Oreo cheesecake is pure dessert magic—a delightful mix of the crunchy, nostalgic cookie we all love and the creamy indulgence of cheesecake.
This recipe is a personal favorite, first made for a friend’s winter birthday. What I didn’t expect was how the Oreo crumbs swirled into every bite would outshine the entire dessert table. From that day, it became my go-to crowd-pleaser.
What makes this Oreo cheesecake so special? Balance. The buttery Oreo crust complements the silky, velvety filling studded with crushed cookies.
Plus, it’s no-bake—saving you the stress of oven-watching while guaranteeing a perfectly creamy texture.
Oreos, the world’s favorite cookie with over 450 billion sold, are the perfect inspiration for this trending treat. It’s fun, easy to make, and endlessly customizable.
Try it and share your twist—maybe with caramel drizzle or whipped cream. Let’s keep this classic irresistibly fresh!
What I Didn’t Expect About This Recipe
- It’s surprisingly simple. I always assumed cheesecake was intimidating, but this no-bake version made me rethink that completely.
- Kids go wild for it. My nieces and nephews couldn’t keep their hands off the crust before it even set.
- It’s incredibly versatile. I’ve added peanut butter, swapped in mint Oreos, and even tried it with a drizzle of caramel—all equally delicious.
- Leftovers are dangerous. Let’s just say there were some midnight fridge raids I wasn’t proud of.
- It makes people happy. Whether it’s for a celebration or just because, this dessert sparks joy every time.
Oreo Cheesecake Recipe
Equipment
- Food Processor
- Mixing Bowls
- Stand Mixer
- Spatula
- Measuring Cups
- Saucepan
Ingredients
Oreo Crust:
- 30 Oreo cookies
- 5 Tablespoons butter melted
Cheesecake:
- 3 8 oz packages cream cheese softened*
- 4 large eggs
- 2 teaspoon vanilla extract
- 1 cup granulated sugar
- 25 Oreo cookies broken into chunks
Ganache:
- 1/2 cup semi-sweet chocolate chips
- 4 Tablespoons butter
- 1/4 cup heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Tablespoon powdered sugar
Instructions
- Make the Crust: Pulse whole Oreos in a food processor until fine crumbs form. Mix with melted butter. Press into the bottom and halfway up the sides of a 9-inch springform pan. Refrigerate.
- Preheat Oven: Set oven to 325°F.
- Prepare Cheesecake Filling: Beat softened cream cheese in a bowl until smooth and fluffy. Add eggs one at a time, mixing after each. Stir in sugar and vanilla, scraping the bowl as needed.
- Add Oreos: Gently fold in chopped Oreo chunks.
- Assemble: Pour the filling into the prepared Oreo crust.
- Bake: Bake for 60-70 minutes, until the edges are set and the center is slightly soft but not jiggly. Cool completely.
- Make Ganache: Heat butter and cream in a saucepan until simmering. Pour over chocolate in a bowl and stir until smooth. Add vanilla and powdered sugar.
- Top with Ganache: Spread ganache evenly over the cooled cheesecake. Refrigerate for at least 1 hour before serving.
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