Oreo Cheesecake

This was one of the most requested recipes from my YouTube viewers this year so after some delicious recipe testing I’m happy to present my Oreo Cheesecake! It’s got tons of Oreo flavor and a perfectly sweet, slightly tangy cheesecake filling topped with a decadent white chocolate ganache and light clouds of whipped cream. What’s not to like?! If you’re in the mood to try some more, then check out my homemade chocolate cheesecake.

How to make an Oreo Cheesecake

1. Set oven to 350F. Add the Oreos into a food processor and pulse until you have mostly fine crumbs. Drizzle in the melted butter while pulsing then remove the blade and use a spatula to mix in any butter on the bottom. If you’re doing this by hand just crush the Oreos in a plastic bag and mix with melted butter in a bowl.

2. Transfer the Oreo mixture to a springform pan and distribute evenly with a spatula. Use a large glass or measuring cup to press the mixture to the pan and create a firm crust. Chill for a few minutes in the freezer while the oven reaches 350F then bake for about 10 minutes. Remove and set aside.

3. Chop about 12 Oreos into quarters or just give them a rough chop. Crush another 12-16 Oreos in your processor or a large bag and set aside.

4. Add the room temperature cream cheese, and sugar to the bowl of your stand mixer fitter with a whisk then sift in the three tablespoons of flour. Beat until smooth. You can make the batter with an electric hand mixer instead, just make sure to use a large bowl so things don’t become precarious.

5. Once the batter is smooth and without lumps like to see in the photo above it’s time to scrape the bowl down! This is an important step because a uniform consistency will help your cheesecake bake properly.

6. Beat in the sour cream  and scrape the bowl down then beat once more until smooth.

7. Add the eggs and yolk one at a time while the mixer is running on a medium speed then pour in the vanilla extract. Beat until smooth. Vanilla is optional here, if you love the flavor add it in but you can totally skip is as the Oreos have a big note of chocolate, which may mask the vanilla.

8. Pour in the Oreo crumbs and fold into the batter scraping that bowl down as you go.

9. For Maximum Oreo flavor we’re adding chunks of the cookies in layers. Pour about a third of the batter into your crust then smooth it to the edge and sprinkle in some of the quartered Oreos.

10. Pour in another third of the batter and then more cookies and finally top off with the remaining batter. Give it a bit of a smooth then place on a baking sheet and pop into the preheated oven at 350F for 10 minutes. Reduce oven temperature to 300F and bake another 60 minutes. The center will still jiggle bu the edge will be set. Turn oven off and leave for 30 minutes then remove and allow to cool to room temp before chilling. 

For best results I suggest chilling overnight but you can get away with three hours if you’re in a hurry. Once chilled remove from springform pan and place on a cake stand. 

11. Make two batches of ganache. One white and one dark chocolate. The dark chocolate batch is quite small so it’s easiest to microwave the chocolate in short bursts at 50% power then pour in warm cream and mix until smooth. You can make the white chocolate the same way or on a double boiler. Pour the White chocolate ganache onto the chilled cake then add spoonfuls of the dark chocolate.

12. Use a skewer or small knife to swirl the chocolate and create a pleasing pattern. Try not to over-mix as it will start to look “muddy”. Place in the fridge to chill while you make the whipped cream.

13. I find the best way to make whipped cream is to freeze the bowl and whisk before whipping, this speeds everything up and gives a nice smooth consistency. Add the cream then powdered sugar and vanilla to your chilled bowl then beat on high until you have soft peaks. 

14. Transfer whipped cream to a large piping bag fitted with a large closed star tip (I used a 846) then pipe the edge in a tight corkscrew pattern. Place Oreo halves in the whipped cream and serve!

Pro Tips for this Recipe

• I loved the look of the marbleized chocolate in the center but you could also double the whipped cream then cover the whole cake with chopped Oreos for a quicker and still beautiful cheesecake.
• I know it’s mentioned in the instructions but scraping the bowl down is an important step! So make sure there isn’t some unmixed cream cheese hanging at the bottom of your bowl.
• For a lighter looking oreo cheesecake either reduce the crushed Oreos in the recipe OR eliminate them and add more chopped Oreos in.
• This is a great recipe to make a few days ahead however the best idea would be to add the whipped cream on just before serving. This way you’ll have the silkiest topping on that cake.
• If your white chocolate gets a bit too hot and starts to seize just keep mixing in warm cream a tablespoon at a time until the consistency is nice and smooth.
• Start off with really room temperature cream cheese. Leave it out the night before or zap it in the microwave for 20 seconds at 50% power. If the cream cheese is too firm the batter will not be smooth.
• Try not to open the oven, the rush of cold air into the oven will not be good for your delicate oreo cheesecake.
• Don’t be frightened if your cheesecake seems underdone after an hour of baking, it will firm up.

Frequently Asked Questions

How long will this keep for?

Your cheesecake will last for about a week in the refrigerator. Make sure to cover so errand smells don’t seep in and the cake doesn’t dry out. I do not suggest leaving the cake out at room temperature for more than a few hours as the whipped cream will go bad due the the high dairy content.

Can I freeze Oreo Cheesecake? 

This cheesecake is perfect for making months in advance and freezing for later. Wrap well before freezing and thaw overnight in the refrigerator before serving.  I would suggest freezing the cake without the ganache and whipped cream toppings.

Are Oreos Vegan?

Oreos do not contain any animal products however they are not truly vegan since they are produced in facilities that handle milk products and there can be cross contamination so so speak. 

How Many Oreos are in a pack?

A standard package of Oreos has 36 cookies in three rows of twelve. A family sized package will have 48 cookies.

What other cookies can I make this with?

This recipe lends itself to almost any of your favorite cookies. You could try digestive biscuits, chocolate chip cookies, ginger snaps, or whichever cookie you love. And you can of course make these with the generic brand Oreo knock offs available at many stores. 

What’s the best way to bake a cheesecake so it doesn’t crack?

Baking your cheesecake at a lower temperature for a longer period of time will give you a more even bake and lead to less cracking. You can wrap the springform pan in a sheet of wide foil and bake in a shallow water bath if you’re REALLY concerned about cracking. This recipe is much more forgiving just because any cracks will get covered up by the ganache and whipped cream. 

If you’ve tried this Oreo Cheesecake recipe then don’t forget to leave a rating and let me know how you got on in the comments below, I love hearing from you!