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Oreo Cheesecake: a phenomenal dessert for Oreo lovers

Total time: 2H + Resting time
Difficulty: Low
Serves: 8 people
By Cookist

Creamy, rich Oreo cheesecake is an incredible dessert for virtually any occasion. With its decadent, creamy texture, chocolate and vanilla flavor, and mouthwatering Oreo cookie crust, it's hard to resist this amazing cake.

Oreo cheesecake is a fabulous dessert for parties, holidays, or birthdays. It's easy to make, and doesn't call for any fancy ingredients. Serve your homemade Oreo cheesecake with a drizzle of chocolate, a scoop of ice cream, or a dollop of whipped cream for the ultimate cheesecake experience.


Tips for Making the Best Oreo Cheesecake

Use room-temperature ingredients to make your Oreo cheesecakes. The ingredients will blend more easily.

A water bath is the best option for baking a cheesecake that doesn't crack. Letting it cool gradually is another top tip for avoiding a cracked cheesecake.

Full-fat cream cheese and sour cream make for the richest, most decadent Oreo cheesecake.

To make gluten-free Oreo cheesecake bites, use gluten-free Oreos.

Use any flavor of Oreo in this recipe to make delicious variations everyone will adore.

How to Store Oreo Cheesecake

Keep your cheesecake in an airtight container in the fridge for up to one week.

More Oreo Recipes You'll Like

for the crust
Oreo Cookies
butter, melted
4 tbsp
for the cheesecake
Cream Cheese at room temperature
4 8-ounce packages
Sour cream
8 ounces
1 1/2 cups
Large eggs
pure vanilla extract
1 tsp
oreo cookies, roughly chopped
for decorating
Oreo Cookies
Whipped cream

How to Make Oreo Cheesecake

Preheat your oven to 350F. Spray a springform pan with cooking spray. Line it with parchment paper and set aside.

Put the Oreos in a food processor.

Pulse several times until fine crumbs form.

Continue pulsing and pour in the butter and salt.


Transfer the Oreo mixture to the pan. Press the crumbs evenly along the bottom and up the sides of the pan.

Bake for 8 to 10 minutes, then remove from the oven to cool to room temperature. Once cooled, wrap the base of the pan in a few sheets of foil and set aside.

In a large bowl, beat the cream cheese until smooth.

Beat in the sugar.

Pour in sour cream and mix until combined.

Beat in the eggs and vanilla. To prevent your cheesecake from sinking, don't overbeat the eggs.

Mix well.

Fold the chopped Oreos into the cream cheese mixture.

Pour the mixture into the crust.

Level the top.

Put the springform pan in a deep casserole dish. Pour enough hot water into the casserole dish so it reaches about 1 1/2 inches up the sides of the pan. Bake for 1 to 1/2 hours or until set. It should have a slight jiggle but not be watery.

Turn off the oven and leave the cheesecake to gradually cool down for one hour without opening the door – if you open the door, you'll run the risk of the cheesecake cracking. Once cooled, take the cheesecake out of the oven and refrigerate it for 6 hours up to overnight.

Decorate with whipped cream and Oreo cookies on top.

Slice, serve and enjoy!

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