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.
Save This Recipe
Enter your email address, and we'll send it straight to your inbox!
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]
This cheesecake was phenomenal!! Everybody loved it!
My only adjustment was using half the amount of butter in the crust, and I wrapped the springform pan in aluminum foil, and set on a baking sheet. Best cheesecake I have ever made! Thanks!!
I made this for my husband’s birthday cake. He loves cheesecake and I make one every year. This was a huge hit (so easy too)! Will definitely print and save this receipt in my tested, tried and true receipt binder. :)
I made this for my son’s birthday. It was a huge success. The top did crack so I decorated it with whipped cream and Oreo pieces with three full Oreos in the middle of the top of the cake. It was pretty and tasty.
Could I use this recipe in a 13×9 pan to make cheesecake bars?
Hi Becky, I haven’t tried it, but I do have a recipe for Oreo cheesecake bars (made in an 8×8 pan – can double for 9×13): https://www.browneyedbaker.com/oreo-cheesecake-bars/
We just aren’t heavy cream users (it tends to mess with the bellies) and l saw some recommendations that orher folks shared. I was wondering if condensed milk could be used or if l should get sone sour cream? Thanks!
Hi Rebecca, I would recommend sour cream over the condensed milk. Enjoy!
This recipe is amazing. My cheesecake was a big hit at the work potluck. I followed the recipe pretty down much down to the word, with the exception of using only 5 tbsps of butter for the crust. The crust was good with that amount. I did have slight butter dripping, but I put a tray in the rack underneath to catch it, thanks to the other reviews. I used a mixture of heavy cream and sour cream, instead of just heavy cream. I cooked it for a whole 55 mins. So after cooling, it had a big crack across the center on top. However, I smoothed it out with a warm flat spatula, and made some chocolate ganache to top off the cheesecake. I cant wait to make this again for thanksgiving!
This recipe just didn’t work for me. Someone else mentioned the quantity of butter in the crust. There is so much butter that it seeped out the bottom of my springform pan and began burning on the bottom of my oven. Currently have all the doors and windows open in my house to get the smoke out and and need to start over for my son’s birthday cake.
Can you add peanut butter ?
Hi Kimberly, Certainly, I don’t see why not!
I’ve made this cheesecake so many times. I also add fresh whipped cream to top and put crushed oreo and chocolate drizzle. Everyone loves it. Awesome recipe!!!
Hi Tatiana, I’m so thrilled that you’ve been enjoying this recipe! Thanks so much for taking the time to stop back and leave a review, it’s much appreciated!
I’m just wonding what would happen if I accidentally put 1 cup of heavy cream in instead of 1/2 cup. I didn’t realize my mistake until it was in the oven. Almost finished cooking, browning nicely on top, so I placed some foil on it and lowered the temp by 25 degrees for the final 10 minutes. Hopefully it will still work, since it’s for my stepdaughter’s birthday tomorrow.
Hi Danielle, The filling will be thinner, so it may take a little longer to bake. Happy birthday to your stepdaughter!
This cheesecake was delicious.. I was wondering if i can split it up and make individual mini oreo cheesecakes the 5″ size pan with this recipe?
Hi Angela, So glad you enjoyed it! I think doing mini ones would work!
This recipe came out great! I did put a sheet pan under the spring pan in the oven, and baked it for 50 minutes plus the one hour with oven off. It was a hit! Everyone loved it. Thanks!
I just made this and it looks wonderful! I just wanted to give a suggestion for those people who said they almost burned up their houses down! God has happened to me with other cheesecakes. I took foil and wrapped it underneath the bottom of the cheesecake pan. That way if any leakage seeped out, it was caught by the foil. It worked like a charm. Also are used a 10 inch And I added more Oreos and butter for the crust. I like a thick crust!
Can I make this in 2 oz cupcake liners? How many will this recipe make and how long should I bake it? Thank you so much.
You definitely could! However I’m not sure how many it will yield or the exact baking time since I haven’t made that modification.
This looks amazing and I really wanted to bake it for my partner’s family! I saw that you have an Oreo cheesecake bar recipe too, with rather different ratios of butter in the crust, or sugar in the filling and sour cream too. How would you compare the two recipes in terms of tastes and such? Also, my springform pan just fits into my oven, do you think there’ll be issues with circulation and I should rotate the pan halfway? Thank you so much!!
Hi Nadia, They’re both delicious; the actual cheesecake is more dense and legit cheesecake-like, while the bars are a bit lighter. I wouldn’t hurt to rotate the pan if you think it won’t bake evenly.
I baked this yesterday for my son’s 24th birthday. I followed the recipe exactly, including the 6 T of butter in the crust, and it was DIVINE. No drippy butter smoking up the oven, no underdone filling. It was sheer perfection, and, as my son put it, “the best cheesecake I’ve ever had!”. The fact that it was easy and not nearly as fussy as other cheesecake recipes I’ve tried makes this my new go to cheesecake recipe. Thank you!
Wow this was fantastic!!! I just finished it and I am so proud!!!!! I cherish this recipe. Thank you so much!!!! I used sour cream instead of heavy whipping cream.
I love baking, so birthdays are usually my excuse, so I let my friends choose which cake they want. As a result I ended up making this recipe, and it turned out very well, the guys said it’s the best cheesecake they’ve ever had. And for that I thank you, truly an amazing recipe.
xxx
I’m wanting to make this cheese cake this weekend for Mother’s Day but have family with gluten problems. Can I use gluten free cookies for the crust?
Hi Sheri, Sure, that’s no problem!
Hi! Your recipe for cheesecake looks amazing! I would like to attempt to make this one of these days! However, I was wondering if I absolutely need a springform pan? Or is it possible to use a regular 9 in cake pan? Because that’s what I currently have. If I can use a regular 9 in cake pan, are there any additional steps I would need to take? Please let me know, Thank You!!
Hi Kevin, Ideally yes you should use a springform pan for cheesecake. The removable sides are key; without them, it will be quite difficult to get the cheesecake out of the pan.
Thank You for responding so quickly! Do you happen to have a recommendation for a springform pan? or perhaps which one do you use? Because I’ve been searching everywhere for one that would be durable and wouldn’t have leaking issues. However, everywhere pan that I look at would have reviews that mention leaking issues. So I’m a little concerned and can’t decide which one would be best to purchase.
Hi Kevin, This is the one I use: https://www.williams-sonoma.com/products/williams-sonoma-goldtouch-springform-pan/?pkey=ccake-pans%7Cclassic-cake-pans
3 eggs and 1 yolk for the cheesecake portion? Does that mean 3 egg whites or 3 full eggs and then a separate yolk?
Hi Francesca, It is 3 full eggs + 1 separate yolk. Enjoy!!
I made this for a family dinner last night and it was excellent!! Will definitely make again.
I followed the recipe exactly and also had the issue of butter dripping out into the bottom of the oven. Next time I’ll know to put a pan under it. The top of mine did crack a little bit so I just covered it with whip cream before serving it.
Thanks for sharing!
Hi Lindsey, I’m so happy to hear you enjoyed the cheesecake! Thanks so much for taking the time to stop back and leave a review, it is much appreciated!
I want to make this cheesecake tomorrow for Easter Sunday but I have peanut butter Oreos instead of plain. Would that change the taste terribly? And I also only have 600gr of cream cheese so shall I divide all the ingredients by 2/3? Thanks
Hi Samia, I don’t think so, it sounds delicious! And yes, I would cut the ingredients if you don’t have enough cream cheese.
Hi! I have no idea if you’ll see this since this recipe is a few years old now, but I’ve made this recipe 3-4 times and people always rave about it! But every time I make it, I get at least one crack in the middle of the cake, regardless of if the cheesecake seems a little underdone or a little overdone. How can I stop my cheesecake from cracking?
Hi Jess, Mine sometimes cracks as well, but the most success I’ve had is letting it cool down in the oven, then letting it cool to room temperature before chilling. I’m glad you enjoy it regardless!
Hi! I only have an 8 inch springform pan. What adjustments do i have to make for this recipe? :) thanks! Really looking forward to making this
Hi Isabel, You’ll just need to increase the baking time a bit, that’s all! Enjoy!!
I will be trying this recipe today, I’m a little nervous about the flour, never seen that before, but I’ll follow the recipe to the T and see how it goes. I too loathe water baths, so I was thrilled to find a recipe that didn’t need one. Thanks brown eyes baker, I’ll tag you on Instagram.
I am nervous about the flour too! I have this in the oven right now- I almost left it out but decided to make it as written. I tasted the batter and it seemed grainy (not lumpy, everything was room temperature and looked smooth). How did yours turn out?
So I read the comments and some people are complaining that there’s too much butter and created a small fire, should I stick with 2 to 3 tsps? Because I really don’t want to be the reason why the house is on fire… (I attempt science experiments in the bathroom, mom has been complaining that one of these days, I’ll start a fire)
Hi Lauren, You could drop it down to 4 tablespoons, and I would put a rimmed baking sheet on the oven rack beneath the cake pan to catch any potential drips. Enjoy!
Can I use anything to substitute to heavy cream? They don’t sell it at my local store
Hi Lauren, Half and half would be good, milk as a last resort.
How do I prevent the crust from dripping to the bottom of my oven making it very smoky
Hi Kathy, I would recommend putting a foil-lined baking sheet on the rack below.
I made this cheesecake last night. Followed the recipe exactly. It’s delicious, I must admit that. On the down side it cracked terribly and there was a huge amount of smoke. Had to put a cookie sheet at the bottom to catch the dripping butter