This Oreo cheesecake is made without a water bath, made with a creamy Oreo filling, and Oreo crust, and topped with Oreo whipped cream!
This oreo cookie cheesecake is so creamy and perfect for you Oreo lovers! You will get an Oreo cookie in every bite you take! This cheesecake is beyond easy to make and is very impressive.
This decadent cheesecake is topped with a homemade Oreo whipped cream topping and more mini Oreos!
Cookies and cream cheesecake will turn into your new favorite cheesecake to make for any occasion! It is loaded with Oreos, has a rich and creamy filling, and is made with a rich and delish Oreo cookie crust.
For more Oreo desserts, check out our oreo cake, mini oreo cheesecakes, oreo cheesecake cookies, oreo brownie cookies, oreo cheesecake, and our oreo chocolate chip cookies.
Jump to:
Why this recipe works
- No crack- this cheesecake bakes at a low temperature help to ensure that the cheesecake doesn’t crack. There is no water bath involved.
- Make-ahead friendly- this recipe is a make-ahead recipe, so it’s perfect to make the day before a gathering.
- Oreo loaded- this cheesecake is made with Oreo crust, oreo cheesecake filling, and is topped with Oreo whipped cream. This is the perfect dessert for Oreo and cheesecake lovers!
- Texture- this cheesecake is creamy and light and will melt in your mouth.
- No water bath- you do not need a water bath, roasting pan, or any mess that goes with baking cheesecake with a water bath. This cheesecake bakes low and slow and creates the most perfect no-crack cheesecake ever!
Ingredients
Before you start to make this easy Oreo cheesecake recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
For the crust:
Oreo cookies- we used Oreo cookies for this cheesecake because we like the chocolaty taste of Oreo cookies, but you can use any kind of chocolate digestive biscuits.
Melted butter– melt the butter in the microwave for 30 seconds pulses, to make sure that the butter doesn’t boil up and explode in the microwave (been there done that), or melt it on the stovetop.
For the filling:
Cream cheese- the most important ingredient in this recipe, is the cream cheese. Make sure that you are using full fat cream cheese, for a cheesecake with no cracks, it’s important that you use full-fat cream cheese and make sure that it’s at room temperature.
Sour cream- we suggest using full-fat sour cream for this recipe. The sour cream makes the cheesecake batter creamier and lighter.
Granulated sugar- you will need one cup of granulated sugar for this recipe. The cheesecake will be sweet, but not too sweet. One cup of sugar is the perfect balance of sweetness for this recipe.
Eggs- you will need 3 large eggs for this recipe. To get a perfect cheesecake, make sure that the eggs are at room temperature.
Flour- you can either use flour or cornstarch. for a gluten-free filling, replace the flour with cornstarch.
Vanilla extract- vanilla extract adds extra flavor.
A pinch of salt- helps to balance the flavors.
Oreos- you will need 12 Oreos for the cheesecake mixture. Place them in a ziplock bag and smash them with a cup.
For the Oreo whipped cream:
Heavy whipping cream- use cold heavy whipping cream.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Oreos- you will need to crush the Oreos into fine crumbs in a food processor or in a blender.
Vanilla extract- for extra flavor.
Instructions
Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
Lower the temperature to 140c (280f). In a large mixing bowl, add the softened cream cheese, granulated sugar, vanilla extract, and kosher salt, and mix on low speed with an electric hand mixer until the cream cheese is creamy.
Whisk the eggs with a fork, add the sour cream, and mix until the mixture is creamy and smooth.
Add the flour (we suggest sifting the flour) into the mixture and beat it on medium speed until the mixture is just combined. Make sure you don't overbeat the mixture.
Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours.
After the cheesecake is cooled, wrap the cheesecake with plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.
Make the Oreo whipped cream:
Into a big mixing bowl, add the heavy cream, vanilla extract, and powdered sugar. Mix with an electric hand mixer until stiff peaks form.
Add the Oreo crumbs and fold lightly with a spatula until combined.
Make dollops of the Oreo whipped cream around the edges of the cake. We used a 1M piping tip. Top each dollop with a mini Oreo.
Expert Tips
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Faq's
This cheesecake will last for up to 4 days stored in an airtight container in the fridge.
Cutting cheesecake, the right way is very important. To get even and clean cheesecake slices, make sure that you are using a serrated knife.
Our favorite way to cut cheesecake and cakes is by dipping a long knife into hot water, once the knife warms up, wipe off the excess water, and slice the cake. Dip and wipe the knife between every slice.
Overbaking cheesecake is a common mistake that causes the cheesecake to crack or even burn.
You will know that your cheesecake is done baking when you see that the edges of the cheesecake are set, but the middle is a bit jiggly. The middle of the cake will be set in the cooling process.
This can happen for a variety of reasons. From opening the oven door too soon, not releasing air bubbles before baking, overbeating the batter, not pressing the crust high enough, overbaking, using cold ingredients, to not freeing the crust when you release the cheesecake from the pan.
Storing
Store this cheesecake in the fridge (because it contains dairy) covered tightly with plastic wrap for up to 3 days. I like eating this the day after.
Freezing
This cheesecake freezes great! to freeze this cheesecake, bake it according to the instructions, then cool it according to the instructions in the fridge.
When the cake is completely cooled, you can freeze the cake covered in a few layers of plastic wrap or foil. This cheesecake will freeze for up to 3 months. To thaw, place the cheesecake in the fridge overnight.
Substitutions
Gluten-free - if you want to make this recipe gluten-free, simply replace the Oreos with gluten-free Oreos.
Variations
Vanilla Oreos- replace the classic chocolate Oreo cookies with vanilla ones for a vanilla lover!
Chocolate ganache- top the cheesecake with chocolate ganache and then top it with the whipped cream and add a small Oreo to the top of each dollop for decoration.
Whipped cream- make a classic or chocolate whipped cream instead of the Oreo whipped cream.
More oreo recipes
Mini oreo cheesecakes- These mini Oreo cheesecakes are made with an oreo crust, topped with a creamy Oreo cheesecake filling, and topped with our homemade oreo whipped cream.
Fudgy oreo brownies- These fudgy oreo brownies are loaded with oreo pieces and chocolate chunks, have a crinkly top, taste a million times better than boxed brownies, and take under an hour to make.
Oreo cheesecake cookies- These oreo cheesecake cookies are made with cream cheese and lots of Oreos! You will need only 7 ingredients to make this recipe!
If you tried this recipe, don’t forget to leave a rating and a comment below. We love hearing from you.
If you liked this recipe
- Follow us on Facebook, Instagram, and Pinterest.
- Share/pin this recipe to Pinterest.
- Leave a comment down below!!
📖 Recipe
Oreo Cheesecake
Ingredients
Crust
- 20 Oreos crumbs
- 60 g Butter melted
Filling
- 680 g Cream cheese softened
- 1 cup Granulated sugar
- 2 teaspoon Vanilla extract
- ½ teaspoon Kosher salt
- ½ cup Sour cream
- 3 Eggs large
- 3 tablespoon Flour or cornstarch
- 20 Oreos crushed
Instructions
- Prepare an 8-inch springform pan with parchment paper, and preheat an oven to 180c (350f).
- Make the crust: pulse Oreos in a food processor until fine crumbs form. If you don’t have a food processor on hand, place the Oreos in a Ziplock bag and smash them with a cup until fine crumbs form.
- Into a small to medium mixing bowl, add the crumbs, and melted butter. Mix with a spoon until the crumbs are coated with butter.
- Transfer the crumbs into a prepared 8-inch cake pan, pressing evenly and firmly into the pan.
- Bake the crust in a 180c (350f) preheated oven for 5-8 minutes. Keep an eye on the crust and make sure it doesn’t burn. Take the crust out of the oven and let it cool to room temperature.
- Lower the temperature to 140c (280f). In a big mixing bowl, add the room temperature cream cheese, granulated sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until the cream cheese is creamy.
- Whisk the eggs with a fork, add the sour cream, and mix until the mixture is creamy and smooth.
- Add the flour (we suggest sifting the flour) into the mixture and beat it on medium speed until the mixture is just combined. Make sure you don't overbeat the mixture.
- Add Oreos to a ziplock bag and smash the Oreos with a cup. Add the crushed Oreos to the mixture and fold lightly until combined.
- Pour the cheesecake batter over the crust, and release air bubbles by tapping the pan onto a flat surface.
- Bake the cheesecake in a 140c (280f) preheated oven for about an hour or until the edges of the cheesecake are set, but the middle is a bit jiggly.
- Open the oven door halfway, and let the cheesecake cool to room temperature for 1-2 hours. After the cheesecake is cooled, wrap the cheesecake with a plastic wrap tightly, and place the cheesecake in the fridge to cool completely for at least 5 hours.
- Run a thin knife around the edges of the cake to loosen it from the pan. Carefully release the springform.
Make the oreo whipped cream:
- Into a big mixing bowl, add the heavy cream, vanilla extract, and powder sugar. Mix with an electric hand mixer until stiff peaks form.
- Add the oreo crumbs and fold lightly with a spatula until combined.
- Make dollops of the oreo whipped cream around the edges of the cake. We used a 1M piping tip. Top each dollop with a mini oreo.
Notes
- Make sure that you are using room-temperature cream cheese in this recipe, this step makes it easier to mix the cream cheese with no unnecessary lumps, we don’t want that.
- Use a springform tin. We use springform tins for all of our cheesecake recipes. This makes sure that your cake will be easy to release from the pan.
- Use high-fat cream cheese or the well-known Philadelphia cream cheese. Using full-fat cream cheese ensures you that your cheesecake will be stable and will not crack.
- Let your cheesecake cool in the fridge for at least 5 hours. We know it’s very hard to resist eating this delicious cheesecake right away, but you have to let the cheesecake cool and set it in the pan. We like to let the cheesecake sit in the fridge overnight.
- For a smooth and creamy cheesecake, make sure that you are using room-temperature ingredients. Before you begin to make this cheesecake, make sure that your cream cheese is completely soft, and that your eggs are at room temperature.
- Don’t overbeat the mixture! It's really easy to overbeat the mixture, and that is one of the most common mistakes. To avoid overbeating your mixture, make sure that you lower the speed of the hand mixer and add each egg at a time.
- Scrape down the sides of the bowl frequently to ensure that you have a homogeneous mixture that has no cream cheese lumps.
- Don't open the oven door before the cake is fully baked or about to be baked! Drastic changes in the temperature of the cake while baking can cause the cake to collapse or crack.
Comments
No Comments