Oreo Cheesecake

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I can vividly remember the summer evenings of my childhood, where my neighbors, the Johnsons, would invite my family over for an impromptu dessert party. Mrs. Johnson had a knack for whipping up delicious, mouth-watering cheesecakes. But, it wasn’t just any cheesecake; she added her secret ingredient, Oreos! Those nights not only filled my tummy but also left me with a lifelong love for Oreo cheesecake. Today, I bring you my unique twist on Mrs. Johnson’s iconic dessert.

How to Prepare Heavenly Oreo Cheesecake

Ingredients for Heavenly Oreo Cheesecake

  • Oreo Cookies: You’ll require approximately 24 Oreos. Sixteen will be for your crust and the remaining eight for the sumptuous filling.
  • Melted Butter: About 3 tablespoons to meld the crust ingredients together.
  • Softened Cream Cheese: Three bricks, or approximately 750 grams, to form the creamy core of your cheesecake.
  • Granulated Sugar: A 3/4 cup to sweeten the deal.
  • Pure Vanilla Extract: A teaspoon to elevate the cheesecake’s flavor profile.
  • Whole Eggs: Three, to give structure and moisture to the batter.

Directions for Heavenly Oreo Cheesecake

  1. Preheat Oven: Dial your oven up to 350°F.
  2. Prepare the Crust: Take 16 Oreos and place them in a ziplock bag, squeezing out the air before sealing. Crush them finely using a rolling pin. In a bowl, combine these crushed Oreos with melted butter, mixing thoroughly. Press this mixture into the base of a 9-inch springform pan.
  3. Creamy Filling: In a spacious bowl, blend the softened cream cheese, granulated sugar, and vanilla extract using an electric mixer. Once smooth, incorporate the eggs one at a time.
  4. Cookie Crunch: Chop the remaining 8 Oreos and fold half into the cream cheese mixture.
  5. Assemble: Pour the cream cheese and Oreo mixture onto your prepared crust. Sprinkle the remaining chopped Oreos on top.
  6. Bake: Place the pan in the oven for approximately 45 minutes, or until the center is set.
  7. Chill: After baking, allow the cheesecake to cool before refrigerating it for at least 3 hours, or overnight for best results.

How Long Does Heavenly Oreo Cheesecake Last?

Your Oreo cheesecake can be safely stored in the refrigerator for up to 5 days. Make sure to use an airtight container or wrap it in aluminum foil.

Can I Freeze This Cheesecake?

Absolutely! Freezing the cheesecake is entirely possible and you can store it frozen for up to 3 months. For convenience, slice the cheesecake into individual portions before freezing.

Do I Have to Use Philadelphia Cream Cheese?

While Philadelphia is commonly recommended for cheesecakes, you can use any brand of cream cheese that you prefer or is readily available.

Can I Use a Different Type of Oreo?

Sure, feel free to get creative! Golden Oreos, Mint Oreos, or even the seasonal flavors can add a unique twist to your cheesecake.

Can I Make Mini Oreo Cheesecakes Instead?

Absolutely! You can divide the crust and filling among a muffin tin to create mini versions. Just be sure to adjust the baking time.

What Can I Use Instead of a Springform Pan?

If you don’t have a springform pan, you can use a regular cake pan lined with parchment paper. However, it might be a bit trickier to remove the cheesecake.

I hope this recipe fills your kitchen with the same sweet memories it always brings back for me. Happy baking!

Oreo Cheesecake

Prep Time 15 minutes
Cook Time 45 minutes
Refrigerate 3 hours
Total Time 4 hours
Servings 12


  • 24 OREO Cookies divided
  • 3 tablespoons butter melted
  • 3 250 g packages PHILADELPHIA Brick Cream Cheese, softened
  • 3/4 cup sugar
  • 1 teaspoon vanilla
  • 3 large eggs


  • Preheat the oven to 350 degrees F).
  • Place 16 cookies in a resealable plastic bag. Flatten bag to remove excess air, then seal bag. Finely crush cookies by rolling a rolling pin across the bag. Place crushed cookies in a bowl. Add melted butter; mix well. Press mixture firmly onto bottom of a 9-inch springform pan.
  • Beat cream cheese, sugar, and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Beat in eggs, 1 at a time, until just blended. Chop remaining 8 cookies; gently stir 1/2 of the chopped cookies into cream cheese batter. Pour over prepared crust; sprinkle remaining chopped cookies on top.
  • Bake in the preheated oven until center is just set, about 45 minutes.
  • Refrigerate for 3 hours to overnight. Cut cheesecake into 12 equal pieces; store leftovers in the refrigerator.
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