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Oreo cheesecake slice on a plate with brownie base, Oreo whipped topping, and cookies on top.

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.
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Prep Time 30 minutes
Cook Time 25 minutes
Chill Time 6 hours
Total Time 6 hours 55 minutes
Course Dessert
Cuisine American
Servings 12
Calories 769 kcal

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
Keyword No Bake Cheesecake, Party Food, Summer, Sweet Treat
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