This Easy Oreo Cheesecake is the perfect blend of chocolaty Oreos and rich cheesecake. You’ll fall in love with this simple, decadent dessert that pairs crunchy cookies with a creamy filling and white chocolate ganache topping!
If you like cheesecake, you have to try our New York Cheesecake and Chocolate Cheesecake Bars.
Table Of Contents
Recipe Details
This Easy Oreo Cheesecake recipe is one of the best I’ve ever tasted. You are going to love not only the taste of this cheesecake, but how gorgeous and easy it is to make. It’s a great choice for when you’re entertaining or just want something special for dessert.
- TASTE: This easy cheesecake is sweet with a little tang that’s just delicious. The Oreos and white chocolate ganache add scrumptious chocolaty goodness.
- TEXTURE: This Oreo Cheesecake is rich, dense, and creamy. The crunchy Oreo pieces and crust are the perfect complement.
- TIME: This recipe takes a total of 8 hours to make, but only 25 minutes of active prep time.
- EASE: There are a number of steps to making this cheesecake, but they are really easy. I’ll show you how to make this cheesecake perfectly on your first try.
What You’ll Need
Ingredient Notes
- Cream cheese- Use full-fat cream cheese to get a rich and creamy texture for this cheesecake.
- Sour cream- This ingredient adds a deliciously tangy flavor to the cake.
- Eggs- Use room temperature eggs and egg yolk. These will give the cheesecake a thick, smooth texture and help the ingredients emulsify.
- White chocolate melting wafers- These will be melted into ganache. You can also use a block of white chocolate finely chopped.
- Heavy cream- This adds richness to the ganache.
Add-ins and Substitutions
- Substitute other Oreos- You can also use mint Oreos, peanut butter Oreos, or gluten-free Oreos to change up the flavor or make it gluten-free.
- Make it lighter- To make a lighter version of this cheesecake, you can use Half & Half for the heavy cream and low-fat cream cheese.
- Add fruit- Pair the chocolaty flavor of this Oreo Cheesecake with some lime zest, lemon zest, or orange zest, for a delicious flavor combination.
- Use a different ganache- Instead of white chocolate, make this with milk chocolate, semi-sweet chocolate, mint chocolate, or dark chocolate.
How to Make Oreo Cheesecake
- Crumble the Oreos. Place 35 whole Oreos in a food processor and pulse on high speed until they are down to a fine crumble.
- Add the butter. Pour the melted butter into the food processor as you continue to pulse the cookie crumbs, evenly mixing them together.
- Form the crust. Dump the Oreo crumb mixture into a 9-inch springform pan and then firmly press the crust to the bottom and sides of the pan using a measuring cup.
- Bake. Then, set the crust by baking it at 350 degrees Fahrenheit for 8 minutes.
- Mix the cream cheese and sugar. While the crust is setting, place the room temperature cream cheese and granulated sugar in the bowl of a stand mixer. With the paddle attachment, beat them together on high speed for about 5 minutes, scraping the sides of the bowl every other minute to avoid clumps.
- Add the vanilla and sour cream. Now add in the sour cream and vanilla extract, and mix on high speed for 3-4 minutes.
- Add the eggs. Bring the speed down to low and add 3 eggs and 1 egg yolk (one at a time). Then scrape down the sides of the bowl.
- Chop the Oreos and add to the batter. Now roughly chop 12 Oreos and add it to the cheesecake batter. Mix on low-speed until combined. Don’t overmix.
Pro Tip: A good way to know when to add each egg is when you no longer see yellow streaks from the yolk.
- Bake the cheesecake. Preheat the oven to 250 degrees Fahrenheit. Pour the cheesecake filling into the Oreo crust and place it on the center rack. Bake for 1 hour and 30 minutes. Then, turn off the oven and let the cheesecake rest inside until completely cool. Do not open the oven door before then.
- Let the cheesecake set. Once it has cooled to room temperature, refrigerate the Oreo cheesecake for 3-4 hours.
- Mix heavy cream with white chocolate. Pour boiling heavy cream over white chocolate melting wafers and mix until it’s smooth. Then, let it cool and thicken before pouring over the top of the cheesecake.
- Decorate. You can sprinkle Oreo crumbs on top of the ganache, then chill. With the chilled ganache, you can now add other decorations, like piped heavy whipping cream and Oreo halves. Then serve and enjoy!
Recipe Tips
- Let the cheesecake rest and cool- Do not open the oven door for a few hours because this will suddenly change the temperature, causing the cheesecake to crack.
- Don’t overmix the batter- Mix the batter for the cheesecake on a low speed to avoid overmixing.
- Let the ganache cool before adding it- You don’t want the hot ganache to melt the cheesecake, so let it thicken and cool to the point where it is still able to easily be drizzled.
- Chill it before decorating- Chill the cheesecake to solidify the ganache before adding your Oreos and whipped cream. Otherwise they will sink in.
FAQs
Can I put Oreo cheesecake in the freezer?
Yes, you can put Oreo cheesecake in the freezer. It freezes really well in fact. Just wrap it in plastic wrap and foil (either whole or in slices) and then freeze for up to 2 months.
How long does it take to set?
Once this easy Oreo cheesecake has cooled to room temperature, you should place it in the refrigerator for 3-4 hours, or overnight to set.
Serving Suggestions
This Oreo Cheesecake is versatile enough to be served with lots of other desserts. You can serve them with cookies, chocolate, nutty desserts, and your favorite specialty drinks.
- Cookies: Serve this cheesecake with some Coffee Cookies, Monster Cookies, White Chocolate Macadamia Nut Cookies, or Almond Flour Chocolate Chip Cookies.
- Chocolate treats: Pair this Oreo cheesecake with Chocolate Covered Dates, Nutella Brownies, Chocolate Creme Brulee, or Coffee Chocolate Mousse.
- Nutty desserts: Serve a slice of this cake with some Candied Pecans, Fried Nutella Wonton, Jumbo Chocolate Chip Walnut Cookies, or Chocolate Dipped Almond Biscotti.
- Beverages: Enjoy this dessert with a Brown Sugar Boba, Hot Chocolate, Pumpkin Spice Latte, or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: If you plan to make this cheesecake ahead, you can easily store it in the fridge or freezer for days, or even months. Just make sure it is tightly wrapped in plastic wrap to keep it fresh.
Storing: To store your Oreo Cheesecake, wrap it tightly in plastic wrap and place it in the refrigerator. It will last for about 5 days.
Freeze: If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer for up to 2 months. But if you want to eat it slice by slice, then you can also individually wrap the slices, so you can eat them without having to defrost the whole cheesecake. To defrost, just leave the Oreo cheesecake in the refrigerator overnight.
More Scrumptious Cakes!
Watch How to Make it HERE:
Full Recipe Instructions
Easy Oreo Cheesecake VIDEO
This Easy Oreo Cheesecake is everything you want and love in a dessert – rich, chocolaty, creamy, and decadent. It's sinfully delicious!
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Servings: 14
Calories: 720kcal
Ingredients
For the crust
- 35 Oreo cookies
- 5 tbsp unsalted butter melted
The cheesecake
- 4 8 oz pkg cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 egg yolk
- 12 Oreos roughly chopped
White chocolate ganache
- 8 oz white chocolate melting wafers
- 1/2 cup heavy cream
- 20 Oreos for decorating
Instructions
- Make the crust by placing 35 whole Oreos into your food processor and pulsing the cookies on high speed until they crumble down to a fine crumb.
- Then pour in 5 tablespoons of unsalted melted butter into the food processor as you continue to pulse the cookies. This will ensure evening mixing.
- Now dump the Oreos crumbs into a 9-inch springform pan. Then evenly press the crust on the bottom and up the sides of the pan.
- To set the crust, place the pan on a baking sheet and bake at 350 degrees Fahrenheit for 8 minutes.
- In the meantime, add 4 (8 ounces) packages of room temperature cream cheese and 1 cup of granulated sugar to a stand mixer.
- Using the paddle attachment, turn the mixer onto high speed. Beat the cream cheese for about 5 minutes scraping down the sides of the beater bowl every other minute. This will ensure a clump-free cheesecake!
- Now add 1 teaspoon of vanilla extract and 1 cup of sour cream. Turn the mixer on high speed and beat again for 3-4 minutes.
- Bring the speed down to low and add 3 eggs and 1 egg yolk (one at a time). A good way to know when to add each egg is when you longer see yellow streaks from the yolk. Then scrape down the sides of the bowl.
- Now roughly chop 12 Oreos with a knife and add it to the cheesecake batter. Mix on low-speed until combined. You want to avoid over mixing the batter or your cheesecake might crack on top.
- Now preheat your oven to 250 degrees Fahrenheit and pour the cheesecake batter into your Oreo crust. Bake on the center rack for 1 hour and 30 minutes. Once it’s done, turn the oven off and let the cheesecake rest until it completely cools down. Do not open the oven for a few hours. This can cause your cheesecake to crack as well.
- Once the cake has cooled to room temperature, refrigerate it for 3-4 hours.
- Then you can decorate it however you want. I made a white chocolate ganache. To make this, just pour 1/2 cup of boiling heavy cream over 8 ounces of white melting chocolate wafers and mix it until smooth. Then let it cool and thicken before pouring over the top of the cheesecake. Top with finely crumbled oreo crumbs. Then chill the ganache before adding any more decorations on top.
- At this point I just went ahead and completed the decoration with a piped border of heavy whipping cream and halved Oreos.
Notes
- Let the cheesecake rest and cool- Do not open the oven door for a few hours because this will suddenly change the temperature, causing the cheesecake to crack.
- Don’t overmix the batter- Mix the batter for the cheesecake on a low speed to avoid overmixing.
- Let the ganache cool before adding it- You don’t want the hot ganache to melt the cheesecake, so let it thicken and cool to the point where it is still able to easily be drizzled.
- Chill it before decorating- Chill the cheesecake to solidify the ganache before adding your Oreos and whipped cream. Otherwise they will sink in.
- How to Freeze and Defrost a Cheesecake- If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer. But if you want to eat it slice by slice, then you can also individually wrap the slices, so you can eat them without having to defrost the whole cheesecake. To defrost, just leave the Oreo cheesecake in the refrigerator overnight.
Nutrition
Calories: 720kcal | Carbohydrates: 68g | Protein: 10g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 515mg | Potassium: 295mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1174IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 5mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Stephanie Young says
This recipe is my mainstay for cheesecake. Leaving out the Oreos it’s a great basic cheesecake recipe. I’ve used Nutter butter, thin mints and multiple Pepperidge Farm cookies. I stabilize my heavy whipping cream with unflavored gelatin so it holds its shape for days. The only change I make is to place a thin metal pan on the lowest shelf with 2-3 cups of boiling water in the pan just before I put the cheesecake itself on the center shelf. Guarantee no crack’s every time
Dina says
That is so awesome to hear Stephanie 🙂 It truly makes me so happy that my cheesecake recipe is your primary cheesecake for all of your varieties. I love the idea of the Pepperidge farm cookies one! Thank you so much for your loyal support and using my recipe. I appreciate you taking the time to leave such an amazing review! 🙂