Description
What makes this Oreo cheesecake stand out from the rest?
- The Oreo crust goes up the sides: This prevents the cheesecake from cracking and creates a stunning presentation when sliced.
- Whole Oreos folded into the filling: Not crushed — whole Oreos chunked into the batter so every slice has visible cookie pieces.
- No water bath needed: With the right technique, you can achieve a crack-free cheesecake without the fuss of a water bath.
- Chocolate ganache topping: A silky ganache poured over the set cheesecake creates that dramatic, dripping visual you see in the image — impossibly glamorous.
- Homemade whipped cream: Pillowy, barely-sweetened whipped cream balances the richness of the ganache perfectly.
In the image accompanying this recipe, you can see a thick slice of Oreo cheesecake presented on a white plate. The layers are extraordinary: the deep black Oreo crust at the base, the ivory cheesecake filling studded with dark cookie pieces, the glossy ganache flowing down the sides, and a crown of whipped cream with two whole Oreo cookies on top. It’s a dessert that commands attention.
Ingredients
Scale
Ingredients for the Best Oreo Cheesecake
For the Oreo Crust
- 35 Oreo cookies (filling removed, cookies only — save the filling for the batter if desired)
- 5 tablespoons unsalted butter, melted
- Pinch of salt
For the Cheesecake Filling
- 32 oz (900g) full-fat cream cheese, at room temperature (4 blocks)
- 1 cup (200g) granulated sugar
- 3 tablespoons sour cream, at room temperature
- 1 tsp pure vanilla extract
- 3 large eggs + 1 egg yolk, at room temperature
- 2 tablespoons all-purpose flour
- 15–20 Oreo cookies, roughly chopped (with filling)
For the Chocolate Ganache
- ½ cup (120ml) heavy cream
- 4 oz (115g) semi-sweet chocolate, finely chopped
For the Whipped Cream Topping
- 1 cup (240ml) cold heavy whipping cream
- 2 tablespoons powdered sugar
- 1 tsp vanilla extract
- Whole Oreo cookies for garnish
Instructions
Step-by-Step Instructions: Making This Addictive Oreo Cheesecake
Step 1 — Make the Oreo Crust
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the base with parchment paper.
- Twist apart all 35 Oreos and scrape out the filling. Add the cookies to a food processor and pulse until fine crumbs form. Combine crumbs with melted butter and salt in a bowl.
- Press the crumb mixture firmly into the bottom AND up the sides of the springform pan — go as high as possible. Use the back of a measuring cup for even pressure. Refrigerate while you make the filling.
Step 2 — Make the Cheesecake Filling
- Beat the room temperature cream cheese in a stand mixer on medium speed for 3–4 minutes until completely smooth with no lumps.
- Add the sugar and beat for another 3 minutes until light and creamy. Scrape down the sides of the bowl frequently.
- Add the sour cream, vanilla extract, and flour. Mix on low until combined.
- Add the eggs and yolk ONE at a time, mixing on the lowest speed after each addition just until incorporated. Do NOT overmix — this is what causes cracks.
- Using a spatula, gently fold in the roughly chopped Oreo cookies.
Step 3 — Bake the Oreo Cheesecake
- Pour the filling into the prepared crust. Gently tap the pan on the counter to release any air bubbles.
- Bake for 55–65 minutes. The cheesecake is done when the edges are fully set and the center still has a slight wobble — like Jell-O.
- Turn the oven off, crack the door open, and let the cheesecake cool inside for 1 hour. This gradual cooling prevents cracks.
- Remove from oven and run a thin knife around the edge to loosen. Cool completely on a wire rack, then refrigerate for a minimum of 6 hours — overnight is ideal.
Step 4 — Add Ganache and Toppings
- Make the ganache: Heat cream until just simmering. Pour over chopped chocolate. Wait 2 minutes, then stir until silky smooth. Let cool to room temperature.
- Pour ganache over the chilled cheesecake, letting it drip artfully over the edges.
- Whip cold heavy cream with powdered sugar and vanilla to stiff peaks. Pipe rosettes around the edge of the cheesecake.
- Decorate with whole Oreo cookies and crushed Oreo crumbs. Refrigerate for 30 more minutes before slicing and serving.
Nutritional Values (Per Slice, Based on 12 Servings)
- Calories: ~520 kcal
- Total Fat: 34g (Saturated Fat: 18g)
- Carbohydrates: 48g (Sugar: 34g)
- Protein: 7g
- Fiber: 1g
- Sodium: 380mg
Presentation Tips for Your Oreo Cheesecake
- Use a hot dry knife to cut perfect slices: Run your knife under hot water, dry completely, cut, then repeat for each slice.
- Stack two whole Oreos on top of each whipped cream rosette: Mimic the style in the photo for a truly professional result.
- Place on a black slate board or white cake stand: The contrast makes the cheesecake visually stunning.
- Dust with extra crushed Oreo crumbs just before serving for texture.
Oreo Cheesecake Pairings
Drinks
- Cold brew coffee or a cappuccino: Perfect for cutting through the richness.
- Cold whole milk: The classic cookies-and-milk experience, elevated.
- Baileys Irish Cream on ice: A sophisticated adult pairing for dinner parties.
- Vanilla milkshake: For the ultimate over-the-top cookies and cream experience.
Recipe Variations and Substitutions
- Double Stuf Oreo filling: Use Double Stuf Oreos in the filling only (not the crust) for an extra-sweet cookies and cream punch.
- No-bake Oreo cheesecake: Skip the eggs and baking — fold whipped cream into the cream cheese mixture, refrigerate overnight for a lighter no-bake version.
- Mint Oreo cheesecake: Use Mint Oreos for a refreshing chocolate-mint flavor twist.
- White chocolate ganache: Swap dark chocolate for white chocolate ganache for a different look and flavor.
- Gluten-free: Use gluten-free chocolate sandwich cookies and certified GF cream cheese.