Oh my gosh, let me tell you about my obsession with Oreo cheesecake. It all started when my best friend brought one to our potluck last summer – one bite of that creamy, dreamy filling and that crunchy cookie crust, and I was hooked. I begged her for the recipe, then proceeded to make it three weekends in a row (no shame!).
What makes this Oreo cheesecake so special? It’s that perfect balance between rich, velvety cream cheese filling and those chocolatey Oreo bits that give you little bursts of flavor in every bite. The crust? Pure magic – just crushed Oreos and butter pressed into the pan. Simple, but oh-so-good. Trust me, once you try this, you’ll be making it for every special occasion (and let’s be honest, sometimes just because it’s Tuesday).
Why You’ll Love This Oreo Cheesecake
Let me count the ways this Oreo cheesecake will steal your heart (and probably your diet resolutions):
- Creamy dreamy texture – That velvety smooth filling with little bursts of chocolatey Oreo bits? Pure bliss in every bite.
- So easy even I can’t mess it up – Seriously, if my butter-fingers can make this look good, you’ve got this!
- Party superstar – It disappears faster than cookies at a kids’ birthday party. Always the first dessert gone at gatherings.
- No-bake option for lazy days – Just chill instead of bake when you’re feeling extra “I don’t want to turn the oven on” (we’ve all been there).
Honestly? It’s happiness in cake form.
Ingredients for Oreo Cheesecake
Okay, let’s gather our goodies! The magic of this Oreo cheesecake comes from simple ingredients done just right. Here’s what you’ll need:
- 24 Oreo cookies (for the crust, plus 12 more for mixing in – yes, we’re going all in!)
- 4 tbsp melted butter (unsalted is my preference, but salted works if you like that sweet-salty kick)
- 24 oz cream cheese – must be at room temperature (take it out 2 hours before – trust me, lumpy batter is sad batter)
- 1 cup granulated sugar (don’t skimp – this balances the tang of the cream cheese perfectly)
- 1 tsp vanilla extract (the good stuff makes a difference here)
- 3 large eggs (also room temp – cold eggs can make the batter curdle, and we don’t want that)
- 1/2 cup sour cream (this is the secret for that extra creamy texture)
Pro tip: Buy an extra pack of Oreos – you’ll want to snack while baking, and we need some for garnish!
Equipment You’ll Need
Don’t worry—you probably have most of this stuff already! Here’s what you’ll need for the best Oreo cheesecake:
- 9-inch springform pan (the hero that lets you remove slices cleanly)
- Electric mixer (a hand mixer works too—just don’t try this by hand, your arm will thank me)
- Mixing bowls (one for crust, one for filling—easy cleanup!)
- Spatula (for scraping every last bit of that delicious batter)
That’s it! No fancy gadgets required—just good old-fashioned baking magic.
How to Make Oreo Cheesecake
Alright, let’s dive into the fun part! Making this Oreo cheesecake is easier than you think – just follow these steps carefully, and you’ll be rewarded with the creamiest, dreamiest dessert ever. I’ve learned a few tricks along the way (mostly from my mistakes, let’s be real), so I’ll share all my secrets with you.
Step 1: Prepare the Crust
First things first – that glorious Oreo crust! Grab your 24 Oreos (the whole cookie, filling and all) and crush them into fine crumbs. I like using a food processor for this because, well, lazy. But a zip-top bag and rolling pin work great too – bonus stress relief!
Mix your cookie crumbs with the melted butter until it looks like wet sand. Now, press this mixture firmly into your springform pan. Here’s my trick: use the bottom of a glass to press it down evenly across the bottom and slightly up the sides. You want it packed tight so it doesn’t crumble when you slice it later. Pop this in the fridge to set while you make the filling.
Step 2: Make the Cheesecake Filling
Time for the star of the show! Beat your room-temperature cream cheese on medium speed until it’s completely smooth – no lumps allowed! This usually takes about 2 minutes. Scrape down the sides of the bowl (so important – don’t skip this!) then add the sugar and vanilla. Beat again until it’s light and fluffy.
Now, add the eggs one at a time, mixing just until each is incorporated before adding the next. Overmixing here can lead to cracks, so easy does it! Finally, gently fold in the sour cream and your reserved crushed Oreos (about 12 cookies worth). The batter should be smooth but with those lovely chocolate cookie bits throughout.
Step 3: Bake and Cool
Pour your beautiful filling over the chilled crust and smooth the top. Place it in the preheated 325°F (160°C) oven and bake for 50-55 minutes. Here’s how to know it’s done: the edges should be set, but the center should still have a slight jiggle (like Jell-O) when you gently shake the pan.
Now, the most important step – cooling it slowly! Turn off the oven, crack the door open, and let it cool inside for about an hour. This prevents sudden temperature changes that cause cracks. Then move it to a wire rack to cool completely before refrigerating for at least 4 hours (overnight is even better). The wait is torture, but so worth it!
Tips for the Best Oreo Cheesecake
After making this Oreo cheesecake more times than I can count (okay fine, I counted – 27 times last year), I’ve learned all the tricks to make it absolutely perfect every time:
- Chill it overnight if you can wait – it firms up beautifully and the flavors deepen. But let’s be real, 4 hours is the bare minimum before sneaking a slice!
- Full-fat ingredients only – This is dessert, not diet food. The rich cream cheese and sour cream make that luxurious texture worth every calorie.
- Stop the mixer often – Overmixing incorporates too much air, which leads to cracks. Mix just until everything is combined.
- Room temp is key – Cold cream cheese = lumpy batter. Cold eggs = curdled mess. Take them out 2 hours before baking.
Follow these, and you’ll get that Instagram-worthy slice every time!
Oreo Cheesecake Variations
Want to mix things up? This Oreo cheesecake is like your favorite little black dress – perfect as is, but so fun to accessorize! Try swapping in mint Oreos for a cool twist (amazing with chocolate drizzle). Feeling extra indulgent? Top with chocolate ganache or caramel sauce. For hot summer days, the no-bake version is a lifesaver – just fold whipped cream into the filling and chill. My latest obsession? Using birthday cake Oreos with rainbow sprinkles mixed in. The possibilities are endless – that’s the beauty of this recipe!
Serving and Storing Oreo Cheesecake
Now for the best part – serving this beauty! Right before slicing, I like to sprinkle extra crushed Oreos on top because, well, more is more when it comes to cookies. For picture-perfect slices, dip your knife in hot water between cuts. Keep it chilled until the very last minute – cold cheesecake holds its shape and tastes dreamier. Leftovers? (As if!) Store covered in the fridge for up to 5 days. Pro tip: Freeze individual slices for a sweet emergency treat that thaws in minutes!
Oreo Cheesecake FAQs
Over the years (and many cheesecakes), I’ve gotten all sorts of questions about this recipe. Here are the ones that pop up most often with my tried-and-true answers:
Can I freeze Oreo cheesecake?
Absolutely! Wrap individual slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw in the fridge overnight – tastes just as amazing as fresh. Sometimes I freeze half right away so I’m not tempted to eat the whole thing in one sitting (it happens).
Why did my cheesecake crack?
Oh honey, we’ve all been there! Usually it’s from overbaking (remember that slight jiggle test!) or cooling too fast. Next time, try the oven-crack method I mentioned and don’t panic – a sprinkle of Oreo crumbs hides all sins beautifully.
Can I use reduced-fat cream cheese?
I mean… you can, but should you? Full-fat gives that luscious texture we’re after. Low-fat versions make the filling weepy and less creamy. This is dessert – go big or go home!
Can I make this without a springform pan?
Desperate times call for creative measures! A regular cake pan lined with parchment paper works in a pinch, but you’ll lose those pretty clean slices. Glass pie dishes are okay too – just know the crust-to-filling ratio will be different.
Nutritional Information
Okay, let’s be real – we’re not eating Oreo cheesecake for our health! But because I know you’re curious (and maybe feeling a tiny bit guilty), here’s the scoop on nutrition. Estimated per slice: 450 calories, 28g fat (15g saturated), 45g carbs, and 6g protein. But listen – nutrition varies based on your exact ingredients and brands. My philosophy? Life’s too short to count calories when there’s cheesecake involved. Just enjoy every creamy, chocolatey bite!
Rate This Recipe
Did you make this Oreo cheesecake? I’d love to hear how it turned out! Leave a comment below or give it a star rating – your feedback makes my day (and helps other bakers too).
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Irresistible Oreo Cheesecake Recipe in 24 Bites
- Total Time: 5 hours 15 minutes
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A creamy and rich Oreo cheesecake with a crunchy cookie crust.
Ingredients
- 24 Oreo cookies
- 4 tbsp melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1/2 cup sour cream
- 12 crushed Oreo cookies
Instructions
- Preheat oven to 325°F (160°C).
- Crush 24 Oreo cookies and mix with melted butter. Press into a springform pan.
- Beat cream cheese, sugar, and vanilla until smooth.
- Add eggs one at a time, mixing well after each.
- Stir in sour cream and crushed Oreos.
- Pour mixture over the crust and smooth the top.
- Bake for 50-55 minutes until set.
- Cool completely before refrigerating for at least 4 hours.
Notes
- Use room-temperature cream cheese for smoother texture.
- Chill cheesecake overnight for best results.
- Add extra Oreo crumbs on top for garnish.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Oreo cheesecake, dessert, cookies and cream, no-bake option
