Oreo Cheesecake
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If you love Oreos, this Oreo Cheesecake is one to add straight to your list. It’s rich, chocolatey, and layered with a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and a whipped Oreo topping that makes it feel like a proper dessert centerpiece.
If you’ve already tried my Oreo Cheesecake Brownies or Oreo Truffles, this is the next one to make. It has that same cookies-and-cream flavor but in a full cheesecake that’s perfect for slicing and serving. It also sits right alongside No-bake desserts like my Peanut Butter Pie and Coconut Cream Bars when you want something you can make ahead and bring out later.
Why you’ll love this Oreo Cheesecake
What Makes This Oreo Cheesecake Recipe So Good?
This Oreo Cheesecake hits that balance between rich and light in the best way. You’ve got a baked brownie layer on the bottom, then a fluffy no-bake cheesecake filling, and finally that whipped Oreo topping. You can make it the day before and just decorate before serving, which is ideal for holidays, birthdays, or even summer get-togethers.
Ingredients Needed for Oreo Cheesecake
- Unsalted butter: Used for the brownie base. Melting it first gives you that smooth, fudgy texture.
- Granulated sugar: Adds sweetness to both the brownie and cheesecake layers.
- Light brown sugar: Brings a slightly deeper flavor to the brownie base and helps keep it soft.
- Eggs: Used in the brownie layer to give structure and that classic texture.
- Vanilla extract: Used in both layers to round out the flavor.
- Unsweetened cocoa powder: Gives the brownie its rich chocolate base.
- All-purpose flour: Just enough to hold the brownie together without making it cakey.
- Salt: Balances the sweetness and enhances the chocolate flavor.
- Oreo cookies: Used throughout the recipe. Chopped for the brownie, crushed for the filling, and finely crushed for the topping.
- Cream cheese: The base of the cheesecake filling. Make sure it’s softened so it mixes smoothly.
- Heavy whipping cream: Used in both the filling and topping to create that light, airy texture.
- Powdered sugar: Sweetens the whipped cream and helps stabilize it.
- Mini Oreos: Used for decorating on top.
How to make Oreo Cheesecake
**For more detailed instructions, please refer to the printable recipe card below.**
Melt the butter in a saucepan, remove from heat, and whisk in both sugars until smooth and glossy.
Whisk in the eggs and vanilla until fully combined.
Stir in cocoa powder, flour, and salt until just incorporated.
Fold in the chopped Oreos, then spread the batter evenly into the pan and bake for 20-25 minutes.
Beat the cream cheese, granulated sugar, and vanillain one bowl. Whip the heavy cream in another bowl, then combine them together.
Stir in the crushed Oreos, then spread the filling over the cooled brownie base. Chill for 6 hours or overnight.
Whip the topping cream and powdered sugar to stiff peaks, then fold in finely crushed Oreos.
Pipe swirls around the edges and decorate with mini Oreos before serving.
Variations
- Extra chocolate Oreo cheesecake: Add a layer of chocolate ganache between the brownie base and cheesecake filling. It sets up nicely and gives you that extra chocolate layer in every slice.
- Mint Oreo cheesecake: Swap regular Oreos for mint Oreos and add a tiny drop of peppermint extract to the filling for a fresh twist.
- Peanut butter Oreo cheesecake: Swirl a few spoonfuls of peanut butter into the cheesecake layer before chilling. It pairs really well with the brownie base.
- Cookies and cream overload: Use double stuffed Oreos and add extra crushed cookies into the filling for more texture throughout.
- Mini Oreo cheesecakes: Divide everything into individual springform pans or liners for smaller portions that are great for parties.
Serving Suggestions
- Serve chilled straight from the fridge: This cheesecake slices best when it’s fully chilled, so keep it in the fridge until just before serving. It holds its shape nicely and gives you those clean layers when you cut into it.
- Add chocolate drizzle: A quick drizzle of melted chocolate or chocolate sauce over each slice works really well with the Oreo flavor. You can also sprinkle over a few extra crushed Oreos if you want to lean into that cookies and cream vibe a bit more.
- Pair with coffee or espresso: The richness of the cheesecake balances really well with a strong coffee or espresso. Serve it alongside my Tres Leches Iced Latte, it’s such a good combo.
- Serve with extra whipped cream: A little extra on the side never hurts, especially if you’re serving this for guests.
- Build a dessert table for parties or holidays: This Oreo Cheesecake fits right in on a dessert table if you’re putting one together for a party or holiday. You could pair it with my Victoria Sponge Cake for something lighter and classic, and my Tres Leches Tiramisu for a creamy coffee-style dessert. It gives you a nice mix of textures and flavors so there’s something for everyone.
Storage and Freezing
- How should I store Oreo Cheesecake?
Store it covered in the fridge for up to 4 days. A springform pan with plastic wrap over the top works well, or transfer slices to an airtight container.
- Can I freeze Oreo Cheesecake?
Yes, this freezes really well. Slice it first, wrap each slice individually, and freeze for up to 2 months. Transfer slices to the fridge and let them thaw overnight. Avoid microwaving so the texture stays smooth.
Don’t forget to pin this for later!
Tips & Tricks
- Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.
- Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.
- Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.
- Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.
- Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.
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More Dessert Ideas
Looking for more meal inspiration?
Browse my No- Bake Desserts or check out my Full Dessert Collection for more inspiration.
Oreo Cheesecake
This Oreo Cheesecake has a fudgy brownie base, a thick no-bake Oreo cheesecake filling, and whipped Oreo topping with mini Oreos to finish.
Equipment
Ingredients
For the Brownie Base:
- ½ cup 1 stick unsalted butter
- ¾ cup granulated sugar
- ½ cup light brown sugar packed
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 12 Oreo cookies roughly chopped
For the Oreo Cheesecake Filling:
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup powdered sugar
- 15 Oreo cookies crushed
For the Oreo Whipped Topping:
- 1 cup heavy whipping cream
- ½ cup powdered sugar
- 6 Oreo cookies finely crushed (almost like crumbs)
- Mini Oreos for decorating
Instructions
- Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
- Melt the butter in a saucepan, remove from heat, and whisk in both sugars until combined and glossy.
- Whisk in the eggs and vanilla until smooth.
- Stir in cocoa powder, flour, and salt until fully incorporated.
- Fold in chopped Oreos, then spread the brownie batter evenly in the prepared pan.
- Bake for 22–25 minutes or until the center is just set. Let cool completely in the pan.
- Beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and creamy.
- In a separate bowl, whip heavy cream and powdered sugar until stiff peaks form.
- Fold the whipped cream into the cream cheese mixture until well combined and fluffy.
- Stir in the crushed Oreos, then spoon the cheesecake mixture over the cooled brownie layer.
- Smooth the top and chill in the fridge for at least 6 hours or overnight until firm.
- Whip the heavy cream and powdered sugar for the topping until stiff peaks form, then gently fold in the finely crushed Oreos.
- Transfer the Oreo whipped topping to a piping bag fitted with a star tip and pipe swirls around the edges.
- Decorate with mini Oreos on top of the piped swirls before serving.
Notes
Let the brownie base cool completely: If the base is even slightly warm, the cheesecake layer can soften and lose structure. A fully cooled base gives you clean layers and better slices.
Use room temperature cream cheese: Cold cream cheese won’t mix smoothly and can leave lumps in the filling. Let it soften first so everything blends together properly.
Whip the cream to stiff peaks: This is what helps the cheesecake set. If it’s too soft, the filling won’t hold its shape when sliced.
Fold gently when combining: Take your time folding the whipped cream into the filling. This keeps the texture light instead of dense.
Chill overnight if possible: It will set better, slice cleaner, and taste even better the next day. This also makes it easier if you’re prepping for a party.
Nutrition
Calories: 769kcalCarbohydrates: 78gProtein: 8gFat: 50gSaturated Fat: 29gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gTrans Fat: 0.3gCholesterol: 153mgSodium: 386mgPotassium: 270mgFiber: 2gSugar: 61gVitamin A: 1659IUVitamin C: 0.4mgCalcium: 103mgIron: 5mg
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