How to Make Oreo Cheesecake: The Ultimate Cookies-and-Cream Dessert
A velvety centerpiece that impresses guests with every rich, chocolate-flecked forkful.
Oreo Cheesecake: A Cookies-and-Cream Dream Dessert
If there’s a dessert that epitomizes indulgence and nostalgia, it’s the Oreo cheesecake. Packed with chocolate sandwich cookies from top to bottom, this beloved treat combines a crunchy cookie crust, dense and creamy cheesecake filling, and a decadent whipped chocolate topping. Whether you’re baking for a birthday, holiday, or special gathering, Oreo cheesecake delivers wow-factor and crowd-pleasing flavor in every bite.
Why You’ll Love This Recipe
- Triple the Cookies: Oreos in the crust, filling, and on top.
- Perfect Texture: Creamy, velvety cheesecake with a satisfying crunch.
- Decadent Finishing Touch: Topped with chocolate whipped cream and crisp Oreos.
- Showstopper Dessert: Looks impressive for birthdays, parties, and holidays.
Ingredients
For the Crust
- 30 chocolate sandwich cookies (Oreos, about 12 oz.)
- 6 Tbsp. salted butter, melted
- Cooking spray for the pan
For the Filling
- 4 (8-oz.) packages cream cheese, at room temperature
- 1 1/4 cups sugar
- 1/2 cup sour cream, at room temperature
- 2 Tbsp. all-purpose flour
- 1/2 tsp. kosher salt
- 4 large eggs, at room temperature
- 1 Tbsp. vanilla extract
- 18 chocolate sandwich cookies, cut into quarters (about 7.2 oz.)
- Boiling water, for the water bath
For the Topping
- 4 oz. bittersweet (60%) chocolate, finely chopped
- 1 1/4 cups heavy whipping cream
- 3 Tbsp. sugar
- 1/2 tsp. vanilla extract
- 10 chocolate sandwich cookies (about 4 oz.)
Step-by-Step Guide: How to Make Oreo Cheesecake
1. Prepare the Pan and Oven
Line the outside bottom and sides of a 9-inch springform pan with heavy-duty foil (this creates a waterproof barrier for the water bath later). Mist the inside with nonstick spray. Preheat your oven to 325°F (163°C).
2. Make the Oreo Crust
- Pulse 30 cookies in a food processor to fine crumbs.
- Add melted butter and pulse until evenly combined.
- Press mixture firmly into the bottom and 1 3/4 inches up the sides of the pan.
- Bake the crust for 10–12 minutes until just set and fragrant.
- Cool completely on a rack (about 30 minutes).
3. Prepare the Cheesecake Filling
- In a stand mixer with paddle attachment, beat softened cream cheese until smooth (about 2 minutes).
- Add sugar, sour cream, flour, and salt. Continue mixing until creamy and lump-free (about 1 minute, scrape bowl as needed).
- Lower mixer speed to low. Add eggs, one at a time, just until blended after each. Don’t overmix.
- Beat in vanilla extract.
- Gently fold in chopped cookies by hand using a spatula.
4. Assemble and Bake in a Water Bath
- Pour the filling into the cooled crust in the springform pan.
- Place the pan into a large roasting pan.
- Pour boiling water into the roasting pan so it reaches halfway up the side of the springform pan.
- Bake for 1 hour and 15 minutes to 1 hour and 35 minutes, until edges are set and the center slightly jiggles when gently shaken. Oven times may vary; start testing at the lower end of the range.
5. Cooling and Chilling
- Turn oven off, crack the door slightly, and let cheesecake cool inside for 1 hour. This helps prevent cracks.
- Remove cheesecake from water bath, unwrap the foil, and cool completely on a wire rack.
- Cover and refrigerate the cake at least 8 hours (preferably overnight) for the perfect creamy, dense texture.
What others are reading
6. Make the Chocolate Whipped Cream Topping
- Melt chocolate gently (microwave in 20-second bursts or use double boiler) and let cool slightly.
- In a large mixing bowl, combine cold heavy cream, sugar, and vanilla.
- Whip on medium-high to stiff peaks.
- Fold in melted chocolate until fully combined and fluffy.
7. Decorate and Serve
- Unmold cheesecake carefully and transfer to a serving platter.
- Spread or pipe chocolate whipped cream on top.
- Garnish with whole or halved chocolate sandwich cookies.
- Slice with a sharp, warm knife for clean edges. Wipe blade with a damp cloth after each cut.
Pro Tips for the Best Oreo Cheesecake
- Use Room Temperature Ingredients: Allow all dairy and eggs to come to room temperature. This ensures a lump-free, creamy batter.
- Avoid Overmixing: Overmixing adds excess air, which can cause cracks. Stop mixing as soon as ingredients are incorporated.
- Bake in a Water Bath: The steam and gentle, even heat from a water bath help achieve a smooth, crack-resistant cheesecake.
- Chill Thoroughly: Chilling overnight creates the ideal texture and allows flavors to meld.
Make-Ahead, Storage, and Serving Suggestions
- Make Ahead: Cheesecake can be made up to 2 days ahead.
- Storage: Store cheesecake covered in the refrigerator for up to 5 days.
- Freezing: Freeze the whole cheesecake or individual slices tightly wrapped for up to 2 months. Thaw in the fridge overnight.
- Serving: For neat slices, dip knife in hot water, wipe, and slice again.
Variations and Swaps
- Different Cookie Flavors: Try Golden Oreos, mint, or peanut butter sandwich cookies instead of classic chocolate.
- Chocolate Ganache: Drizzle the top with chocolate ganache for an extra-luxurious finish.
- No-Bake Option: For a simplified dessert, see the FAQ section below for guidance on no-bake Oreo cheesecakes.
- Mini Cheesecakes: Use muffin tins and paper liners for individual Oreo cheesecakes.
Frequently Asked Questions (FAQs)
Can I use other brands of chocolate sandwich cookies?
Yes, most chocolate sandwich cookies will work, but Oreos provide the classic flavor and texture.
Why bake the cheesecake in a water bath?
A water bath prevents the outer edges from overbaking before the center sets and adds steam for a creamy texture, minimizing the risk of cracks.
What if I don’t have a food processor?
You can place cookies in a zip-top bag and crush them with a rolling pin or heavy pan instead.
How do I prevent my cheesecake from cracking?
Bring ingredients to room temperature, avoid overmixing, use a water bath, and let the cheesecake cool slowly in the oven with the door ajar.
Can I make a no-bake version?
Absolutely! For a no-bake Oreo cheesecake, combine crushed cookies and melted butter for the crust, press into a pan, and top with a mixture of whipped cream, softened cream cheese, sugar, vanilla, and chopped Oreos. Chill until firm. (See “No-Bake Cookies and Cream Cheesecake” for detailed inspiration.)
How do I store leftovers?
Keep leftover cheesecake tightly wrapped or in an airtight container in the refrigerator. For longer storage, freeze slices wrapped tightly and thaw in the refrigerator overnight before serving.
Can I use low-fat cream cheese?
Full-fat cream cheese yields the richest, creamiest results. Reduced-fat can work, but the cheesecake may be less dense and flavorful.
Nutritional Information (Per Serving, Approximate)
| Nutrient | Estimate |
|---|---|
| Calories | 540 |
| Total Fat | 36g |
| Saturated Fat | 20g |
| Cholesterol | 145mg |
| Sodium | 420mg |
| Carbohydrates | 48g |
| Sugars | 36g |
| Protein | 7g |
*Nutrition values are an estimate and vary by brands/ingredients used and serving size.
Serving and Presentation Tips
- Decorate with additional whipped cream or drizzle with chocolate sauce for extra flair.
- Add chocolate shavings, mini cookies, or a sprinkle of cookie crumbs on top for a professional presentation.
- For a holiday, press colorful sprinkles or crushed candy into the topping.
Related Oreo Desserts to Try
- Oreo Cheesecake Bites: Mini cheesecake bites with Oreo crusts and chopped cookies throughout—no baking required for this version!
- No-Bake Cookies and Cream Cheesecake: Cool, creamy, and perfect for summer—no oven necessary.
- Oreo Pie: A lighter, fluffier option featuring a cookie crust, cream cheese filling, and plenty of cookies folded in. Pair with whipped topping.
Final Thoughts
Whether you’re a cheesecake lover, an Oreo superfan, or simply want to impress your friends and family, this Oreo Cheesecake recipe is a must-bake. Each slice delivers the nostalgic flavor and dreamy texture that makes cookies-and-cream desserts an enduring favorite. Don’t forget: bake it a day ahead to ensure the perfect set and flavor. Happy baking!
References
- https://www.thepioneerwoman.com/food-cooking/recipes/a36980701/oreo-cheesecake-bites-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a40808765/oreo-pie-recipe/
- https://www.youtube.com/watch?v=bpPy3dGCV6E
- https://www.thepioneerwoman.com/food-cooking/recipes/a62532998/oreo-cheesecake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a87570/no-bake-cookies-and-cream-cheesecake/
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