Oreo Cheesecake: Creamy, Crunchy, and Cookies-and-Cream Perfection

Where Classic Cheesecake Meets Your Favorite Cookie

If you’re the type who always sneaks the extra Oreo from the sleeve, this one’s for you. Oreo Cheesecake is everything you love about cookies-and-cream, but in a rich, creamy, totally indulgent dessert. It’s layered with crunchy cookie crust, smooth vanilla cheesecake swirled with Oreo pieces, and topped with even more crushed cookies for that iconic texture and flavor.

Whether you’re baking for a birthday, a weekend get-together, or just need a reason to celebrate Tuesday, this cheesecake is a guaranteed showstopper.

Why We’re Obsessed

The combination of tangy cream cheese and sweet chocolate sandwich cookies is unbeatable. This cheesecake is baked to smooth, velvety perfection, with just the right amount of crunch in every bite. It’s a dessert that feels fancy but is surprisingly easy to make—and even easier to devour.

Ingredients You’ll Need

For the Crust:

24 Oreo cookies
5 tablespoons unsalted butter, melted

For the Cheesecake Filling:

24 oz (3 blocks) cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
1 teaspoon vanilla extract
3 large eggs
12 Oreo cookies, roughly chopped

For Topping (Optional but recommended):

Whipped cream
Crushed Oreos
Mini Oreos or Oreo halves

How to Make It

1. Make the Crust
Preheat your oven to 325°F (163°C). In a food processor, pulse Oreos into fine crumbs. Mix with melted butter, then press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

2. Mix the Filling
In a large bowl, beat softened cream cheese and sugar until smooth and creamy. Add sour cream and vanilla, mixing well. Add eggs one at a time, beating gently. Fold in chopped Oreos.

3. Bake to Perfection
Pour the batter over the crust. Tap the pan on the counter to release air bubbles. Bake for 50–60 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door, and let the cheesecake cool for an hour before refrigerating.

4. Chill and Decorate
Refrigerate for at least 4 hours or overnight. Top with whipped cream, extra crushed Oreos, or even a drizzle of chocolate sauce for the ultimate cookies-and-cream moment.

Pro Tips

Always use room temperature ingredients for a smooth filling
Don’t overmix the eggs—they’ll make the cheesecake dense
A water bath helps prevent cracks, but isn’t required for this recipe
Let the cheesecake chill overnight for the best texture

Final Thoughts

Oreo Cheesecake is the kind of dessert that disappears fast—and lives rent-free in your mind for days after. It’s rich, creamy, and full of nostalgic flavor, wrapped in a modern, bakery-style presentation. From casual weekends to big celebrations, this cheesecake never disappoints.