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Oreo Cheesecake

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Indulge in this rich and creamy Oreo Cheesecake featuring a luscious oreo crust, velvety cheesecake filling loaded with Oreo pieces, and topped with extra cookies. A decadent dessert for Oreo lovers everywhere! Keywords: Oreo cheesecake, cookies and cream cheesecake, Oreo dessert, creamy cheesecake recipe, no-bake Oreo cheesecake

Ingredients

Scale

For the Crust:

  • 24 Oreo cookies (with filling)

  • 5 tbsp unsalted butter, melted

For the Cheesecake Filling:

  • 24 oz (3 blocks) cream cheese, softened

  • ¾ cup granulated sugar

  • 1 tsp vanilla extract

  • 3 large eggs, room temperature

  • ¾ cup sour cream

  • ½ cup heavy cream

  • 12 Oreo cookies, chopped

For the Topping (Optional):

  • 6 Oreo cookies, crushed or halved

  • Whipped cream (optional, for garnish)

Instructions

  • Preheat & Prep:
    Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the base in foil to prevent leaks.

  • Make Crust:
    Crush Oreos into fine crumbs. Mix with melted butter until evenly moistened. Press firmly into the bottom of the springform pan. Bake 10 minutes, then let cool.

  • Make Filling:

    • Beat softened cream cheese until smooth.

    • Add sugar and vanilla; mix until blended.

    • Add eggs one at a time, mixing gently after each.

    • Stir in sour cream and heavy cream until velvety.

    • Fold in chopped Oreos.

  • Assemble & Bake:
    Pour filling over the cooled crust and smooth the top. Bake for 50–60 minutes, until the edges are set and the center slightly jiggles.

  • Cool:
    Turn off oven, crack the door, and let cheesecake cool inside for 1 hour. Remove from oven and chill in the refrigerator at least 4 hours or overnight.

  • Decorate:
    Before serving, top with crushed or halved Oreos and add whipped cream if desired.

Notes

  • For best texture, avoid overmixing batter to prevent air bubbles.

  • To prevent cracking, bake it in a water bath or use an oven-safe pan of hot water under the cheesecake pan.

  • Chill thoroughly to set properly.

  • Store covered in the fridge for up to 5 days.

Find it online: http://maicook.com/oreo-cheesecake/