Oreo Cheesecake

This Oreo cheesecake is studded with chocolate sandwich cookie bits mixed into a rich and creamy cheesecake filling that’s topped with white chocolate ganache and piped whipped cream.

Why this recipe works

Cookies and cream flavor all throughout a deliciously rich and creamy center on top of a classic Oreo cookie crust, this Oreo cheesecake is a real show-stopper.

We’ve been on an Oreo kick lately, hence the recent mouth-watering Oreo cheesecake brownies we shared. There’s something about Oreo’s and cheesecake coming together that makes everyone go crazy. I can see why.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CRUST – You will need one party size pack of regular Oreos between the filling and the crust for this recipe. Do not remove the cream center of the Oreo, you will be using them whole. If you do not have a food processor to make the crust, place the Oreos in a large ziptop bag and roll with a rolling pin until they are a fine crumb.

FILLING – 24 oz of cream cheese, powdered sugar, and heavy whipping cream are used to make the filling. You will also be adding in Oreos. Again, you will not remove the cream center of the Oreos for the filling. Be sure you allow your cream cheese to come to room temperature before beginning. To do so, slice the cream cheese into cubes, space out on a plate, and let it sit at room temperature for around 20-25 minutes.

TOPPING – White chocolate wafers are melted with heavy cream to create a silky ganache to top off this cheesecake. The ganache is optional, so if you prefer to leave it off that’s fine! Or you can simply sub it out with regular chocolate ganache. Oreo cheesecake is divine all on its own, but adding some swirled whipped cream and Oreo cookies to the top really adds to the visuals.

How to Make Oreo Cheesecake

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 325°F.
2. Add 25 Oreo cookies to your food processor and pulse until mostly crumbs. Add the melted butter and continue to pulse.
3. Line the bottom of a 9″ spring form pan with parchment paper and spray the sides with non stick spray.
4. Press the crumb mixture into the bottom of the pan and use a measuring cup (or flat tool) to evenly press and spread.
5. Bake in the oven for 8-10 Minutes. Remove and allow to cool.
6. In a large mixing bowl add the 3 packs of cream cheese and mix with the powdered sugar until combined well. Add 1 cup of heavy cream and beat on medium speed for about 5 minutes (until stiff peaks are forming).
7. Take 7 Oreo cookies and put them to the side (they are for decorating later).
8. The remaining Oreo cookies place into a re-sealable bag and beat with a rolling pin (or in the food processor again) but not quite as small pieces as last time. Stir these bits into the cream/cream cheese mixture.
9. Pour this mixture into the pan on top of the cooled crust.
10. In a pan, heat up 1 cup of cream then add the white chocolate wafers and stir until completely melted.
11. Allow to cool slightly, make sure it’s still in a pourable state.
12. Pour over the top of the cheesecake then cover with foil and refrigerate immediately. Make sure the foil cover does not touch the ganache as it will ruin the finish.
13. Refrigerate for a minimum of 6 hours, better overnight.
14. Beat the remaining 1 cup of cream with the powdered sugar until stiff peaks have formed. Transfer to a piping bag (or re-sealable bag with the tip cup off). It’s easier if you insert the piping bag inside a tall glass.
15. Using a knife, score around the inside of the cheesecake pan to make sure the ganache isn’t stuck to it. Remove the sides of the pan.
16. Pipe swirls around the outside top of the cheesecake, then cut the remaining Oreos in half and place the halves in between each swirl. Slice and serve.

Frequently Asked Questions & Expert Tips

Store the cheesecake in an air tight container kept in the refrigerator for up to 4 days.

Yes, to freeze, wrap the cheesecake in its pan a few times with plastic wrap followed by an outer layer of aluminum foil. Or, place the cheesecake slices individually into an air-tight container. Oreo cheesecake can be frozen for up to 3 months. Defrost overnight in the refrigerator.

Serving Suggestions

Oreo cheesecake is of course, good for every occasion. If you’d like to try a different way of topping your cheesecake, try even more crushed Oreo’s. You can never have too much, right? Serve this cheesecake chilled.

More Oreo Recipes

• Oreo Cupcakes
• Oreo Icebox Cake
• Oreo Cheesecake Bars
• Oreo Cheesecake Brownies
• Peanut Butter Oreo No Bake Cheesecake
• Instant Pot Oreo Cheesecake
• Fried Oreo

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