Meet the ultimate Oreo cheesecake: rich, ultra-creamy, and topped with chopped cookies and a silky chocolate ganache. It holds up well in the refrigerator for several days and can be frozen for up to a month, so you can make it ahead or enjoy leftovers later. Once you try this, it will likely become a repeat favorite.
An epic Oreo cheesecake recipe
Oreo and cheesecake are a match made in dessert heaven. The combination of a smooth, tangy filling and crunchy cookie elements creates an irresistible texture and flavor contrast.
I’m a cheesecake purist: I avoid starch thickeners, favor a cookie crust, and often add a touch of sour cream for balance. The result is a clean, creamy cheesecake that highlights real dairy flavors.
It’s all in the layers.
The cake has three distinct parts: an Oreo cookie crust, a smooth cheesecake layer, and a topping of chopped Oreos finished with chocolate ganache. I keep the filling mostly plain so the cookie layers stand out—cookie pieces are placed on top and gently pushed just beneath the surface so they stay distinct after baking.
Why we love it
- Layered texture: cookie crust, creamy cheesecake, and a cookie-topped finish deliver varied textures and bold Oreo flavor in each bite.
- Make ahead: like most cheesecakes, it improves with time and is best made a day or two before serving.
- Freezes well: wrapped tightly, it stores in the freezer for up to a month.
- Feeds a crowd: bake in a rectangular pan for more servings—cut into squares for easy serving at parties.
Watch the video tutorial 👇🏻
What our readers are saying:
I made it for a dinner and it came out so beautiful. Everyone loved it; one guest called it the best cheesecake they’ve ever had. (Abs)
Amazing recipe — my family said it was the best cheesecake I had ever made. (Melanie)
Delicious and perfectly textured, not too sweet. Directions are clear and the ganache is great. (Rebekah)
FAQ
Follow the step-by-step recipe below and watch the tutorial if you like a visual guide. The recipe card lists full ingredient amounts and clear instructions.
Baked cheesecakes typically contain eggs and are baked before chilling, while no-bake versions rely on whipped cream (and sometimes gelatin) and set in the refrigerator.
Yes. Overmixing—especially with a stand mixer—can incorporate too much air and affect texture. Mixing by hand once the eggs are added helps prevent overbeating.
Not at all. Cracks don’t change the flavor. In this recipe, cookie pieces can cause minor cracks; the ganache and cookie topping hide them and add flavor.
Ingredient list
- Oreos: classic Oreos work best, though variations can add different flavors.
- Cream cheese: full-fat, regular cream cheese for the creamiest texture.
- Sour cream: full-fat sour cream adds a subtle tang.
- White granulated sugar.
- Unsalted butter.
- Eggs: fresh, large, at room temperature.
- Cream: heavy whipping cream for richness.
- Vanilla extract.
Exact quantities are included in the recipe card below.
Variations
You can use any Oreo variety you like. Popular choices:
- Chocolate creme Oreos for extra chocolate depth.
- Peanut butter Oreos for a rich, nutty twist.
- Mint Oreos for a refreshing holiday option.
- Dark chocolate Oreos for a more intense chocolate flavor.
How to make Oreo cheesecake
The dessert is assembled in three parts: the Oreo crust, the cheesecake filling with cookie pieces, and a chocolate ganache topping.
Cookie crust
Make the crust from ground Oreos mixed with melted butter and press it firmly into the bottom of a prepared pan. You can shape it with a spoon, cup, or your hands.
Cookie pieces
Cut Oreo cookies into bite-sized pieces so you get noticeable chunks in each slice, rather than tiny crumbs.
Adding the Oreos
Scatter the chopped cookies over the batter and gently press them into the surface so they stay partially embedded while baking.
Baking
After baking, run a smooth knife around the edges to loosen the cake before cooling. Minor cracks may appear—this is normal and covered by the ganache and cookie topping.
Topping
- Chopped cookies: use finely chopped Oreos for crunch and visual appeal.
- Chocolate ganache: a thin layer of ganache adds richness—don’t overwhelm the cheesecake with too much.
- Make ahead: if preparing in advance, refrigerate the cheesecake in the pan and add the ganache and crumbs shortly before serving for the freshest appearance.
Kitchen Notes
- Be organized: read the recipe through and have ingredients at room temperature for best results.
- Ovens vary: baking times are approximate—monitor your cheesecake and adjust as needed. An oven thermometer helps maintain accurate temperature.
- Use original Oreos: the classic filling gives the best balance; avoid double-stuffed unless you want extra sweetness.
- Room temperature ingredients: bring all filling ingredients to room temperature so they combine smoothly without overbeating.
- Bake gently: bake at a moderate temperature, turn the oven off while the center still jiggles, then cool gradually and refrigerate for at least 24 hours (48 is ideal) for the best texture.
- Freezing tip: cheesecakes freeze well and can be softer and more scoopable after thawing—wrap tightly for storage.
- Ganache caution: add just enough ganache to complement the flavors; too much can mask the cheesecake and Oreo notes.
Related recipes you might like:
Oreo Truffles-
Oreo Pound Cake (cookies and cream)
-
Homemade Oreo Cookies
-
No-Bake Oreo Cheesecake (NO gelatin)
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Fantastic Creamy Oreo Cheesecake
Ingredients
For the Oreo cookie crust:
- 3 tablespoons butter, melted
- 1 ½ cups ground Oreo cookies (about 18–20 cookies)
For the cheesecake filling:
- 2 pounds cream cheese, at room temperature
- ¼ cup sour cream, at room temperature
- 1 ¼ cups sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
- 9–10 Oreo cookies, cut into small pieces
For the ganache:
- 2 ounces semisweet chocolate
- ¼ cup heavy cream
- Extra chopped or ground Oreos for sprinkling
Instructions
- Preheat the oven to 325ºF (165ºC).
For the Oreo cookie base:
- Line the bottom of a 9-inch springform pan with aluminum foil and secure it. Butter or spray the sides.
- Melt the butter and mix with the ground Oreos. Press firmly into the bottom of the pan.
- Bake the crust for 10 minutes, then leave it in the oven (do not turn the oven off) while you prepare the filling, or refrigerate it if you prefer to skip the bake step.
For the cheesecake mixture:
- Beat the cream cheese until smooth, then add the sour cream and mix.
- Gradually add the sugar and beat until dissolved.
- Add the eggs two at a time, mixing gently with a whisk until just incorporated; stop using the electric mixer after the eggs are added to avoid overbeating.
- Stir in the vanilla and heavy cream, then pour the batter into the prepared pan.
- Cut 9–10 Oreos into small pieces and scatter them over the batter. Gently press the pieces into the surface so they are barely covered.
- Bake 10 minutes at 325ºF, then lower the oven to 300ºF (150ºC) and bake about 60 more minutes. The center should still jiggle quite a bit.
- Turn the oven off and let the cheesecake sit inside with the door closed for about 30 minutes, then remove and run a smooth knife around the edge to prevent sticking. Cool to room temperature on a rack.
- Refrigerate in the pan, wrapped, for at least 8 hours; 24–48 hours yields a creamier texture.
- To remove, loosen the edges, open the springform, lift the cake using the foil, and transfer to a serving plate.
- Sprinkle with crushed Oreos and drizzle with ganache before serving. Store leftovers covered in the fridge.
For the ganache:
- Chop the chocolate and place it in a small bowl.
- Bring the cream to a boil, pour over the chocolate, wait 30 seconds, then stir until smooth and glossy.
- Pour the ganache over the chilled cheesecake shortly before serving and sprinkle with extra chopped Oreos.
Notes
Cooling and chilling: bake at moderate heat, turn the oven off while the center still jiggles, cool gradually, and refrigerate at least 24 hours (48 preferred) for best texture.
Freezing: wrap tightly in plastic and foil; store up to a month.
Serving for crowds: bake in a rectangular pan to produce more, smaller servings for parties.