This creamy Oreo cheesecake combines a crunchy chocolate cookie crust with a rich, smooth cream cheese filling and plenty of Oreo cookie pieces. It's a delicious dessert for birthdays, holidays, and family gatherings.
Ingredients
For the Crust
24 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
For the Cheesecake Filling
24 oz (680 g) cream cheese, softened
¾ cup powdered sugar
1 teaspoon vanilla extract
1½ cups cold heavy whipping cream
12 Oreo cookies, roughly chopped
For Decoration
6–8 Oreo cookies
Whipped cream, optional
Crushed Oreo cookies
Instructions
Make the crust: Mix the crushed Oreo cookies with melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 20 minutes.
Prepare the filling: Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
Whip the cream: In a separate bowl, whip the cold heavy cream until stiff peaks form.
Combine: Gently fold the whipped cream into the cream cheese mixture. Add the chopped Oreo cookies.
Assemble: Spread the filling evenly over the chilled crust and smooth the top.
Chill: Refrigerate for at least 6 hours, preferably overnight, until the cheesecake is firm.
Decorate: Top with Oreo cookies, cookie crumbs, and whipped cream if desired.
Serve: Slice and enjoy chilled.
Tips for the Best Oreo Cheesecake
Use full-fat cream cheese for a rich, creamy texture. Make sure the whipping cream is cold before whipping, and allow enough chilling time so the cheesecake holds its shape when sliced.
Store covered in the refrigerator for up to 3–4 days.
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