This Easy Oreo Cheesecake is the perfect blend of chocolaty Oreos and rich cheesecake. You’ll fall in love with this simple, decadent dessert that pairs crunchy cookies with a creamy filling and white chocolate ganache topping!
If you like cheesecake, you have to try our New York Cheesecake and Chocolate Cheesecake Bars.
Table Of Contents
Recipe Details
This Easy Oreo Cheesecake recipe is one of the best I’ve ever tasted. 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.
- TASTE: This easy cheesecake is sweet with a little tang that’s just delicious. The Oreos and white chocolate ganache add scrumptious chocolaty goodness.
- TEXTURE: This Oreo Cheesecake is rich, dense, and creamy. The crunchy Oreo pieces and crust are the perfect complement.
- TIME: This recipe takes a total of 8 hours to make, but only 25 minutes of active prep time.
- EASE: There are a number of steps to making this cheesecake, but they are really easy. I’ll show you how to make this cheesecake perfectly on your first try.
What You’ll Need
Ingredient Notes
- Cream cheese- Use full-fat cream cheese to get a rich and creamy texture for this cheesecake.
- Sour cream- This ingredient adds a deliciously tangy flavor to the cake.
- Eggs- Use room temperature eggs and egg yolk. These will give the cheesecake a thick, smooth texture and help the ingredients emulsify.
- White chocolate melting wafers- These will be melted into ganache. You can also use a block of white chocolate finely chopped.
- Heavy cream- This adds richness to the ganache.
Add-ins and Substitutions
- Substitute other Oreos- You can also use mint Oreos, peanut butter Oreos, or gluten-free Oreos to change up the flavor or make it gluten-free.
- Make it lighter- To make a lighter version of this cheesecake, you can use Half & Half for the heavy cream and low-fat cream cheese.
- Add fruit- Pair the chocolaty flavor of this Oreo Cheesecake with some lime zest, lemon zest, or orange zest, for a delicious flavor combination.
- Use a different ganache- Instead of white chocolate, make this with milk chocolate, semi-sweet chocolate, mint chocolate, or dark chocolate.
How to Make Oreo Cheesecake
- Crumble the Oreos. Place 35 whole Oreos in a food processor and pulse on high speed until they are down to a fine crumble.
- Add the butter. Pour the melted butter into the food processor as you continue to pulse the cookie crumbs, evenly mixing them together.
- Form the crust. Dump the Oreo crumb mixture into a 9-inch springform pan and then firmly press the crust to the bottom and sides of the pan using a measuring cup.
- Bake. Then, set the crust by baking it at 350 degrees Fahrenheit for 8 minutes.
- 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.
- Add the vanilla and sour cream. Now add in the sour cream and vanilla extract, and mix on high speed for 3-4 minutes.
- Add the eggs. Bring the speed down to low and add 3 eggs and 1 egg yolk (one at a time). Then scrape down the sides of the bowl.
- Chop the Oreos and add to the batter. Now roughly chop 12 Oreos and add it to the cheesecake batter. Mix on low-speed until combined. Don’t overmix.
Pro Tip: A good way to know when to add each egg is when you no longer see yellow streaks from the yolk.
- Bake the cheesecake. Preheat the oven to 250 degrees Fahrenheit. Pour the cheesecake filling 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.
- Let the cheesecake set. Once it has cooled to room temperature, refrigerate the Oreo cheesecake for 3-4 hours.
- 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.
- 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!
Recipe Tips
- Let the cheesecake rest and cool- Do not open the oven door for a few hours because this will suddenly change the temperature, causing the cheesecake to crack.
- Don’t overmix the batter- Mix the batter for the cheesecake on a low speed to avoid overmixing.
- Let the ganache cool before adding it- You don’t want the hot ganache to melt the cheesecake, so let it thicken and cool to the point where it is still able to easily be drizzled.
- Chill it before decorating- Chill the cheesecake to solidify the ganache before adding your Oreos and whipped cream. Otherwise they will sink in.
FAQs
Can I put Oreo cheesecake in the freezer?
Yes, you can put Oreo cheesecake in the freezer. It freezes really well in fact. Just wrap it in plastic wrap and foil (either whole or in slices) and then freeze for up to 2 months.
How long does it take to set?
Once this easy Oreo cheesecake has cooled to room temperature, you should place it in the refrigerator for 3-4 hours, or overnight to set.
Serving Suggestions
This Oreo Cheesecake is versatile enough to be served with lots of other desserts. You can serve them with cookies, chocolate, nutty desserts, and your favorite specialty drinks.
- Cookies: Serve this cheesecake with some Coffee Cookies, Monster Cookies, White Chocolate Macadamia Nut Cookies, or Almond Flour Chocolate Chip Cookies.
- Chocolate treats: Pair this Oreo cheesecake with Chocolate Covered Dates, Nutella Brownies, Chocolate Creme Brulee, or Coffee Chocolate Mousse.
- Nutty desserts: Serve a slice of this cake with some Candied Pecans, Fried Nutella Wonton, Jumbo Chocolate Chip Walnut Cookies, or Chocolate Dipped Almond Biscotti.
- Beverages: Enjoy this dessert with a Brown Sugar Boba, Hot Chocolate, Pumpkin Spice Latte, or Iced Caramel Macchiato.
Make This Recipe in Advance
Make ahead: If you plan to make this cheesecake ahead, you can easily store it in the fridge or freezer for days, or even months. Just make sure it is tightly wrapped in plastic wrap to keep it fresh.
Storing: To store your Oreo Cheesecake, wrap it tightly in plastic wrap and place it in the refrigerator. It will last for about 5 days.
Freeze: If you plan to freeze your cheesecake, you can tightly wrap it in plastic wrap and then foil before placing it in the freezer for up to 2 months. 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 Scrumptious Cakes!
Watch How to Make it HERE:
Full Recipe Instructions
Easy Oreo Cheesecake VIDEO
This Easy Oreo Cheesecake is everything you want and love in a dessert – rich, chocolaty, creamy, and decadent. It's sinfully delicious!
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Servings: 14
Calories: 720kcal
Ingredients
For the crust
- 35 Oreo cookies
- 5 tbsp unsalted butter melted
The cheesecake
- 4 8 oz pkg cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup sour cream
- 3 large eggs
- 1 egg yolk
- 12 Oreos roughly chopped
White chocolate ganache
- 8 oz white chocolate melting wafers
- 1/2 cup heavy cream
- 20 Oreos for decorating
Instructions
- Make the crust by placing 35 whole Oreos into your food processor and pulsing the cookies on high speed until they crumble down to a fine crumb.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- Let the cheesecake rest and cool- Do not open the oven door for a few hours because this will suddenly change the temperature, causing the cheesecake to crack.
- Don’t overmix the batter- Mix the batter for the cheesecake on a low speed to avoid overmixing.
- Let the ganache cool before adding it- You don’t want the hot ganache to melt the cheesecake, so let it thicken and cool to the point where it is still able to easily be drizzled.
- Chill it before decorating- Chill the cheesecake to solidify the ganache before adding your Oreos and whipped cream. Otherwise they will sink in.
- 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.
Nutrition
Calories: 720kcal | Carbohydrates: 68g | Protein: 10g | Fat: 47g | Saturated Fat: 24g | Cholesterol: 143mg | Sodium: 515mg | Potassium: 295mg | Fiber: 2g | Sugar: 50g | Vitamin A: 1174IU | Vitamin C: 1mg | Calcium: 135mg | Iron: 5mg
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Hi, I’m Dina, so glad you stopped by! I believe life is too short for bad coffee and boring meals. With my easy to follow step-by-step recipes, you’ll be surprised at how quickly a wholesome and delicious meal can come together. I hope you find something you enjoy!
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Debra Lefere says
Could I use this recipe to make a Reese’s Peanut Butter Cup Cheesecake and just replace the oreo cookies inside with chopped Reese’s peanut butter cups?
Dina says
Hi Debra 🙂 I am glad that you found this recipe. I am not sure if that would work. You would still have to use something for the crust instead of the Oreos. That may affect the flavor of the cheesecake. Also, replace the oreos with the peanut butter cups isn’t a big deal but you may want to incorporate some peanut butter flavor into the base of the cheesecake. Doing this may now alter the consistency of the cheesecake. Do to these factors I can’t say if this would turn out. I would have to experiment with that before I could recommend it. If you give it a try please let me know how it goes. I hope you love this recipe! 🙂
Nancy Kowalski says
Maybe try nutter butter cookies?
Davina Jelich says
Pinterest has an amazing peanut butter cup cheesecake recipe. Give it a try! I’ve made it many times and it’s a crowd favorite
Sarah says
All I have is white chocolate baking bars .. will that work in place of the wafers?
Dina says
Hi Sarah, that should work. You just have to be very careful not to scorch the chocolate. The reason I used chocolate wafers is that they are tempered which makes them a lot more forgiving and easier to work with when melting.
Marie says
At what point do I remove the cheesecake from the pan?
Dina says
Hi Marie 🙂 You want the cheesecake to be cold. So refrigerate it overnight prior to removing it from the pan. I hope that helps. 🙂
Karli says
How many eggs should you use if you want to half the recipe?
Dina says
Hi Karli, the best way to split the eggs in half is by weighing all 3 using a food scale and taking away half of that amount. I hope that helps!
SJ says
Hi there!! My friends and I love love love this recipe!!! Thank you for sharing and for the thorough instructions. I do have one question though- 1 hour and 30 mins was not enough for my cheesecake to bake; it actually needed 2 1/2 hours. I just wanted to see if others have also made similar comments and/or if you could give me some tips related to this matter. Thank you so much!
Dina says
Yay! I am thrilled to hear you loved this Oreo cheesecake so much! Thank you so much for taking the time to leave your kind feedback! 2 1/2 hour bake time seems a bit long. Not sure why your cheesecake would need that much time. It may be that your oven is off a bit or that your cheesecake is much taller. I hope that helps. You are very welcome! 🙂
Erica says
Hi, I already tried making this recipe twice and my family loved it!! I’m just wondering, why does my crust leak butter when it’s being baked? Hope you can help me!
Dina says
Hi Erica 🙂 So happy that you and your family loved this Oreo cheesecake recipe! Thank you for your feedback! Having a little butter leaking is ok. You can just line a baking sheet with foil to catch the runoff. However, if it is a lot of butter then you can decrease the amount of butter a little.
Did you use melted butter or butter chunks for the crust?
Erica says
I used melted butter, same as the recipe. 🙂
When I baked the crust, it leaked a little and it was kinda deformed so I had to press and form it again. Once I finished baking the whole thing, I noticed that it leaked a lot of butter, around 1/4 cup.
Dina says
Hi Erica, mine leaked a little as well. The butter helps hold the shape of the crust so it’s necessary, unfortunately.
Stephanie Bear says
For this Oreo cheesecake so I need to bake this in a water bath ?
Dina says
Hi Stephanie, there is actually no water math needed for this recipe. You can use that method if you want to 🙂
C.L. says
A very thick cake. Crust needs to go almost to the top edge of the ring. Was well received by everyone (even those who can tolerate gluten). Will be making this again.
Dina says
Hi 🙂 Glad to hear everyone enjoyed this Oreo cheesecake and that it will be a repeat recipe in your home! Yes, this cheesecake is a little taller than the typical store-bought cheesecake.
Leslie says
Huge hit in my family. It’s been requested again for Christmas Day.
Dina says
Yay! So happy that you and your family loved this Oreo cheesecake so much! It makes me really happy when my recipes are repeated in homes! Thank you for your awesome feedback and I hope you find many more recipes to enjoy from my food blog! 🙂
Rachael says
Hello! Could I make this with an Oreo store-bought 9 inch crust?
Dina says
Hi Rachael, I don’t think a storebought crust will work since those kinds of crusts are usually on the smaller side. The dish is very shallow so the cheesecake will overflow. I recommend using a springform pan.
Marie Rodriguez says
I made it for my mom and she found it to be delicious however my crust stuck to the pan. When do I remove it from the pan? I took it out after placing it in the fridge overnight? Also my pan is a cheap Walmart springform should I buy something more expensive or use a liner? Also my crust didn’t go over to the top should I increase my oreos and butter?
Dina says
Hi Marie, it sounds like the pan might be the culprit here. Instead of buying a new one, you can line the bottom of the springform with non-stick foil (not the regular one). I found this to be a very efficient way to keep the crust from sticking. I hope this helps 🙂
Debbie says
This is the best Oreo cheesecake I have ever made. And the presentation is awesome! Others were shocked when I said it was homemade.
Dina says
So happy to hear that Debbie! Makes me so happy when people love my recipes 🙂 Glad that you and your friends/family were able to enjoy this Oreo cheesecake! Thank you so much for taking the time to leave your kind feedback and I hope you find many more delicious recipes on my blog 🙂
Niecey says
Hi there, what would be the added ingredient if I wanted to make this with 10 inch
Dina says
Hi 🙂 I have never tried adding more ingredients to make it for a 10-inch springform pan. So I can’t really say how to adjust the ingredients. However, this Oreo cheesecake does fill the 9-inch pretty full so you may be able to use a 10-inch. It won’t be as tall and the bake time will be less but I don’t know how much less. I hope that helps clarify. If you give it a try please let me know so I can pass that information on to others 🙂
Jan says
Did this turn out in your 10 inch springform pan? Making it tomorrow? 10 inch is the size I have. Thank you!
Leslie says
Intend to make this on my next day off. Think I could make in a deep pie dish rather than having to purchase a springform pan?
Dina says
Hi Leslie 🙂 This oreo cheesecake recipe fills up the springform pan almost to the top once it gets baked. A pie dish definitely won’t be able to hold the cheesecake. Even a deep pie dish looks like it won’t be enough. If you cut the recipe down it may fit however I have never tried doing that for this recipe so I am not sure how it will turn out. I hope that helps! Let me know how it goes 🙂
Leslie says
Didn’t mess with success and went with the springform. It turned out DELICIOUS!!!! Will be making again and again.
Dina says
Yay! That is so awesome to hear Leslie! Glad that you were able to use the springform pan and that you loved this Oreo cheesecake 🙂 Thank you for following up and letting me know how it went 🙂 Always happy when people use my recipes again and again!
Jan McMichael says
Ok, this cheesecake is amazing! My husband and 16 year old son have really enjoyed it. It was so easy to bake and baked beautifully with (and heat me) NO CRACKS!!! Can’t wait to try this recipe without the Oreos and maybe just put some fresh fruit on the side (I’m a plain cheese cake girl🤗).
simplyhomecooked says
Thank you so much, Jan for your awesome feedback! It is always a win when the family loves the recipe as well 🙂 Very happy that this Oreo cheesecake came out so perfectly and delicious! Thank you for your support and I hope you find many more delicious recipes on my food blog!
P.S. Here is a link to a classic New York style cheesecake 🙂 https://simplyhomecooked.com/new-york-style-cheesecake/
Jennifer says
I loved this cheesecake so much. I made this cheesecake a couple of months ago and I am going to make it a second time this Friday! My family loved it as well. This is my favorite cheesecake!!
simplyhomecooked says
That’s so awesome Jennifer! So happy to hear you and your family loved this Oreo cheesecake so much! 🙂 Glad this is now a repeat recipe in your home! Thank you so much for taking the time to leave such an awesome review and I hope you find many more delicious recipes on my blog 🙂
Tammy says
Will you confirm the oven is set at only 250 degrees, or is this a typo?
simplyhomecooked says
Hi Tammy 🙂 Yes, it is set to 250 F. Glad you asked to clarify. This lower heat and slower process prevents the cheesecake from rising too fast and helps reduce the chance of cracks. I hope that helps and I hope your Oreo cheesecake comes out perfect 🙂
Paola R says
This recipe is great for all levels of bakers. It was extremely easy to follow and not complicated at all. I made this for my boyfriend’s birthday and everyone loved it. It was creamy and had the perfect sweet balance. This was my first cheesecake and it was a total hit ❤️ Will follow you for more recipes!!
simplyhomecooked says
Hi Paola! I am so happy that your first cheesecake turned out so well. Your lovely comment totally made my day 🙂 I am so excited for you to try many more of my recipes!
Lauren says
Can I just say how much I love your detailed instructions? It was my first time making this cheesecake and it turned out PERFECT! I was so impressed with the creamy texture, flavors, and overall presentation. This is my new favorite cheesecake recipe. Thank you so much!
simplyhomecooked says
Wow Lauren, that is so awesome to hear! I love seeing feedback like this. It totally made my day 🙂 This cheesecake recipe is definitely a keeper!