Name: Oreo Cookie Cheesecake
Prep time: 30 min
Total time: 420 min
Ingredients: 24 Oreo cookies Oreo chocolate sandwich cookies ((about 2 ¾ cups crushed)); 6 tablespoons unsalted butter (melted (85g)); 24 ounces full-fat cream cheese (softened to room temperature (678g)); 1 cup granulated sugar ((200g)); 1 teaspoon pure vanilla extract; ¼ teaspoon salt; 1 ½ cups heavy cream ((or heavy whipping cream), very cold (360ml)); 12 Oreo cookies Oreo chocolate sandwich cookies (roughly chopped); Additional Oreo cookie crumbs; Whole or half Oreo cookies; Chocolate shavings or chocolate syrup

Jump to Recipe Print Recipe

When you crave a dessert that combines creamy luxury with the irresistible crunch of your favorite sandwich cookie, look no further than this Oreo Cookie Cheesecake. This recipe delivers precisely that – a rich, decadent no-bake cheesecake packed with crushed Oreo cookies, all nestled atop a classic Oreo crust. It’s the perfect treat for any occasion, from casual family dinners to elegant gatherings, guaranteeing smiles and satisfied sweet cravings. Get ready to dive into the world of cookies and cream like never before!

JUMP TO: show

Here are all the essentials you’ll need to create this show-stopping Oreo Cookie Cheesecake:

For the Oreo Crust:

24 Oreo chocolate sandwich cookies: (about 2 ¾ cups crushed) – The heart of our crust, ensuring that signature chocolatey base.
6 tablespoons (85g) unsalted butter: melted – Binds the cookie crumbs together to form a sturdy crust.

For the Oreo Cheesecake Filling:

24 ounces (678g) full-fat cream cheese: softened to room temperature – Crucial for a smooth, lump-free, and incredibly creamy cheesecake. Ensure it’s full-fat for the best texture.
1 cup (200g) granulated sugar: Sweetens the cheesecake to perfection.
1 teaspoon pure vanilla extract: Enhances the overall flavor profile.
¼ teaspoon salt: Balances the sweetness and amplifies the other flavors.
1 ½ cups (360ml) heavy cream (or heavy whipping cream): very cold – Whipped to stiff peaks, this creates the light, airy, and luscious texture of the no-bake filling.
12 Oreo chocolate sandwich cookies: roughly chopped – These go directly into the cheesecake filling, giving us those delightful cookies and cream bites.

For the Garnish (Optional but Recommended):

Additional Oreo cookie crumbs: For a decorative and delicious border or sprinkle.
Whole or half Oreo cookies: For an appealing, classic finish.
Chocolate shavings or chocolate syrup: Adds an extra touch of decadence.

Preparing this Oreo Cookie Cheesecake is surprisingly simple, yielding a decadent dessert that tastes like it took hours! This no-bake wonder is a fantastic choice for any skill level, offering rich flavors and a satisfying texture without the fuss of a water bath or oven. With just 30 minutes of active prep time, you’ll be able to create a creamy, dreamy dessert that’s perfect for satisfying those cookies and cream cravings.

Step-by-Step Instructions:

Prepare the Crust (10 minutes):
- Crush Oreos: Place 24 Oreo cookies in a food processor and pulse until fine crumbs form. Alternatively, place them in a Ziploc bag and crush them with a rolling pin.
- Melt Butter: In a small, microwave-safe bowl, melt 6 tablespoons of unsalted butter until fully liquid.
- Combine and Press: In a medium bowl, combine the Oreo crumbs and melted butter. Mix with a fork until the crumbs are evenly moistened.
- Form Crust: Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Use the bottom of a flat glass or measuring cup to help compact the crust.
- Chill: Place the crust in the refrigerator to chill while you prepare the filling, for at least 15-20 minutes.
Make the Cheesecake Filling (15 minutes):
- Beat Cream Cheese: In a large mixing bowl, using an electric mixer (stand mixer with paddle attachment or handheld mixer), beat the 24 ounces of softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Sugar and Flavorings: Add 1 cup of granulated sugar, 1 teaspoon of vanilla extract, and ¼ teaspoon of salt to the cream cheese. Beat again for 1-2 minutes until thoroughly combined and fluffy.
- Whip Heavy Cream: In a separate, very cold bowl (chilling the bowl and beaters beforehand helps!), pour in 1 ½ cups of very cold heavy cream. Whip on high speed until stiff peaks form. Be careful not to over-whip, or it will become grainy.
- Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula to carefully incorporate the whipped cream, preserving its airy texture. Fold until just combined; do not overmix.
- Chop Oreos: Roughly chop 12 Oreo cookies into small pieces.
- Fold in Chopped Oreos: Gently fold the chopped Oreos into the cheesecake mixture.
Assemble and Chill (5 minutes prep, 4+ hours chilling):
- Pour Filling: Pour the cheesecake filling over the chilled Oreo crust in the springform pan.
- Smooth Top: Use an offset spatula or the back of a spoon to gently smooth the top of the cheesecake.
- Chill: Cover the springform pan loosely with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight, until the cheesecake is firm and set.
Garnish and Serve:
- Release from Pan: Once set, carefully run a thin knife around the edge of the pan before releasing the springform ring.
- Garnish: Decorate with additional Oreo cookie crumbs, whole or halved Oreos, chocolate shavings, or a drizzle of chocolate syrup, if desired.
- Serve: Slice and enjoy your magnificent Oreo Cookie Cheesecake!

You are absolutely going to adore this Oreo Cookie Cheesecake for its unparalleled combination of creaminess, crunch, and pure comfort. The main highlight is undoubtedly that lusciously smooth, rich cream cheese filling, generously studded with chunks of irresistible Oreo cookies – it’s a textual and flavor dream come true! Beyond its delightful taste, whipping up this cheesecake at home offers significant cost-saving benefits compared to pricey bakery versions, allowing you to indulge in gourmet quality without breaking the bank. The magic truly happens with those crushed Oreos in both the crust and the filling, providing that iconic cookies and cream flavor that everyone adores.

If you’re a fan of no-bake desserts and the classic combination of chocolate and cream, this recipe is a must-try. Its ease of preparation and stunning presentation make it perfect for impressing guests or simply treating yourself. While you’re here exploring creamy delights, you might also enjoy our “No-Bake Strawberry Cheesecake” recipe – it offers a similarly effortless approach with a refreshing fruity twist. Give this Oreo masterpiece a try; your taste buds will thank you!

What to Serve [Recipe Name] With

This Oreo Cookie Cheesecake is a showstopper all on its own, but here are a few ideas to complement its rich flavors and elevate your dessert experience:

A scoop of vanilla bean ice cream: The cool, smooth ice cream contrasts beautifully with the cheesecake’s texture and intensifies the “cookies and cream” theme.
Fresh berries: A light scattering of fresh raspberries or sliced strawberries can add a pop of color and a touch of tartness to cut through the richness.
A drizzle of chocolate or caramel sauce: For an extra layer of decadence, a swirl of warm chocolate fudge or salted caramel sauce is heavenly.
Coffee or espresso: The bitterness of a good cup of coffee or a shot of espresso is a classic pairing that balances the sweetness of the cheesecake.
A glass of milk: Revisit your childhood with the ultimate cookies and milk experience!

Achieving cheesecake perfection is easier than you think with these expert tips:

Softened Cream Cheese is Key: This is probably the most crucial tip! Ensure your full-fat cream cheese is completely at room temperature. Cold cream cheese will lead to lumps in your filling, no matter how much you beat it. Take it out of the fridge at least an hour or two before you start.
Don’t Overmix the Cream Cheese: While you want it smooth, once you add the sugar and vanilla, mix only until just combined. Overmixing can incorporate too much air earlier, which can later deflate when you fold in the whipped cream, affecting the final texture.
Cold Heavy Cream and Bowl: For the best, stiffest whipped cream, make sure your heavy cream is very cold. Chilling your mixing bowl and beaters in the freezer for 10-15 minutes before whipping will also significantly help it whip up faster and hold its volume better.
Gentle Folding: When incorporating the whipped cream into the cream cheese mixture, use a spatula and fold gently. The goal is to retain as much air as possible from the whipped cream to give the cheesecake its light, yet firm, no-bake texture. Overmixing at this stage will deflate the cream, resulting in a denser cheesecake.
Chill Time is Non-Negotiable: This isn’t a suggestion; it’s a requirement for a properly set no-bake cheesecake. Plan for at least 4-6 hours, but overnight is always best. This allows the collagen in the cream cheese and the fat in the heavy cream to firm up, giving you clean slices.
Use a Springform Pan: While you can make this in a regular pie dish, a springform pan makes for effortless removal and a beautiful presentation. If using a regular pie dish, you might want to line it with parchment paper with an overhang to lift the cheesecake out.
Oreo Crumbs Consistency: For the crust, make sure the Oreo crumbs are finely crushed so they bind well with the butter. For the filling, a rough chop is perfect for those desirable chunky bites.
Flavor Boosts: A tiny pinch of instant espresso powder (about ½ teaspoon) added to the cream cheese mixture can enhance the chocolate flavor of the Oreos without making the cheesecake taste like coffee.
Substitutions: If you can’t find full-fat cream cheese, you might get a slightly softer set. You can try adding 1-2 tablespoons of cornstarch (mixed thoroughly with a tablespoon of water first) to the cream cheese mixture to help with setting, but it’s best to stick to full-fat. You can also experiment with different Oreo flavors (mint, peanut butter, etc.) for a fun twist!

Storing and Reheating Tips

Proper storage is crucial to keep your Oreo Cookie Cheesecake fresh and delicious.

Refrigeration: Store any leftover cheesecake in an airtight container or tightly covered with plastic wrap in the refrigerator. It will stay fresh for up to 3-5 days. Ensure it’s covered to prevent it from absorbing odors from other foods in the fridge and to maintain its moisture.
Freezing for Longer Storage: Believe it or not, this cheesecake freezes beautifully!
- For individual slices: Place slices on a plate or baking sheet and freeze until firm (about 1-2 hours). Once firm, individually wrap each slice tightly in plastic wrap, then again in aluminum foil. Place the wrapped slices in a freezer-safe bag or container.
- For the whole cheesecake: Once completely chilled and firm, remove it from the springform pan. Place it on a freezer-safe cardboard round or plate. Wrap the entire cheesecake tightly with several layers of plastic wrap, then an outer layer of aluminum foil.
- Freezer Life: Frozen cheesecake can be stored for up to 1-2 months.
Thawing/Reheating:
- From frozen (slices): Transfer desired slices to the refrigerator and let them thaw for 2-3 hours, or until soft enough to eat.
- From frozen (whole): Transfer the entire wrapped cheesecake to the refrigerator and let it thaw overnight (6-8 hours or more, depending on size).
- Do not reheat: This is a no-bake cheesecake and is meant to be served chilled. Reheating will cause it to melt and lose its texture.

Final Thoughts

There you have it – the ultimate guide to creating a truly unforgettable Oreo Cookie Cheesecake. This dessert isn’t just a recipe; it’s a celebration of classic flavors and textures that brings joy with every single bite. From its crunchy, buttery Oreo crust to the unbelievably smooth, cookie-studded filling, it’s a treat that consistently garners rave reviews. Whether you’re a seasoned baker or a kitchen novice, the simplicity of this no-bake wonder means dessert perfection is within your reach. So, go ahead, gather your ingredients, and prepare to delight your senses with this cookies and cream masterpiece.

try also :

Q1: Can I use reduced-fat cream cheese?
A1: While technically possible, it’s highly recommended to use full-fat cream cheese for the best texture and stability in a no-bake cheesecake. Reduced-fat versions often contain more water, which can result in a softer, less rich, and less firm cheesecake.

Q2: Do I have to use a springform pan?
A2: A 9-inch springform pan is highly recommended for easy removal and a beautiful presentation. If you don’t have one, you can use a regular 9-inch pie dish or a 9×9 inch square pan, but serving will be less elegant, and you might consider lining the pan with parchment paper with an overhang to create “handles” for lifting it out.

Q3: How finely should I crush the Oreos for the crust?
A3: Aim for fine crumbs, similar to sand. This allows them to bind together properly with the melted butter, creating a cohesive and sturdy crust. A food processor is ideal for this.

Q4: Can I make this cheesecake ahead of time?
A4: Absolutely! In fact, making it the day before is ideal as it gives the cheesecake ample time to set in the refrigerator, ensuring perfect slices and a firmer texture. It needs a minimum of 4-6 hours chilling, but overnight is best.

Q5: What if my whipped cream won’t stiffen?
A5: Ensure your heavy cream is very cold, and preferably, chill your mixing bowl and beaters for 10-15 minutes beforehand. If it’s still struggling, you might not be using heavy cream (some creams have lower fat content) or the temperature isn’t cold enough. Keep whipping on high speed, it often just needs more time!

Q6: Can I use different types of Oreos?
A6: Yes! Feel free to experiment with different Oreo flavors like Mint Oreos, Peanut Butter Oreos, or even Golden Oreos for a fun twist on the classic. Adjust the amount of crushed cookies as needed to match the original quantity.

Q7: My cheesecake filling seems a bit soft, what went wrong?
A7: This usually happens if the cream cheese wasn’t soft enough, the heavy cream wasn’t whipped to stiff peaks, or the mixture was overmixed after the whipped cream was folded in (deflating the air). Insufficient chilling time is also a common culprit. Give it more time in the fridge!

Isabella