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]
Um did you want people to burn their house down?????? Way too much butter for the crust. It started melting through my spring pan and I had a smoking oven. Thankfully I kept an eye on it and turned off the oven halfway through and my neighbor saved me for the cooking time. I ended having to put it on s cookie sheet for the butter to melt on something. I should have gone with my gut to combine the chipped cookie crust with only 2T That’s what Every other recipe fir a cheesecake recipe has called for in the past that I have made. Really made me upset as this was a surprise for my brother in laws birthday. You might want to change that butter amount. I followed your recipe for word and this is what happened
I just had the same experience only an actual fire started in my oven from the butter that dripped from the spring pan onto the bottom of my oven. Luckily, I was sitting close by watching TV and noticed a burning smell. I got up to investigate and watched the flame erupt. I stayed calm and grabbed a sack of flour and threw it on the flame. It took me two hours to clean up the mess !!
I, too, thought the 6 T was odd since I have made numerous cheesecakes in the past that only used 2-3 T!!!! I should have gone with my gut, too!!
Hello there!
I have literally JUST turned my oven off. When I opened the door to check the cake, I experienced the SAME thing! A puff of smoke, saw dripping, and a wet bottom of my oven. 6 TBSP of butter was obviously FAR too much, and I’m glad I caught it in time before starting a fire. Oven is off, fans on, windows open to handle fresh ventilation….good way to start a fire! This recipe is good, but there’s no way you need 6 TBSP of butter….I thought it was a lot but I just stuck with what the recipe said….
I was scrolling through the comments while mine was in the oven when I came across this and decided to check on mine. Sure enough, smoke was coming out of the oven. It’s absolutely ridiculous that she hasn’t acknowledged this in any way. I shouldn’t be having to deal with smoke in my home after following a recipe exactly!
I have never made cheesecake before and I purchased all the ingredients today:) Can’t wait to give it a try. I have a 9 inch cake pan but does it have to be a springform pan? Thanks.
Hi Kristen, It doesn’t HAVE to be, but it makes cutting and serving it much, much easier.
I want to make this tomorrow, but I don’t have any heavy cream. I have creamer, almond milk, 2% milk, and plenty of sour cream. Any chance I can sub any of these for the heavy cream, even if it alters the texture a little?? It looks so good!!!
Hi Sarah, I would probably do sour cream. Enjoy!
What size springform pan? 9 in?
Yes, that’s stated in step #1.
Hi! I am baking this cheesecake up tonight. Already made the crust, and I’m going to do half the filling (I know it will be a short and squat cheesecake as per your previous comment, but I’m going for it anyway because I only have 16 oz of cream cheese :( ). Since I’m doing half the filling, do you have a suggestion for how I should change the baking time? Would I keep it at 350 and just do 25 to 45 minutes?
Thank you!!
Maya
Hi Maya, I would keep the temperature the same and reduce the baking time, as you said.
I was in the mood for cheesecake today and of course, your site was my first stop for the best recipe. Of course, you didn’t let me down! We are gluten free, so I made the crust with Enjoy Life chocolate cookie crumbs and used chocolate chips in the filling (instead of Oreos.) The cheesecake is amazing, super creamy, and no cracks! Thank you for another keeper recipe!
This cheesecake looks amazing. I’m planning on making an Oreo cheesecake for my cousin’s bridal shower this weekend and I have a couple questions about this recipe. I noticed you include heavy cream in this cheesecake whereas I’ve never made a cheesecake recipe using heavy cream, how would you say it changes the flavor and texture of the cheesecake compared to a classic more dense cheesecake. Also I’d really like to make it obvious from the top that it’s an Oreo cheesecake so how many more Oreo chunks do you recommend I add so that it isn’t overly sweet but where you get a perfect bite with the right amount. And lastly I would really like for the top to not get overly brown nor crack even a little bit if possible. Is there anything you recommend I should do to prevent that? I see that you say to leave it in the oven for an hour with the door propped open after it’s finished cooking, does it continue to cook the cheesecake?
Any suggestions would be extremely helpful. I have tried your recipes before and Ive really enjoyed them. Thanks!
Hi Erika, I like heavy cream, as it lends less of a tang than sour cream and the result is a wonderfully creamy cheesecake. As you can see from the photos, you do get quite a bit of Oreo chunks in each bite. If you’re worried about what it looks like from the top, you could always place whole Oreos on the top of the batter before it bakes. Or, you could spread a ganache on top once it’s cooled and decorate with Oreos. As for preventing browning or cracks… mine wasn’t overly brown (but not sure how much is “too much” for you?), but it did crack. Cracks can be difficult to prevent, but a long cool down does help. If it cracks you could always cover it with ganache! And yes, the cheesecake will continue to cook with the oven door propped open.
I am a HUGE fan of yours and use your recipes often. I’m planning to make this for Christmas dinner and am wondering if there is a chocolate topping or ganache that you could recommend as an added layer to top the cheesecake? This will be my first cheesecake attempt so I don’t want to experiment without trusted guidance! Happy holidays!
Hi Jill, Thank you! I love the chocolate ganache topping on this cheesecake:
https://www.browneyedbaker.com/brownie-mosaic-cheesecake/
Enjoy and Merry Christmas!
Do you think baking it in a water bath would add anything or is it just as good without it?
Hi Margit, Nope, I don’t think it needs it at all!
What a tasty cheesecake!!!
This one looks amazing yummie!!
Can this also be frozen after it is baked??
Hi Brend, Yes, you could definitely freeze this!
I realize that a springform pan would be best for presentation, but does anybody know if this could be done in a 9in glass pie dish instead? I don’t have a springform, and have precious little space in my tiny kitchen for new baking accessories…
Hi Andrew, A pie plate would not be nearly large enough to hold the volume of this cheesecake.
Hey Andrew! I don’t have a spring foam and I occasionally make cheesecakes. What I do is take a pan large enough and place aluminum foil. So when it done you can just lift it up and slide it out of the foil. Hope that helps!
I made this last night for a pigout at work. I baked it according to directions and the look was right but the middle when cut today was not cooked thru. Disappointed. I cut out the middle gooey part and the rest went and I heard good comments and did enjoy my partial piece myself. I’m just upset w/ myself for it not being perfectly done. It was tasty, i’ll be keeping this recipe and adding notes to it for next time.
I had the same problem, and I’m wondering if maybe you forgot an important step like I did. I made this last night, and I didn’t see on the recipe that after you cook it for 40-55 minutes, leave it in the oven with the temperature off for an hour. I didn’t do this, so my cheesecake was very gooey in the middle, but it was still delicious! Hope this helps.
Hi l..I really want to make this recipe but have 16 oz of cream cheese I need to use up and don’t want to go pick another 8oz b/c I think I can tweak the recipe to coincide with my predicament. What do you think ?
Hi Jazmyn, You would actually need another 16 ounces. You only have half of the cream cheese you need for the filling. You can cut the entire recipe for the filling in half, but it will be a pretty short and squat cheesecake. I’d recommend getting all of the cream cheese and making the full recipe.
Hi Michelle,
I am going back and forth with deciding to make this cheesecake (without the Oreos) and your New York cheesecake! They both sound so good, but I can only make one. Can you describe how they are different?
Hi Yael, I would probably go with this one. I think it’s just as good and less fussy!
I’ve just read 3 food posts, but this cheesecake has got to be the most delicious recipe! Definitely saving this and making it some time soon!
Aleeha xXx
http://www.halesaaw.com/
Fantastic! I had oreo cheesecake as a dessert at a Hardrock cafe, and have been searching for a good recipe to use. Can’t wait to try it out (and thank you so much for showing the conversion to grams/mls for us Brits – saves sooo much time looking this all up).
Terrific, I like the Oreo Cheesecake,
I wish I could try it on weekends,
Thanks for sharing yet another good recipe.
Really looking very delicious and i love to try it….
This looks amazing! I cant wait to make it!
Yum!!! Chocolate and cheesecake go so well together!
Kari
http://www.sweetteasweetie.com
Hi Michelle…on the Oreos, did you use regular or double stuff for the recipe? Looks awesome…tempting enough to actually make and not just drool over the photos of your fabulous dessert!
Hi Tamara, I used regular. Enjoy!
I don’t even like cheesecake but this looks so good. I love the Oreo crust. And yes to for giving us a cheesecake with no water bath.
Michelle, I’ve actually made the original Oreo cheesecake recipe that you posted (oh so long ago! :) ), and it was fantastic! Makes me want to try this new version, for sure, if it’s that much better!!
oh my gawd, yes!!!
This cheesecake looks smoking hot! I’ve only made one cheesecake in my life and it was actually pretty good. But I’ve done a few Oreo crusts and am never disappointed by adding extra butter, you need it. And c’mon, the word butter has the word “butt” right in there. It’s not trying to hide or anything!!!!
Wondering about six tablespoons of butter in the crust…seems a lot given that Oreos have a lot of fat.
Ohhhh this looks so yum: I think I’d eat until I explode! Love oreos and cheesecake is one of my favourite desserts <3
Yours is one of the few websites I visit regularly, and this cheesecake recipe is just another example of why I do!
It looks fantastic and no doubt tastes even better. I can’t wait to give it a try.
Thanks for sharing yet another good recipe.
Oltre che golosa è molto bella,quel contrasto bianco mero è favoloso,complimenti