This Oreo Chocolate Cheesecake is a crowd-pleaser, blending the irresistible crunch of Oreos with the rich, velvety smoothness of chocolate cheesecake.
It’s the kind of dessert that brings everyone together, perfect for any occasion where you want to wow your guests without spending all day in the kitchen.
I first made this recipe for a family gathering, and the look on everyone’s faces when they took their first bite was priceless—it was the star of the night.
What sets this cheesecake apart is its perfect balance of sweet and creamy with a little crunch from the Oreo crust, which makes every bite a textural delight.
Plus, the addition of chocolate in both the filling and the topping takes it to a whole new level of indulgence. If you’re ever in the mood for a savory treat beforehand, a Gourmet Mushroom Grilled Cheese Sandwich pairs wonderfully as a comfort food starter.
What I Didn’t Expect About This Recipe
- Simple to make, yet decadent: The whole process was a breeze, and the results were so impressive!
- Perfect for any celebration: I’ve made it for birthdays, holiday dinners, and even a casual Sunday treat.
- Customization options: I’ve swapped the chocolate for white chocolate once, and it was just as delicious—feel free to get creative!
Oreo Chocolate Cheesecake Recipe
Equipment
- Oven
- Springform Pan
- Ziplock bag
- Rolling Pin
- Mixing Bowls
- Stand mixer or hand mixer
- Spatula
- Small Saucepan
- Whisk
- Cooling Rack
Ingredients
For the crust
- 24 Oreos crushed (do not have to remove filling)
- 6 tablespoons butter melted
For the filling
- 4 8- ounce packages cream cheese room temp
- ½ cup granulated sugar
- ¼ cup packed brown sugar
- ¼ cup cocoa powder
- ½ cup chocolate chips melted (I use Ghirardelli 60% Cacao bittersweet)
- 2 teaspoons vanilla extract
- 4 tablespoons cornstarch
For the ganache
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- Extra crushed and halved Oreos for topping
Instructions
- Preheat the oven to 350°F and let the cream cheese soften.
- Grease an 8-10 inch springform pan.
- Crush 24 Oreo cookies in a Ziplock bag and mix with butter. Press into the bottom of the pan and bake for 5 minutes. Set aside.
- Mix cream cheese until soft, then add remaining filling ingredients and blend until smooth.
- Spread the cheesecake filling over the crust and bake for 30 minutes. The center should jiggle slightly.
- Turn off the oven, leave the cheesecake inside with the door slightly open for 30 minutes, then cool on the counter for 30 minutes.
- Chill in the refrigerator for 2-3 hours.
- For the ganache, heat cream, then whisk in chocolate chips until smooth. Pour over cheesecake, top with crushed Oreos, and chill for 20 minutes before serving. Enjoy!
Nutrition
Variations that Will Help You Customize!
- Swap the Oreo Crust: Instead of using regular Oreos, try using golden Oreos for a lighter, vanilla-flavored crust or even chocolate wafer cookies for a more intense chocolate flavor.
- Add a Layer of Peanut Butter: For a peanut butter twist, swirl some creamy peanut butter into the cheesecake filling before baking. It’ll give your cheesecake a rich, salty-sweet contrast.
- Use Dark Chocolate: For a more intense, slightly bitter flavor, substitute the milk chocolate in the filling with dark chocolate. This will balance out the sweetness of the Oreo crust.
- Chocolate Ganache Topping: Elevate your cheesecake by topping it with a smooth and shiny chocolate ganache instead of just plain melted chocolate. It adds a glossy finish and extra chocolatey goodness.
- Add a Fruit Twist: Add some fresh raspberries, strawberries, or cherries on top for a burst of freshness that pairs beautifully with the richness of the cheesecake.
- Make it Mini: For individual servings, make mini cheesecakes by using cupcake liners or mini springform pans. This is great for parties and gives everyone their own personal slice.
