This oreo cheesecake recipe brings together everything you love about cookies and cream flavors in decadent cheesecake form. Enjoy!
Let’s Hear it For Oreo Cheesecake!
This oreo cheesecake takes everything we love about traditional cheesecake and amps it up with a crushed oreo crust and chunks of oreos mixed into the filling. We’ll walk you through how to make this decadent dessert as well as some tips and tricks for ensuring your cheesecake is perfection.
Oreo Cheesecake Filling
This oreo cheesecake filling is made with classic cheesecake ingredients including cream cheese, sugar and eggs. Here’s what else you need:
- Whole milk: the whole milk helps to give this oreo cheesecake a super creamy texture.
- Crushed oreos: the crushed oreos in this cheesecake filling enhances the oreo flavor! Simply smash eaach oreo into three or four chunks — that will give you little bite-sized oreo goodness in each bite 😀
- Cream cheese: make sure to buy full-fat cream cheese, and make sure it’s at room temperature to avoid any lumps in your cheesecake filling.
- Granulated sugar: white sugar is best in this recipe and we don’t recommend swapping it for anything else.
- Eggs: eggs are used as a bind for cheesecake and give it their classic creamy texture. They are absolutely essential so don’t swap these or leave them out.
- Vanilla: a little goes a long way to enhance the sweet flavors of this cheesecake.
For the Cheesecake Crust
- Oreo crumbs: If you can’t find oreos crumbs in the grocery store, just pulse whole oreos in the food processor until they are the texture of sand.
- Butter: Butter holds the crust together and ensures that it isn’t too crumbly when sliced. Don’t skip the butter!
How to Make Oreo Cheesecake
This oreo cheesecake uses an easy homemade crust, and traditional cheesecake filling ingredients jazzed up with oreos throughout. Here’s how to make it:
For the Crust
- Preheat your oven to 350°F and grease a 9” springform pan with nonstick baking spray.
- In a small bowl, stir together the oreo crumbs and melted butter until combined.
- Then transfer the crumbs to the prepared springform pan and press them into the bottom creating an even, compact layer.
- Bake the oreo crust for 5 minutes, and then remove from the oven and set it aside to cool slightly while you make the cheesecake filling.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese on medium-speed until it is smooth and creamy. This will take about 30 seconds.
- Then add the sugar, milk and vanilla, and mix until combined. This will take about 30 seconds.
- With your mixer on slow speed, add the eggs one at a time, allowing each egg to incorporate fully before adding the next one.
- Make sure to scrape down the sides of the bowl a few times while mixing to fully incorporate the cream cheese — you don’t want lumpy cheesecake!
- Add the crushed oreos, and fold them gently into the cheesecake batter.
- Pour the batter over the crust and bake for 55-60 minutes or until the cheesecake is golden brown around the edges and set in the center. Pro tip: When fully baked, the cheesecake should jiggle slightly, but not look wet when shaken.
- Remove the cheesecake from the oven, and allow it to cool to room temperature. Then transfer it to the fridge and allow it to cool for at least four hours, but preferably overnight.
How to soften cream cheese
Looking for a quick method to soften cream cheese? Check out our post – How to Soften Cream Cheese – 4 Ways! Here you’ll learn 4 unique (and quick!) methods to softening cream cheese the perfect amount for baking and cooking.
Toppings for Oreo Cheesecake
We topped this oreo cheesecake with whipped cream, and MORE oreos!
Simply spread a thin layer of whipped cream (we love the texture of Cool Whip for this cheesecake!) and then stick an oreo vertically into a circle shape around the cheesecake so that each slice has one.
Other topping ideas:
- Fresh berries
- Chocolate syrup
- Caramel drizzle
How to Store Cheesecake
To store this oreo cheesecake, cover it with plastic wrap right in the spring form pan, and place it in the refrigerator for up to 7 days.
How to Freeze Cheesecake
Freezing a cheesecake is very simple! If you’d like to freeze your Oreo cheesecake for later, let the cheesecake cool completely in a spring-form pan. Wrap the cheesecake (and springform pan) in plastic wrap and place it in the freezer for up to 3 months.
To thaw the cheesecake, remove it from the freezer and let it thaw completely before serving.
Oreo Cheesecake Recipe
Ingredients
For the Crust
- 3 cups oreo crumbs
- 1/2 cup unsalted butter melted
For the Cheesecake
- 24 oz. cream cheese softened
- 1 cup granulated sugar
- 1/2 cup whole milk
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup crushed oreos
Instructions
For the Crust
- Preheat your oven to 350°F and grease a 9” springform pan with nonstick baking spray.
- In a small bowl, stir together the Oreo crumbs and melted butter until combined.
- Transfer the crumbs to the prepared springform pan and press them into the bottom creating an even, compact layer.
- Bake for 5 minutes.
- Remove the crust from the oven and set it aside to cool slightly while you make the cheesecake filling.
For the Cheesecake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until it is smooth and creamy— about 30 seconds.
- Add the sugar, milk, and vanilla, and mix until combined— about 30 seconds.
- With the mixer on slow speed, add the eggs one at a time, allowing each egg to incorporate fully before adding the next one.
- Make sure to scrape down the sides of the bowl a few times while mixing to fully incorporate the cream cheese— you don’t want lumpy cheesecake!
- Add the crushed Oreos and fold them gently into the cheesecake batter.
- Pour the batter over the crust and bake for 55-60 minutes or until the cheesecake is golden brown around the edges and set in the center. When fully baked, it should jiggle slightly but not look wet when shaken.
- Remove the cheesecake from the oven and allow it to cool to room temperature. Then transfer it to the fridge and allow it to cool for at least four hours, preferably overnight.
- Slice and enjoy. Store any leftover cheesecake in an airtight container in the fridge for up to three days.
