Oreo Cheesecake (Creamy Cookies & Cream)

By Elizabeth Waterson // Jun 19, 2023 (Updated Feb 5, 2026) // 23 Comments

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This Oreo cheesecake is a creamy, cookies-and-cream classic that combines rich cheesecake filling with plenty of real Oreo cookies in the crust and batter. With a buttery Oreo-based crust and silky cream cheese layer studded with chopped cookies, it's a dessert that satisfies both cheesecake lovers and cookie lovers alike. Baked until just set and chilled before serving, it cuts into clean slices that look as good as they taste. Perfect for birthdays, holidays, or a weekend treat, this cheesecake brings nostalgic flavor without unnecessary fuss.

oreo cheesecake on a white plate on a grey surface with a plate and forks, cup of chocolate chips, and whipped cream bag next to it — That glossy top and cookie crust deserve applause.

If you know me, you know me and chocolate are soul mates. Chocolate is my number one. My lovah. My best friend.... you get the picture.

And the only shake I ever get is an Oreo Cookie Shake and Jack in the Box has the best ones. Unfortunately I hardly ever treat myself to one. But damn every time I do I am in heaven. Seriously go get one.

You'd think with my cheesecake obsession (hi 60+ cheesecake recipes) that I would have had an Oreo cheesecake recipe before? Well no, I hadn't. As my friend Hayley said this was the best cheesecake so far. It really was. The flavor is the bomb!

cut open oreo cheesecake on a white plate on a grey surface with a wood knife and blue coffee cup

The creamy cheesecake, the chocolate ganache, fresh whipped cream, and crunch of the Oreos really put the cheesecake in its own league.

Simple Ingredients for Cookies & Cream Cheesecake

Oreo cookies (crust + filling): Crushed cookies form a rich, crunchy foundation and add delightful cookie bits throughout the cheesecake.
Cream cheese: The creamy base of this cheesecake - smooth and rich when properly softened.
Sugar: Sweetens while balancing the slightly bitter cocoa in the Oreos.
Eggs: Provide structure and help the filling set without becoming dense.
Sour cream: Keeps the texture silky and smooth, with a slight richness.
Vanilla: Enhances the cookies' flavor and brings warmth to the cream filling.

Featured Review

"Super easy directions to follow. Came out perfectly, nice and thick. I cooked mine the full 80 mins and let it sit over 12 hours in the fridge. It was a huge hit by all!"
Laura

Jump to Recipe· 4.9 from 7 reviews

slice of oreo cheesecake on a white plate with more cheesecake in the background sitting on a grey surface with a navy blue linen

Let's Build This Cookies & Cream Dream

Like any cheesecake you must be patient, it's not a dessert you whack together in 30 minutes. But it is so worth the wait. I always make my cheesecakes the day before I want to serve them. Chilling the cheesecake overnight ensures the best end result, in my opinion.

pack of oreos in packaging then in a bowl of a food processor on a grey surface — Crush your Oreo cookies, I like to use a food processor.

melted butter added to Oreo crumbs in a glass bowl on a grey surface — Add in the melted butter and mix together.

oreo cookie crust mixture in a glass bowl on a grey surface — Add in the melted butter and mix together.

oreo crust pressed into a springform pan on a grey surface — Add cookie crust to the pan and press up the sides and pack the bottom in very tightly.

blocks of cream cheese in a metal mixing bowl on a grey surface — Add the room temp cream cheese to a mixing bowl.

up close of whipped cream cheese in a metal mixing bowl on a grey surface — Add the room temp cream cheese to a mixing bowl.

sugar added to cream cheese and mixed in a metal bowl on a grey surface with a navy blue linen — Add sugar and mix to combine.

sour cream and vanilla extract added to cheesecake batter in a metal mixing bowl on a grey surface with a blue linen — Next stir in the sour cream and vanilla extract.

egg added to cheesecake batter in a metal mixing bowl on a grey surface — Next stir in the sour cream and vanilla extract.

crushed oreos in a food processor then added to a cheesecake batter in a metal mixing bowl on a grey surface ( — Roughly chop Oreos, you want large chunks.

oreo cheesecake batter in a metal mixing bowl on a grey surface with a navy blue linen — Scrape the bottom of the bowl to ensure everything is combined.

oreo cheesecake in a springform pan in a larger cake pan in a water bath on a grey surface — Scrape the bottom of the bowl to ensure everything is combined.

hand using an angled spatula to loosen the cheesecake from the springform pan on a grey surface — Once baked and cooled use spatulas to release the cheesecake from the pan.

Where Chocolate Meets Creamy Dreams

chocolate ganache being spread ontop of oreo cheesecake with an angled spatula on a grey surface — Make chocolate ganache then pour on top of chilled cheesecake.

whipped cream in a clear piping bag standing up in a plastic cup on a grey surface — Make fresh whipped cream or use store bought.

hand piping whipped cream on top of a chocolate ganache covered oreo cheesecake on a white plate on a grey surface next to a navy blue linen — Make fresh whipped cream or use store bought.

You can check out my how-to-make stabilized whipped cream post for how I make mine or you can also use store-bought!

There you have it another perfect cheesecake!

oreo cheesecake cut open on a white plate on a grey surface next to a slice on a plate, cup of chocolate chips, piping bag of whipped cream, plate and forks

I know you have an Oreo lover in your life. Make this cheesecake recipe for them. You will be forever their favorite person. This is decadence in its finest form. Oreo Milkshake or Oreo Cake should be next on your list!

3 Ways to Soften Cream Cheese: The easiest way to quickly soften your cream cheese is to let it sit on your counter at room temperature for a few hours. Or You can chop the cream cheese into small chunks and let it sit on a plate or sheet pan for 45-60 minutes, depending on your environment and the size of the chunks. You could also place the foil-packed cream cheese in a bowl of warm water for 5-10 minutes, again depending on your environment. Be careful you don't want it to become melted. I do not recommend softening in the microwave as it can end up melting quickly.
Use room temperature ingredients
Properly cool and chill your cheesecake to prevent cracks.

Check out all my cheesecake baking tips here.

a slice of oreo cheesecake on a white plate with more cheesecake in the background sitting on a grey surface with a navy blue linen

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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Recipe Card

Oreo Cheesecake (Creamy Cookies & Cream)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 7 reviews

Print Recipe

Total Time: 10 Hours 45 Minutes
Yield: 10-12 Slices 1x

Instructions

Crust

Grease a 9-inch springform pan set aside. Preheat oven to 325F/163C. In a food processor, crush the Oreos till they become a fine crumb. Add melted butter, stirring until fully combined. Press into bottom and slightly up upsides of prepared pan.
Bake the crust for 5 minutes then set on a wire rack to cool while preparing the cheesecake filling.

Cheesecake

In the bowl of an electric mixer fitted with a paddle attachment or large bowl with a handheld electric mixer beat cream cheese for 3 minutes on low to medium speed, making sure to scrape the sides and bottom of the bowl. Add granulated sugar to cream cheese and beat on low for another 1-2 minutes.
Add sour cream and vanilla extract mixing until fully combined. Add in eggs one at a time. You should have a creamy batter with no lumps. Gently fold in crushed Oreos. Pour into prepared pan. Place 9-inch springform pan in a 10-inch cake pan- place cake pan in roasting pan and fill roasting pan with hot water halfway up the sides of the cake pan. This prevents ANY water from getting in the cheesecake and you don't have to wrap everything with foil.
Bake for 65 to 80 minutes, the middle of the cheesecake should jiggle just a little bit. You can also check that the internal temperature has reached 145F/63C, if you are not covering the cheesecake in chocolate ganache then keep in mind you will see the poke holes. Turn the oven off and let cool in the oven for 1 hour with the door slightly propped open, then take out of the oven and out of the roasting pan and let cool on a wire rack on the counter for another 30-60 minutes. Finally, wrap with plastic wrap and chill in the fridge overnight.

Chocolate Ganache

In a medium bowl add chopped chocolate and set aside. In a small saucepan add cream and cook until just before the boiling point. Pour directly over chocolate, let sit for 3 minutes. Then using a whisk, mix the chocolate and cream until a silky texture. Pour over chilled cheesecake then put back in the fridge to set.

Whipped Cream

Using an electric stand mixer fitted with a whisk attachment whisk heavy cream for 1 minute, add vanilla and milk powder. Whisk until stiff peaks form. Using a pastry bag and any tip you like to pipe the whipped cream around the edges of the cake, I like to pipe mine pretty high. Then crumble crushed Oreos on top. To serve use a hot clean knife cut slices of cheesecake. Store in the fridge for up to 5 days.