Oh yes — Oreo Cheesecake is a rich, creamy, indulgent dessert 🍪🧀. The classic combination of a chocolate cookie crust, smooth cheesecake filling, and crushed Oreos on top is irresistible. Here’s a full recipe:
🍪 Oreo Cheesecake
Ingredients (8–10 servings)
Crust
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24 Oreo cookies (filling included)
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¼ cup (60 g) unsalted butter, melted
Filling
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24 oz (680 g) cream cheese, room temperature
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1 cup (200 g) granulated sugar
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1 tsp vanilla extract
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3 large eggs
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½ cup (120 ml) sour cream
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10–12 Oreo cookies, roughly chopped
Topping
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Whipped cream (optional)
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Additional Oreo cookies, crushed or halved
Instructions
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Prepare the crust
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Preheat oven to 325°F / 160°C.
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Crush 24 Oreos into fine crumbs using a food processor or by hand.
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Mix crumbs with melted butter and press evenly into the bottom of a 9-inch springform pan.
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Bake for 10 minutes, then cool while preparing the filling.
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Make the filling
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Beat cream cheese until smooth. Add sugar and vanilla, mixing well.
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Add eggs, one at a time, blending after each addition.
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Mix in sour cream until creamy.
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Fold in chopped Oreos gently.
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Assemble & bake
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Pour filling over cooled crust. Smooth the top.
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Bake 50–60 minutes until the center is just set (slightly jiggly is okay).
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Turn off oven and leave cheesecake inside with door slightly open for 1 hour to prevent cracking.
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Cool & chill
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Remove from oven and cool to room temperature.
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Refrigerate at least 4 hours or overnight for best results.
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Serve
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Top with whipped cream and extra Oreo cookies before slicing.
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⭐ Tips for Perfect Oreo Cheesecake
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Room temperature cream cheese ensures a smooth, lump-free filling.
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Don’t overbake: cheesecake continues to set as it cools.
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Crust options: For extra crunch, press the crust slightly higher on the sides of the pan.
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No cracking: baking in a water bath is optional but helps prevent cracks.
I can also give a no-bake Oreo cheesecake version that’s creamy and ready in about 15 minutes plus chilling — no oven needed.