If you’re a fan of Oreo cookies (and honestly, who isn’t?), this Oreo Cookies and Cream Cheesecake is about to become your new favorite dessert! It’s creamy, rich, loaded with chunks of Oreo cookies, and has the perfect Oreo crust that’ll make you swoon.
This is one of those cheesecake recipes that looks fancy but is shockingly simple to whip up—your family and friends will think you spent hours on it! Trust me, this cheesecake is a showstopper every single time.
What You’ll Need
For the Crust:
- 24 Oreo cookies (crushed into crumbs)
- 5 tablespoons unsalted butter (melted)
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs (room temperature)
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 15 Oreo cookies (chopped into chunks)
For the Topping:
- Whipped cream (store-bought or homemade)
- Extra Oreo cookies for garnish
Pro Tips
- Use room temperature ingredients for the filling—it makes mixing so much easier and gives you a super smooth cheesecake.
- Crush your Oreos for the crust finely using a food processor for that perfect buttery base. No food processor? A zip-top bag and rolling pin work just as well!
- Don’t skip the water bath! Wrapping your pan in foil and placing it in a water bath keeps your cheesecake from cracking.
- Let your cheesecake cool slowly to avoid cracks—patience is key!
- Add the Oreo chunks gently so they stay intact and give you those delicious bites of cookies throughout the cheesecake.
Tools You’ll Need
- 9-inch springform pan
- Large mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- Aluminum foil
- Roasting pan (for the water bath)
- Food processor or zip-top bag and rolling pin
Substitutions and Variations
- Swap gluten-free Oreos if you need this recipe to be gluten-free!
- Use Greek yogurt instead of sour cream for a slightly lighter version.
- For extra decadence, drizzle the finished cheesecake with melted chocolate or caramel.
- Try it with different Oreo flavors—Golden Oreos or Mint Oreos are fun twists!
Make-Ahead Tips
This cheesecake is perfect for making ahead! Bake it the day before, let it cool completely, and store it in the fridge overnight. Add the whipped cream and garnish right before serving.
How to Make Oreo Cookies and Cream Cheesecake
1. Make the Crust
- Preheat your oven to 350°F (175°C).
- Crush the Oreos into fine crumbs and mix them with the melted butter.
- Press the mixture evenly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.
2. Make the Cheesecake Filling
- Beat the softened cream cheese and sugar together until smooth.
- Add eggs one at a time, mixing just until combined.
- Stir in sour cream and vanilla, then gently fold in the chopped Oreo chunks.
3. Bake the Cheesecake
- Pour the filling over the cooled crust.
- Wrap the springform pan in foil and place it in a roasting pan filled with 1 inch of hot water (the water bath).
- Bake at 325°F (163°C) for 55-65 minutes, or until the center is slightly jiggly but set. Turn the oven off, crack the door open, and let the cheesecake cool for 1 hour in the oven.
4. Chill and Decorate
- Remove the cheesecake from the water bath and foil, and let it cool completely.
- Refrigerate for at least 4 hours, preferably overnight.
- Decorate with whipped cream swirls and extra Oreo cookies before serving.
Leftovers and Storage
- Store leftover cheesecake in an airtight container in the fridge for up to 5 days.
- You can also freeze slices individually by wrapping them tightly in plastic wrap and foil. Freeze for up to 3 months, then thaw overnight in the fridge when ready to enjoy!
Conclusion
This Oreo Cookies and Cream Cheesecake is the ultimate crowd-pleaser! Whether it’s for a birthday, family gathering, or just a weekend treat, it’s a dessert that’ll have everyone asking for seconds (and the recipe!). Give it a try, and don’t forget to leave a comment below letting me know how it turned out—or if you have any questions along the way. Happy baking! 😊
