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.
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
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]
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!
I can’t wait to make it for Thanksgiving, especially with the grandchildren.
Thanks for the fabulous recipe! I’m a personal chef and a client requested Oreo cheesecake. I’ve never made one so I searched and found yours. It turned out great!
What a delicious recipe!!
We put a ganache over it, then topped it with some whipped cream and halved oreos. My stars! It was heaven.
I cut it into 16 portions and delivered it to family during lockdown, and they all adored it.
I will definitely be back for more recipes. Well done xo
I’m inspired by this recipe, making it today for a Co- worker’s birthday on the 21st hope it comes out as good as the pictures wish me luck !!!! 😳😃😃😁😁😘😘
I have not made this yet but this is the recipe I want for my son’s requested birthday cake. Curious as to why 3 eggs and 1 egg yolk vs. 4 eggs. Also, could I add some cocoa to a small amount of the batter to create a marble effect or would that throw off the texture too much with the already added flour?
You can modify this 8 ways til Sunday. You can swap out the crust, add cocoa (go light w it or it’s death by chocolate!) or any number of things. One of my favorites is to use lemon Oreos for the crust & make a nice blueberry compote to top it. The filling is a perfect recipe to tweak or use as is!
I made this cheesecake this weekend and it’s delicious. I put a pan of hot water on the lower rack to prevent cracks. You could easily get 16 slices because it’s so rich. I will make again but may add a few more Oreos.
This is so delicious!! My daughter picked it for her 12th bday and it got rave reviews. It’s so perfectly creamy- just the right balance of creaminess and density. I love how simple the recipe is, too. I followed the directions well and it still cracked on top, but I’m ok with that. I made some homemade whip cream to go on top :) Thanks for the delicious recipe!!
What can I substitute with heavy cream? Thanks
My son requested an Oreo cheesecake for his high school graduation (such as it is this year) cake. I used a heavy non-stick springform pan. I did not grease it. And I scraped the frosting off the cookies for the crust. Added it to the batter. Had no drips. This recipe rocks. The top cracked, so not photo perfect. Will definitely make again.
Hi there,
Can I bake this recipe in muffin cups to have a mini size cheesecakes
yum… your Oreo cheesecake looks so delicious!!!! I have printed your recipe and plan to give it a try this weekend, thank you for sharing!
Michael
great work love it
Thank you for sharing this lovely oreo-cheesecake, I wanna try this at home, keep sharing this type of delicious recipes.
If I use 3% whole millk as a substitute for heavy cream will it effect the recipe greatly or will the cheesecake just be a little less creamy? Thanks in advance.
Hi Helen, I think that would be fine and you wouldn’t notice a difference!
Thank you for this recipe!!! Looks amazing!! Going to make this ahead and freeze for our trip to the lake. When you remove the sides of the pan do you also remove the bottom at the same time?
I usually leave my cheesecake on the bottom of the pan for serving, but if you really wanted to remove it, use a very large spatial and go easy and gently.
Delicious! Not too heavy and the perfect combination of Oreo to cheesecake! We made this for my son’s birthday and it was a hit!!
Can I substitute all purpose flour with cake flour or wheat flour?
I think either would be okay!
Any adjustment for high altitudes- Colorado ?
I wonder if a ganache would be good on top?
I make it with a ganache and decorate with mini oreos…cute presentation.
My son is asking for mint oreo … any reason I couldn’t add andes mint chips to the batter ? Thanks !
Not at all, that sounds delicious!