oreo cookie cheesecake

This Oreo Cheesecake is thick, creamy and filled with cookies and cream! It's baked in an Oreo crust and topped with white chocolate ganache and homemade whipped cream! With the amount of Oreos baked into it, this is the BEST Oreo Cheesecake you'll ever have!

Best Oreo Cheesecake

Oreo crumbs)

tbsp (70 grams) butter, melted (salted

(678 grams) cream cheese, room temperature

(207 grams) sugar

tbsp (24 grams) all purpose flour

(230 grams) sour cream

tbsp vanilla extract

eggs, room temperature

(134 grams) Oreo crumbs (from about 11-12 Oreos)

Oreos,

oz white chocolate chips

tbsp (60 milliliters) heavy whipping cream

Oreos

(240 milliliters) heavy whipping cream, cold

(58 grams) powdered sugar

tsp vanilla extract

Oreos, cut in half

Preheat oven to 325°F (163°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.

. Combine the crust ingredients in a small bowl. Press the mixture into the bottom and up the sides of the springform pan.

. Bake the crust for 8-10 minutes, then set aside to cool.

. Cover the outsides of the pan with aluminum foil so that water from the water bath cannot get in (see how I prepare a pan for a water bath). Set prepared pan aside.
FILLING

p id=&#8221;instruction-step-6&#8243;>1. Reduce oven temperature to 300°F (148°C).
2.

In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
3.

Add the sour cream and vanilla extract and mix on low speed until well combined.
4.

Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
Gently stir the Oreo crumbs into the filling.
5.

Pour a third of the cheesecake filling into the crust and spread evenly. Top it with half of the quartered Oreos.
6.

Add another third of the cheesecake filling and spread evenly, then the other half of the Oreos.
7.

Top the cheesecake with the remaining filling and spread into an even layer. It should be a thick enough layer to keep the Oreos from floating to the top. Try not to jostle the cheesecake around too much, or the Oreos will come to the surface. You want to avoid that so that you don&#8217;t end up with cracks in the top of your cheesecake. If some Oreos or air bubbles surface, use a toothpick to push down the Oreos and pop the bubbles.
8.

Place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
9.

Bake for 1 hour 20 minutes. The center should be set, but still jiggly.
10

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
11

Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
12

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.
13

Remove the cheesecake from the springform pan and place on a serving dish.
14

To make the ganache, place the white chocolate chips in a medium heat proof bowl.
15

Heat the heavy cream just until it begins to boil.
16

Pour the hot cream over the white chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. If not completely melted and smooth, heat in 10 second increments, stirring between each until fully melted.
17

Allow the ganache to cool a bit (about 5 minutes, until thickened but still pourable and spreadable), then pour the ganache onto the top of the cheesecake and spread evenly.
18

To make the whipped cream, add the heavy whipping cream and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
19

Pipe the whipped cream onto the top outer edge of the cheesecake. I used Ateco tip 844.
20

Finish the cheesecake off by adding additional chopped Oreos to the center of the cheesecake and an Oreo half to piped whipped cream swirls.
21

Refrigerate until ready to serve. Cheesecake is best for 4-5 days.

Delicious! Been baking my way through your site and this Oreo Cheesecake recipe is divine!

Thank you for the wonderful recipe. The video is really useful. Cheesecake taste heavenly, the added fresh cream further enhances the flavor! 

Made this today and it turned out beautiful.  I didn't add the cookie chunks into my cheesecake, only added the cookie crumbs.  No worries about cracks!!  I love your instructions.  Every one of your recipe's have turned out so beautiful!!  Can't wait to try more flavors!!

Hi I just made this and it is in the oven :) I noticed your recipe says 1 1/2 Tablespoons of vanilla and I am now hoping that was correct as I usually use in my other recipes 1-2 teaspoons not tablespoons?

Absolutely delicious!!  Made this for Thanksgiving and got rave reviews!  Will definitely be making this again!  Thanks for sharing!

Anytime you make a cheesecake you need moisture in the oven.  I had a disaster 1 time and ended up with Cheesecake Soup.  What I do is take a turkey pan and fill it with 1/2gallon'ish of water and put it on the 2nd lowest shelf run. Then I put the rack the cheesecake goes on on the next higher rack.  Solves the expensive cheesecake sitting in water and havent had Cheeeecake Soup since.  This 1 is in the oven right now.  Cant wait till tomorrow to try it...

Made this tonight, and didnt realize until it was baked that I only layered the oreo chunks into it, and forgot the crumbs until it was baked. I sis add the ganache on top and put the crumbs on top of it in a layer. I put it in the fridge, and tomorrow, I will make the whipped cream, and add the halved cookies. I'm thinking I will stop at the store and buy some mini oreos to put in top after the whipped cream. Hoping it wont be too off, I'm giving it as a Christmas gift tomorrow to a coworker. Lovely recipe.

Best Cheesecake Ever!!!!!!!  Easy to make and beautiful!  Only thing I did different was add in an extra bar of cream cheese.  My family loved it!   Perfect for our big family Christmas Dinner!  

Made this for my friend's 36th bday. We had a girl's night and they all went crazy over it.  Really good recipes!! Only thing I did different was just put a shallow pan of water on rack right below cake instead of water bath.  No cracks so it worked.  Thanks for the recipe!

Hi, i absolutely LOVE this recipe. My first try was a HUGE success. Im just wonderiing if i could use less to no sugar at all in the filling, and if it will have any effect on the final product.. not everybody has an extreme sweet tooth like me. Thanks :)

Great recipe! I did use semi sweet chocolate for the ganache because that's what I had! Didn't do the water bath i just put a pan under the springform to catch any dripping figured i don't care if there's cracks it'll get covered by the chocolate

hi there, the oreo cheesecake was a hit which i brought to office for sharing. However, the whipped cream didn't turn out to be as good. Because after whipping halfway, the whole mixture just disintegrates (i follow strictly what you mentioned in the recipe).  So how can I salvage or do a good whipped cream? pls help..

I notice that my speed of the mixer is maximum speed high when mixing which I guess is the reason for the mixture disintegrates. I read should be medium to low-speed gradually. Is that true?

Awesome recipe! Easy to follow and comes out delicious and very pretty. I made it for my boyfriend’s birthday. He’s an Oreo fanatic and he loooooooved it. Thank you!

Amazing! Made this for Easter as my husbands 2 favourite things are Oreos and cheesecake. Your explanation on this was perfect!  Can’t wait to try other recipes of yours. 

Made this last night and obviously had breakfast cheesecake. It's delicious, light and fluffy. Rich and chocolaty. I've bookmarked it as my go to recipe. 

Changes: I didn't have enough sour cream so I substituted the rest with ricotta 

I used a bag of chocolate baking crumbs instead of crushing Oreos. Worked like a charm. Less sweet. 

I baked the cheesecake on a rack elevated off a cookie sheet with the cookie sheet filled with water. I had some cracking on top but it cooked through perfectly.

Made this today with the help of my 4 year old! It wasn’t complicated, instructions were extremely thorough and it tasted wonderful!!!! I did not make the ganache and doubled the whipped cream... it was still wonderful! Our oven seems to not bake as hot, so I did increase the baking time about 15 minutes. And with no self control we dig into it within about 2 hours out of the oven! 😂 Thank you first an AWESOME and delicious recipe!

I bake pretty frequently and I have to say this might be one of the best desserts I have ever made!  My family loved it.  It was the perfect balance of chocolaty sweetness and cheesy tartness.  Absolutely delicious!  The only change I made was to use a dark chocolate ganache on top instead of white chocolate.  Just my preference.  I baked this for Mother's Day and I loved how I was able to make it in advance and then relax on my special day.  This is a winner.  Thank you Lindsay for your wonderful recipes and easy to follow instructions.  Now if only you could come up with a calorie free cheesecake. :)

Amazing.  Did not do the ganache but all else was fabulous!  And easy!

Best oreo cheesecake recipe I've made after trying several! I made a few subtle switches to make it gluten free too as my sister does not eat gluten and it was still incredible! Also made a chocolate ganache instead of white chocolate. Thank you so much!

This is a great cheesecake. Fairly easy to make. It taste wonderful. I made my second one today and it was easier that the first one. The first one was for a potluck and everyone loved it. Not a piece left. The only modification that I did is not to use a water bath, but I put a casserole dish full of water in the lower rack below the cheesecake. Worked great!

I made this during quarantine. Omg it is fabulous!!!!!
It looked just like the picture. I will make it again and 
Again 👍🏻👍🏻👍🏻👍🏻

So i want to make this for uncle but my grandpa can't have a lot of sugar cause of his stomach so how Oreo should i put in

https://www.youtube.com/watch?v=E1qpLpi8DeE

This Oreo Cheesecake is thick, creamy and filled with cookies and cream! It’s baked in an Oreo crust and topped with white chocolate ganache, homemade whipped cream and more Oreos!

Recipe: https://www.lifeloveandsugar.com/best-oreo-cheesecake/

How to Make the Best Oreo Cheesecake

This no bake oreo cheesecake tastes as good as fancy versions and comes out perfect every time! Whip it up in 30 minutes and chill until set.

Best Ever No Bake Oreo Cheesecake Recipe with Ganache

butter

salt (option)

cream cheese (full fat only)

sugar

vanilla extract

salt

Cool Whip (thawed)

Oreos (crushed)

Ganache (optional)

semi-sweet chocolate chips

heavy cream

whipped cream

Add the 28 Oreos for the crust to a food processor and pulse until fine crumbs form. Add in the melted butter and salt and pulse until combined.

Transfer the crust mixture to a 10-inch springform pan and press evenly into the bottom and up the sides of the pan. I find that a flat bottomed and sided drinking glass helps with this.

In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese, sugar, vanilla, and salt until light and fluffy.

Scrape down the sides of the bowl and fold in the cool whip followed by the crushed Oreos and mix until combined and hardly any white streaks remain. The mixture will have a grayish tint to it.

Transfer the filling to the crust and spread out evenly and gently.

Add the chocolate chips and heavy cream to a medium microwave-safe bowl and microwave for 45 seconds, whisk together the ganache, microwaving for an additional 15 seconds, if needed for the chocolate to fully melt. Let sit at room temperature for 15 minutes.

Pour the cooled ganache over the top of the cheesecake filling then refrigerate for at least 6 hours before slicing and serving.

Top with whipped cream and Oreos for garnish, if desired.

oh my stars, this recipe was a breeze to whip up! This oreo cheesecake was a hit with my family, and it's definitely going into our dessert rotation. So delicious!

I absolutely agree with you, There can't be To Many Oreo Cookies!!

Oops!  Sorry!  I just saw your comment above about cutting the filling ingredients in half for one pie crust!  Perfect!  If/when I make this I will fill two Oreo pie crusts.  I also imagine this would be great in s 9x13 with an Oreo crust.  Thanks, again!

Gloria

You can NEVER have to many oreos! It is a classic flavor and everyone loves this!!

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