This homemade OREO cheesecake recipe is an absolute masterpiece. Take your favorite oreo flavor (chocolate, peanut butter, salted caramel) and whip up this fantastic oreo cheesecake perfect for birthdays, events, and more.
Cheesecake is in my top 5 favorite desserts. It's rich and sweet and creamy and crunchy — it covers all the bases. Make this dessert to impress — it will not let you down. Also, you can't miss my ultimate soft and fluffy cinnamon rolls recipe.
⭐ Oreo Chocolate Cheesecake
I adore chocolate cheesecake, chocolate oreo cookies, and pretty much anything that involves chocolate. It was pretty easy for me to fall in love with this recipe, and if I am honest (which I am), it is by far the best oreo cheesecake I have ever tried and possibly the most decorated, as it is full of Oreo cookies inside and on top. And the best part, YOU get to pick your favorite oreo flavor!
If there is one dessert you can WOW your audience with, it is usually a cheesecake! Nobody can say no to a delicious, heavenly cheesecake covered with chocolate oreo cookies. It is simply too good to resist.
The good thing about cream cheese is that you can create many different dessert recipes for any occasion, like cheesecake cupcakes to bring to a friend's party or cheesecake bites for the kids to snack on.
This recipe is for the moms at home that want to impress their family with something fancy and the home cooks that love to bake!
🍽 Ingredient Notes
All you need is a little over an hour to prepare this cheesecake masterpiece and a few dairy products, and away you go. It is very straightforward and fabulously easy to make.
For the oreo crust: tasty oreo crumbs and melted butter.
For the cheesecake filling: cream cheese, sugar, sour cream, vanilla extract, salt, eggs, oreos. Use your favorite Oreo flavor! I love chocolate, salted caramel, peanut butter to name a few.
🔪 How to Make
Get started by crushing the cookies up into crumbs, either with a food processor or a sealed bag and bashed with a rolling pin until fine crumbs. Whisk the cheesecake filling until smooth and creamy, then fill an oven pan with water to create a water bath for the Oreo cheesecake. Simple right?
If you're not familiar with water baths, learn how in this helpful how to make a water bath for cheesecake, and then continue below.
To make the Oreo crust:
- Grease a 9" springform pan thoroughly and mix the Oreo crumbs and melted butter until well combined.
- Press the mixture onto the bottom and around the edges of the springform pan about halfway up, then set aside.
To make the filling:
Preheat oven to 350°F (175°C).
3. Grab the handheld mixer and beat the cream cheese & sugar for 1 minute until soft and combined.
4. Add the salt, sour cream, vanilla extract, and mix for a further minute until it is fluffy.
5. Turn the mixer on its lowest setting and add the eggs one at a time until just blended, then gently fold in the crushed oreo pieces with a spatula.
6. Now, pour the cream cheese mixture over the crust and bake for an hour. When the cheesecake is cooked, the center will still be a bit wobbly, and the sides will be firm. (it will carry on cooking as it cools and then set after you remove the cheesecake from the oven.
7. To bake your cheesecake in a water bath to prevent it from cracking and browning, wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides.
8. Put the cheesecake in a large baking pan or tray, then add hot water from about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.
9.Let it cool to room temperature.
10. Remove the ring using a knife to scrape down the sides of the cake pan.
11. Now decorate the cheesecake with whole Oreos or crushed Oreo pieces.
12. Chill for 4 - 14 hours before serving, and that's it, ENJOY!!
💭 Cooking Tips
1. Mix the ingredients with your handheld mixer on low speed to reduce air getting inside of the batter, which can cause cracks when cooking.
2. Use room temperature ingredients before mixing the dairy products. Beating room temperature ingredients will incorporate easier and help it smooth quicker, which reduces air inside the filling.
3. Refrain from opening the oven when the Oreo cheesecake is cooking to avoid a rush of cold air seeping into the cake. This will reduce the air temperature in the oven and potentially make the batter fall in the middle.
📖 Recipe Variations
- Oreo cheesecake cupcakes: Mix the batter as usual and transfer into paper cups with an Oreo on the bottom and bake for 20 minutes. (do not over-fill the paper cups).
- Oreo cheesecake bites: Bake the cheesecake as usual and when it has cooled down, cut it into small pieces. Melt some white chocolate and milky chocolate, then drizzle them both over the cheesecake bites for a small tasty snack.
- Oreo cheesecake truffles: One of my favorite things to make for the kids. This variation only requires 200g cream cheese, 2 packages of Oreo cookies, and 200g white chocolate.
- Split the cookies with the filling in 1 bowl and the cookie in another.
- Blend the cookies into crumbs and then mix with the cream cheese until combined. Place the cream cheese cookie mixture in the freezer for an hour.
- Melt the white chocolate, then mix in the white Oreo filling until thick and let cool.
- Remove the mixture from the freezer, make balls with it, dip them in the Oreo filling mixture, and cool on the baking sheet. Enjoy!
How to decorate your Oreo cheesecake
The best way to decorate your cake is by cutting the Oreos in half and gently pushing them on the edge of the cheesecake so it resembles a crown, then make some whipped cream and pour it into a pastry bag with a nozzle on the end.
Make decorative little cream squirts around it until you reach the center of the cake, and then place some chocolate chips in the center with crushed Oreo crumbs.
This recipe is perfect for storing for several days and never loses its freshness or flavor. Store cheesecake for up to a week in a fridge and up to 4 months in the freezer.
Place the cheesecake in an airtight container or cake holder and place it in the fridge. Ensure that the cake is on a flat surface or will fall to the side and break. It will last for a week in the fridge, but for best results, only take it to cut pieces from it, and do not leave it out for more than 1 hour as it needs to stay cool.
Put the cheesecake in the freezer once it has cooled from the oven without any Oreo toppings or whipped cream. It can last for 3-4 months in the freezer before decorating it. To thaw the cheesecake, remove it from the freezer and let it defrost overnight in the fridge.
If you like this oreo cheesecake recipe you must try my delicious frozen strawberry crunch cake recipe.
Looking for easy baking recipes? Check out my collection of fun things to bake.
👪 Serving size
So there you have it, the BEST OREO CHEESECAKE from me to you with love. This recipe makes 10 servings, and it is simple, delicious, versatile, and, best of all, relatively inexpensive to make. Depending on where you shop, you can make it for less than $10 when the Oreos and cream cheese are on offer.
Give it a whirl, and I promise you will love it and probably make this recipe again and again. Also, those Oreo cheesecake variations are perfect for home baking with the kids in the kitchen. Anything that involves Oreo cookies is always going to be fun. ENJOY!
🎥 Watch how to make it
Love this dessert recipe? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
Try one of my comfort dessert recipes for your next meal! And if you have any questions, I'm here to help!
for the crust:
- 1 ½ cups Oreos - crumbs, about 2 dozen Oreos
- 2 tbps butter - melted
for the filling:
- 3 packages cream cheese - 8 oz packages at room temperature
- ¾ cup sugar
- 1 cup sour cream - room temperature
- 2 teaspoon vanilla
- ¼ teaspoon salt
- 4 large eggs - room temperature
- 5 Oreos - coarsely chopped
to make the crust:
- Prepare a 9" spring form pan by greasing or spraying it on the bottom and up the sides.
- Toss the Oreo crumbs with the melted butter and press in the bottom of the pan, coming up about ½" on the sides, then set aside.
to make the filling:
- Preheat oven to 350 F (175 C).
- Use an electric mixer to beat the cream cheese and sugar together until just combined - about 1 minute. Add the sour cream, vanilla, and salt and mix well.
- With the mixer on low, add the eggs one at a time, until just blended - then use a spatula to gently fold in the Oreo pieces. (After you add the eggs, be sure to not over beat or you will risk the surface cracking when it bakes.)
- Pour the cream cheese mixture over the crust and bake for about 1 hour, or until the center is almost set, but not quite. There should be about a 2" ring in the center that is still a bit wobbly - it will continue to cook after it is removed from the oven. (I bake my cheesecakes in a water bath to help prevent cracking. To do that wrap a ring of aluminum foil around the bottom of the outside of the springform pan, coming up about halfway up the sides. Put the cheesecake in a large baking pan or tray, then add hot water from a tea kettle to come about 1" up the sides. Check the water level after about 40 minutes into baking and add more if needed.)
- Run a knife between the edge of the cake and the pan, but allow to cool completely on a wire rack before removing the spring form ring.
- You can creatively decorate the top of your cake with whole Oreos or mini Oreos, or you can crumble some more up and spread them all over the top as I did.
- Chill for 4 - 14 hours before serving.