This Creamy Oreo Cheesecake Recipe is the ultimate Oreo dessert! Start with a homemade cookie crust, filled with a simple batter made extra smooth with heavy cream (no sour cream needed). It's packed with crushed cookies and baked to perfection using our favorite foolproof method-no water bath, no soggy crust, no cracks! Top it with a delicious layer of chocolate ganache for a show-stopping treat that's make-ahead and freezer-friendly.
Craving more? Explore our collection of tested and approved Cheesecake Recipes for even more irresistible options!
For the most devoted of fans, this dessert is packed with Oreo flavor from top to bottom! It's a classic flavor that's great for Thanksgiving recipes, Christmas, birthdays, summer parties, and more.
We also love this Golden Oreo Cheesecake when we're craving a vanilla flavor. Pick your favorite for the occasion!
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Why this recipe is great
- It's made without a water bath! But it's still perfectly creamy, flat, with no cracks and no soggy crust. Incredible!
- It's flavorful through and through.
- It's a great make-ahead and freezer friendly dessert.
- It's beautiful! It attracts oohs and ahhs every time we serve it.
Oreo cheesecake ingredients
A full list of ingredients is listed in the recipe card, but there are a few suggestions we have listed below for the ultimate success.
- Oreos: This may sound silly, but the absolute best flavor will come through if you buy fresh cookies. Some will be used for the crust and others will be folded into the filling. The whole recipe uses one family size container or regular stuff cookies (18.12 oz).
- Butter: I use salted butter, but you can use unsalted if you prefer.
- Full fat cream cheese: You want this to be well softened, but not melted. This will help you get the best smooth texture.
- Granulated sugar: This should not be substituted with powdered sugar.
- Salt: Just a touch of salt helps balance the sweet.
- Vanilla: Although this may seem unnecessary, it really makes a noticeable difference. Don't skip it!
- Eggs: If you are short on time, place the eggs in a bowl of slightly warm water for a few minutes to help them come to room temp faster. This helps them incorporate into the batter more easily.
- Heavy cream: This gives the batter a rich, creamy texture. It cannot be substituted with half n half or milk. You will also use it to make the ganache topping.
- Bittersweet chocolate chips: Your ganache will be as good as the chocolate you use, so I suggest going for quality here! Ghirardelli is my favorite choice!
Helpful equipment
How to make Oreo cheesecake
The first step is to prepare a 9 inch springform pan with parchment paper, then lightly spray the whole pan with nonstick baking spray. Then preheat the oven to 350°F.
To make the crust, pulse the Oreo cookies in a food processor until they are fine crumbs. Add the melted butter and pulse again until it is evenly combined.
Using a tamper or the bottom of a measuring cup, press the mixture firmly into the prepared pan about 1-1.5 inches up the side. For the full technique we use, see how to make an Oreo crust for cheesecake.
Bake it for 8-10 minutes, then set aside to cool. Turn down the oven to 325ºF.
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high speed until the mixture is completely smooth, about 2 minutes. Pause once or twice to scrape the sides well.
This step is important, because it adds just a little bit of lift to the batter. Without it, the cheesecake is dense.
Add in the eggs one at a time and mix on low speed, mixing until each is well combined before adding the next one. Scrape the bowl a few times as you go to make sure it is all evenly incorporated.
Next, pour in the heavy cream and mix on low until it is just combined. The batter should be smooth and pourable.
Now it's time to use a rubber spatula to gently fold in some chopped Oreos. The goal is to stir it well so that it is evenly combined, but without knocking all of the air out of the batter.
Pour the filling into the slightly cooled crust, then set the whole pan on a rimmed cookie sheet.
Baking instructions (without a water bath)
Before baking, pour about 3 cups of hot water into an empty baking dish and place it on the lowest rack in the oven. Then place the cookie sheet with the cheesecake on the middle rack and bake at 325°F for 55 minutes.
After 55 minutes, turn the oven off and prop the oven door slightly (I use a wooden spoon). Then remove it from the oven and cool for 3-4 hours at room temperature. For a step by step process, check out How to Make a Cheesecake without a Water Bath.
Topping for Oreo cheesecake
When you're ready to serve, it's time to make our favorite chocolate ganache for cheesecake!
Microwave the heavy cream for 45-60 seconds until it's very hot, then pour it over the chocolate chips. Cover it with a plate and let it sit undisturbed for 3 minutes. Then stir well until the mixture is smooth.
Pour the ganache into the center of the cooled cheesecake and use an offset spatula to spread it to the edges. It will be very loose at first, but this gives you time to spread it before it gets firm.
You can serve immediately with whipped cream on top or allow the ganache to set for 30-60 minutes first.
Using a stand mixer vs hand beaters
The key to making a crack-free cheesecake is to avoid adding excess air to the batter, but adding enough to make a light texture (not dense). I find that a 5 quart stand mixer does this job the most effectively.
A hand mixer does also work, but I find that with this volume of batter it doesn't get it quite as smooth or aerated. If you opt for this method, use a rubber spatula to scrape the bowl several times throughout to help it combine extra well.
Storage instructions
This dessert can be stored in an airtight container in the refrigerator for 3-4 days, but it is best served within 2 days. I highly suggest adding the ganache on serving day so that it doesn't end up discolored or covered in condensation.
How to freeze
Whether freezing a whole cheesecake or individual slices, chill it completely and then place it on a cookie sheet in the freezer uncovered for 2-3 hours. Then you can wrap it in plastic wrap and a layer of foil and place it back in the freezer for up to 1-2 months. For all our top tips, this post on How to Freeze a Cheesecake is helpful!
FAQs
No, leave the creamy filling in the cookies. This helps the crust stick together and gives it more of that classic flavor.
Absolutely! If you want a thicker layer of ganache, just double the recipe. Be careful not to push it too close to the edge or the extra will just drip off. If it is a little too loose, you can always let it cool for an extra few minutes before spreading.
I have truly never had a cheesecake crack when following these baking instructions. If yours cracked, the two culprits are likely either over-mixing the batter (especially at a medium or high speed), or over-baking the cheesecake. But not to fear! The ganache will cover it up beautifully.
The key to clean, pretty slices is to use a long sharp knife. Press it straight down when cutting (no sawing motion), then once it is at the bottom pull it straight out towards you (not back up). In between each slice I like to wipe my blade with a paper towel and/or run it under hot water. This helps keep each slice super smooth.
We used whipped cream that we piped with a 1M Wilton tip in a swirl all the way around the edge, then we cut 3 extra cookies in halves and spaced them evenly on top. We also dusted the whipped cream with some crumbs. You can also use mini Oreos or larger cookie crumbles on top.
Tips & Tricks
- Take 5 minutes to read through the whole recipe before you start. I suggest reading the post as it has more specific details.
- Use a good firm pressure when making the crust to help it hold together without being crumbly.
- Use really soft cream cheese to avoid lumps and help it cook evenly. It should still be a spreadable texture, just truly easy to smush.
- Trust the baking process! I used to be a chronic cheesecake overbaker, but following these directions exactly never fails me.
More Oreo recipes
Looking for other recipes like this? Try these:
- Chocolate Cheesecake Recipe
- Dreamy French Silk Pie
- Chocolate Mousse Parfait
- Creamy Coffee Pie Recipe (no bake!)
- Chocolate Peanut Butter Pie
Recipe
Creamy Oreo Cheesecake Recipe (No Water Bath)
Ingredients
Crust
- 30 Oreos
- 6 tablespoon butter melted
Filling
- 32 ounces cream cheese softened
- 1 ¼ cup granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla
- 3 large eggs room temperature
- ⅓ cup heavy cream room temperature
- 15 oreos chopped roughly
Ganache
- ⅓ cup heavy cream
- ⅓ cup bittersweet chocolate chips Ghirardelli preferred
Whipped Cream (optional)
- 1 cup heavy cream cold
- 3 tablespoon powdered sugar
Instructions
Crust
- Preheat the oven to 350 F. Prep a 9 inch springform pan with parchment, then spray lightly with baking spray.
- In a food processor, pulse the oreos until they are fine crumbs. Add the melted butter and pulse until evenly combined.30 Oreos, 6 tablespoon butter
- Press the crust firmly into the prepared pan about 1-1.5 inches up the side. Bake for 8-10 minutes, then set aside to cool.
Filling
- Reduce the oven temperature to 325°F and position two racks-one in the middle and one on the lowest level. Start heating 3 cups of water in the microwave; you'll need it when the cheesecake goes into the oven.
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the cream cheese, sugar, salt, and vanilla on medium-high until smooth, about 2 minutes, scraping 1-2 times. The mixture should be very smooth.32 ounces cream cheese, 1 ¼ cup granulated sugar, ½ teaspoon salt, 1 teaspoon vanilla
- Add in the eggs one at a time and mix on low, beating until each is well combined before adding the next one. Scrape the bowl occasionally.3 large eggs
- Add the heavy cream low until just combined. Gently fold in the chopped Oreos and stir until evenly distributed.⅓ cup heavy cream, 15 oreos
- Place your prepared pan on a rimmed cookie sheet, then pour the filling into the slightly cooled crust. Place the cookie sheet on the middle rack of the oven, then place a 9x13 baking pan on bottom rack and pour about 3 cups of hot water into it. Shut the oven door to trap the steam.
- Bake at 325F for 55 minutes. Then turn the oven off and prop the oven door slightly (I used a wooden spoon) and allow to cool for 1 hour. Don't open the oven all the way or the heat will escape.
- Remove the pan from oven and cool for another 3-4 hours at room temperature, then refrigerate uncovered overnight or until fully chilled.
- Once it is fully chilled, release the clasp on the spring form pan and carefully remove the cheesecake. You can leave it on the base, or place it on a serving platter.
Ganache
- When you're ready to add the topping, microwave the heavy cream in a microwave safe bowl for 45-60 seconds until very hot, but not quite boiling. Pour the hot cream over the chocolate, cover with a plate, and let sit without stirring for 3 minutes. Then stir well until the mixture is smooth.⅓ cup heavy cream, ⅓ cup bittersweet chocolate chips
- Pour the ganache into the center of the cooled cheesecake and use an offset spatula to spread it to the edges. You can serve immediately or allow the ganache to set for 30-60 minutes first.
Whipped Cream
- Using a stand mixer or hand beaters, whip the cream and powdered sugar on high until med-stiff peaks are reached. It should be firm enough to hold it's shape, but not curdled looking, which means it's a little overwhipped.1 cup heavy cream, 3 tablespoon powdered sugar
- Pipe or dollop the whipped cream on top however desired. Feel free to add extra decor (Oreo halves, crumbles, or crumbs). Serve and enjoy!
Notes
- Take 5 minutes to read through the whole recipe before you start. I suggest reading the post as it has more specific details.
- Use a good firm pressure when making the crust to help it hold together without being crumbly.
- Use really soft cream cheese to avoid lumps and help it cook evenly. It should still be a spreadable texture, just truly easy to smush.
- Trust the baking process! I used to be a chronic cheesecake overbaker, but following these directions exactly never fails me.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Danielle says
This cheesecake recipe has all the tips on how to get the perfect cheesecake. Super delicious too!