Oreo Cheesecake

If you’re an Oreo lover, this dessert will quickly become your new obsession. With a buttery Oreo cookie crust, a silky Oreo-studded cheesecake filling, and a glossy chocolate ganache topping, this Oreo Cheesecake is pure indulgence. Finished with homemade whipped cream and extra cookie crumbs, it’s a show-stopper that’s perfect for birthdays, holidays, or anytime you need a crowd-pleasing dessert.

This recipe may take time to chill, but every bite is worth the wait.

Why You’ll Love This Oreo Cheesecake

• A true Oreo lover’s dream
• Ultra-creamy filling with cookie pieces in every bite
• Rich ganache topping for extra decadence
• Can be made ahead—perfect for parties and holidays
• Beautiful presentation with whipped cream and Oreo crumbs

Ingredients

For the Crust

• 32 Oreo cookies (367g), with filling intact
• 4 tablespoons (57g) melted butter

For the Filling

• 32 ounces (907g) cream cheese, softened
• 5 large eggs, room temperature
• 1 cup (200g) granulated sugar
• ½ cup (119g) sour cream, room temperature
• 1½ tablespoons vanilla extract
• 20 Oreo cookies (230g), quartered

For the Ganache

• 1 cup (170g) semisweet chocolate chips
• ½ cup (119g) heavy cream

For the Whipped Cream (Optional)

• 1 cup (237g) heavy cream, cold
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Instructions

Step 1: Make the Crust

1. Preheat oven to 325°F (163°C).
2. Process Oreos into fine crumbs. Set aside 22g (about ¼ cup) for topping.
3. Mix remaining crumbs with melted butter. Press into the bottom and halfway up the sides of a 9-inch springform pan.
4. Bake for 10 minutes. Leave oven on.

Step 2: Prepare the Filling

1. Beat cream cheese until smooth.
2. Add eggs one at a time, mixing gently after each.
3. Add sugar, sour cream, and vanilla. Mix until just combined.
4. Fold in quartered Oreos.
5. Pour batter into baked crust (fills ~80% of the pan).

Step 3: Bake and Cool

1. Bake cheesecake for about 1 hour, until edges look set but center is slightly wobbly.
2. Turn off oven, crack door open 1 inch, and cool cheesecake inside for 30 minutes.
3. Run a knife around the edge to release.
4. Cool completely on a wire rack (2–3 hours). Refrigerate overnight or at least 5 hours.

Step 4: Make the Ganache

1. Heat cream until simmering. Pour over chocolate chips.
2. Let sit 3 minutes, then stir until smooth.
3. Spread evenly over chilled cheesecake. Refrigerate while preparing whipped cream.

Step 5: Optional Whipped Cream Topping

1. Beat cream, powdered sugar, and vanilla until stiff peaks form.
2. Spread half over cheesecake. Pipe swirls with the rest.
3. Sprinkle reserved Oreo crumbs on top.

Tips for Success

• Use room-temperature cream cheese to avoid lumps.
• Avoid overmixing the batter—this helps prevent cracks.
• Always chill cheesecake fully before slicing for the cleanest cuts.
• Make it ahead—it tastes even better the next day.

Frequently Asked Questions

Can I freeze Oreo cheesecake?
Yes. Wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Do I need to use a water bath?
This recipe doesn’t require one, but the slow oven cooling step helps prevent cracks.

Can I skip the ganache?
Yes, but it adds an extra layer of richness. You could also drizzle melted chocolate instead.

Can I use reduced-fat cream cheese?
For best results, use full-fat cream cheese for a creamier texture.

Final Thoughts

This Oreo Cheesecake is everything you love about the classic cookie, elevated into a decadent, bakery-worthy dessert. With its rich flavor, smooth filling, and stunning presentation, it’s a recipe you’ll want to keep on repeat for every special occasion.

Share Your Creations

Made this cheesecake? Share your version online using #OreoCheesecakeLove and inspire other bakers to indulge in this cookies-and-cream masterpiece.

The Goods