Oreo Cheesecake

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Delicious homemade Oreo Cheesecake with crushed Oreo topping
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Oreo Cheesecake is a delicious dessert that combines the rich and creamy texture of cheesecake with the delightful crunch and flavor of Oreo cookies. This treat is perfect for any occasion, whether it’s a birthday, holiday, or just a casual gathering with friends and family. With its creamy filling and chocolatey goodness, Oreo Cheesecake is sure to impress everyone at your table.

Why Make This Recipe

Making Oreo Cheesecake is a great choice because it is not only easy to prepare but also incredibly satisfying. The satisfying combination of the smooth cheesecake layer and the crunchy Oreo crust creates a delightful contrast that everyone will love. Plus, you can make it ahead of time, allowing the flavors to meld together perfectly. Whether you’re a novice baker or a seasoned pro, this recipe is simple enough for anyone to follow!

How to Make Oreo Cheesecake

Ingredients

  • 35 Oreo cookies with filling, crushed (for cookie crust option 1)
  • 70 g (5 tbsp) unsalted or salted butter, melted (for cookie crust option 1)
  • 300 g Oreo biscuits without filling or black vanilla biscuits, crushed (for cookie crust option 2)
  • 100 g (7 tbsp) unsalted or salted butter, melted (for cookie crust option 2)
  • 750 g (31⁄3 cups) cream cheese, softened at room temperature
  • 200 ml sour cream
  • 150 g (3⁄4 cup) caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 12 – 15 Oreo cookies, quartered (for cheesecake filling)
  • 360 g (11⁄2 cups) heavy or whipping cream (for frosting)
  • 100 g Oreo biscuits without filling or black vanilla biscuits, crushed (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1⁄2 cup icing sugar (for frosting)
  • 12 Oreo cookies (for topping)
  • Some crushed cookie crumbs (for topping)

Directions

  1. Prepare the Water Bath: Place an oven rack in the middle of the oven and a shallow baking tray filled with water below it. Preheat the oven to 160°C (325°F). Grease the base and sides of a 23-cm (9-inch) springform pan.

  2. Make the Cookie Crust: For Option 1, crush 35 Oreo cookies and mix with 70 g melted butter. For Option 2, crush 300 g Oreo biscuits and mix with 100 g melted butter. Press the mixture into the springform pan and bake for 8-10 minutes.

  3. Make the Cheesecake: Beat the softened cream cheese in a stand mixer until smooth. Gradually add caster sugar, sour cream, and vanilla extract and continue to mix. Add eggs one at a time, and gently fold in chopped Oreo cookies. Pour the mixture into the crust and bake for 1 hour 15 minutes. Let cool in the oven with the door ajar for 1 hour, then cool completely at room temperature for 4-6 hours.

  4. Chill the Cheesecake: Wrap the cooled cheesecake and chill in the refrigerator for at least 12 hours.

  5. Make the Oreo Whipped Cream: Whip heavy cream, vanilla extract, and icing sugar until stiff peaks form. Fold in crushed Oreo cookies to half of the whipped cream.

  6. Frost the Cheesecake: Spread Oreo whipped cream over the cheesecake, pipe plain whipped cream swirls if desired, and garnish with whole Oreo cookies and crushed cookie crumbs. Chill for 15 minutes.

  7. Serve: Remove from the fridge 20 minutes before serving, slice cleanly, and enjoy the cheesecake.

How to Serve Oreo Cheesecake

Serve Oreo Cheesecake chilled for the best taste. You can slice it into wedges and place it on a dessert plate. Garnish each slice with extra crushed Oreo cookies, whipped cream, or chocolate drizzle for that extra touch!

How to Store Oreo Cheesecake

To store Oreo Cheesecake, keep it covered in the refrigerator. It can last up to 5 days when stored properly. If you want to keep it longer, consider freezing it. Wrap it tightly with plastic wrap and aluminum foil before placing it in the freezer. It can stay frozen for up to 3 months.

Tips to Make Oreo Cheesecake

  1. Make sure your cream cheese is softened for easy mixing.
  2. Let the cheesecake cool in the oven with the door ajar to prevent cracks.
  3. Use a sharp knife dipped in hot water to slice the cheesecake for neat slices.

Variation

You can customize your Oreo Cheesecake by adding different toppings like fresh fruit, chocolate shavings, or a drizzle of caramel sauce. Additionally, you can use different types of cookies for the crust if you’d like to experiment with flavors.

FAQs

1. Can I make Oreo Cheesecake without a water bath?

Yes, you can. Just keep an eye on it while baking to prevent cracking.

2. How long does it take to prepare Oreo Cheesecake?

It takes about 30-40 minutes to prepare and bake the cheesecake, but remember to factor in cooling and chilling time.

3. Can I make this cheesecake ahead of time?

Absolutely! Oreo Cheesecake is perfect to make a day or two in advance, allowing the flavors to come together beautifully.

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Oreo Cheesecake

  • Author: olivia
  • Total Time: 780 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delicious dessert combining creamy cheesecake with the crunch of Oreo cookies, perfect for any occasion.

Ingredients

Scale
  • 35 Oreo cookies with filling, crushed (for cookie crust option 1)
  • 70 g (5 tbsp) unsalted or salted butter, melted (for cookie crust option 1)
  • 300 g Oreo biscuits without filling or black vanilla biscuits, crushed (for cookie crust option 2)
  • 100 g (7 tbsp) unsalted or salted butter, melted (for cookie crust option 2)
  • 750 g (3 1/3 cups) cream cheese, softened
  • 200 ml sour cream
  • 150 g (3/4 cup) caster sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 12 – 15 Oreo cookies, quartered (for cheesecake filling)
  • 360 g (1 1/2 cups) heavy or whipping cream (for frosting)
  • 100 g Oreo biscuits without filling or black vanilla biscuits, crushed (for frosting)
  • 1 tsp vanilla extract (for frosting)
  • 1/2 cup icing sugar (for frosting)
  • 12 Oreo cookies (for topping)
  • Some crushed cookie crumbs (for topping)

Instructions

  1. Prepare the Water Bath: Preheat the oven to 160°C (325°F) and place a shallow baking tray filled with water in the oven. Grease a 23-cm (9-inch) springform pan.
  2. Make the Cookie Crust: For Option 1, mix 35 crushed Oreo cookies with 70 g melted butter; for Option 2, mix 300 g crushed Oreo biscuits with 100 g melted butter. Press mixture into the pan and bake for 8-10 minutes.
  3. Make the Cheesecake: Beat cream cheese until smooth. Gradually add sugar, sour cream, and vanilla extract. Add eggs one at a time and fold in chopped Oreo cookies. Pour into crust and bake for 1 hour 15 minutes. Cool in the oven with the door ajar for 1 hour, then cool completely at room temperature for 4-6 hours.
  4. Chill the Cheesecake: Wrap the cooled cheesecake and chill in the refrigerator for at least 12 hours.
  5. Make the Oreo Whipped Cream: Whip heavy cream, vanilla extract, and icing sugar until stiff peaks form. Fold in crushed Oreo cookies.
  6. Frost the Cheesecake: Spread Oreo whipped cream over cheesecake and garnish with whole Oreo cookies and crushed cookie crumbs. Chill for 15 minutes.
  7. Serve: Remove from the fridge 20 minutes before serving, slice, and enjoy.

Notes

Make sure cream cheese is softened for easy mixing. Let cheesecake cool in the oven with the door ajar to prevent cracks.

  • Prep Time: 30 minutes
  • Cook Time: 75 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 400
  • Sugar: 25g
  • Sodium: 300mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 80mg

Keywords: cheesecake, dessert, Oreo, no-bake cheesecake, creamy, chocolate

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