Oreo Cheesecake
Oreo cheesecake is smooth, creamy, and loaded with chunks of Oreos. Make this recipe for a special occasion or as an indulgent treat!
This is seriously THE BEST cookies and cream cheesecake you will ever eat! It bakes up super rich and creamy, and it has minimal cracking without using a water bath.
Plus, the Oreo crust has the perfect balance between being substantial and firm, yet soft enough for a fork to easily glide through it.
You can use this same Oreo cheesecake recipe to try other flavor combinations – just replace the Oreo crust with a graham cracker crust and replace the cookies in the filling with whatever else you can come up with!
The Ingredients
This cheesecake only requires a handful of ingredients and, good news, they’re almost all fridge and pantry staples.
- Crust: chocolate sandwich cookies and melted butter
- Dairy section: cream cheese, heavy cream, eggs (plus an extra yolk)
- Pantry staples: granulated sugar, flour, vanilla extract, salt
The most important note about the ingredients is to make sure you use full-fat, block-style cream cheese (not the spreadable kind in a tub that you put on bagels) for the best flavor and texture.
How to make Oreo cheesecake
The process of putting this dessert together is fairly simple, but there are several things to pay close attention to.
Before you begin, here are a few tips for making the perfect cheesecake:
- Plan ahead – Between baking, resting, cooling, and refrigerating, making this oreo cheesecake requires a lot of time. It would be best to make this at least a day before you plan on serving it.
- Room temperature ingredients – All of the chilled ingredients should be brought to room temperature before making the cheesecake batter. This allows everything to blend better, resulting in a smooth cheesecake.
- Measure out ingredients – This tip applies to any recipe, but especially ones like this, where everything comes together quickly. Having everything measured out in prep bowls will also help warm up the cold ingredients faster.
- Don't over mix – Mixers can incorporate a lot of air into the batter, and too much air means the cheesecake will crack when baked. Keep it on medium-low speed and use the paddle attachment if you'll be using a stand mixer.
Step by step instructions
Prepare the Oreo crust
Place the cookies into a food processor, filling and all. Pulse until there are no more large chunks. Add in the melted butter and pulse a few times to combine everything.
Transfer the cookie mixture to a greased springform pan. Gently press into the bottom and halfway up the sides, then refrigerate until it's set.
Make the Oreo cheesecake filling
Cut up the remaining Oreos and bring the cold ingredients to room temperature. Next, use an electric mixer to combine the cream cheese, flour, sugar, and salt. Mix until everything is smooth and creamy.
Then, mix in the heavy cream and vanilla extract. Add in the eggs and egg yolk, one at a time, mixing briefly between each addition.
Gently mix a few more times by hand before folding in the cookie pieces.
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Assemble and bake
Remove the crust from the refrigerator and pour in the filling. Use a rubber spatula to smooth out the top.
Bake the outside is set but the middle is still jiggly.
NOTE: Don't use a cake tester in the middle – it won't help you in this case. Plus, you'll just be making a hole in the cheesecake.
Turn off the oven, but leave the oreo cheesecake inside, with the oven door cracked, for an hour. This allows it to finish baking and helps prevent cracks.
Cool and serve
Next, transfer the cheesecake to a wire rack and allow it to cool to room temperature. Then refrigerate for at least 4 hours, but the longer the better.
30 minutes or so before serving, remove the cheesecake from the refrigerator. This will loosen the ring mold so it can be easily removed without damaging the cheesecake.
It's delicious as is, but you can also top it with homemade whipped cream or chocolate sauce if desired.
Recipe Notes
- Gluten-Free – It's possible to make this Oreo cheesecake recipe gluten-free by substituting a few ingredients. Use a gluten-free chocolate sandwich cookie in place of the Oreos, and then substitute a 1:1 gluten-free flour for the all-purpose used in the filling.
- Oreo Cookies – You'll need a full standard-size package for this recipe to have enough cookies for the crust and the filling.
- Cream Cheese – Use full-fat block-style cream cheese for the best texture and flavor.
- Springform Pan – I use this springform pan.
- Storage – Leftovers can be kept in the refrigerator for up to 1 week.
- Freezing Instructions – This cheesecake freezes exceptionally well! To freeze the whole cheesecake, cool and chill as directed in the recipe, then wrap tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator overnight. To freeze individual slices, wrap each in plastic wrap, then place in a freezer-safe zip-top bag for up to 3 months. Thaw in the refrigerator overnight or at room temperature for about 45 minutes.
Other Cheesecake Recipes
For a more classic cheesecake, try this New York cheesecake recipe.
And here are more of my favorite flavored cheesecakes:
- No-Bake Key Lime Cheesecake
- Brownie Mosaic Cheesecake
- Chocolate Chip Cookie Dough Cheesecake
- S’mores Cheesecake
- Fran’s No-Bake Cherry & Walnut Cheesecake
- Chocolate Lover’s Cheesecake
Watch the Recipe Video Below:
If you make this recipe and love it, I would so appreciate it if you would take a moment to leave a rating below. Thank you so much! ❤️️
Oreo Cheesecake (No Water Bath!)
Ingredients
For the Crust:
- 24 Oreo cookies, whole cookie, filling included, crushed into fine crumbs
- 6 tablespoons unsalted butter, melted
For the Cheesecake:
- 32 ounces (907.19 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 2 tablespoons all-purpose flour
- Pinch of salt
- ½ cup (119 ml) heavy cream
- 1 teaspoon vanilla extract
- 3 eggs
- 1 egg yolk
- 12 Oreo cookies, quartered
Instructions
- Preheat oven to 350 degrees F. Grease a 9-inch springform pan; set aside.
- Make the Crust: In a medium bowl, stir together the Oreo cookie crumbs and melted butter with a fork until evenly moistened. Press into the bottom and halfway up the sides of the prepared springform pan. Refrigerate while you prepare the filling.
- Make the Cheesecake: Using an electric mixer on medium-low speed, beat the cream cheese, sugar, flour and salt until the mixture is creamy and no lumps of cream cheese remain, about 3 minutes. Scrape down the sides of the bowl, add the heavy cream and vanilla and beat to combine. Beat in the eggs and yolk one at a time, beating for about 15 seconds before adding the next. Using a rubber spatula, mix a few times by hand to ensure that all of the ingredients are evenly incorporated. Fold in the quartered Oreo cookies.
- Pour the filling into the chilled crust and spread into an even layer. Bake until the outer couple inches of cheesecake looks puffed and set, but the center still jiggles when you move the pan, about 40 to 55 minutes. Turn off the oven, crack open the door and leave the cheesecake inside for 1 hour.
- After an hour, remove the cheesecake from the oven, place on a wire cooling rack and run a thin knife around the edge of the cake. Allow to cool completely to room temperature. Once the cheesecake has cooled to room temperature, refrigerate for at least 4 hours, preferably overnight. Remove from the refrigerator 30 minutes prior to serving, unmold the cheesecake and place it on a serving platter. Leftover cheesecake can be stored in the refrigerator for up to 1 week.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
[Photography by Dee of One Sarcastic Baker]
I love this cheescake and I made it successfully many times. But this time I don’t have heavy cream. Can I replace it with sourcream, or how can I substitute?
Have made this at least 20 times – always comes out amazing. Now, anytime I am invited somewhere – and I ask what I can bring – it is alway “Bring the Oreo Cheesecake”.
Hi, if I make this in a 6 inch pan I can half the recipe right? How should I modify the baking time? Thank you!
I made this cheesecake for my Granddaughter for her 18 th birthday! It was easy to prepare, so creamy and everyone was wowed!! I added chocolate ganache to the top and then garnished it with cookies and chocolate cream cheese rosettes.
Stop whatever you’re doing and make THE BEST CHEESECAKE EVER!!!! Made for my daughter’s 30th birthday and it was a hit with everyone. The cheesecake is perfect – not too dense. So easy to throw together. So easy to bake – no water bath!!! Loved the Oreos, but I would make this cheesecake plain or with other cookies or candies in place of the Oreos. It will be my go to cheesecake going forward. The only change I made was to add a layer of cool whip on the top before bringing to the table to serve and that was only because we had to do candles and the top didn’t look beautiful.
Absolutely amazing! My new favorite. The only change I made was to add a chocolate ganache topping for and extra kick of chocolate.
My go to cheescake recipe, the one and only I use since I found that recipe 6 years ago. It’s so delicious. The only thing I add is a some lime juice. I love it with the oreos but also with graham or any other crackers. really the best cheescake. yummmmy
made this for Thanksgiving and now again for Christmas. It was excellent!!
Great cheesecake IF you follow the recipe!! Made this now 3 times. First time used Trader joe’s peppermint JoJo’s (non-branded oreos). Perfect cheesecake in every way.
Tonight made two cheesecakes for Christmas eve. Forgot how jiggly it should look, and cooked it another 10 minutes. After oven rest – yup big crack. Overcooked. Second one made directly after (small oven so thankful tonight I couldn’t put them both in!) is perfect as was my first attempt!
Thinking chocolate mousse or ganache will cover the cracked one….
Thank you brown eyed baker! Merry Christmas to you and your family!
Great cheesecake IF you follow the recipe!! Made this now 3 times. First time used Trader joe’s proposing jo jo’s which are basically oreos non brand. Perfect in every way.
Tonight made two for Christmas eve. Forgot how highly it should look, cooked it another 10 minutes. After oven rest – yup big crack. Overcooked. Second one made directly after (small oven thankful tonight I couldn’t put them both in!) is perfect as well.
Thinking of either chocolate mousse or ganache to cover cracked one….
Thank you brown eyed baker! Merry Christmas to you and your family!
I’ve made this cheesecake several times and each time I forget the one big issue I’ve had. There is simply too much butter in the crust. As soon as I start to bake the cheesecake the butter starts seeping out the bottom of the springform pan. It burns in the bottom of the oven and smokes up my entire house. Has anyone else had this complaint?
This has happened to me literally every cheesecake recipe I make. I just make sure (cause I hateee waterbaths) that I put the pan on a baking tray so any mess doesnt fall in the oven. I think its just certain pans leak
Not necessarily to much butter.
It has been absolutely delicious, been the 20th(?) recipe I made from this blog and none have been anything but great.
Added a bit of lemon to the cheesecake mass though.
Today we celebrated my dads first birthday since he has passed in November by eating all his favorite foods. He LOVED Oreos and cheesecake, so I went searching for the perfect recipe and found this. I could not have asked for anything more perfect! My family and I absolutely loved it! It was requested to be a part of dads birthday every year as we celebrate his life. Thank you so much!
Finally found a cheesecake that was amazing! Thank you for the recipe. Rich and creamy from start to finish.
I’ve made this for 5 Christmases now. It’s everyone’s favorite and I can’t show up to grandmas without it! Mine typically cracks but nobody cares when it tastes that good!
Hello dear Brown-eyed Baker. Thank you for this ultra-yummy recipe. What did I do wrong? My cake cracked on the top. Was my oven too hot? I inserted Oreos into the crack so it looked very avant-guard. Magda
I love this recipe! It’s been my go-to for an effortless cheesecake for about 2 years now! The only mod that I would suggest, is if you put your Oreos for the crust in a food processor & break them down, the filling of the cookies keeps it together. I’ve made it with & without butter & greatly prefer the taste & texture without the butter! It’s too much of a good thing with, IMO.
Loved this recipe. Made a few adjustments. Didn’t use a springform pan so used 1 round 9 inch pan and 3 small ramekins. 2/3 cup of sugar instead of 1 cup. Didn’t have heavy cream so made a heavy cream substitute found on google using whole milk and butter. Added a little lemon juice for tartness since this recipe was missing sour cream. Added a water bath in the oven just because. Would make again with the same adjustments
Hi what size of springform pan do you recommend? The link you provided isn’t available for those of us in Europe. Thanks very much!
Hi Sharon, A 9-inch springform pan is the standard size for most cheesecake recipes and will serve you well!
This no bake oreo cheesecake is marvellous😍😍.
I’ve been craving for cheesecake for months and i tried baking it using this recipe and it works perfectly well with delicious taste. I used 185g of sugars and 5tsp of melted butter instead after reading all the reviews. Right after baking, the cake was gorgeous, however after it cools there’s slight cracks. Even so, it’s the taste that matters!!
Question. Is the extra egg yolk needed?
I made that recipe before and its the best. But we dont eat so much egg anymore. I am wondering if the taste would be to eggy?
This recipe is fabulous! Texture and sweetness are spot on. The ratio of cookie pieces to cheesecake is perfect. This is my first attempt at a cheesecake. Mine cracked but flavor, density and simplicity more than made up for the appearance…which is my fault not recipe! I will be trying out more Brown Eyed Baker recipes.
Hi , I made this during quarantine and my family loved it. It was exactly what I wanted for a cheesecake and the texture and taste was good. I just want to ask if I can make this in a smaller pan? I used this recipe for a 9 inch pan and the taste was really good. I wonder how I can adjust the recipe if I use a smaller 7 inch round pan? I’m from the Philippines btw :)
Hi Mariel, Yes you could scale it down for a 7-inch pan!