall flavor. But don't overdo it. I made that mistake the first time I was trying this recipe and it completely overpowered the flavor of both the cheese and the Oreos.
Related recipes you might like:
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Fantastic Creamy Oreo Cheesecake
Ingredients
For the Oreo cookie crust:
- 3 tablespoons butter, melted
- 1 ½ cups ground Oreo cookies, about 18-20 regular cookies
For the cheesecake filling:
- 2 pounds cream cheese, at room temperature
- ¼ cup sour cream, at room temperature
- 1 ¼ cups sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 9 or 10 Oreo cookies, cut into small pieces
For the ganache:
- 2 ounces semisweet chocolate
- ¼ cup heavy cream
- extra chopped or ground Oreos
Instructions
- Preheat the oven to 325ºF (165°C).
For the Oreo cookie base:
- Line the bottom of a 9-inch springform pan with aluminum foil, tuck it underneath the pan bottom, assemble the cake pan, then pull up the foil around the sides of the pan. This makes it a snap to unmold.
- Butter or spray (with baking spray) the sides of the pan.
- Melt 3 tablespoons butter. Add 1 ½ cups ground Oreo cookies and mix with a spoon. Or mix directly in the processor if you used it to grind the cookies. Put the mixture in the prepared pan and press firmly onto the bottom.
- Bake it for 10 minutes and reserve until the filling is ready, or refrigerate while making the filling (without baking). I like to bake it because it firms up the base. But both ways work. Don't turn off the oven.
For the cheesecake mixture:
- Beat 2 pounds cream cheese in a large bowl until smooth. Add ¼ cup sour cream and mix.
- Gradually add 1 ¼ cups sugar and beat on medium speed until sugar dissolves.
- Add 4 large eggs, two at a time, and mix with a whisk until just incorporated, scraping down the sides of the bowl after each addition. At this point, don't use the electric mixer anymore because we don't want to incorporate extra air into the mixture. Mix until the eggs are well incorporated, but don't beat.
- Add 1 teaspoon vanilla extract and ¼ cup heavy cream to the cream cheese mixture, stirring to incorporate.
- Pour the cheesecake batter into the prepared pan.
- Cut 9 or 10 Oreo cookies into small pieces (I use a large kitchen knife). You will have some chunks of Oreos and some crumbs.
- Scatter Oreo pieces and crumbs on top of the cheese batter. Take a spoon or spatula and lightly push crumbs into the cheese mixture until barely covered. The result will be a distinctive cookie crust, a cheese layer and cookie crumbs on top.
- Bake for 10 minutes, turn the oven down to 300°F (150ºC) and bake for another 60 minutes (at this point the cheesecake should still jiggle quite a lot in the center). We don't use a water bath.
- Turn the oven off and, without opening the door, let the cheesecake sit inside for about 30 minutes, until the oven looses temperature. Take it out, very carefully run a smooth-bladed knife around the edges (it loosens the cheesecake as it shrinks a little while cooling down, and can prevent some cracks), and cool to room temperature on a wire rack. The chopped cookies on top sink slightly into the batter, and some cracks will naturally (and probably) appear. The topping covers it.
- Refrigerate in the pan for at least 8 hours (1 day makes it creamier in my experience), wrapping it in plastic.
- To remove from pan: unwrap, run a smooth bladed knife around the edges in case it's stuck, open the springform pan and remove, lift foil, and place your palm between the metal pan and the foil. Carefully lift the whole cheesecake, and, holding it in one hand, push the foil down and lift the cake with your other hand.
- Place it carefully on the serving plate, sprinkle crushed Oreo cookies on top of the cheesecake, and drizzle with chocolate ganache (instructions below).
- Refrigerate leftovers covered with plastic wrap or in an airtight container.
For the ganache:
- Chop 2 ounces semisweet chocolate and place it in a small bowl.
- Bring ¼ cup heavy cream to a boil, pour it over the chocolate, let it sit for 30 seconds, and stir until very smooth and shiny.
- Pour ganache over the cheesecake right before serving (after it has stayed in the fridge for at least 8 hours) and sprinkle with extra chopped or ground Oreos. You can do this with a pitcher (as shown in the video) or by drizzling it with a fork or spoon.
Nickolena says
I will NEVER, EVER use any other cheesecake recipe besides THIS ONE. Absolutely the epitome of a delicious, creamy cheesecake!
Paula Montenegro says
OMG, thanks for letting me know Nickolena! It made my day. And I couldn't agree more 😉
Danette says
Can this be prepared in an instant pot?
Paula Montenegro says
Hi Danette, I never tried it, so can't tell you about this particular recipe. I don know cheesecakes are baked in instant pots and there are many recipes going around.
Stacey Grimes says
I have been making this every week. Either for my family, or for my husband to bring to work. It’s definitely my go to as far as desert goes! Thank you so much for sharing this delicious recipe!
Paula Montenegro says
Every week! This comment made my day, thanks Stacey!
ALEX says
CUTE, DESERT? LOL
Jlk says
Followed recipe exactly and didn’t rise as my other cheesecakes do. I have made decades of cheesecakes without a recipe failing before. Also its Too sweet with 1.25 cups sugar plus Oreos.
Paula Montenegro says
Cheesecakes don't need to rise as that will make them less creamier. Sweetness differs with each person; we have different palates. Have a good holiday week.