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Easy Oreo Cheesecake

Easy Oreo Cheesecake That Will Delight Your Sweet Tooth

This Easy Oreo Cheesecake combines crunchy Oreos with a rich cream cheese filling, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 24 pieces Oreos Provides the base flavor and crunch. Substitution: Use flavored Oreos for a unique twist.
  • 5 tablespoons unsalted butter (melted) Binds the Oreo crumbs together to form the crust. Ensure it’s melted for easy mixing.
For the Filling
  • 3 8-ounce blocks cream cheese (softened) Creates the creamy filling. Note: Full-fat is recommended for best texture.
  • 1 cup granulated sugar Adds sweetness to balance the cream cheese. Can reduce for less sweetness.
  • 1 cup sour cream (room temperature) Enhances creaminess and tang. Substitution: Greek yogurt for a similar texture.
  • 1 teaspoon vanilla extract Adds depth of flavor. Optional, but recommended for vanilla notes.
  • 3 large eggs Provides structure and richness. Room temperature for the best blending.
  • 12 pieces Oreos (crushed for filling) Adds chunks and texture within the cheesecake. Can use more for extra flavor.
For the Ganache
  • 1 cup heavy cream Creates a smooth chocolate topping. Substitution: Coconut cream for a dairy-free option.
  • 6 ounces semi-sweet chocolate (chopped) Forms the ganache, providing sweetness and richness. Can substitute with milk or dark chocolate based on preference.
For the Topping
  • 8 pieces Oreos (halved for topping) Decorative element that enhances presentation. Substitution: Use cookie crumbles for a different look.
  • 1 cup whipped cream Adds a light, airy topping. Homemade is best for flavor, but store-bought is acceptable.

Equipment

  • 9-inch springform pan
  • food processor
  • mixing bowl
  • electric mixer
  • small saucepan

Method
 

Step‑By‑Step Instructions for Easy Oreo Cheesecake
  1. Preheat your oven to 325°F (163°C) and line the bottom of a 9-inch springform pan with parchment paper.
  2. Crush 24 Oreos in a food processor until fine crumbs. Mix with 5 tablespoons melted butter and press into the bottom of the pan. Bake for 10 minutes and cool.
  3. Beat 3 softened cream cheese blocks with an electric mixer until smooth. Add 1 cup sugar, 1 cup sour cream, and 1 teaspoon vanilla until well incorporated.
  4. Add 3 eggs one at a time while mixing on low. Fold in 12 crushed Oreos gently with a spatula.
  5. Pour filling over the cooled crust and bake for 50-60 minutes until the center jiggles slightly. Avoid overbaking.
  6. Turn off the oven and crack the door open, letting the cheesecake cool for 1 hour inside, then refrigerate for at least 4 hours.
  7. For the ganache, heat 1 cup heavy cream until bubbling, pour over 6 ounces chopped chocolate, stir until smooth.
  8. Remove cheesecake from the pan, spread ganache on top, decorate with whipped cream and halved Oreos, then serve.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 80mgSodium: 250mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Ensure ingredients are at room temperature for the best results, and chill the cheesecake properly to avoid cracks.

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