Oreo Cheesecake
No-bake Oreo cheesecake — Oreo cookie crust, Oreo cream cheese filling, Oreo topping. Triple Oreo. The dessert that Oreo lovers dream about.
Prep Time
22 min
Cook Time
25 min
Servings
4
Calories
335 cal
🛠 Interactive Recipe Tools — Use them right here on this page
Smart Servings Scaler
- Oreos1
- Cream Cheese200 g
- Sugar½ cup
- Butter¼ cup
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
All quantities scaled automatically from 4 servings.
About This Recipe
Oreo cheesecake is what happens when someone crosses a New York cheesecake with a family-size pack of Oreos, and the result is arguably one of the best desserts in the world. Buttery Oreo crumb crust, tangy-rich cheesecake filling studded with crushed Oreos, more crushed Oreos scattered across the top. It's over-the-top and completely unashamed about it.
My version has two rules to prevent common cheesecake disasters. Rule one: room-temperature cream cheese. Cold cream cheese won't blend smooth — you'll get lumps that no amount of mixing can beat out. Pull it out of the fridge 2 hours before you start. Rule two: don't overbake. Cheesecake should still jiggle in the center when you pull it out of the oven. It'll firm up as it cools. If it looks fully set in the oven, it's already overbaked and will crack.
Water bath is optional but helpful. A pan of hot water on the rack below the cheesecake creates humidity in the oven that prevents cracking. If you're worried about your first cheesecake, do the water bath — you'll get a smoother, prettier surface.
Cool completely, then refrigerate at least 4 hours (overnight is better). Slice with a warm knife wiped between cuts for clean slices. Serve cold with more crushed Oreos or a drizzle of chocolate sauce. This is a special-occasion dessert that's actually not that hard to make.
Ingredients
Makes 4 servings · Use the Servings Scaler above to adjust
- Oreos1
- Cream Cheese200 g
- Sugar0.5 cup
- Butter0.25 cup
- Eggs2
- Vanilla Extract1 tsp
- Biscuit Crumbs1
🔄 Ingredient Notes & Substitutions
Cream cheese — Full-fat Philadelphia-style cream cheese is what you want. Reduced-fat versions have more moisture and won't set as firm. Room temperature is essential.
Oreos — Regular Oreos work; Double-Stuf if you want more filling. Crush half for the crust (with butter), quarter for folding into the batter, quarter for topping.
Sugar — Granulated white. Cheesecake isn't the place to experiment with sugar substitutions — the texture depends on it.
Butter — Melted, used only for the Oreo crumb crust. Melted butter + crushed Oreos + a pinch of salt = the perfect crumb crust.
Eggs — Room temperature. 2 large eggs — that's the classic ratio. More eggs = more custardy texture.
Vanilla — Pure extract. Adds a rounded warmth that Oreos alone can't provide.
Biscuit crumbs — Alternative to Oreos for the crust (graham crackers, digestives, or plain vanilla wafers). Adds sweetness without the chocolate flavor.
Instructions
- 1
Make crust: crush 25 Oreos with 6 tablespoons melted butter. Press into 9-inch springform pan. Chill 30 min.
- 2
Beat 24 oz softened cream cheese with 1 cup powdered sugar until smooth. Add 1 teaspoon vanilla.
- 3
Whip 1.5 cups heavy cream to stiff peaks. Fold into cream cheese mixture.
- 4
Crush 15 Oreos roughly (some chunks). Fold into cream cheese mixture.
- 5
Pour into prepared crust. Smooth top. Refrigerate at least 6 hours, ideally overnight.
- 6
Top with: crushed Oreos, chocolate ganache drizzle, whole Oreos around edge, whipped cream rosettes. Slice with hot knife for clean cuts.
Watch how to make Oreo Cheesecake
Plays the exact recipe video right here — no need to leave the page.
💡 Expert Tips
- 1.No-bake means easier.
- 2.Chill overnight for proper set.
- 3.Whip cream to stiff peaks.
- 4.Fold gently.
🔬 Why It Works
Oreo cheesecake succeeds as a no-bake dessert because the cream cheese + whipped cream combination sets in the fridge into the proper cheesecake texture. Triple Oreo (crust + filling + topping) ensures Oreo lovers are fully satisfied.
🥡 Storage, Meal Prep & Reheating
Refrigerator — 5-7 days sealed. Cheesecake genuinely tastes better on day 2 as the flavors settle. Cover with plastic wrap directly on the surface to prevent a skin from forming.
Freezer — 3 months. Slice into portions, wrap individually in plastic + foil, freeze. Thaw overnight in the fridge before eating.
Reheating — Not applicable. Cheesecake is always served cold.
Meal prep tip — This is one of the best make-ahead desserts in existence. Make on Wednesday, serve Saturday. Sits happily in the fridge, gets better every day. Ideal for hosting when you don't want to be cooking dessert the day of. Cut and portion in advance to save time at the table.
Frequently Asked Questions
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4.8
553 home cooks rated this
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
Nutrition Facts
Per serving (recipe makes 4 servings)
* Percent Daily Values based on a 2,000 calorie diet. Values are estimates.
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