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]
Hi, just wondering if the cream cheese should be blocks (unwhipped) or whipped?
Thanks!
Hi Pearl, They should be blocks of cream cheese. Enjoy!
Just made this for the second time. It was excellent the first time, and this time, it was even better, because I kind of “forgot” it in the oven…left it in for about 62 minutes!!!…but it was even more delectable. Thank you, Brown Eyed Baker, for this recipe! My husband is already threatening to steal the two pieces that I have hidden in the freezer for my sister!
It was my first time making a cheesecake and I mist say that I used to perfect recipe. My husband who’s not a sweet eater has had at least 5-6 pieces total and I made it yesterday. I would change anything. I’ll definitely use this recipe again. I highly recommend this recipe!
This recipe sounds fantastic. The only question I have before diving into it has to do with the eggs. Does it call for 3 egg whites & 1 yolk?
It is 3 whole eggs + 1 egg yolk. Enjoy!
The first cheesecake I ever made was your cookie dough cheesecake (fabulous!), and now I want to make another one of your cheesecakes for my birthday! I’m trying to decide between this one and the chocolate lover’s cheesecake.
I’m sure both cheesecakes are divine, but do you have an opinion as to which is better?
Thanks!
Hi Elizabeth, Personal preference, but I would pick this one! :) Enjoy!!
Thank you! I’m making this tonight.
I made this cheesecake for Thanksgiving and it was a huge hit! I have never made a cheesecake before and was nervous but it was easy and fun to make! This will be a new holiday favorite. My dad already asked me to make it next month for Christmas. Thank you!
Hi Tina, Yay! Welcome to the wonderful world of cheesecakes! So awesome to hear you enjoyed this one; I appreciate you taking the time to stop back and share a review!
Made this as my first attempt at a cheesecake and it turned out exactly how I love cheesecake. Super straightforward recipe!
Thanks!
So happy to hear you enjoyed the cheesecake, Peter! Thanks so much for sharing a review!
This was my first ever time making a cheesecake! It was very delicious! Very smooth and creamy, the perfect sweetness, and the oreos tasted lovely with it! My only complaint was that the crust was not quite what I wanted. It tasted a little strange with all that butter, and it almost crystalized if you might say on the bottom, smooth and shiny. I personally feel like a little less butter for the crust would be better, but that’s just my experience! Also, I forgot to leave it in the oven with the temperature off for an hour after baking, so the middle of my cheesecake was very gooey! XD woops!
Love this recipe!!
I had so much filling I quickly made another crust for a regular cake pan and the filling was enough to fill it too.
all the filling wouldn’t fit in 9 inches. I used 24 cookies,both sides plus filling. I have about two cups left.
Made this for a birthday cake!!! Super Freakin Amazing!!! Love the directions she gives to make it, just perfect…. just like holding your hand thru it. I had always kinda struggled about when to loosen the cheesecake pan. Anyway this oreo cheesecake fully exceeded our expectations and I had a Happy Birthday Man!! Yum Yum YUMMMMM!!!!
Hi. How would you assess the sweetness of this recipe? I find american cakes overly sweet :)
Hi Winnie, Oh boy, I have such a hard time when I get this question because I believe everyone’s taste buds are so completely different and what might be too sweet to one person would be perfectly suitable to another. For me, this would fall right in the middle on the sweetness scale, but if you’re sensitive to sweets, you might find it more on the medium-high range of the scale.
Do you think if i wanted to do a 6 inch instead of 9 . If i halfed the recipe would it be enough
Hi Cheyenne, Yes that should work fine!
Would this work in a 10″ pan?
Hi Deb, Yes, but you will need to reduce the baking time. Enjoy!
This was my first time making a cheesecake. This recipe was super easy to follow and I feel like it is pretty much fail proof as well. I made this for my husbands birthday and it was a success! I might try it with golden oreos next time :) I am not sure if i didn’t crush up the oreos for the crust finely enough, but my crust wasn’t as high as i normally like. So, next time I will either use more oreos for the crust, or smash them up more next time.
Great easy & creamy Cheesecake
I decided to make this version after combing through a few other recipes. I always admire how good your desserts look! Anywho, it came out GREAT! My co-workers have already requested that I make another one, which I will but they don’t know that yet. I did reduce to only 4Tbsp of butter for the crust, after reading reviews of the smoke and fire in the oven from the dripping butter. The butter did drip in my oven as well, causing smoke though. Next time I’m using a little less and placing something underneath as a backup. I loved how simple it was and how fewer dishes I messed up vs baking a scratch cake. Thanks!!!
is this a New York cheesecake?
Hi Ella, I would say no; traditionally, a New York style cheesecake includes a layer of sour cream on top.
may i know the heavy cream just add in to the cheesecake batter or have to whisk the heavy cream before add in to the cheesecake batter??
Hi Chris, You just pour it in, no need to whisk it unless you are using fresh (raw) cream that has separated.
Is it okay if I leave it in the oven for longer than an hour? I’m in a bit of a time crunch and so I was wondering if I cook it for 45 minutes in the oven, then leave it for 1 hr+, should it be okay?
I think it SHOULD be fine, if anything it may end up more firm/less creamy, but it wouldn’t ruin it.
My son has decided that he wants individual Oreo cheesecakes for his birthday and I am trying to figure out what in the world to do. Your recipe sounds amazing. Do you have any idea about cook times if I was going to do these in mason jars? He is almost 11. I am dying that he asked for this. lol. Thanks!
Hi Sarah, Oh man haha! Have you looked into individual springform pans? <-- that link is to the set at Williams-Sonoma. That might be much easier than mason jars... I'd think you might need to INCREASE the baking time in mason jars because the batter is going to be higher, and fear it might not bake through in the center.
I have some left over ricotta cheese. could I subsidize that with the cream cheese or heavy cream?
Hi Mimi, I don’t think I would make that substitution, as it would compromise the texture of the cheesecake.
This looks so good! But this recipe requires 32 ounces of cream cheese? (~900g)?
Hi Marianne, Yes, that’s correct – 32 ounces of cream cheese. Enjoy!
Hi!
I want to bake this cake for a good friend’s birthday but I want a high high cheesecake. I’m thinking of multiplying the recipe by 1.5. Would you recommend against this? Anything I should pay attention to?
Thanks in advance!
Alana
Hi Alana, I think that would be okay, as long as your springform pan is high enough!
I want to make sure of something. For the instructions in #4:
“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.”
Do you mean leave the cheesecake in the oven (ON) 40-55 minutes and then an additional whole hour with the oven off?
Or do you mean you leave the cheesecake in the oven until the time reaches a full hour? So like 55 minutes and then an additional 5 minutes with the oven off?
I’m just confused if I’m supposed to leave the cheesecake in the oven an hour after baking it for 55 minutes.
Hi Lola, You want to bake the cheesecake (oven ON) for 40 to 55 minutes (until done as directed), then an additional hour with the door cracked and oven OFF.
Hello,
I followed this recipe pretty much to a T, and my cake looks very much the same as the pictures.
I’m wondering, I see whipped cream in one of the photos, but is there any topping our sauce you could think of that I could out on the cake that wouldn’t mess it up?
I didn’t use a water bath as recommended and the top isn’t terribly pleasing aesthetically. I have until 3 pm tomorrow or so. Also wondering if there’s any way to smooth out the top a little without ruining it.
Thanks!
Hi Chris, You could do a simple chocolate ganache over top if you’d like! Or crushed Oreos :)
This cheesecake is by far the best I’ve ever put in my mouth. This recipe would be amazing even without the oreo. One bit of advice is to place a baking sheet on the rack below the cake to catch the goo that leaks out. I even bought a new pan hoping it wouldn’t leak. I believe the goo is from the filling of the oreo in the cookie crust. Regardless of the leaking this recipe is a keeper!!
I just tried this recipe and I loooooved it. It’s not all that aesthetically beautiful but it’s the taste that matters.
Hi. I would love to use this recipe to make some mini cheesecakes. I have a pan that makes 12. How would yo go about altering the recipe to accommodate?
I will be making more than 12. I just didn’t know if you would change the process at all.
Hi Kevin, I’m really not sure, as it really depends on how large the pans are (how much volume they hold). I would check that against a traditional 9-inch springform pan and then adjust the ingredient amounts, and reduce the baking time accordingly.
I loved it. Lovely rich cheesecake. Good crust. When I make it again I might put more Oreos in the cake itself as my personal preference.