Oreo Cheesecake
I’ve made this Oreo cheesecake more times than I can count for birthdays and last-minute dinner parties. It’s a rich, cookie-studded dessert with a chocolatey Oreo crust, a silky cream cheese center flecked with chopped Oreos, and a whipped cream topping finished with glossy ganache — reliably crowd-pleasing and easier than it looks.
Why you’ll love this dish
This recipe hits the sweet spot between simple and show-stopping. It uses pantry-friendly ingredients, comes together mostly in one bowl, and bakes into a creamy texture that contrasts perfectly with the crunchy Oreo crust. Make it for holidays, potlucks, or when you want a dessert that feels indulgent without requiring pastry-school skill.
“Velvety, not too sweet, and every bite has that satisfying Oreo crunch — this cheesecake disappears fast.”
It’s also a great base for riffs: add extra chocolate, swap toppings, or turn it into mini cheesecakes for parties. If you enjoy fruit-forward desserts, you might also like the bright, fresh contrast of an apple-strawberry cheesecake fruit salad after a heavy slice of this.
Step-by-step overview
- Make a crunchy Oreo crust and press it into a 9-inch springform pan.
- Beat cream cheese until smooth, then mix in sugar, vanilla, and eggs.
- Fold chopped Oreos into the filling and pour over the crust.
- Bake gently until the edges set and the center still jiggles slightly.
- Cool slowly in the oven, chill for several hours, then top with whipped cream and ganache before serving.
This short map helps you see the rhythm: crust → batter → bake → slow cool → chill → finish.
What you’ll need
- 1 1/2 cups Oreo cookie crumbs (about 20–25 cookies)
- 1/4 cup unsalted butter, melted
- 2 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup heavy cream (for whipping the topping)
- 1/2 cup chopped Oreos for the filling
- 1/2 cup chocolate ganache (for topping)
Notes and substitutions: Use full-fat cream cheese for the best texture; low-fat versions can make the filling grainy. For a gluten-free option, swap the crust for gluten-free chocolate cookies. If you prefer a lighter topping, whipped mascarpone mixes well with the heavy cream.
Directions to follow
- Preheat the oven to 325°F (165°C).
- Combine Oreo crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust.
- In a separate large bowl, beat the softened cream cheese until completely smooth and lump-free.
- Gradually add the sugar and continue to beat until well combined. Scrape the bowl so everything mixes evenly.
- Add the vanilla. Then add the eggs one at a time, mixing on low speed and stopping as soon as each egg is incorporated. Overbeating after adding eggs adds air and can cause cracks.
- Fold in the chopped Oreos by hand with a spatula to keep the batter dense and creamy.
- Pour the filling onto the prepared crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
- Bake for 55–60 minutes. The edges should look set while the center remains slightly jiggly — it will firm up as it cools.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually. This reduces cracks.
- Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight.
- Before serving, whip the heavy cream to soft peaks and spread it over the cheesecake. Drizzle or spread the chocolate ganache on top. Slice with a hot, clean knife for neat pieces.
Best ways to enjoy it
Serve chilled in thin slices to balance the richness. Pair a slice with brewed coffee or a milk-based espresso drink; the bitterness cuts through the sweetness. For a plated dessert, add a spoonful of salted caramel or a few fresh raspberries on the side to add brightness. If you want a lighter finishing touch, spoon on a berry compote — a great foil to the dense, chocolatey base and a nice complement if you’ve been enjoying berry desserts like the berry fruit cheesecake salad with friends.
How to store & freeze
- Refrigeration: Store cheesecake covered in the fridge for up to 4–5 days. Wrap the springform tightly with plastic wrap or store slices in an airtight container.
- Freezing: To freeze, wrap the cheesecake (or individual slices) tightly in plastic wrap and then in foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Reheating: Cheesecake is best served cold; avoid reheating. If you want slightly softer slices, leave them out at room temperature for 15–20 minutes before serving.
- Always use clean utensils and return leftovers to the fridge promptly to reduce food-safety risks.
Pro chef tips
- Bring cream cheese and eggs to room temperature before mixing. This prevents lumps and keeps the batter smooth.
- Mix on low speed after adding eggs. Overmixing incorporates air that leads to cracks and a coarse texture.
- For an ultra-smooth finish, run a knife around the pan’s edge after baking and cooling to loosen the cake before unlatching the springform.
- Consider a water bath (bain-marie) if you’ve had trouble with cracks — wrap the pan in foil and bake in a larger pan filled halfway with hot water.
- Chill overnight whenever possible; the texture improves and flavors meld. For visual impact, chill at least 6 hours before slicing. Also, if you love layered desserts, see how this dense cheesecake contrasts with lighter fruit salads like berry fruit cheesecake salad for a dessert spread.
Flavor swaps
- No-bake version: Use softened cream cheese, cool whipped topping, and gelatin or condensed milk to stabilize — pour onto an Oreo crust and chill.
- Peanut butter twist: Stir 1/3 cup smooth peanut butter into the filling and use peanut butter Oreos or chopped peanuts for a crunchy finish.
- Mint Oreo: Replace regular Oreos with mint Oreos and top with a drizzle of dark chocolate for a mint-chocolate cheesecake.
- Mini cheesecakes: Divide crust and filling into a muffin tin lined with liners; bake 18–22 minutes and chill.
- Lighter topping: Swap ganache for a chocolate sauce drizzle and dust with cocoa or powdered sugar for a less rich finish.
Helpful answers
Q: Can I make this cheesecake ahead of time?
A: Yes — this is an ideal make-ahead dessert. Bake one day ahead and chill overnight. Add whipped cream and ganache the day you serve for the freshest appearance.
Q: Why did my cheesecake crack?
A: Cracks usually come from overmixing (too much air), rapid temperature changes, or baking at too high a heat. Mix gently, cool slowly (leave in the turned-off oven), and consider a water bath for extra insurance.
Q: Can I substitute sour cream or Greek yogurt in the filling?
A: You can add 1/4–1/2 cup sour cream or full-fat Greek yogurt for a tangier finish and slightly lighter texture. Fold it in after the sugar and before the eggs.
Q: How do I get clean slices?
A: Chill well, then wipe a sharp knife clean between cuts and run it under hot water, drying it between slices for the neatest presentation.
Q: Is it safe to freeze with the whipped topping and ganache?
A: It’s better to freeze plain or ganache-only cheesecake. Whipped cream can weep and change texture after freezing and thawing, so add fresh whipped cream after thawing.
Conclusion
If you want another tested take on Oreo cheesecake for comparison or inspiration, check out Sugar Spun Run’s Oreo Cheesecake for a slightly different technique and presentation. For a recipe that leans into classic textures and crowd-friendly proportions, see Little Spoon Farm’s Oreo Cheesecake recipe. Both are great references to refine timing, toppings, and presentation ideas.
Oreo Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (165°C).
- In a bowl, combine Oreo crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan.
- In a separate bowl, beat the cream cheese until smooth and lump-free.
- Gradually add sugar, mixing well. Scrape the bowl to ensure even mixing.
- Add the vanilla, then add eggs one at a time, mixing on low speed until incorporated.
- Fold in the chopped Oreos gently to maintain dense, creamy texture.
- Pour the filling over the prepared crust, smoothing the top.
- Bake for 55-60 minutes until edges set and center jiggles slightly.
- Turn off the oven, leaving the cheesecake inside with the door closed for 1 hour.
- Chill in the refrigerator for at least 4 hours or preferably overnight.
- Before serving, whip the heavy cream to soft peaks and spread over the cheesecake.
- Drizzle chocolate ganache on top and slice with a hot, clean knife.
