This Easy Oreo Cheesecake is the perfect blend of chocolaty Oreos and rich, creamy cheesecake. You’ll fall in love with this simple and decadent dessert!
The Best Oreo Cheesecake Recipe
This Easy Oreo Cheesecake recipe is one of the best I’ve ever tasted. The Oreos add the perfect crunch and chocolate flavor to the already rich cheesecake. This easy cheesecake is sweet with a little tang that’s just delicious. And then it’s topped with a white chocolate ganache and more Oreos. You are going to love not only the taste of this cheesecake, but how gorgeous and easy it is to make. It’s a great choice for when you’re entertaining or just want something special for dessert.
Here’s what ingredients you’ll need
- For the crust- Oreo cookies and Unsalted butter
- For the cheesecake- Cream cheese, Granulated sugar, Vanilla extract, Sour cream, Eggs, and Oreos
- Ganache topping- White chocolate melting wafers and Heavy cream, PLUS more Oreos for decorating!
How to Make this Oreo Cheesecake
This Oreo Cheesecake has three easy parts: the crust, the cheesecake, and the ganache topping. But don’t worry! This is a really easy recipe that’s going to turn out amazing!
How to Make the Crust
1.Crumble the Oreos. Place 35 whole Oreos in a food processor and pulse on high speed until they are down to a fine crumble.
2. Add the butter. Pour the melted butter into the food processor as you continue to pulse the cookie crumbs, evenly mixing them together.
3. Form the crust. Dump the Oreo crumbs into a 9-inch springform pan and then firmly press the crust to the bottom and sides of the pan using a measuring cup.
4. Bake. Then, set the crust by baking it at 350 degrees Fahrenheit for 8 minutes.
How to Make the Cheesecake
1. Mix the cream cheese and sugar. While the crust is setting, place the room temperature cream cheese and granulated sugar in the bowl of a stand mixer. With the paddle attachment, beat them together on high speed for about 5 minutes, scraping the sides of the bowl every other minute to avoid clumps.
2. Add the vanilla and sour cream. Now add in the sour cream and vanilla extract, and mix on high speed for 3-4 minutes.
3. Add the eggs one at a time. Bring the mixer speed down to low and add the eggs and egg yolk one at a time, waiting until there are no more streaks of yellow before adding the next one. Then scrape the sides of the bowl again.
4. Chop and add the Oreos. Roughly chop 12 Oreos with a knife and add them to the cheesecake batter. Mix on low until they are just combined. Don’t overmix.
5. Bake the cheesecake. Preheat the oven to 250 degrees Fahrenheit. Pour the cheesecake batter into the Oreo crust and place it on the center rack. Bake for 1 hour and 30 minutes. Then, turn off the oven and let the cheesecake rest inside until completely cool. Do not open the oven door before then.
6. Let the cheesecake set. Once it has cooled to room temperature, refrigerate the Oreo cheesecake for 3-4 hours.
How to Make the White Chocolate Ganache
1. Mix heavy cream with white chocolate. Pour boiling heavy cream over white chocolate melting wafers and mix until it’s smooth. Then, let it cool and thicken before pouring over the top of the cheesecake.
2. Decorate. You can sprinkle Oreo crumbs on top of the ganache, then chill. With the chilled ganache, you can now add other decorations, like piped heavy whipping cream and Oreo halves. Then serve and enjoy!
How long does it take to set?
Once this easy Oreo cheesecake has cooled to room temperature, you place it in the refrigerator for 3-4 hours, or overnight to set.
How to Avoid Cracks in Cheesecake
The best way to avoid getting cracks in your cheesecake is twofold. First, mix the batter for the cheesecake on a low speed to avoid overmixing. Second, when the cheesecake is done cooking, turn off the oven and leave it in there to rest until completely cooled. DO NOT open the oven door for a few hours because this will suddenly change the temperature. Doing these things will help you avoid cracks in the top of your Oreo cheesecake.
Can You Make It Gluten-free?
Yes, you can and it’s really easy! To make a gluten-free version of this easy cheesecake, replace the Oreos with gluten-free ones, usually found in health stores or the dietary section of most grocery stores. I recommend the KinniToos by Kinnikinnick Foods.
How to Store it
To store your cheesecake and keep it fresh, wrap it tightly in plastic wrap and place it in the refrigerator.
How long will it keep
Oreo Cheesecake can stay fresh for up to 5 days in the fridge. If you think you’ll need it beyond that length of time, then the best bet is to freeze it. The freezer will keep it fresh for 1-2 months.
How to Freeze and Defrost a Cheesecake
If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer. But if you want to eat it slice by slice, then you can also individually wrap the slices, so you can eat them without having to defrost the whole cheesecake. To defrost, just leave the Oreo cheesecake in the refrigerator overnight.
More Amazing Cake Recipes!
- No Bake Mini Cheesecakes (VIDEO)
- Strawberry Bundt Cake Recipe
- Oreo Cake Balls
- Tiramisu Cake Recipe (VIDEO)
- Pumpkin Cheesecake Recipe (VIDEO)
Watch How to Make it HERE:
Easy Oreo Cheesecake VIDEO
For the crust
- 35 Oreo cookies
- 5 tbsp unsalted butter melted
White chocolate ganache
- 8 oz white chocolate melting wafers
- 1/2 cup heavy cream
- 20 Oreos for decorating
Make the crust
- Then pour in 5 tablespoons of unsalted melted butter into the food processor as you continue to pulse the cookies. This will ensure evening mixing.
- Now dump the Oreos crumbs into a 9-inch springform pan. Then evenly press the crust on the bottom and up the sides of the pan.
- To set the crust, place the pan on a baking sheet and bake at 350 degrees Fahrenheit for 8 minutes.
Beat the cream cheese, sugar, sour cream, and vanilla
- In the meantime, add 4 (8 ounces) packages of room temperature cream cheese and 1 cup of granulated sugar to a stand mixer.
- Using the paddle attachment, turn the mixer onto high speed. Beat the cream cheese for about 5 minutes scraping down the sides of the beater bowl every other minute. This will ensure a clump-free cheesecake!
- Now add 1 teaspoon of vanilla extract and 1 cup of sour cream. Turn the mixer on high speed and beat again for 3-4 minutes.
Add eggs 1 at a time
- Bring the speed down to low and add 3 eggs and 1 egg yolk (one at a time). A good way to know when to add each egg is when you longer see yellow streaks from the yolk. Then scrape down the sides of the bowl.
- Now roughly chop 12 Oreos with a knife and add it to the cheesecake batter. Mix on low-speed until combined. You want to avoid over mixing the batter or your cheesecake might crack on top.
Pour into the crust and bake
- Now preheat your oven to 250 degrees Fahrenheit and pour the cheesecake batter into your Oreo crust. Bake on the center rack for 1 hour and 30 minutes. Once it’s done, turn the oven off and let the cheesecake rest until it completely cools down. Do not open the oven for a few hours. This can cause your cheesecake to crack as well.
- Once the cake has cooled to room temperature, refrigerate it for 3-4 hours.
Make the ganache and decorate
- Then you can decorate it however you want. I made a white chocolate ganache. To make this, just pour 1/2 cup of boiling heavy cream over 8 ounces of white melting chocolate wafers and mix it until smooth. Then let it cool and thicken before pouring over the top of the cheesecake. Top with finely crumbled oreo crumbs. Then chill the ganache before adding any more decorations on top.
- At this point I just went ahead and completed the decoration with a piped border of heavy whipping cream and halved Oreos.