This Oreo Cheesecake is a dreamy dessert that combines creamy richness with the irresistible crunch of everyone’s favorite cookie. Each bite offers a velvety smooth filling, studded with Oreo pieces, nestled atop a buttery, chocolatey crust. The contrast of textures—silky, crumbly, and indulgent—creates a symphony of flavors that’s impossible to resist.
With just 25 minutes of prep and an hour of baking, this treat is surprisingly simple to make, yet it feels decadently special. Perfect for celebrations or a cozy night in, it’s a dessert that promises to impress.
After chilling for six hours, the cheesecake sets into a luscious, firm texture that slices beautifully, revealing layers of Oreo goodness. The rich cream cheese base, balanced by the sweetness of crushed cookies, delivers a dessert that’s both comforting and luxurious. At 723 calories per serving, it’s a splurge worth savoring, especially when shared with loved ones.
Whether you’re a cheesecake enthusiast or an Oreo fanatic, this recipe is a guaranteed crowd-pleaser that’ll have everyone reaching for seconds.
Ingredients for Oreo Cheesecake
- Oreo Crust:
- 35 Oreo cookies (filling removed and discarded)
- 5 Tablespoons (75 g) unsalted butter, melted
- Cheesecake Filling:
- 15 Oreo cookies (broken into coarse pieces)
- 32 oz (907 g) cream cheese, softened (use full-fat brick-style)
- 1 cup (200 g) granulated sugar
- ¾ cup (180 g) sour cream
- 1 teaspoon vanilla extract
- 4 large eggs, lightly beaten (room temperature preferred)
- Chocolate Ganache (optional):
- 3 oz (85 g) semisweet chocolate (chips or finely chopped bar)
- ½ cup (118 ml) heavy cream
Step-by-Step Instructions
- Prepare the Oreo Crust:
- Preheat oven to 325°F (160°C).
- Twist apart 35 Oreo cookies, scrape out the filling, and discard it. Place cookies in a food processor and pulse into fine crumbs.
- Combine crumbs with melted butter in a bowl until moistened. Press evenly into the bottom and up the sides of a 9” springform pan. Set aside.
- Make the Cheesecake Filling:
- Place 15 Oreo cookies in a Ziploc bag and crush into coarse pieces using a rolling pin. Set aside.
- In a large mixing bowl, beat cream cheese and sugar on medium-low speed until smooth and lump-free.
- Add sour cream and vanilla extract, mixing on low speed until combined.
- Add eggs one at a time, mixing just until combined after each addition. Avoid overmixing.
- Fold in the crushed Oreo pieces using a spatula.
- Pour batter into the prepared crust and smooth the surface. Place the pan on a foil-lined baking sheet.
- Bake for 50-60 minutes. The center should be set but slightly jiggly, and the edges may faintly brown.
- Remove from oven and gently loosen any filling touching the pan with a sharp knife. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours or overnight.
- Prepare the Chocolate Ganache (optional):
- Place chocolate in a heatproof bowl. Heat cream in a saucepan until simmering, then pour over chocolate. Cover and let sit for 5 minutes, then whisk until smooth.
- Drizzle ganache over the chilled cheesecake. Return to the fridge for 20 minutes to set before serving.
Perfect Pairings: Serving Suggestions
This Oreo Cheesecake is a showstopper on its own, but you can elevate it further with a few simple additions. Serve each slice with a dollop of homemade whipped cream or a scoop of vanilla ice cream for a creamy contrast. For a pop of color and freshness, garnish with a few fresh raspberries or a drizzle of caramel sauce. It’s also perfect with a cup of hot coffee or a glass of cold milk to balance the richness.
Keep It Fresh: Storage and Reheating Tips
Store your Oreo Cheesecake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 5 days. For longer storage, you can freeze it for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then aluminum foil. Thaw it overnight in the fridge before serving. Avoid reheating, as cheesecake is best enjoyed cold!
Mix It Up: Recipe Variations
Want to switch things up? Try using mint Oreos for a refreshing twist, or swap the semisweet chocolate ganache for white chocolate or dark chocolate. For a nutty flavor, mix in crushed pecans or almonds with the crust. If you’re feeling adventurous, add a layer of caramel sauce between the crust and the cheesecake filling for a decadent surprise.
Time-Saving Hacks
Short on time? Use pre-made Oreo crust instead of making your own. You can also skip the ganache and simply top the cheesecake with crushed Oreos or a dusting of cocoa powder. To speed up chilling, place the cheesecake in the freezer for 2 hours instead of refrigerating overnight—just make sure it’s set before serving!
Essential Equipment Guidance
For the best results, use a 9-inch springform pan to easily remove the cheesecake without damaging it. A food processor is ideal for grinding the Oreo crust, but you can also use a ziplock bag and rolling pin if you don’t have one. An electric mixer or stand mixer will make the filling smooth and lump-free, but a whisk and some elbow grease can work in a pinch!
Oreo Cheesecake
Ingredients
Oreo Crust
- 35 Oreo cookies
- 5 Tablespoons unsalted butter melted
For Cheesecake
- 15 Oreo cookies
- 32 oz cream cheese softened (use full-fat brick-style cream cheese)
- 1 cup granulated sugar
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 4 large eggs lightly beaten (room temperature preferred)
Ganache (optional)
- 3 oz chocolate use semisweet chocolate chips or a finely chopped semisweet baking bar
- 1/2 cup heavy cream
Instructions
- Preheat oven to 325F (160C).
- Twist apart the 35 Oreo cookies, use a butter knife to scrape out the filling (discard the filling) and toss cookies into the basin of a food processor.
- Pulse until cookies are ground into fine crumbs.
- Combine cookie crumbs and melted butter in a large bowl and toss together until all crumbs are moistened. Press crumbs evenly into the bottom and up the sides of 9” springform pan (go as high up the pan as you can, this will help prevent cracks!). I like to use a glass to help with this. Set aside while you prepare cheesecake filling (you do not need to bake the crust on its own).
- Place 15 Oreo cookies in a large Ziploc bag and use a rolling pin to smack them repeatedly until cookies are broken up into coarse pieces (don’t break too small or grind too fine you want substantial cookie pieces in your cheesecake!). Set aside.
- In a large mixing bowl or the bowl of a stand mixer, combine cream cheese and sugar. Use an electric mixer (or stand mixer) to beat on medium-low speed until cream cheese and sugar are completely combined and no lumps remain (scrape sides and bottom of the bowl to ensure no lumps).
- With mixer on low-speed, stir in sour cream and vanilla extract until completely combined and batter is smooth.
- Add eggs one at a time, stirring until just-combined after each addition (eggs should be well combined, but don’t overbeat or the texture of the cheesecake could be affected). Scrape sides and bottom of bowl to ensure all ingredients are well incorporated.
- Use a spatula to fold in Oreo pieces.
- Pour batter into prepared springform pan and use a spatula to smooth the surface.
- Place cheesecake on a foil lined baking sheet and transfer to the center rack of 325F (160C) oven and bake for 50-60 minutes. Center should be set but spring back lightly to the touch and if jostled the center will slightly jiggle like set jello but should not be liquidy. The very edges of the cheesecake may be turning a very faint brown or very slightly cracking when the cheesecake is finished.
- Remove cheesecake from oven and if any of the cheesecake filling is touching the springform pan and isn’t enclosed by the crust, use a sharp knife to gently loosen it (this will prevent cracks as the cheesecake settles). Allow cheesecake to cool for about an hour at room temperature, then transfer to refrigerator to chill for at least 6 hours, preferably overnight.
- Once cheesecake is set, prepare ganache. Place chocolate in a heatproof bowl and set aside.
- Pour cream into a small saucepan and heat over medium heat until it just begins to simmer. Immediately drizzle over chocolate, cover bowl with foil, and let sit for 5 minutes. After 5 minutes, gently stir with a whisk until chocolate is completely melted and ganache is smooth.
- Drizzle ganache evenly over cheesecake.
- Return cheesecake to refrigerator and allow ganache to set before slicing and serving (about 20 minutes). If desired, pipe half a batch of homemade whipped cream over top of firm ganache cheesecake before serving (I piped the whipped cream on top of my cheesecake using an Ateco 848 tip).