If you’ve been searching for the perfect show-stopping dessert, this is it. This is the ULTIMATE Oreo cheesecake! Filled to the brim with cookies and cream flavor, this cheesecake features two layers of Oreo cookie crust sandwiching a dense and creamy Oreo cheesecake filling, all topped with a silky chocolate ganache and even MORE Oreo cookies. It’s rich, indulgent, and honestly looks like it came straight from a bakery window.
Let’s dive into this irresistible Oreo cheesecake recipe exactly as written—no changes, just pure perfection.
Table of Contents
Ingredients
For the Bottom Crust:
- 2 ½ cups (250g) Oreo cookie crumbs, about 22 cookies (don’t remove the filling)
- 5 tablespoons (72g) unsalted butter, melted and cooled
For the Cheesecake Filling:
- (4) 8oz / 225g full-fat bricks cream cheese, room temp
- 1 cup (200g) granulated sugar
- ½ cup (120g) plain yogurt or sour cream, room temp
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, room temp
- ¾ cup (75g) Oreo cookie crumbs, about 7 cookies (don’t remove the filling)
For the Top Crust:
- 2 ½ cups (250g) Oreo cookie crumbs, about 22 cookies (don’t remove the filling)
- 7 tablespoons (100g) unsalted butter, melted and cooled
For the Ganache Topping:
- 6oz (170g) semi-sweet Baker’s chocolate, finely chopped
- ¾ cup (180mL) heavy whipping cream
- Mini Oreo cookies and crumbs (optional – for decorating)
Instructions
Crush the Oreos
You’ll need Oreo cookie crumbs for three different parts of this recipe. It’s easiest to crush them all at once in a food processor and divide them as needed.
You’ll need about 51 Oreo cookies (575g) crushed into a fine crumb. Toss in a few extra just in case!
No food processor? No problem. Add the cookies to a large plastic bag and crush them with a rolling pin.
Bottom Crust
Position one oven rack in the bottom third of your oven and another rack in the center. Preheat your oven to 325°F.
In a medium bowl, mix together:
- 2 ½ cups (250g) Oreo cookie crumbs
- 5 tablespoons (72g) unsalted butter
Stir until fully moistened.
Press the mixture firmly into the bottom of a 9-inch springform pan using the bottom of a cup to pack it down evenly.
Partially bake the crust on the center rack for 8 minutes. It won’t look much different, but this step helps it crisp slightly.
Leave the oven set to 325°F and allow the crust to cool slightly while you prepare the filling.
Cheesecake Filling
In a large mixing bowl, combine:
- (4) 8oz / 225g full-fat bricks cream cheese
- 1 cup (200g) granulated sugar
Using an electric mixer with a paddle attachment (or a wooden spoon), cream until smooth and lump-free.
Scrape down the sides and bottom of the bowl. Add:
- ½ cup (120g) plain yogurt or sour cream
- 2 tablespoons cornstarch
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
Mix until fully combined.
Now add the eggs one at a time, mixing on low speed. Each egg should disappear into the batter before adding the next. Do not overmix—too much air can cause sinking later.
Finally, fold in:
- ¾ cup (75g) Oreo cookie crumbs
Pour the cheesecake filling over the slightly cooled crust.
Steam Bath Method (Without Wrapping the Pan)
Place a large baking pan on the bottom rack of your oven. Carefully fill it with about 2 inches of boiling hot water.
Place the cheesecake on the center rack directly above the water pan. This creates steam in the oven and helps the cheesecake bake evenly.
Bake at 325°F for 60–70 minutes, until puffed and lightly browned at the edges. The center should jiggle slightly, but the edges should be firm.
💡 Note: Because Oreos are drying, cracks are totally normal. Don’t stress—they’ll be covered with toppings anyway!
Turn the oven off and crack the door open. Let the cheesecake cool in the oven for 30 minutes.
Run a thin knife around the edges to prevent sticking as it cools. Continue cooling in the oven (door ajar) for another 30 minutes.
Remove and allow it to cool completely to room temperature.
Top Crust Layer
In a bowl, mix:
- 2 ½ cups (250g) Oreo cookie crumbs
- 7 tablespoons (100g) unsalted butter
This mixture will be slightly moister than the bottom crust.
Gently spoon it over the cooled cheesecake. Lightly pack it using a spoon or spatula—don’t press too hard. Avoid pushing it directly against the pan sides.
Cover and refrigerate for at least 6 hours or overnight to fully set.
Ganache Topping
Place:
- 6oz (170g) semi-sweet Baker’s chocolate
Into a medium bowl.
In a saucepan, warm:
- ¾ cup (180mL) heavy whipping cream
Heat until steaming and just beginning to bubble at the edges—do not boil.
Pour the hot cream over the chocolate and let sit for 3 minutes. Whisk until smooth and glossy.
Remove the cheesecake from the fridge and take off the springform pan sides. Transfer to a serving plate.
Pour the ganache over the top and decorate with mini Oreos or crumbs if desired.
Chill for 15–20 minutes until the ganache sets.
Slice, serve, and enjoy!
Frequently Asked Questions
1. Why did my cheesecake crack?
Oreos are very drying, so cracks are normal in this recipe. The ganache and toppings will cover them beautifully.
2. Do I need a water bath?
This recipe uses a steam method by placing water on the lower rack—no need to wrap your pan.
3. How long does it last?
Store covered in the refrigerator for up to 5 days.
4. Can I freeze Oreo cheesecake?
Yes! Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge.
5. Can I skip the top crust?
You can, but it’s what makes this the Ultimate Oreo cheesecake with double cookie crunch!
6. How do I get clean slices?
Use a sharp knife dipped in hot water and wiped clean between each slice.
Final Thoughts
This Oreo cheesecake is truly next level. With its crisp double Oreo crust, ultra-creamy filling, and rich chocolate ganache, every bite delivers bold cookies-and-cream flavor and amazing texture.
It’s indulgent. It’s impressive. And it absolutely looks like a million bucks.
Whether you’re making it for a birthday, holiday, or just because you deserve something extraordinary, this recipe will not disappoint.
