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
Julie Murray says
Hi! I’m so excited to make this cheesecake (it’ll be my first one..no pressure). Question, salted or unsalted butter?
Paula Montenegro says
Hi Julie! I always use unsalted. If you want to use salted you can (it's a small amount) and will add a slightly salted flavor to the crust.
Melanie says
Amazing recipe, my family said it was the best cheesecake I had ever made!
Paula Montenegro says
SO happy to know that Melanie! Have a great 2023!
Mary says
Maybe I missed it but how much sour cream is needed?
Paula Montenegro says
Hi Mary, 1/4 cup (60g) of sour cream, it's in the recipe card at the end of the post.
Patty says
I am baking the cheesecake now and are at the 1 hour 300 baking step. Can I expect the top of the cheesecake to be brown before I turn the oven off?
Thank you!
Janet says
It’s in the oven now! Freezing to take to the beach next week. I’ll buy a bottle of sundae syrup to drizzle and whipped cream to make vacay simpler.
Instructions are clear, easy to make. I did lay parchment paper on the bottom of the pan, and forgot to spray the sides with cooking spray. I think it’ll be ok, as long as I refrigerate it real well then try to remove it. Thanks! Can’t wait to taste it!
Paula Montenegro says
Hi Janet, can't wait to know how it turns out! When it's cooled down, before refrigerating it, run a smooth-bladed knife to loosen the edges that might've stuck due to the lack of grease. Since it has a topping, any imperfection is easy to cover
Enjoy your vacation!
George Moy says
Don’t you have a recipe for making a cheesecake using Oreo cookie (store brought)that is finely crushed so you just mix it in the cheese cake batter and when its done the cake has bits of Oreo in it ?
Paula Montenegro says
Hi George, you can do that, no problem. I just prefer to have separate layers.
Sonia says
Hey i was wondering if you’re using the waterbath or not to bake this cheesecake?? Can’t wait to try it !!
Paula Montenegro says
Hi Sonia! No, I don't use it. I find that baking it at a low temperature, taking it out when it's still very jiggly, and following instructions for cooling it achieves creaminess without dealing with a water bath that can be complicated if you don't have very wide pieces of aluminum paper.
Will says
Refrigerating mine right now and my whole house smells amazing!
Paula Montenegro says
Happy to hear you'll be trying this cheesecake Will, we LOVE it!
Rebekah says
Deliciously amazing I would not change anything . Texture perfect, not to sweet, directions clear, ganache great
Paula Montenegro says
SO happy you liked it Rebekah! Happy holidays!
Jeanette says
Can you make this with gluten free Oreo cookies?
Paula Montenegro says
Hi Jeanette! Yes you can. Happy baking!
Patty says
Should the cheesecake be browned at the end of the 50-60 minute period? If not should I wait till it’s browned before I turn the oven off?
Paula Montenegro says
Hi Patty!The cheesecake usually colors on top, but you should take it out when it's still jiggling in the middle and the edges are more firm. It will continue to firm as it cools down and then when it's refrigerated.
Alissa says
Hi! I was thinking about making a mini cheesecake. Do you think this work in a 4-inch pan if I half the recipe?
Paula Montenegro says
Hi Alissa, it should work fine. Keep in mind that the baking time will be less.
Alissa says
Would I cut the baking time in half as well? Or would I just need to keep a watch on it?
Hema says
Thanks For Sharing this Amazing Recipe. My Family Loved It. I will be sharing this Recipe with my Friends. Hope They will like it.
Paula Montenegro says
Happy to hear that Hema! Thanks for letting me know and have a great New Year's day!
Dorota Seredy says
Hi If I decide to make it in the rectangular pan does the cooking time change since the cake won't be as tall?
Paula Montenegro says
Hi Dorota, yes it will if the total surface is bigger, which usually is with rectangular pans. I haven't done it with the oreo cheesecake, but I do that with my regular baked cheesecake and it's about 2/3 of the regular baking time. But it depends on the size of your pan. Check it regularly and you'll be fine. Hope this hepls.
Derek O'Neill says
Just a quick question to clarify the last step with the ganache, it says "With a spoon or fork pour ganache over cheesecake after before serving, after it has stayed in the fridge for at least 8 hours." I guess I'm confused by the "after before serving" part, is it missing a word (in front of the word 'before') or is the word 'after' incorrect?
Or more simply, when do I put the ganache on, immediately before serving (and obviously after all the baking and refrigeration)?
Thank you!
Paula Montenegro says
Hi Derek! Yes, the ganache goes on after all the baking and refrigeration, just before serving. I re-wrote it to make it more clear; thanks for the heads-up. Have a great week!
Sandra Turcotte says
Am I supposed to leave it in the oven after I turn it off for another whole hour?
Paula Montenegro says
Hi Sandra, that would be ideal so that it keeps on baking with residual heat. You can leave it less time. Baking it at a lower temperature makes for a creamier cheesecake. Hope this helps.
Zoe says
First time I made cheesecake and it’s definitely my go to recipe now! So delicious!!
Paula Montenegro says
So happy to hear that Zoe! Have a great week.
Bayled says
My cheesecake Turned out good, but not great. It doesn’t look quite like Your picture. Plus I think I cooked it a little too long, considering my Oven cooks a little hotter! But question, do you do a water bath?? I didn’t see it in the directions anywhere, and didn’t want to assume since sometimes cheesecakes don’t need it. Maybe it’s common sense but every cheesecake recipe I’ve done includes the water bath in the prep steps. I’ll be doing this again in the near future to perfect it!
Paula Montenegro says
Hi Bayled! I don't use a water bath because I bake it at a lower temperature. You can put a pan with hot water on the oven floor during baking. I'm inclined to say your oven was too hot and together with cooking it longer didn't help. Let me know next time so we can troubleshoot before you bake it if that helps.
Brandi says
Hello,
I have double stuffed Oreos. Would you recommend taking the stuffing out of half of them before putting into the food processor?
Thanks!
Paula Montenegro says
Hi Brandi! I would do that for sure because Oreos are very greasy IMO. But, you might not care. I would recommend blending half of them and checking how you feel about the greasiness (sorry about the word, but I think it's very accurate lol) because remember that you still have to add the butter. Then decide if you take out the filling from the rest or not. I sometimes take out the stuffing from all of the Oreos when making the crust, but then don't know what to do with it lol. Hope this helps.
Holly says
This is my first cheesecake. Turned out beautifully and it got rave reviews! Thank you for a great recipe!
Paula Montenegro says
I'm so glad you liked it Holly!
Sarah says
I made this last night and we are having it for dessert tonight. Mine didn’t seem to jiggle at all. It was pretty firm when I put it in the fridge last night. Should I be worried??
Paula Montenegro says
Hi Sarah, I don't think you should worry. Serve it barely cold for best results.