Oreo Cheesecake Recipe
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This Oreo cheesecake has all the good stuff—crunchy cookie crust, rich cheesecake filling, and plenty of Oreos mixed in and on top. It’s creamy, chocolatey, and basically made for people who always pick the cookie dessert. Whether you’re baking for a party or just because you want cake in your fridge, this one hits the spot.
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I made this Oreo cheesecake once and it quickly turned into a regular thing. The mix of smooth cream cheese and crunchy cookies is just right. It’s one of those recipes that feels a bit fancy but doesn’t need much fuss. I like it cold straight from the fridge, topped with whipped cream (and maybe an extra cookie). What makes it work? Room temperature ingredients, a gentle bake, and a good chill—trust me, the texture is worth the wait.
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
Watch How to Make Oreo Cheesecake
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How to Make Oreo Cheesecake
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this recipe simple, but there are a few tricks to make sure everything turns out just right. Here’s how I do it, step by step.
Prep the crust
Start by setting your oven to 350°F (180°C). Grease a 9-inch springform pan, then mix 1 ½ cups of crushed Oreo crumbs with 2 tablespoons of melted butter.
You can turn Oreo cookies into fine crumbs by using a food processor. Press the mixture firmly into the bottom of the pan—use the bottom of a glass to get it even. That’s your Oreo crust done.
Make the cheesecake filling
In a large bowl (or the bowl of a stand mixer), beat the cream cheese until it’s completely smooth. No lumps allowed here! An electric mixer is ideal.
Slowly mix in the granulated sugar, then add the eggs one at a time. Stir gently so you don’t whip in too much air.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Add the extras
Mix in the salt, vanilla extract, flour, and sour cream. Keep the speed low and stop to scrape the sides of the bowl as needed. Fold in 5 chopped Oreo cookies. The batter should be thick and creamy.
Pour and bake
Pour the mixture over the crust and smooth out the top. Bake for about an hour, until the center is set but still a little wobbly.
Cool slowly
Turn off the oven, crack the door, and leave the cheesecake inside for another hour. After that, move it to the fridge and chill for at least 4 hours (overnight is best).
Decorate and serve
Top with whipped cream and the remaining chopped Oreos before serving. For extra flavor, drizzle some chocolate ganache or sauce on top.
Ingredients
- 1 ½ pounds cream cheese 3 blocks
- 1 cup sugar
- 5 large eggs
- ¼ teaspoon kosher salt
- 2 teaspoons pure vanilla extract
- ¼ cup all-purpose flour
- 8 ounces sour cream
- 1 ½ cups crushed Oreo cookie crumbs about 18 to 23 cookies finely chopped
- 2 tablespoons melted butter
- 5 coarsely chopped Oreo cookies for the batter
- 7-9 coarsely chopped Oreo cookies for topping the cheesecake
- 1 cup whipped cream
Video
Instructions
- Set the oven to 350°F (180°C) and grease a 9-inch springform pan.
- Mix 1 ½ cups of crushed Oreo crumbs with 2 tablespoons of melted butter until well combined. Press the mixture firmly into the pan to create the crust.1 ½ cups crushed Oreo cookie crumbs, 2 tablespoons melted butter
- In a large bowl, beat the cream cheese until smooth. Gradually add the sugar, mixing well. Add the eggs one by one, stirring after each addition. Mix in the salt, vanilla extract, flour, and sour cream, making sure not to overmix.1 ½ pounds cream cheese, 1 cup sugar, 5 large eggs, ¼ teaspoon kosher salt, 2 teaspoons pure vanilla extract, ¼ cup all-purpose flour, 8 ounces sour cream
- Fold in 5 chopped Oreo cookies, then pour the batter over the crust, spreading it evenly.5 coarsely chopped Oreo cookies
- Bake for about an hour or until the center is set but still slightly wobbly. Turn off the oven and leave the cheesecake inside with the door slightly open for another hour. Then, refrigerate for at least 4 hours or overnight to fully set.
- Before serving, top with whipped cream and the remaining chopped Oreo cookies. For an extra touch, drizzle with chocolate sauce if desired. Enjoy!7-9 coarsely chopped Oreo cookies, 1 cup whipped cream
Notes
- Use brick-style cream cheese: Tubs won’t give you the same texture—brick-style is thicker and holds up better.
- Bring everything to room temperature: Cold eggs or cream cheese will mess with the batter and make it harder to mix.
- Don’t overmix: Stir until just combined. Too much mixing adds air, which can lead to cracks.
- Let it chill completely: The fridge time is key for setting the texture. Don’t rush it.
- Use a sharp knife to slice: Wipe it clean between cuts for neat slices.
- No springform pan: You can try a deep 9-inch cake pan lined with parchment, but removing the cheesecake will be trickier.
Storage Instructions
- Fridge: Store leftover slices in an airtight container in the fridge for up to 5 days.
- Freeze: If you want to keep it longer, freeze individual slices wrapped tightly in plastic wrap, then aluminum foil. They’ll stay good in the freezer for about a month—just thaw in the fridge overnight before serving. The texture holds up surprisingly well.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Key Lime Bars
∙ Boston Cream Pie
∙ No-Bake Chocolate Lasagna
∙ Raspberry Cheesecake
...and much more!
Recipe Notes and Tips
I keep a few go-to tips in mind whenever I bake this Oreo cheesecake. They help with texture, flavor, and making sure it comes out looking as good as it tastes.
- Use brick-style cream cheese: Tubs won’t give you the same texture—brick-style is thicker and holds up better.
- Bring everything to room temperature: Cold eggs or cream cheese will mess with the batter and make it harder to mix.
- Don’t overmix: Stir until just combined. Too much mixing adds air, which can lead to cracks.
- Let it chill completely: The fridge time is key for setting the texture. Don’t rush it.
- Use a sharp knife to slice: Wipe it clean between cuts for neat slices.
- No springform pan: You can try a deep 9-inch cake pan lined with parchment, but removing the cheesecake will be trickier.
How to Store Leftover Oreo Cheesecake
Store leftover slices in an airtight container in the fridge for up to 5 days.
If you want to keep it longer, freeze individual slices wrapped tightly in plastic wrap, then aluminum foil. They’ll stay good in the freezer for about a month—just thaw in the fridge overnight before serving. The texture holds up surprisingly well.
What to Serve With Oreo Cheesecake
This cheesecake is rich on its own, so you don’t need much—but if you’re in the mood to dress it up, go for it. A drizzle of hot fudge sauce, melted white chocolate chips, or a spoonful of whipped cream adds a nice touch.
Want something lighter on the side? Fresh berries or a scoop of vanilla ice cream work great too. Keep it simple and let the cheesecake shine.
More Recipes You Will Love
If you liked this Oreo cheesecake, I’ve got more desserts that are just as fun to make (and eat). Here are a few you might want to try next:
