Say hello to the dreamiest Oreo cookie cheesecake you ever had. Topped with chopped cookies and chocolate ganache, you won't believe how amazing, creamy, and easy to make 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.
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.
And after the Homemade Oreos recipe and Oreo Vanilla Bundt Cake, we definitely needed an Oreo cheesecake to rock our world!
Why you should make this recipe
- 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.
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.
An epic Oreo cheesecake recipe
For this recipe today, we're adding Oreo cookies, of course.
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.
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. Texture is perfect, not too sweet, directions are clear, ganache great. (Rebekah)
Ingredient list
Nothing fancy or complicated among the ingredients:
- 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. I always use Philadelphia original cream cheese but other premium brands work fine.
- 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: I use pure vanilla extract or pure vanilla paste when available, but a good vanilla essence (artificially flavored) also works and is infinitely cheaper.
See the recipe card towards the end of this post for quantities.
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: consists of ground Oreos with melted butter. You can pat it with your hands, a spoon, or a measuring cup.
Cookies for the filling: they need to be cut into pieces, not chopped into tiny bits. This ensures you feel the cookies with each bite.
The chopped cookies are added to the cheese mixture in the pan. Then carefully submerged with a spatula or spoon.
Ready for the oven: the cookies will come back to the surface but they will be covered in the batter.
Watch the video tutorial 👇🏻
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, the needed equipment, 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 it can be, 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 you keep 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. It's the way you ensure they'll all mix well without overbeating the batter. This 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, many times they are 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.
Frequently asked questions
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.
Related recipes you might like:
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PrintOreo Cheesecake (best creamy recipe)
This fantastically creamy cheesecake with Oreo crust and cookie top layer is a twist on my traditional cheesecake recipe. Topped with chopped cookies and chocolate ganache before serving, you won't believe how amazing 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 and have everyone coming for seconds.
- Total Time: 9 hours 40 minutes
- Yield: 8 slices
Ingredients
For the Oreo cookie crust:
- 1 ½ cups (150g) crushed Oreo cookies, about 18-20 regular cookies
- 3 tablespoons (45g) butter, melted
For the cheesecake filling:
- 2 pounds (900g) cream cheese, at room temperature
- ¼ cup (60g) sour cream, at room temperature
- 1 ¼ cups (250g) sugar
- 4 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ¼ cup cream (you can use heavy, double or whipping cream)
- 9-10 Oreo cookies (cut into small pieces)
For the ganache:
- ¼ cup heavy cream
- 2 oz (60g) semisweet chocolate
- Extra crushed 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 butter. Add ground 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 cream cheese in a large bowl until smooth. Add sour cream and mix.
- Gradually add sugar and beat on medium speed until sugar dissolves.
- Add eggs, one at a time, mixing until just incorporated and scraping down the sides of the bowl after each addition. At this point, I change to a hand beater because I don't want to incorporate extra air into the mixture, so I don't beat it, simply mix it well.
- Add vanilla and cream to the cream cheese mixture, stirring to incorporate.
- Pour batter into the prepared pan.
- Cut cookies into small pieces (I use a 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 and lightly push crumbs into the cheese mixture until barely covered. That way the end result is a distinctive cookie crust, 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 inside for 1 hour. 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 chocolate and place in a small bowl.
- Bring cream to a boil, pour over chocolate, and stir until very smooth.
- Pour ganache over the cheesecake right before serving (after it has stayed in the fridge for at least 8 hours). You can do this with a pitcher (as shown in the video) or by drizzling it with a fork or spoon.
Notes
- 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. It's the way you ensure they all mix well without overbeating the batter. This 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, and you leave it at least 24 hours in the fridge. I suggest for 2 days. I find the texture is superior.
- Freezing: cheesecakes can be frozen and, in my opinion, many times they are 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.
- 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 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.
- Prep Time: 20 minutes
- Cooling + refrigeration time: 8 hours
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: ⅛
- Calories: 575
- Sugar: 12.9 g
- Sodium: 462.4 mg
- Fat: 49.7 g
- Carbohydrates: 25.1 g
- Fiber: 0.8 g
- Protein: 9.5 g
- Cholesterol: 135.3 mg
Sofia says
Hi! I just made this . The cheesecake is actually still in the oven (after turning it off), but it’s cracked big time!!!
I’m not sure what I did wrong...
Paula Montenegro says
Hi Sofia! Cheesecakes can crack for different reasons. The oven might be too high; the batter was beaten too much; it stuck to the pan sides (this might happen due to the type of material sometimes), it's overbaked. All of this might make a cheesecake crack. When you take it out, run a smooth knife around the edges, then let it cool at room t° before refrigerating. It's frustrating and it happened to all of us at some point. It will taste great anyway.
Joy says
When do you add the ganache? After it has chilled for 8 (ish) hours? After its cooled in the oven?
I'm making this for my boyfriend's birthday, I hope he likes it.
Paula Montenegro says
Hi Joy! Add if before serving, after it's chilled for 8 or more hours. Have a great birthday!
Rubi says
This looks divine! I will be trying this recipe. Just one question, what kind of cream did you use? It just says cream. Is it heavy cream?
Thanks!
Rubi
Paula Montenegro says
Use heavy, double or whipping cream, they all work. Hope you like it!
Priam says
Hello!
This recipe looks so good! Thank you for sharing! I will be trying my hand at it tonight for a dinner I’m hosting Sunday. One quick question, is it okay to use a whisk the whole like shown in the video and also, do I need to keep it in the springform tin until the day I’m ready to serve? Thank you!!
Priam
Paula Montenegro says
Hi Priam, the ingredients should be at room t° so it can be made with a whisk. You don't need to incorporate air or beat the eggs, only mix, because you don't want the cheesecake to grow much while baking. I keep it at least 1 day in the refrigerator before removing it from the pan. At least 8 hours are needed after you cool it completely at room t°.
Priam says
Thank you! It looks good so far, but it did grow a little. Is that bad? Do I keep it in the pan once cooled or take it out of it before I refrigerate it? Also, can I wait till Sunday to add the chocolate sauce and crushed Oreos?
Priam
Priam says
Sorry to be rhetorical. I just now saw that you keep it in the pan for at least a day before serving. ♀️ Sorry and thank you!!
Ashley says
Hello! What if I can find a springform pan! Can I use a regular one?
Paula Montenegro says
Hi Ashley, you can use any round pan in theory. But springform pans make it easier to remove the cheesecake. If you use one without removable bottom, I think you should line the bottom with parchment paper, and remove the cake very cold. Simply flip it upside down and then back up onto the serving plate. Or serve it directly from the pan, but it will be hard to remove the first slice probably.
Christine Hammond says
Hi this looks amazing!! I want to be sure I understand the directions. The ganache is done after the cake is chilled? Or before then chill it? Thank you in advance! Looking forward to making this and eating it!!
Paula Montenegro says
Hi Christine! The ganache is added after the chill. Before serving. You might want to let it set a bit, so take that into account. I normally don't really, it's chocolate after all! Let me know if that clears your question.
Abs says
Hello! I want to make this for an upcoming gathering. What kind of cream do you use? Single or double?
Paula Montenegro says
Hi! I use double or whipping cream.
Abs says
Thanks so much! I was at the supermarket when I saw your reply so it was perfect!
Just one more question; Is the second temperature (150°) in Farenheit or Celsius?
Paula Montenegro says
Oh yes, it's in Celsius, sorry about that! I usually write in both (I use the metric system here in Argentina) so it got mixed up!
That would be 300°F.
Hope you read this in time...
Abs says
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 cheesecakes and this really came at the top. It was so straightforward (nothing fancy or complex) but OH so good.
One of our guests even said it was the best cheesecake they've ever had! Saving it to me repeat recipes folder. Appreciate you sharing this recipe and for your help with my questions. Thank you!
Paula Montenegro says
Thanks so much for that comment Abs! So glad you like it enough to repeat. Made my day!
Matt @ Plating Pixels says
Love cheesecakes but this one just takes it to a whole new level. So yummy!
Deanne says
You are SO right, it's impossible to go wrong with Oreo AND cheesecake. This is going to be one of our favorite dessert recipes!
Taylor Kiser says
This oreo cheesecake looks divine!! I wish I had a slice right now!
Michelle says
Oh, my word! This looks absolutely amazing! Pinning this make later!
Raia Todd says
Oh my goodness. This looks so dangerous! Haha.
Karly says
This is my dream dessert! Can't wait to make this!
Elizabeth says
Oh my heavens this looks like THE best cheesecake recipe ever! I am so making this soon!
Paula Montenegro says
Thanks Elizabeth!
Heidy L. McCallum says
Your cheesecake recipe looks amazing! My kids and husband would love this. I have a huge cheesecake pan so I might double this recipe when I make it. I am wondering if you think the bake time may change, yes? If so let me know because this looks too darn good to make a regular-sized one!
Paula Montenegro says
Hi Heidy! I make it all the time in a rectangular pan when I need to feed many. The time is less because the ratio of filling is different. Here you have the post where you can see the time and pan size https://vintagekitchennotes.com/raspberry-cheesecake-with-chocolate/
Not half the time, but maybe 30-40% less.
Let me know how it goes!
SHANIKA says
THIS OREO CHEESECAKE LOOKS SO FLUFFY AND DELICIOUS! I RECENTLY MADE MINI BITE VERSIONS AND I'M OBSESSED!
Dannii says
Oh that looks epic. I am cheesecake obsessed at the moment.
Erin says
Oreos AND cheesecake together? This is my kind of dessert. I like the creamy texture with the crunchy cookies.
The Ninja Baker says
duly noted =) no flour or cornstarch ! pinning and hopefully making soon
Paula Montenegro says
haha, good weekend Kim!
Deb|EastofEdenCooking says
My son's favorite dessert is cheesecake. (His birthday cakes were always cheesecake!) This would be the perfect make-ahead dessert recipe for his next visit. A most scrumptious post!
Paula Montenegro says
Yes, cheesecake is THE perfect make-ahead dessert! Good weekend Deb!