If there’s one dessert that combines decadence, nostalgia, and pure indulgence, it’s this Oreo Cheesecake Recipe.
With a buttery Oreo crust, creamy cheesecake filling packed with chunks of Oreo cookies, and a silky topping, this dessert will quickly become your go-to for celebrations—or just because.
It pairs perfectly with a scoop of Vanilla Ice Cream or a drizzle of Caramel Sauce for an extra layer of sweetness.
The first time I made this, it was for a friend’s birthday, and let me tell you—it was a star at the dessert table. The best part?
It’s easy to make and doesn’t require any fancy techniques.
The crunchy cookie crust perfectly balances the rich, smooth cheesecake, and every bite is packed with cookies-and-cream goodness.
Why You Will Be Hooked?
- Oreo overload: The crust, filling, and topping are full of Oreo goodness, making every bite irresistible.
- Crowd-pleaser: It’s the perfect dessert for parties, birthdays, or just a sweet treat for yourself.
- Easy to make: With simple ingredients and straightforward steps, this cheesecake is accessible to bakers of any skill level.
- Rich and creamy: The filling is perfectly balanced—smooth and decadent without being overwhelming.
Oreo Cheesecake Recipe
This indulgent no-bake Oreo cheesecake is a creamy dream! With a rich chocolatey filling, crunchy Oreo crust, and fluffy whipped cream topping, it’s a dessert that satisfies every sweet tooth.
Equipment
- 9-inch springform pan
- Parchment paper
- Food processor or blender
- Mixing Bowls (3)
- Electric mixer
- Whisk or spatula
- Microwave Safe Bowl
- Piping Bag with Round Tip
- Refrigerator
Ingredients
Crust:
- 1 18 ounce package Oreo Cookies, divided
- ¼ cup unsalted butter melted
Filling:
- 4 8 ounce packages Philadelphia Cream Cheese, softened
- ¾ cup sugar
- 1 teaspoon vanilla
- 1 8 ounce tub Cool Whip Whipped Topping, thawed
Instructions
For the Crust
- Prepare a 9-inch springform pan by greasing lightly and lining the bottom with parchment paper.
- Crush Oreos into fine crumbs, mix with melted butter, and press into the pan’s bottom and sides. Chill in the refrigerator.
For the Cheesecake Filling
- Melt chocolate in the microwave, stirring until smooth.
- Whip 1 ¼ cups heavy cream until stiff peaks form; add powdered sugar and set aside.
- Beat cream cheese, granulated sugar, cocoa powder, and vanilla until smooth. Mix in melted chocolate.
- Gently fold in whipped cream, then stir in crushed Oreos.
- Spread the filling evenly into the crust.
- Chill for 3-4 hours.
For the Topping
- Whip 1 cup heavy cream with powdered sugar until stiff peaks form.
- Pipe whipped cream onto the cheesecake.
- Garnish with additional crushed Oreos and optional hot fudge. Serve and enjoy!
Nutrition Info:
| Nutrition | Value |
|---|---|
| Calories | 330kcal |
| Carbohydrates | 31g |
| Fibre | 1g |
| Fat | 23g |
| Protein | 4g |
| Cholestrol | 57g |
Pro Tips for a Creamy, Decadent Dessert!
Crust Perfection:
- For a sturdy crust, use a food processor to crush the Oreos into fine crumbs.
- Press the mixture firmly into the pan using a flat-bottomed glass or measuring cup. This ensures a compact base that won’t crumble when sliced.
Room-Temperature Ingredients:
- Allow the cream cheese to come to room temperature before mixing to ensure a lump-free, silky-smooth filling.
- Softened cream cheese blends more evenly with the sugar and other ingredients.
Whipping Cream Tips:
- When whipping heavy cream, ensure the bowl and beaters are chilled for quicker and more stable peaks.
- Whip to stiff peaks but avoid overmixing, which can turn the cream grainy.
Melting Chocolate:
- Melt the chocolate in 20-30 second intervals in the microwave, stirring in between to prevent scorching. Allow it to cool slightly before mixing into the cream cheese to avoid curdling.
Folding Technique:
- Fold the whipped cream gently into the cream cheese mixture using a spatula to maintain the light, airy texture of the filling. Avoid overmixing.
Chilling Time:
- For the cheesecake to set properly, chill it for at least 3-4 hours. Overnight chilling is ideal for the best texture and flavor.
Parchment Paper Tip:
- Lining the bottom of the springform pan with parchment paper makes it easier to transfer the cheesecake to a serving plate.
Topping Creativity:
- Use a piping bag fitted with a star tip to pipe the whipped cream decoratively.
- Garnish with extra crushed Oreos, mini Oreo cookies, or a drizzle of hot fudge for a gourmet touch.
Serving Tips:
- Slice the cheesecake with a hot, clean knife for perfect cuts. Run the knife under hot water and wipe it clean between slices.
Storage:
- Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze slices individually wrapped in plastic wrap and foil.
