Name: Oreo Cheesecake
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 6 h
Cuisine: American
Ingredients: For the crust:; 24 Oreo cookies (crushed with filling); 5 tbsp melted butter; For the filling:; 24 oz cream cheese, softened; 1 cup granulated sugar; 1 cup sour cream or Greek yogurt; 1 tsp vanilla extract; 3 large eggs; 10 crushed Oreos (for folding into batter); Optional topping:; Whipped cream; Additional crushed or halved Oreos

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Oreo cheesecake is a rich, creamy dessert that brings together smooth cheesecake and the irresistible crunch of chocolate sandwich cookies. With a buttery Oreo crust, a silky cream cheese filling studded with crushed cookies, and a topping of whipped cream or more Oreos, it’s everything I love about a classic cheesecake—with the added bonus of cookies and cream.

Why You’ll Love This Recipe

I love how this cheesecake delivers both decadence and a playful twist. The cookies add texture and flavor to every bite, while the cheesecake filling stays smooth and velvety. It’s a showstopper dessert that’s surprisingly easy to make and perfect for birthdays, holidays, or when I just want to impress myself with something sweet and satisfying.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

Oreo cookies (crushed, cream included)
Melted butter

For the cheesecake filling:

Cream cheese (softened)
Granulated sugar
Sour cream or Greek yogurt
Vanilla extract
Eggs
Crushed Oreos (for folding into the batter)

Optional topping:

Whipped cream
More crushed or halved Oreos

directions

I preheat the oven to 325°F (160°C) and grease a springform pan.
I mix the crushed Oreos and melted butter, press the mixture firmly into the bottom of the pan, and bake for 8–10 minutes. I let it cool while I prepare the filling.
In a large bowl, I beat the cream cheese and sugar until smooth. I add the sour cream and vanilla, mixing until well combined.
I beat in the eggs one at a time, mixing on low speed to avoid adding too much air.
I gently fold in the crushed Oreos and pour the batter over the cooled crust.
I place the pan in a water bath and bake for 55–65 minutes, or until the center is slightly jiggly but mostly set.
I turn off the oven, crack the door open, and let the cheesecake cool gradually for about an hour.
I chill it in the fridge for at least 4 hours, or overnight, before adding toppings and slicing.

Servings and timing

This cheesecake serves about 12 slices. It takes me around 25 minutes to prep, plus just over an hour to bake, and several hours to cool and chill. It’s a great make-ahead dessert.

Variations

Sometimes I add a layer of chocolate ganache on top for a richer finish, or swirl in some melted chocolate to the batter for a marbled look. I’ve also made mini Oreo cheesecakes using a muffin tin when I want individual servings.

storage/reheating

I store the cheesecake in the fridge, covered, for up to 5 days. It also freezes well—I wrap individual slices in plastic wrap and freeze them for up to a month. To serve, I thaw in the fridge overnight or let a slice sit at room temp for about 30 minutes.

FAQs

Can I make this without a water bath?

Yes, but I prefer using one to prevent cracks and get an even texture. If I skip it, I bake at a slightly lower temp and watch carefully.

Do I need to remove the cream from the Oreos?

No, I keep the filling in—it helps bind the crust and adds extra flavor to the batter.

Can I use store-brand chocolate sandwich cookies?

Yes, any similar cookie will work. The flavor might vary slightly, but it still turns out delicious.

How do I know when the cheesecake is done?

The edges should be set and the center should jiggle slightly when I gently shake the pan. It will continue to set as it cools.

Can I use a premade Oreo crust?

Yes, especially for a quick version. I just make sure the filling fits the crust, or scale down the recipe slightly.

Conclusion

Oreo cheesecake is the perfect dessert when I want to blend elegance with a nostalgic, cookie-filled twist. With its creamy texture, crunchy crust, and bold cookies-and-cream flavor, it’s a favorite that always earns compliments. Whether I serve it plain or dressed up with toppings, it’s one dessert that never fails to impress.