This Oreo Cheesecake recipe is a sublime treat that combines the creamy, rich texture of classic cheesecake with the beloved crunch and flavor of Oreos. This dessert features a crisp Oreo crust with bits of Oreo throughout the cake, promising a satisfying contrast of textures in every bite. Perfect for any celebration or as a luxurious treat for yourself, this cheesecake is sure to impress. Below is a detailed guide to creating this indulgent masterpiece.

I’ve always believed that cheesecake has the power to turn any occasion into a celebration. With this Oreo cheesecake recipe, I wanted to take that indulgence to the next level by incorporating a childhood favorite cookie into the mix. The result is a dessert that’s not only visually impressive but also irresistibly delicious. Crafting this cheesecake is a labor of love, from the Oreo crust to the creamy filling and Oreo bits, each step adds to its rich complexity.

Freshly made oreo cheesecake

The Chemistry of Oreo Cheesecake

The magic of this cheesecake lies in the balance and blend of its ingredients. The cream cheese base provides a rich, tangy flavor that’s perfectly complemented by the sweetness of the granulated sugar and the aromatic vanilla extract. The heavy cream and sour cream introduce a luxurious creaminess and slight acidity, enhancing the cheesecake’s texture. Lemon juice adds a hint of brightness, balancing the overall flavor profile. The eggs are crucial for binding the mixture, ensuring a smooth, cohesive filling. The Oreo crumbs, both in the crust and folding into the batter, offer a delightful crunch and chocolate flavor, making this cheesecake a true celebration of textures and tastes.

Can I make this cheesecake without a water bath?

While the water bath is recommended for preventing cracks and ensuring even cooking, you can bake the cheesecake without it by placing a pan of water on the rack below the cheesecake to add moisture to the oven. However, the water bath method provides the best results for texture and appearance.

How do I prevent my cheesecake from cracking?

The slow cooling process inside the turned-off oven is key to prevent cracking. This gentle environment allows the cheesecake to set without sudden temperature changes, which can cause cracking.

Freshly made oreo cheesecake

Can I use low-fat cream cheese for this recipe?

While you can use low-fat cream cheese, it will affect the texture and richness of the cheesecake. For the best results, full-fat cream cheese is recommended to achieve the creamy, indulgent texture that makes this dessert so special.

How long does Oreo cheesecake last in the fridge?

Properly covered, the cheesecake can last in the refrigerator for up to 5 days, making it a great make-ahead dessert option for gatherings.

Freshly made oreo cheesecake

What is in Oreo cheesecake?

Oreo Crumbs & Butter

Provide a crunchy, chocolatey base that perfectly complements the creamy filling.

Cream Cheese & Butter

The foundation of the cheesecake, offering richness and tang.

Granulated Sugar

Sweetens the cheesecake, balancing the tanginess of the cream cheese.

Vanilla Extract & Lemon Juice

Add depth and a hint of brightness to the flavor profile.

Heavy Cream & Sour Cream

Contribute to the cheesecake’s luxurious texture and slight acidity.


Act as a binding agent, ensuring a smooth, cohesive filling.

Oreo Bits

Offer bursts of chocolatey crunch throughout the cheesecake, enhancing both flavor and texture.

Storage Tips

After chilling, the cheesecake should be kept in the refrigerator and consumed within 5 days for optimal freshness. To store, cover the cheesecake with plastic wrap or in an airtight container to prevent it from absorbing any fridge odors.

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Freshly made oreo cheesecake

Why make Oreo cheesecake?

By following this detailed guide, you’re on your way to creating a dessert that’s as enjoyable to make as it is to eat. Embrace the process, and prepare to dazzle your guests or treat yourself with this exquisite cheesecake.

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Oreo Cheesecake

Author: Madison Reid
Prep Time: 20 minutes
Cook Time: 55 minutes
Resting & Chilling Time: 7 hours
Servings: 20
Creamy, rich and delicious cheesecake with an Oreo Cookie crust and bits of Oreo all throughout.



  • 2 cups Oreo Crumbs **about 18 cookies
  • 5 tbsp unsalted butter **melted


  • 32 ounces cream cheese
  • 4 tbsp unsalted butter
  • 1 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1/2 cup heavy cream
  • 1/2 cup sour cream
  • 2 tsp lemon juice **about half a lemon
  • 4 eggs
  • 9 Oreos **crushed



  • Preheat your oven to 350 degrees
  • Prepare your 9 inch springform pan by spraying it with non-stick spray and then wrapping the bottom of the pan in tinfoil. This ensures that no water seeps through while cooking in the water bath.
  • In a food processor chop up the Oreo cookies until fine
  • Stir in the melted butter until fully mixed together
  • Press the Oreo crust mixture all over the bottom of the pan into an even layer.
  • Place the pan into the oven and bake for 10 minutes. Remove and let cool while you prepare the filling.


  • Start by turning down the oven to 325 degrees.
  • Before you start to mix the cake, grab a large pot and add some water to it. Place it on high heat and let it warm up to a boil. Now while you wait for it to boil, start on the cake.
  • In a standing mixer or in a bowl with a hand mixer whip together the cream cheese and butter until fully combined
  • Add the sugar and mix until smooth. This takes 2-3 minutes.
  • Add the vanilla, heavy cream and sour cream. Mix until combined.
  • Stir in the lemon juice
  • Add the eggs and mix until fully incorporated.
  • Fold in the crushed Oreos. To crush the Oreos I place them in a Ziplock bag and hit them with a rolling pin.
  • Pour the cheesecake batter into the springform pan with the finished Oreo crust
  • Take a larger round cake pan (I use an 11" cake pan) and place the springform pan inside the middle of the large cake pan. Place both pans inside the oven. Now take the boiling water and carefully pour it into the larger pan, making sure not to get water into the middle pan with the cheesecake inside.
  • Once the water is about half way up the side of the springform pan, you can stop and shut the oven door. Bake for 55 minutes.
  • When the timer goes off, turn the oven off and leave the cheesecake inside. Let the cheesecake sit in the off oven for 2 full hours. This will allow the cheesecake to cool and set slowly as the heat cools down. It will also leave the cake in a steam environment which will prevent cracking.
  • After 2 hours, remove the cake and cover with plastic wrap. Place in the fridge to chill for 5 hours.
  • After 5 hours your cheesecake is ready to enjoy!


Calories: 430kcal Carbohydrates: 33g Protein: 6g Fat: 31g Saturated Fat: 16g Polyunsaturated Fat: 2g Monounsaturated Fat: 9g Trans Fat: 2g Cholesterol: 102mg Sodium: 300mg Potassium: 130mg Fiber: 1g Sugar: 21g Vitamin A: 938IU Vitamin C: 0.3mg Calcium: 62mg Iron: 2mg

Have you tried this recipe?

I’d love to see it! Follow @_mrs.madi_ on Instagram and tag your photos with #mrsmadi.

Freshly made oreo cheesecake