Oreo Cheesecake

This Oreo cheesecake is one of my favorite indulgent desserts—a rich, creamy cheesecake loaded with crushed Oreo cookies, all nestled on a buttery Oreo crust. It’s a show-stopping treat that blends smooth cream cheese filling with the crunchy chocolatey bite of everyone’s favorite cookie. Whether I’m baking it for a celebration or just because, it never fails to satisfy.

Why You’ll Love This Recipe

I love this cheesecake because it combines everything I enjoy about Oreos and classic cheesecake in one decadent bite. The Oreo crust is deep and chocolatey, the filling is smooth and packed with cookie bits, and the entire thing bakes up beautifully. It’s the kind of dessert I make when I want something that looks impressive but isn’t complicated to pull off. Plus, it’s even better the next day.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Oreo cookies (crushed, filling included)

• Melted butter

For the cheesecake filling:

• Cream cheese, softened

• Granulated sugar

• Sour cream or Greek yogurt

• Vanilla extract

• Eggs

• Crushed Oreo cookies

For the topping (optional):

• Whipped cream

• Extra Oreo cookies for garnish

Directions

1. I preheat the oven to 325°F (160°C) and grease a 9-inch springform pan.

2. I mix the crushed Oreos and melted butter until combined, then press the mixture firmly into the bottom of the pan to form the crust. I bake it for 8–10 minutes, then let it cool.

3. In a large bowl, I beat the cream cheese until smooth, then add the sugar and mix well. I stir in the sour cream and vanilla.

4. I add the eggs one at a time, mixing just until incorporated. Then I gently fold in the crushed Oreos.

5. I pour the filling over the cooled crust, smoothing the top. I wrap the pan with foil and place it in a water bath to prevent cracking.

6. I bake for 55–65 minutes, until the center is set but still slightly jiggly. I turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

7. I refrigerate the cheesecake for at least 4 hours or overnight.

8. Before serving, I top it with whipped cream and more Oreo crumbles if I want extra flair.

Servings and timing

This recipe serves 10–12. It takes about 25 minutes to prep, 1 hour to bake, and at least 4 hours to chill—so I plan ahead and make it the day before when possible.

Variations

Sometimes I swirl in a bit of melted chocolate or use flavored Oreos (like mint or peanut butter) for a fun twist. I’ve also made mini Oreo cheesecakes in muffin tins for easy individual servings. For a no-bake version, I skip the eggs and fold whipped cream into the cream cheese filling.

Storage/Reheating

I store the cheesecake covered in the refrigerator for up to 5 days. It also freezes well—sliced or whole—for up to 1 month. I thaw it in the fridge overnight before serving. I don’t reheat it, as this dessert is best enjoyed chilled.

FAQs

Can I use double-stuffed Oreos?

Yes, I’ve used both regular and double-stuffed Oreos with great results. The extra filling adds a bit more richness to the crust and filling.

Do I need a water bath?

I recommend it for even baking and to prevent cracks. If I don’t want to use a water bath, I place a pan of hot water on the rack below the cheesecake while baking.

Can I make this cheesecake ahead?

Absolutely. In fact, I prefer to make it the day before serving so it sets completely and the flavors develop.

What’s the best way to crush the Oreos?

I pulse them in a food processor for fine crumbs or crush them in a zip-top bag with a rolling pin for a chunkier texture, depending on what I want for the crust and filling.

How do I know when the cheesecake is done?

I look for slightly jiggly movement in the center—like gelatin. It will continue to set as it cools. Overbaking can lead to cracks and dryness.

Conclusion

Oreo cheesecake is a rich, creamy, and completely irresistible dessert that combines everything I love about cookies and cheesecake. With a crunchy Oreo crust and a smooth, cookie-studded filling, it’s a dessert that always delivers. Whether I’m baking it for a party or just treating myself, this recipe never fails to impress.